Mary Berry's Chicken Pasta Bake
User Reviews
4
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 people
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Calories
566 kcal
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Course
Main Course
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Cuisine
British
Mary Berry's Chicken Pasta Bake
Description
This chicken pasta bake starts by cooking penne pasta according to package instructions. Chicken breasts are cut into pieces and seasoned with garlic granules, paprika, salt, and pepper before sautéing in neutral oil until cooked through. The sauce is a basic roux made by mixing butter and flour, then gradually whisking in full-fat milk until thickened. Parmesan cheese and Dijon mustard enrich the sauce, which is seasoned further with salt and pepper. Half of the pasta is combined with the creamy sauce and layered in an ovenproof dish, followed by the cooked chicken pieces and remaining pasta. Freshly chopped and deseeded tomatoes are sprinkled over the top. Baking at 180°C (360°F) for 20 minutes finishes the dish by warming through and creating a pleasing surface. This bake is a complete meal with protein, pasta, and a flavorful sauce.
The dish can be served directly from the oven or prepared without baking by mixing all components thoroughly and serving immediately. Baking adds a golden, slightly crispy element to the surface, enhancing texture and warmth. Let the bake rest a few minutes before serving to cool slightly and allow the sauce to thicken.
Ingredients
- 2 chicken breast
- 2 cups penne pasta (about 200 g)
- 2 tablespoon butter (about 30 g)
- 2 tablespoon plain flour
- 2 cups milk full-fat
- 1 teaspoon Dijon mustard
- ½ cup Parmesan Cheese grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic granules
- 1 teaspoon paprika ground
- 1 tablespoon neutral cooking oil generic cooking oil
- ½ cup tomato chopped, fresh
Instructions
- Boil the pasta according to the packet instructions. Drain the water and set aside.
- Cut the chicken breasts into pieces, add them to a re-sealable bag together with the garlic granules, paprika, quarter a teaspoon of salt and a pinch of pepper.Heat up the oil in a pan or a grill pan, add the chicken and cook for about 5-6 minutes until cooked through.
- To make the sauce, melt the butter in a pan, add the flour and stir to make a paste.
- Gradually pour in the milk, continuing to stir until it thickens into a sauce.
- Add the parmesan, dijon mustard, and season with salt and pepper to taste.
- Mix the sauce with the pasta.
- Transfer half of it to an oven-proof dish, then arrange the chicken pieces over it, and add the remaining pasta.
- Chop and deseed the tomatoes, then top the pasta with them.
- Bake at 180 degrees C (360 F) for 20 minutes until bubbly hot.
Notes
- This bake can be served without oven baking by mixing pasta, sauce, and cooked chicken thoroughly for a quicker option.
- Baking imparts golden, baked crust edges that add texture and enhance flavor.
- Be careful when removing from oven as the sauce retains heat; let cool slightly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 566 kcal
% Daily Value*
| Calories | 566kcal | 28% |
| Carbohydrates | 52g | 17% |
| Protein | 40g | 80% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 110mg | 37% |
| Sodium | 734mg | 31% |
| Potassium | 742mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 800IU | 16% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 294mg | 29% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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