Chicken Pasta Bake

How to Make Chicken Pasta Bake

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1. Heat the oven to 200°C / 400°F (180°C / 355°F fan). Bring a large pan of salted water to the boil and cook the penne for 7 minutes, which is about 3 minutes less than the packet says. Drain.

   Mark done Start 7 min timer

2. Meanwhile, heat the oil in a large frying pan over medium-high heat and cook the chicken for 5 minutes, turning, until lightly browned all over. Lift it onto a plate.

   Mark done Start 5 min timer

3. Add the onion and pepper to the pan and cook for 6 minutes until softened. Stir in the garlic and tomato purée and cook for 1 minute.

   Mark done Start 6 min timer

4. Pour in the passata, add the herbs, salt and pepper and simmer for 8 minutes until slightly thickened.

   Mark done Start 8 min timer

5. Turn the heat to low, stir in the cream cheese until it melts into the sauce, then return the chicken to the pan.

   Mark done

6. Tip in the drained pasta and stir to coat, then pour everything into a 30 x 20 cm ovenproof dish.

   Mark done

7. Scatter the mozzarella and cheddar over the top and bake for 20 minutes until the cheese is bubbling and golden at the edges.

   Mark done Start 20 min timer

8. Let it stand for 5 minutes, then scatter with basil and serve.

   Mark done Start 5 min timer

Tips for Making Chicken Pasta Bake

• Undercook the pasta by about 3 minutes. It carries on absorbing the sauce in the oven, and pasta cooked to the packet time turns soft and swollen.
• Make the sauce a touch looser than you want it to end up. The pasta drinks it as it bakes, and a dry bake is the commonest fault.
• Cook the chicken only until it is browned. It finishes cooking in the oven, and overcooking it now leaves it dry and chewy.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Chicken Pasta Bake

• A rocket and tomato salad
• Garlic bread
• Steamed broccoli

Storing & Reheating Chicken Pasta Bake

Keeps in the fridge for up to 3 days and reheats well in the oven or microwave with a splash of water. Freezes for up to 2 months; defrost overnight in the fridge before reheating.

Chicken Pasta Bake FAQ: Common Questions

Chicken Pasta Bake Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.