medshi8 This creamy, golden Mary Berry Chicken Pasta Bake is made with tender paprika-spiced chicken, penne, and a rich Dijon mustard sauce, ready in just 40 minutes. The dish features a bubbling Parmesan crust that hides juicy tomatoes and a comforting white sauce underneath. I love how the paprika adds a subtle warmth that lifts the whole meal.
Why This Classic Works
What makes this version different is Mary Berry’s clever method of boiling the onion directly with the pasta. It softens the onion perfectly without needing a separate pan, infusing the water with extra flavour while saving on washing up. I was surprised by how much time this simple step saved during the busy dinner rush.
Another secret to getting it right is the paprika coating on the chicken strips before frying. Instead of adding spice to the sauce, coating the meat directly ensures every bite has a gentle, smoky warmth that cuts through the rich, creamy cheese sauce.
Mary Berry Chicken Pasta Bake Ingredients
- For the Chicken & Pasta:
- Butter, for greasing
- 250g penne pasta
- 1 onion, roughly chopped
- 3 skinless, boneless chicken breasts, cut into thin strips
- 1 tbsp paprika
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- For the Sauce:
- 50g butter
- 50g plain flour
- 750ml hot milk
- 1 tsp Dijon mustard
- 100g Parmesan cheese, coarsely grated
- 2 large tomatoes, deseeded and cut into small cubes
How To Make Mary Berry Chicken Pasta Bake
- Prep and Boil: Preheat your oven to 220°C (200°C Fan/Gas 7) and butter a shallow 1.75-litre ovenproof dish. Add the penne and chopped onion to a pan of boiling salted water and cook according to packet instructions until al dente, then drain and rinse with cold water.
- Coat the Chicken: Place the chicken strips into a plastic food bag with the paprika, a pinch of salt, and some black pepper. Seal the bag and shake well until every piece of chicken is evenly coated in the spice mix.
- Fry the Chicken: Heat the olive oil in a large frying pan over high heat. Add the chicken strips and fry quickly for about 2 minutes until they are golden brown and just cooked through, then remove them with a slotted spoon and set aside.
- Make the Sauce: Melt the butter in a large saucepan, add the flour, and whisk for 1 minute to cook out the raw taste. Gradually pour in the hot milk, whisking constantly until the sauce is smooth and thickened, then let it bubble for 4 minutes.
- Add Flavour: Remove the sauce from the heat and stir in the Dijon mustard and half of the grated Parmesan cheese, seasoning with salt and pepper to taste. Add the cooked pasta and onion to the sauce and stir well to combine.
- Assemble and Bake: Spoon half of the pasta mixture into the prepared dish, arrange the chicken strips on top, and cover with the remaining pasta. Scatter the cubed tomatoes and remaining Parmesan over the surface, then bake for 20 minutes until golden and bubbling.
Recipe Tips
- Hot Milk Matters: Using hot milk for the white sauce is crucial for avoiding lumps. Heating it in the microwave for a minute or two before adding it to the roux ensures the sauce thickens smoothly and quickly.
- Don’t Overcook the Pasta: Since the pasta will bake in the oven for another 20 minutes, drain it while it still has a slight bite. If it is too soft before baking, it can become mushy in the final dish.
- The Bag Trick: shaking the chicken in a bag isn’t just about less mess; it ensures the paprika clings to the meat rather than burning on the bottom of the pan. This technique gives the chicken a fantastic colour and crust.
What To Serve With Chicken Pasta Bake
Because this dish is quite rich with its creamy cheese sauce, a crisp green salad with a sharp vinaigrette helps to balance the flavours. Garlic bread is also a classic pairing to scoop up any remaining sauce on the plate.
How To Store
You can assemble the entire dish up to 24 hours in advance and keep it covered in the fridge before baking. If you have leftovers, they store well in an airtight container in the fridge for up to 2 days, or you can freeze the unbaked dish for up to a month.
FAQs
Can I use a different cheese?
Yes, while Parmesan gives a sharp, salty crust, mature Cheddar works brilliantly if you prefer a stringier melt. You can also mix both for the best of both worlds.
Why is my sauce lumpy?
Lumps usually happen if the milk is too cold or added too quickly. Ensure your milk is hot and whisk vigorously as you pour it into the butter and flour mixture.
Can I add more vegetables?
Absolutely. Spinach, frozen peas, or sliced mushrooms can be added to the pasta water or sautéed with the chicken to bulk up the nutritional value.
Nutrition
- Calories: 620 kcal
- Total Fat: 32g
- Saturated Fat: 16g
- Cholesterol: 95mg
- Sodium: 900mg
- Total Carbohydrate: 45g
- Protein: 35g
Try More Recipes:
- Mary Berry Chicken Lasagne Recipe
- Mary Berry Chicken Casserole
- Mary Berry Chicken Pancakes Florentine Recipe
Mary Berry Chicken Pasta Bake
6
servings15
minutes25
minutes40
minutesMary Berry Chicken Pasta Bake combines golden bubbling cheese, tender paprika chicken, and a creamy mustard sauce for a family dinner ready in 40 minutes. This comforting bake uses simple pantry ingredients like penne and onion to create a crowd-pleasing meal.
Ingredients
Butter, for greasing
250g penne pasta
1 onion, roughly chopped
3 skinless, boneless chicken breasts, cut into thin strips
1 tbsp paprika
2 tbsp olive oil
Salt and freshly ground black pepper
50g butter
50g plain flour
750ml hot milk
1 tsp Dijon mustard
100g Parmesan cheese, coarsely grated
2 large tomatoes, deseeded and cut into small cubes
Directions
- Preheat your oven to 220°C (200°C Fan/Gas 7) and butter a shallow 1.75-litre ovenproof dish. Add the penne and chopped onion to a pan of boiling salted water and cook according to packet instructions until al dente, then drain and rinse with cold water.
- Place the chicken strips into a plastic food bag with the paprika, a pinch of salt, and some black pepper. Seal the bag and shake well until every piece of chicken is evenly coated in the spice mix.
- Heat the olive oil in a large frying pan over high heat. Add the chicken strips and fry quickly for about 2 minutes until they are golden brown and just cooked through, then remove them with a slotted spoon and set aside.
- Melt the butter in a large saucepan, add the flour, and whisk for 1 minute to cook out the raw taste. Gradually pour in the hot milk, whisking constantly until the sauce is smooth and thickened, then let it bubble for 4 minutes.
- Remove the sauce from the heat and stir in the Dijon mustard and half of the grated Parmesan cheese, seasoning with salt and pepper to taste. Add the cooked pasta and onion to the sauce and stir well to combine.
- Spoon half of the pasta mixture into the prepared dish, arrange the chicken strips on top, and cover with the remaining pasta. Scatter the cubed tomatoes and remaining Parmesan over the surface, then bake for 20 minutes until golden and bubbling.
