Mary Berry Creamy Chicken Pasta Bake Recipe

This creamy, cheesy Mary Berry Creamy Chicken Pasta Bake is made with tender chicken, crisp bacon, and double cream, and ready in 45 minutes. The golden cheese crust bubbles at the edges before breaking to reveal the rich pasta beneath. I rely on this recipe for busy weeknights when comfort food is mandatory.

Why This Classic Works

I tried making pasta bakes with elaborate roux-based sauces, but they often turned out too thick and heavy. This recipe avoids that trap by combining double cream with a little pasta water for a naturally silky finish.

The real surprise was how the mustard cuts through the richness of the dairy. Now I never skip the Dijon, as it perfectly balances the mature cheddar topping.

Mary Berry Creamy Chicken Pasta Bake Ingredients

• 350g penne pasta
• 1 tbsp olive oil
• 1 onion, finely chopped
• 150g smoked bacon lardons
• 400g chicken breasts, diced
• 200g chestnut mushrooms, sliced
• 300ml double cream
• 1 tbsp Dijon mustard
• 100g mature Cheddar cheese, grated
• 50g Parmesan cheese, grated

How To Make Mary Berry Creamy Chicken Pasta Bake

1. Boil The Pasta: Cook the penne in salted boiling water for 10 minutes until slightly firm, then drain and reserve a cup of pasta water.
2. Fry The Base: Heat olive oil in a large pan over medium heat, cooking the onion and bacon lardons for 5 minutes until crisp.
3. Cook The Chicken: Add the diced chicken breasts and sliced mushrooms to the pan, cooking for 8 minutes until the meat is browned completely.
4. Create The Sauce: Stir in the double cream and Dijon mustard, bringing the mixture to a gentle simmer for 3 minutes until slightly thickened.
5. Combine And Bake: Fold the cooked pasta into the creamy sauce, transfer to a baking dish, scatter both cheeses over the top, and bake at 200°C for 20 minutes.

Recipe Tips

• Undercook the pasta: Boil it for two minutes less than the packet instructions so it doesn’t turn mushy in the oven.
• Reserve pasta water: A splash of the starchy water helps thin the sauce if the cream reduces too quickly.
• Brown the mushrooms well: Cooking the moisture out of the mushrooms prevents the final bake from becoming watery.

What To Serve With Creamy Chicken Pasta Bake

A simple green salad with a sharp vinaigrette cuts through the heavy cream sauce beautifully. Crisp garlic bread is also excellent for wiping the baking dish clean.

How To Store

Keep leftovers in an airtight container in the fridge for up to three days. You can freeze this bake for up to two months, though the cream sauce may split slightly upon reheating.

FAQs

Can I use leftover roast chicken?

Yes, you can stir shredded cooked chicken directly into the sauce before baking. Simply skip the raw chicken cooking step entirely.

What pasta shape is best?

Penne, fusilli, or rigatoni work brilliantly because their ridges hold onto the thick cream sauce. Avoid long ribbons like spaghetti.

Do I have to use double cream?

Double cream prevents the sauce from splitting in the high oven heat. Single cream runs a higher risk of curdling.

Nutrition

• Calories: 680 kcal
• Total Fat: 42g
• Saturated Fat: 22g
• Cholesterol: 145mg
• Sodium: 650mg
• Total Carbohydrate: 45g
• Protein: 32g

Try More Recipes:

• Mary Berry Pasta Bake Recipe
• Mary Berry Tuna Pasta Bake Recipe
• Mary Berry Bolognese Pasta Bake Recipe