Mary Berry Chicken Pasta Bake​ Recipe

This comforting Mary Berry Chicken Pasta Bake is made with tender chicken, a simple tomato sauce, pasta, and plenty of cheese. The result is a savory and satisfying one-pan meal with a rich, bubbling cheese topping. This recipe is perfect for a cozy weeknight dinner and serves 4-6 people, making it a great option for the whole family.

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Mary Berry Chicken Pasta Bake Ingredients

• 1 tbsp olive oil
• 2 large boneless, skinless chicken breasts, diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 (14-ounce) can chopped tomatoes
• 1 cup chicken broth
• 1 tsp dried oregano
• 1 bay leaf
• 1 tbsp tomato purée
• 12 oz penne or fusilli pasta
• 1/2 cup heavy cream
• 1 cup grated cheddar cheese
• 1/2 cup grated mozzarella cheese
• Salt and black pepper to taste
• Fresh basil, for garnish (optional)

How To Make Mary Berry Chicken Pasta Bake

1. Cook the chicken and aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced chicken and cook until golden brown on all sides. Add the chopped onion and cook for 5 minutes until softened. Stir in the minced garlic and cook for 1 minute more until fragrant.
2. Simmer the sauce: Pour in the canned chopped tomatoes, chicken broth, dried oregano, bay leaf, and tomato purée. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it gently bubble for 15-20 minutes, allowing the flavors to meld.
3. Boil the pasta: While the sauce simmers, cook the pasta in a separate large pot of salted boiling water according to package directions, but remove it from the heat 2 minutes before the suggested time. Drain the pasta well.
4. Combine and bake: Remove the bay leaf from the sauce. Stir in the heavy cream and the partially cooked, drained pasta. Mix well to coat everything evenly. Pour the pasta mixture into a large baking dish.
5. Add the cheese and bake: Sprinkle the grated cheddar and mozzarella cheeses evenly over the top of the pasta. Place the baking dish in a preheated oven at 375°F (190°C) and bake for 20-25 minutes, or until the cheese is melted, golden, and bubbling.
6. Serve and garnish: Let the pasta bake cool for a few minutes before serving. Garnish with fresh basil, if desired.

Recipe Tips

• Don’t overcook the pasta: Undercook the pasta by 2 minutes from the package instructions. It will finish cooking in the oven as it bakes in the sauce, preventing it from getting mushy.
• Brown the chicken: Taking the time to properly brown the chicken first adds a layer of deep flavor to the dish. This simple step makes a big difference in the final taste.
• Adjust the cream: For a richer, creamier sauce, you can increase the amount of heavy cream. For a lighter version, you can reduce the cream slightly or substitute it with milk, though the texture will be less rich.
• Use freshly grated cheese: While pre-shredded cheese is convenient, it often contains anti-caking agents that prevent it from melting as smoothly. Grating your own cheese from a block will give you a better, more gooey result.

What To Serve Chicken Pasta Bake

This savory chicken pasta bake is a complete meal on its own, but it pairs wonderfully with a simple green salad with a light vinaigrette to cut through the richness. A side of garlic bread or crusty French bread is perfect for scooping up any leftover sauce. For a more complete meal, you can also serve it with some roasted vegetables like broccoli or asparagus.

How To Store Chicken Pasta Bake Leftovers

• Refrigerate: Store leftover chicken pasta bake in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave individual portions or place the entire dish in the oven at 350°F (175°C) until heated through.
• Freeze: You can freeze the baked and cooled pasta bake in a freezer-safe container for up to 2 months. Thaw it in the refrigerator overnight before reheating in the oven. Note that the texture of the pasta may become softer after freezing and thawing.

Mary Berry Chicken Pasta Bake Nutrition Facts

• Calories: 512 kcal
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 98mg
• Sodium: 585mg
• Total Carbohydrate: 46g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 32g

Frequently Asked Questions

• Can I make this pasta bake ahead of time? Yes, you can. Prepare the sauce and cook the pasta as directed. Combine them and pour the mixture into your baking dish, but don’t add the cheese yet. Cover and refrigerate for up to 24 hours. When you’re ready to bake, add the cheese and bake as instructed, adding a few extra minutes to the bake time if needed to ensure it’s heated through.
• Can I use different types of cheese? Absolutely. While cheddar and mozzarella are classic choices, you can experiment with other cheeses. Provolone, Gruyère, or Monterey Jack would all work well and add a slightly different flavor profile.
• What if I don’t have a Dutch oven? You can use a large pot to make the sauce and combine the pasta. Then, simply transfer everything to a separate baking dish before adding the cheese and baking in the oven.
• Can I use leftover or pre-cooked chicken? Yes, this is a great way to use up leftover chicken, such as rotisserie chicken. Simply shred or dice the cooked chicken and add it to the simmering sauce in the second step to heat it through. You can skip the initial step of cooking the raw chicken.

Try More Recipes:

• Mary Berry Cauliflower Cheese​ Recipe
• Mary Berry Tuscan Chicken Recipe​
• Mary Berry Thai Style Salmon Traybake​ Recipe