Mary Berry Chicken Pasta Bake​ Recipe

This hearty Mary Berry Chicken Pasta Bake is made with tender chicken, leeks, pasta, a creamy homemade béchamel sauce, and a golden melted cheese topping. This recipe creates a savory, comforting, and deeply satisfying main course that the whole family will love. Perfect for a weeknight dinner, this cozy meal is a complete dish in one pan and serves 4-6 people.

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Mary Berry Chicken Pasta Bake Ingredients

• 30g (1oz) butter
• 2 large leeks, trimmed and sliced
• 2 tbsp plain flour
• 600ml (1 pint) hot milk
• 1 tsp English mustard
• 2 tsp chopped tarragon
• 350g (12oz) cooked chicken, skinless, boneless and chopped
• 225g (8oz) dried penne pasta
• 50g (2oz) mature cheddar cheese, grated
• Salt and freshly ground black pepper

How To Make Mary Berry Chicken Pasta Bake

1. Sauté the leeks: Preheat your oven to 200°C/180°C Fan/Gas 6. Melt the butter in a large, deep saucepan over medium heat. Add the sliced leeks and cook gently for about 5 minutes, or until softened but not browned, stirring occasionally.
2. Make the sauce base: Stir the plain flour into the softened leeks and cook for one minute. This step cooks out the raw flour taste and creates a ‘roux’. A roux is a mix of fat and flour used to thicken sauces.
3. Create the béchamel sauce: Gradually pour in the hot milk, a little at a time, whisking continuously to prevent lumps from forming. Once all the milk is incorporated, bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring, until it has thickened.
4. Add the flavorings: Remove the sauce from the heat. Stir in the English mustard, chopped tarragon, and about half of the grated cheddar cheese. Season well with salt and freshly ground black pepper.
5. Cook the pasta: While you are making the sauce, bring a large pan of salted water to the boil. Add the penne pasta and cook according to the packet instructions until it is ‘al dente’ (cooked but still with a slight bite). Drain the pasta well.
6. Combine the ingredients: Add the cooked, drained pasta and the chopped chicken to the creamy leek sauce. Stir everything together until the pasta and chicken are well coated.
7. Assemble and bake: Pour the pasta mixture into a large, shallow ovenproof dish and spread it out evenly. Sprinkle the remaining grated cheddar cheese over the top.
8. Bake until golden: Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the sauce is bubbling around the edges. Let it stand for a few minutes before serving.

Recipe Tips

• Use Hot Milk for a Smooth Sauce: Adding hot milk to your roux (the butter and flour mixture) helps create a lump-free béchamel sauce. Cold milk is more likely to cause lumps.
• Cook Pasta Al Dente: It’s important to slightly undercook the pasta, as it will continue to cook in the sauce while it bakes in the oven. This prevents it from becoming mushy.
• Use a Mature Cheese: A mature or sharp cheddar cheese will give the topping a much richer and more pronounced flavor than a mild one.
• Use Leftover Roast Chicken: This recipe is a fantastic way to use up leftover chicken from a Sunday roast. It saves time and ensures nothing goes to waste.

What To Serve With Chicken Pasta Bake

This chicken pasta bake is a complete meal on its own, but it pairs wonderfully with a few simple side dishes. A fresh, crisp green salad with a light vinaigrette offers a refreshing contrast to the creamy pasta. Steamed green vegetables, such as broccoli, green beans, or peas, also work well. For a heartier meal, serve it with a side of warm garlic bread for dipping into the delicious sauce.

How To Store Chicken Pasta Bake Leftovers

• Refrigerate: Allow the pasta bake to cool completely, then cover the dish with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 3 days. Reheat in the microwave or in the oven at 180°C (350°F) until piping hot.
• Freeze: This pasta bake freezes well. You can freeze the entire dish or individual portions. Let it cool completely, then wrap it well in a layer of plastic wrap and a layer of foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Mary Berry Chicken Pasta Bake Nutrition Facts

• Calories: 550 kcal
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 90mg
• Sodium: 450mg
• Total Carbohydrate: 55g
• Dietary Fiber: 4g
• Sugars: 9g
• Protein: 35g

Frequently Asked Questions

• Can I make this dish ahead of time? Yes, you can assemble the entire pasta bake, cover it, and store it in the refrigerator for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if cooking from chilled.
• Can I use different vegetables? Certainly. Feel free to add or substitute other vegetables. Mushrooms, sweetcorn, or spinach would all be delicious additions. If using harder vegetables like carrots, sauté them with the leeks to soften them first.
• What if I don’t have tarragon? If you don’t have fresh tarragon, you can use 1 teaspoon of dried tarragon. Alternatively, other herbs like parsley, thyme, or chives would also work well in this dish.
• Can I use a different type of pasta? Yes, any short pasta shape will work perfectly in this recipe. Fusilli, rigatoni, or macaroni are all great substitutes for penne.

Try More Recipes:

• Mary Berry Twice Cooked Roast Potatoes​ Recipe
• Mary Berry Roast Potatoes With Semolina​ Recipe
• Mary Berry Butternut Squash Soup​ Recipe