Mary Berry’s collection of pasta recipes showcases her talent for simple yet delicious family meals, and her chicken pasta bake is no exception. With over 170 four-star reviews on BBC Food, this dish has earned its place as a beloved midweek winner.
Described as “wonderfully comforting,” this chicken pasta bake is perfect for feeding six to eight people, making it ideal for family dinners or gatherings. Busy weeknights are no problem, as you can prepare the dish in advance and freeze it for up to three months before cooking.
To make this meal, start by preheating your oven to 200°C (200°C Fan) and buttering a 1.75-litre ovenproof dish. Boil penne pasta along with onion in salted water according to the package instructions. Drain and rinse with cold water, then set aside.
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Next, toss chicken strips with paprika and seasoning in a freezer bag to coat evenly. Sear the chicken in hot oil on high heat until golden and cooked through, working in batches if needed. Remove the chicken from the pan and set aside.
For the sauce, melt butter and whisk in flour to form a roux. Gradually add hot milk, whisking continuously until a smooth cheese sauce forms and thickens, about four minutes. Stir in mustard and half of the cheese, seasoning with salt and pepper to taste.
Combine the pasta and onions with the sauce, then layer half of this mixture into your dish. Add a layer of chicken strips, then top with the remaining pasta and sauce. Scatter tomatoes on top and sprinkle with the remaining cheese.
Bake for around 20 minutes until the dish is piping hot with a golden, bubbling crust. This chicken pasta bake not only satisfies the appetite but also brings comforting warmth to any cold winter night.