Mary Berry Chicken Pasta Bake Recipe

Welcome, today I’m sharing my full, carefully tested version of the Mary Berry chicken pasta bake.

I’ve been for over four years and working as a professional chef, so this recipe is written from real kitchen experience, not theory.

It’s one of those comforting meals I return to again and again because it works, it feeds everyone well, and it never feels boring.

This dish is inspired by Mary Berry, but everything here is rewritten fully in my own words, using my own method and explanation.

Hi my name is Dipendra Kumar, I am chef i like cooking food for my family and friends. This is a copy recipe of Marr Berry.

I’ve cooked this many times for families, small gatherings, and busy weeknights, and it always delivers that creamy, satisfying comfort we all crave.

Recipe Overview

This chicken pasta bake combines tender chicken breast, perfectly cooked penne pasta, and a creamy white sauce enriched with Parmesan cheese and Dijon mustard.

Everything is baked until hot, bubbling, and lightly golden on top. It’s filling, balanced, and very forgiving, which is exactly what a good family recipe should be.

• Cuisine: British
• Prep time: 20 minutes
• Cook time: 20 minutes
• Servings: 4

Why This Chicken Pasta Bake Always Works

From a chef’s point of view, this recipe is beautifully balanced. The sauce is rich but not heavy, the chicken stays juicy, and the pasta absorbs just enough flavour without becoming soggy.

I also like that it doesn’t rely on strong spices or overpowering ingredients, which makes it ideal for kids and adults alike.

As a blogger, I appreciate recipes that readers can actually follow and repeat with confidence.

This is one of those dishes where small mistakes won’t ruin the final result, and that’s why it’s so popular.

Ingredients

Below is the ingredient table exactly as I use it in my own kitchen. Everything is simple, affordable, and easy to find.

I was the one who put the ingredients in the food. For example, this machine, I made it, and it was excellent. I put the ingredients in perfectly.

Amount	Ingredient	Notes
2	Chicken breasts	Skinless and boneless
200 g	Penne pasta	Any short pasta works
30 g	Butter	Unsalted
2 tbsp	Plain flour	For white sauce
500 ml	Full-fat milk	Slightly warmed
1 tsp	Dijon mustard	Adds depth of flavour
125 g	Parmesan cheese	Freshly grated
1 tsp	Garlic granules	For seasoning chicken
1 tsp	Paprika	Mild or smoked
To taste	Salt	Adjust as needed
To taste	Black pepper	Freshly ground
1 tbsp	Cooking oil	For frying
2	Fresh tomatoes	Deseeded and chopped

Equipment You Will Need

Having the right equipment ready before you start makes the cooking process smooth and stress-free.

Amount	Equipment	Notes
1	Large pot	For boiling pasta
1	Colander	Draining pasta
1	Large frying pan	Cooking chicken
1	Saucepan	Making the sauce
1	Whisk	Prevents lumps
1	Ovenproof baking dish	Medium-sized
1	Mixing spoon	Heat-resistant

How to Make Chicken Pasta Bake

I’ve written the instructions step by step, exactly how I teach this dish in a professional kitchen. Take your time and enjoy the process.

Step 1 Cook the Pasta

I bring a large pot of salted water to a rolling boil and cook the penne according to the packet instructions.

I always cook it just until al dente, because it will continue cooking in the oven. Once done, I drain the pasta well and set it aside.

Step 2 Prepare the Chicken

I cut the chicken breasts into bite-sized pieces. I place them into a bowl or resealable bag and add the garlic granules, paprika, salt, and black pepper.

I mix or shake well until every piece is evenly coated.

Step 3 Cook the Chicken

I heat the oil in a large frying pan over medium-high heat. I add the chicken pieces and cook them for about 5 to 6 minutes, stirring occasionally, until they are lightly golden and just cooked through.

I remove the chicken from the pan and keep it aside.

Step 4 Start the White Sauce

In a saucepan, I melt the butter over medium heat. Once melted, I add the flour and whisk continuously for about one minute. This step is important to remove the raw flour taste.

Step 5 Finish the Sauce

I gradually pour in the milk while whisking constantly. I don’t rush this part, as slow addition prevents lumps.

I keep stirring until the sauce thickens to a smooth, creamy consistency.

I stir in the Dijon mustard and grated Parmesan cheese. I season with salt and black pepper, tasting as I go. The sauce should be rich but still pourable.

Step 6 Combine Pasta, Sauce, and Chicken

I add the cooked pasta to the sauce and mix gently until fully coated. Then I fold in the cooked chicken, making sure it’s evenly distributed throughout the pasta.

Step 7 Assemble the Bake

I transfer the pasta and chicken mixture into a lightly greased ovenproof dish and spread it out evenly. I scatter the chopped tomatoes over the top, which add freshness and balance to the creamy sauce.

Step 8 Bake the Dish

I place the dish into a preheated oven at 180°C (360°F) and bake it for about 20 minutes. The pasta bake is ready when it’s bubbling around the edges and lightly golden on top.

I remove it from the oven and let it rest for about five minutes before serving. This helps the sauce settle and improves the texture.

Recipe Tips

After making this dish many times, I’ve learned that warming the milk slightly before adding it to the sauce makes a big difference.

Always season the chicken separately, not just the sauce. And don’t overbake, as this can dry out the pasta.

If you want extra colour, you can sprinkle a small amount of extra Parmesan on top just before baking, but keep it light.

Nutrition Benefits

This chicken pasta bake offers a good balance of nutrients when enjoyed as part of a balanced diet.

• High-quality protein from chicken
• Calcium and phosphorus from milk and cheese
• Energy-providing carbohydrates from pasta
• Healthy fats from dairy
• Vitamins and antioxidants from tomatoes

Make-Ahead and Storage Advice

This recipe is excellent for planning ahead. You can assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours before baking.

When ready to cook, bake straight from the fridge, adding an extra 5 minutes if needed.

Leftovers store well in the fridge for up to two days. When reheating, I add a small splash of milk to keep the sauce creamy.

Variations You Can Try

Over the years, I’ve tested a few simple variations. You can swap penne for fusilli or rigatoni without changing cooking times.

Adding mushrooms or spinach works well if you want extra vegetables. Smoked paprika adds a deeper flavour if you prefer something slightly bolder.

I recommend changing only one element at a time so the dish stays balanced.

FaQs:-

Final Thoughts

This chicken pasta bake is one of those recipes I truly trust. It’s simple, comforting, and reliable, which is exactly what home cooking should be. I hope you enjoy making it in your kitchen as much as I do in mine.
Happy cooking,

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