Mary Berry Chicken Pasta Bake Recipe

This Mary Berry chicken pasta bake is creamy, comforting, and very easy to make. Tender chicken, penne pasta, and a smooth cheesy white sauce baked until bubbly and golden. I make this often for family dinners, it never fails.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 4 People

Course: Main Course

Cuisine: British

Calories: 560

Ingredients Equipment Method Notes

Ingredients

2 — Chicken breasts Skinless boneless
200 g Penne pasta Or similar short pasta
2 tbsp Butter Unsalted
2 tbsp Plain flour For sauce
500 ml Full-fat milk Slightly warm
1 tsp Dijon mustard Adds depth
125 g Parmesan cheese Freshly grated
1 tsp Garlic granules For seasoning
1 tsp Paprika Mild or smoked
1 tbsp Cooking oil For frying
2 — Fresh tomatoes Deseeded and chopped
— — Salt To taste
— — Black pepper To taste

Equipment

1 Large pot For boiling pasta
1 Colander To drain pasta
1 Large frying pan For cooking chicken
1 Saucepan For white sauce
1 Whisk Helps avoid lumps
1 Ovenproof baking dish Medium size
1 Wooden spoon For mixing

Method

Step 1:

Bring a large pot of salted water to the boil and cook the penne pasta until just al dente. Drain well and set aside.

Step 2:

Cut the chicken breasts into bite-sized pieces. Add them to a bowl with garlic granules, paprika, salt, and black pepper. Mix well so everything is coated.

Step 3:

Heat the oil in a frying pan over medium-high heat. Cook the chicken for about 5–6 minutes until lightly golden and just cooked through. Remove from the pan and set aside.

Step 4:

In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute to cook out the raw flour taste.

Step 5:

Gradually pour in the milk while whisking. Keep stirring until the sauce thickens and becomes smooth.

Step 6:

Stir in the Dijon mustard and grated Parmesan cheese. Season with salt and pepper, tasting as you go.

Step 7:

Add the cooked pasta to the sauce and mix until fully coated. Gently fold in the cooked chicken.

Step 8:

Transfer everything to a lightly greased ovenproof dish. Scatter the chopped tomatoes evenly over the top.

Step 9:

Bake in a preheated oven at 180°C (360°F) for 20 minutes until bubbling and lightly golden.

Step 10:

Remove from the oven and let it rest for about 5 minutes before serving.

Notes

I sometimes make this ahead and keep it in the fridge for a day before baking, it works really well. If reheating leftovers, I add a small splash of milk to keep the sauce creamy. Don’t overbake it, or the pasta can dry out a bit.