Mary Berry Chicken Pasta Bake | British Chefs Table (2024)

Mary Berry Chicken Pasta Bake is a delicious dish made with simple ingredients like penne, onion, chicken, paprika, olive oil, and Parmesan cheese. This simple recipe makes enough for 4 people and takes about an hour to make.

Try More Mary Berry Recipes:

• Mary Berry Crab Linguine
• Mary Berry Mushroom Risotto
• Mary Berry Pasta Salad

💗 Why This Recipe Will Impress Your Guests

• Flavorful Combination. The Mary Berry Chicken Pasta Bake tastes delicious with delicate chicken, aromatic onions, and tangy Dijon mustard.
• Easy to make. This recipe is easy for beginners and experts, with simple ingredients and directions. Delicious food will be served without spending hours in the kitchen.
• Versatile Dish. This spaghetti bake is customizable to your tastes. Add your favorite vegetables or spices to customize the flavor.
• Family-Friendly. This recipe is a hit with kids and adults. Pasta, chicken, and cheese will please even the pickiest eaters, making it a wonderful family meal or gathering option.

❓ What Is Mary Berry Chicken Pasta Bake Recipe?

Mary Berry Chicken Pasta Bake is a delicious dish made with penne pasta, chicken, onions, paprika, and Parmesan cheese. It offers a creamy texture and savory taste, named after the renowned chef Mary Berry.

🍗 Mary Berry Chicken Pasta Bake Ingredients

• butter, for greasing
• 250g/9oz penne
• 1 onion, roughly chopped
• 3 skinless, boneless chicken breasts, cut into thin strips roughly the size of your little finger
• 1 tbsp. paprika
• 2 tbsp. olive oil
• salt and freshly ground black pepper

For The Sauce

• 50g/1¾oz butter
• 50g/1¾oz plain flour
• 750ml/1 pint 6 fl oz hot milk (see tip)
• 1 tsp Dijon mustard
• 100g/3½oz Parmesan cheese, coarsely grated
• 2 large tomatoes, deseeded and cut into small cubes

🍝 How To Make Mary Berry Chicken Pasta Bake?

1. Preheat the oven to 220°C/200°F/gas. 7. Butter a 1.75-liter/3-pint shallow ovenproof dish.
2. Cook penne with onion in salted, simmering water per package instructions. First drain, then rinse with cold water and drain again in the colander.
3. Seal a resealable freezer bag with chicken strips, paprika, and a bit of salt and pepper, and shake to coat.
4. You may need to cook the chicken in stages in a big frying pan over high heat for 2 minutes until golden brown and cooked through. Slotted spatula the fried chicken onto a platter and put it away.
5. In a large pot, melt butter and add flour to make a roux for the sauce. After 1 minute, slowly whisk in the hot milk over high heat until smooth and thickened. Boil for 4 minutes. Combine mustard and cheese, then season with salt and pepper.
6. Mix pasta, onion, and sauce in the pan. Add half of this combination to the dish, then the chicken segments, then the remaining pasta and sauce. Sprinkle the remaining cheese over the tomatoes. Bake until the top is blistering hot and golden brown, 20 minutes.

💭 Recipe Tips

• For faster and easier cooking, use chicken breasts that don’t have any bones or skin on them.
• Add more or less paprika to make it hotter or less hot, depending on your taste.
• You can change the thickness of the sauce by changing how much flour is used in the recipe.
• Try adding different kinds of cheese, like mozzarella or cheddar, to make the dish more interesting.
• To get the right al dente pasta, make sure you follow the cooking time directions on the package.

🥖 What To Serve With Chicken Pasta Bake?

Serve Mary Berry Chicken Pasta Bake with a side salad dressed with vinaigrette, garlic bread for dipping, steamed vegetables, or a refreshing fruit salad to complement the flavors of the dish.

🎚 How To Store Chicken Pasta Bake ?

• In the fridge. A traditional Mary Berry Chicken Pasta Bake can be kept in the fridge for up to three days in a container that doesn’t let air in.
• In the freezer. It can be frozen for up to three months if you divide it up and put it in packages that can go in the freezer.

🥵 How To Reheat Chicken Pasta Bake?

• In The Oven. Preheat your oven to 350°F (175°C). Place the pasta bake in an oven-safe dish and cover it with foil to avoid drying bake for about 20-25 minutes or until cooked through.
• In The Microwave. Transfer individual servings of the pasta bake to a microwave-safe dish cover with a microwave-safe cover or microwave-safe plastic wrap, allowing a tiny vent for steam to escape heat on medium power in 1-minute intervals, stirring in between, until well cooked.
• On The Stovetop. Place the pasta bake in a non-stick skillet or saucepan over low heat stir occasionally to maintain even heating.

FAQs

Try More Mary Berry Recipes

• Mary Berry Sweet And Sour Chicken
• Mary Berry Yorkshire Curd Tart
• Mary Berry Chilli Con Carne

Mary Berry Chicken Pasta BakeNutrition Facts

Amount Per Serving

• Calories: 500
• Protein: 30 grams
• Fat: 20 grams
• Carbohydrates: 40 grams
• Fiber: 3 grams
• Sodium: 600milligrams

Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:

1. Mary Makes it Easy Cookbook
2. Mary Berry’s Baking Bible
3. Baking with Mary Berry
4. Mary Berry’s Simple Comforts (recommended)
5. Mary Berry Quick Cooking

Mary Berry Chicken Pasta Bake

Author: Imen Dridi Cooking Method:Baking Cuisine:British Courses:Dinner,Main Recipe Keys:CChicken Pasta Bake

Difficulty:BeginnerPrep time: 30 minutesCook time: 30 minutesRest time: minutesTotal time:1 hour Servings:6 servingsCalories:300 kcal Best Season:Available

Description

Mary Berry Chicken Pasta Bake is a delicious dish made with simple ingredients like penne, onion, chicken, paprika, olive oil, and Parmesan cheese. This simple recipe makes enough for 4 people and takes about an hour to make.

Ingredients

• butter, for greasing
  
• 250g/9oz penne
  
• 1 onion, roughly chopped
  
• 3 skinless, boneless chicken breasts, cut into thin strips roughly the size of your little finger
  
• 1 tbsp. paprika
  
• 2 tbsp. olive oil
  
• salt and freshly ground black pepper

For The Sauce

• 50g/1¾oz butter
  
• 50g/1¾oz plain flour
  
• 750 ml/1 pint 6 fl oz. hot milk (see tip)
  
• 1 tsp Dijon mustard
  
• 100g/3½oz Parmesan cheese, coarsely grated
  
• 2 large tomatoes, deseeded and cut into small cubes

Instructions

1. Preheat the oven to 220°C/200°F/gas. 7. Butter a 1.75-liter/3-pint shallow ovenproof dish.
   
2. Cook penne with onion in salted, simmering water per package instructions. First drain, then rinse with cold water and drain again in the colander.
   
3. Seal a resealable freezer bag with chicken strips, paprika, and a bit of salt and pepper, and shake to coat.
   
4. You may need to cook the chicken in stages in a big frying pan over high heat for 2 minutes until golden brown and cooked through. Slotted spatula the fried chicken onto a platter and put it away.
   
5. In a large pot, melt butter and add flour to make a roux for the sauce. After 1 minute, slowly whisk in the hot milk over high heat until smooth and thickened. Boil for 4 minutes. Combine mustard and cheese, then season with salt and pepper.
   
6. Mix pasta, onion, and sauce in the pan. Add half of this combination to the dish, then the chicken segments, then the remaining pasta and sauce. Sprinkle the remaining cheese over the tomatoes. Bake until the top is blistering hot and golden brown, 20 minutes.

Notes

• For faster and easier cooking, use chicken breasts that don’t have any bones or skin on them.
• Add more or less paprika to make it hotter or less hot, depending on your taste.
• You can change the thickness of the sauce by changing how much flour is used in the recipe.
• Try adding different kinds of cheese, like mozzarella or cheddar, to make the dish more interesting.
• To get the right al dente pasta, make sure you follow the cooking time directions on the package.

Keywords:Mary Berry Chicken Pasta Bake