Chicken Pasta Bake Recipes

CHICKEN PASTA BAKE

Steps:

• Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
• Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
• Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.

CHEDDAR CHEESE CHICKEN PASTA BAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Heat olive oil in a large skillet on medium-high heat. Toss in chicken, onion powder, garlic, 1 teaspoon salt, and black pepper. Cook and stir until chicken is no longer pink in the center and the juices run clear, about 7 minutes. Reduce heat to low.
• Whisk chicken broth and flour together in a bowl until well blended. Pour over the chicken in the skillet. Add half the Cheddar cheese, diced tomatoes, cream, butter, hot sauce, and Worcestershire sauce; stir to combine. Continue stirring over medium heat until sauce starts to thicken, about 10 minutes. Stir cooked pasta into skillet.
• Pour chicken-pasta mixture into a glass baking dish. Sprinkle remaining Cheddar cheese on top.
• Bake in the preheated oven until cheese is bubbly and melted, about 15 minutes.

CHEESY PASTA BAKE WITH CHICKEN AND BACON RECIPE

Steps:

• Preheat the oven to 190c/375f. Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
• Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the chicken, and cook until just sealed - about 5 minutes.
• Add the onion and cook for a further 3-4 minutes until the onion is softened.
• Add the chopped peppers, salt, pepper, garlic, tomato puree, oregano and thyme. Stir and cook for 2-3 minutes.
• Stir in the tinned tomatoes and cream, bring to a gentle bubble, then add the pasta, spinach and cooked bacon. Stir everything together, then transfer to a large baking dish.
• Top with the cheddar and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.
• Take out of the oven and top with parsley before serving.

ITALIAN CHICKEN AND PASTA BAKE

Steps:

• Preheat oven to 350 °F. Spray a 13×9-inch baking dish with nonstick cooking spray.
• In a very large skillet, melt butter over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 5 to 6 minutes or until onion is tender. Add flour, and cook, stirring constantly, for 2 minutes. Stir in milk, diced tomatoes and tomato sauce; cook for 5 to 6 minutes or until slightly thickened. Stir in chicken, 3 cups cheese, salt, pepper and sugar. Stir in pasta. Spoon mixture into prepared baking dish; sprinkle with remaining 1 cup cheese.
• Bake for 25 to 30 minutes or until hot and bubbly.

CHICKEN, CHEESE, AND PENNE PASTA BAKE

Steps:

• Gather the ingredients.
• Heat oven to 350 F. Grease a 2- to 2 1/2-quart baking dish.
• Cook the penne pasta in boiling salted water following package directions. Drain in a colander and set aside.
• Heat the olive oil in a large skillet over medium heat. Add the chicken, mushrooms, and Creole seasoning.
• Cook until the chicken is thoroughly cooked and the mushrooms are lightly browned, stirring frequently.
• Remove the chicken and mushroom mixture to a bowl and set aside.
• Melt the butter in the same skillet and add the minced garlic . Cook, stirring, for about 1 minute.
• Blend the flour into the butter mixture until smooth and bubbly.
• Continue to cook the flour and butter roux for 1 minute, stirring constantly.
• Add the milk and chicken broth and continue to cook until thickened, stirring constantly.
• To the sauce, add 1 1/2 cups of the mozzarella cheese and about half of the Parmesan cheese; cook until the cheese has melted, stirring constantly.
• Stir in the chicken and mushroom mixture and the artichokes. Taste and add salt and pepper, as needed.
• Combine the sauce and pasta; transfer to the prepared baking dish. Sprinkle with the remaining cheeses and sprinkle lightly with paprika, if using.
• Bake for about 20 to 30 minutes, until lightly browned and bubbly.