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اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ

Creamy Chicken Pasta Bake

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5 from 1 vote
This creamy chicken pasta bake is the perfect recipe for dinner. Penne pasta lathered in a white sauce with succulent and juicy chicken pieces loaded with cheesy goodness. A real hearty and homey dish that is guaranteed to fill up the family.
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Creamy Chicken Pasta Bake

This creamy chicken pasta bake is the perfect recipe for dinner. Penne pasta lathered in a white sauce with succulent and juicy chicken pieces loaded with cheesy goodness.
5 from 1 vote
Print Pin Rate
Prep Time10 mins
Cook Time1 hr 20 mins
Total Time1 hr 30 mins
Course Main Course
Cuisine Italian
Servings 8 servings
Calories 708

Ingredients

Pasta

  • 500 g Penne Pasta
  • 2.5 L Water
  • 1 tsp Salt/Namak

Chicken Filling

  • 2 tbsp Vegetable Oil
  • 800 g Chicken boneless
  • 400 g Canned Tomatoes
  • 2 Onions/Pyaz finely diced
  • 2 Bell Peppers/Shimla Mirch finely diced
  • 6 Garlic Cloves/Lehsan chopped
  • 1 tsp Salt/Namak
  • 1 tsp Paprika
  • 1 tsp Black Pepper/Kali Mirch Powder
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil

White Sauce

  • 100 g Butter
  • 100 g Plain Flour
  • 1 L Milk hot
  • 1 tsp Salt/Namak
  • ½ tsp Black Pepper/Kali Mirch Powder

Layers

  • Cheddar Cheese grated
  • Fresh Mozzarella

Instructions

  • In a saucepan add the water and salt then stir until the salt is dissolved and bring it to a boil  
  • Add the pasta to the water and cook for 10-12 minutes on a gentle simmer until the pasta is al dente – al dente refers to when the pasta is cooked just enough to retain a somewhat firm texture with a bit of a bite
  • Whilst the pasta is cooking in a large pot heat up the vegetable oil on medium heat until hot
  • Add the finely diced onions, chopped garlic cloves and the salt thencook for 3-4 minutes until the onions are slightly softened – adding the salt with the onions helps to bring the moisture out of the onion to allow them to cook down and brown more evenly without burning the onions
  • Finely dice the bell peppers before adding into the pan and cook for 2-3 minutes
  • Add the canned tomatoes then cook for 2-3 minutes
  • Add the dried basil. paprika, black pepper and dried oregano then cook for 3-4 minutes
  • Add the chicken and cook for 4-6 minutes until the chicken changes colour – the chicken will not be entirely cooked through at this point
  • Drain the pasta and add the chicken mixture into the pasta and mix until everything is well combined
  • Add the whole milk into a saucepan and bring to a gentle boil
  • As the milk is boiling in another pan melt the butter completely on low heat before adding the plain flour and cooking for 3-4 minutes whilst stirring continuously until a thick paste forms – this is called a roux
  • Add the boiled milk gradually to the roux, stirring continuously, and cook for 5-7 minutes on medium heat until the sauce has thickened
  • Add the salt and pepper and cook for 1-2 minutes
  • In an ovenproof dish layer add half of the chicken pasta mixture, then top with half of the white sauce and withhalf of the grated cheddar cheese and repeat with the remaining mixture before topping with the fresh mozzarella
  • Bake near the top of a preheated oven at 220°C/425°F/gasmark 7 in the middle of the oven for 20-25 minutes until the cheese is golden brown
  • Your creamy chicken pasta bake is ready!

Video

Nutrition

Calories: 708kcal
Tried this recipe?Mention @The Aziz Kitchen or tag #theazizkitchen!
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The Aziz Kitchen

Salaam and hello everyone!

I’m Sadia, the person behind The Aziz Kitchen. A 20-and-some year-old Muslim aspiring doctor and writer who loves to experiment with cooking, baking and all things food. On this blog you will find my favourite, delicious, family-friendly recipes.

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