Chicken pasta bake
Prep
30 mins
Cook
45 mins
Servings
6
Difficulty
Medium
This is one of my go to weeknight dinners when I want something comforting but don't have hours to spend cooking. Chicken pasta bake comes together in just 75 minutes total and uses simple ingredients you probably already have at home, which keeps costs down. The tomatoes are absolutely packed with lycopene, a powerful antioxidant that's even more beneficial when cooked. I love how you can prep everything ahead and just pop it in the oven, making it perfect for busy evenings. The creamy mascarpone sauce combined with melted cheddar and mozzarella creates pure comfort food magic, and honestly, it tastes like you've spent way more effort than you actually have.
Ella x
Ingredients
- 4 tbspolive oil
- 11 onion finely chopped
- 12 garlic cloves crushed
- ¼ tspchilli flakes
- 12 x 400g cans chopped tomatoes
- 1 tspcaster sugar
- 6 tbspmascarpone
- 14 skinless chicken breasts(sliced into strips)
- 300 gpenne
- 70 gmature cheddar grated
- 50 ggrated mozzarella
- ½ smallbunch of parsley finely chopped
Detail level
Instructions
- 1
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.
- 2
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.
- 3
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.
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