Mary Berry Chicken Pasta Bake Recipe

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This creamy chicken pasta bake is inspired by the comforting, straightforward cooking associated with Mary Berry. Tender chicken and pasta are coated in a savoury sauce, then baked under a golden Cheddar topping. It is an easy family dinner, even if you are new to making a white sauce. Allow about 60 minutes from start to finish, including a short rest before serving.

Ingredients

For the Pasta and Chicken

300g dried penne pasta
1 tablespoon olive oil
450g boneless, skinless chicken breast, cut into bite-sized pieces
1 medium onion, finely chopped
150g mushrooms, sliced
2 garlic cloves, crushed

For the Creamy Sauce

30g unsalted butter
30g plain flour
500ml semi-skimmed milk
1 teaspoon Dijon mustard
½ teaspoon dried thyme
½ teaspoon salt, plus more for the pasta water
¼ teaspoon freshly ground black pepper

For the Topping

100g mature Cheddar, grated
30g dried breadcrumbs

How to Make Chicken Pasta Bake

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle and have a roughly 2-litre ovenproof baking dish ready.
Cook the pasta: Bring a large pan of salted water to the boil. Cook the penne for 2 minutes less than the packet instructions suggest, then drain. It will finish cooking in the sauce as the bake heats through.
Cook the chicken and vegetables: While the pasta cooks, heat the oil in a large frying pan over medium heat. Add the chicken and cook for 5 to 6 minutes, stirring, until lightly golden. Add the onion and mushrooms and cook for another 5 minutes, then stir in the garlic for 1 minute. Check that the chicken is cooked through, with no pink centre, and reaches 75°C on a food thermometer.
Make the sauce: Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk, a little at a time, until smooth. Simmer gently for 3 to 5 minutes, stirring, until the sauce thickens enough to coat the back of a spoon. Stir in the mustard, thyme, salt and pepper.
Mix and assemble: Combine the drained pasta, chicken mixture and sauce. Spoon everything into the baking dish, spreading it evenly. Mix the Cheddar and breadcrumbs together and scatter over the top.
Bake: Bake for 20 to 25 minutes, until the sauce is bubbling at the edges and the topping is golden. If the top browns too quickly, cover it loosely with foil.
Rest and serve: Leave the bake to stand for 5 minutes before serving. This gives the sauce a little time to settle while the dish cools enough to handle.

Tips for a Better Chicken Pasta Bake

How do I keep the pasta from becoming soft?

Drain the pasta 2 minutes before the end of its suggested cooking time. It should still have a little bite, as it will absorb sauce in the oven.

How can I make a smooth white sauce?

Add the milk gradually and whisk well after each addition, especially at the beginning. If a few lumps remain, keep whisking as the sauce warms and thickens.

Why is my pasta bake dry?

The sauce should be pourable before it goes into the dish. If it becomes too thick, stir in a splash of milk. Avoid baking the dish longer than needed once it is bubbling and golden.

Can I make the topping extra crisp?

Spread the cheese and breadcrumbs evenly over the surface. For more colour, place the baked dish under a hot grill for 1 to 2 minutes, watching closely so the topping does not burn.

Serving Suggestions

Serve with a crisp green salad and a simple lemon dressing.
Add steamed broccoli, green beans or peas on the side.
Offer garlic bread for a heartier meal.

Storage and Reheating

Room Temperature

Do not store the bake at room temperature. Refrigerate leftovers within 2 hours of cooking, dividing them into shallow containers to help them cool quickly.

Refrigerator

Keep leftovers covered in the fridge for up to 3 days. Reheat in a covered ovenproof dish at 180°C or 160°C fan, adding a splash of milk if needed, until piping hot throughout. Individual portions can also be reheated in the microwave, stirring partway through. Reheat leftovers only once.

Freezing

Freeze cooled portions in airtight, freezer-safe containers for up to 3 months. Defrost overnight in the fridge, then reheat as above until piping hot throughout. The sauce may be slightly less smooth after freezing.

Nutrition

Approximate values per serving, based on 4 servings:

Calories: 700 kcal
Carbohydrates: 79g
Protein: 49g
Fat: 22g
Saturated fat: 11g
Sodium: 650mg

Nutrition values are estimates and vary with ingredient brands, portion sizes and the amount of salt used.

FAQs

Can I use cooked chicken in this pasta bake?

Yes. Use about 350g cooked chicken, skip the raw chicken cooking step and add the chicken to the sauce with the cooked vegetables. Bake until piping hot throughout.

Can I make chicken pasta bake ahead of time?

Yes. Assemble the bake, cool it promptly and refrigerate covered for up to 24 hours. Bake until piping hot throughout, allowing extra time if it goes into the oven chilled. Add the breadcrumb topping just before baking for the best texture.

What pasta is best for a chicken pasta bake?

Penne, fusilli and rigatoni all work well because their shapes hold the sauce. Cook whichever you choose for 2 minutes less than the packet suggests.

Can I make chicken pasta bake without mushrooms?

Yes. Leave them out or replace them with 150g diced courgette or sliced peppers. Cook the vegetables until tender before combining them with the pasta and sauce.

Can I use a different cheese?

Yes. Gruyère, a mild Cheddar or a mixture of Cheddar and mozzarella will work. A well-flavoured melting cheese gives the topping the best balance of flavour and texture.