![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/mary-berry-pasta-4977629.jpg?r=1695663174148\")
<\/p>\n
Chicken Pasta Bake Recipe<\/h2>\n
![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/quick-anc-easy-pasta-4977637.jpg?r=1695663174197\")
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Ingredients<\/h2>\nFor the pasta<\/h3>\n\n- \n
200g penne pasta<\/p>\n<\/li>\n
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One chopped-up onion<\/p>\n<\/li>\n
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Salt for the water<\/p>\n<\/li>\n<\/ul>\n
For the chicken<\/h3>\n\n- \n
Three chicken breasts<\/p>\n<\/li>\n
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One tablespoon of paprika pepper<\/p>\n<\/li>\n
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One tablespoon of olive oil<\/p>\n<\/li>\n
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Salt and pepper to taste<\/p>\n<\/li>\n<\/ul>\n
For the sauce\u00a0<\/h3>\n\n- \n
50g butter<\/p>\n<\/li>\n
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50g flour<\/p>\n<\/li>\n
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100g of parmesan cheese<\/p>\n<\/li>\n
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One tablespoon of Dijon mustard<\/p>\n<\/li>\n
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Salt and pepper to taste<\/p>\n<\/li>\n<\/ul>\n
For the top of the bake<\/h3>\n\n- \n
One chopped-up tomato<\/p>\n<\/li>\n
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Leftover parmesan cheese<\/p>\n<\/li>\n<\/ul>\n
Kitchen equipment<\/h3>\n\n- \n
Pot<\/p>\n<\/li>\n
- \n
Pan<\/p>\n<\/li>\n
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Three-pint oven dish that has been buttered<\/p>\n<\/li>\n<\/ul>\n
We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info<\/p>\n
Don’t miss… <\/strong>
Make a \u2018delicious\u2019 and quick \u2018French-inspired\u2019 omelette like Mary Berry[RECIPE ] <\/strong>
Mary Berry shares her recipe for perfectly \u2019crunchy\u2019 golden roast potatoes[LATEST ] <\/strong>
I baked Mary Berry\u2019s Victoria sponge and it was the fluffiest cake ever[HOW TO ] <\/strong><\/p>\nInstructions<\/h2>\n
![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/Chicken-Pasta-Bake-4977642.jpg?r=1695663174274\")
<\/p>\n
1. Cook the pasta. To begin, bring a pot of water to boil and add some salt. Then, add the penne pasta and the chopped-up onion to the salted water. Make sure to stir regularly until both the onion and pasta are soft. Once ready, take off the heat, drain the water and leave to the side.<\/p>\n
2. Prepare the chicken. Once the pasta is cooking, cut the chicken breasts into strips and place them in a plastic bag. Then, add one the paprika pepper, pepper and salt to the bag, firmly close it and give it a good shake to evenly coat the chicken.<\/p>\n
3. Cook the chicken. Add olive oil to a pan and once heated place the coated chicken and cook until golden brown. Once ready, set aside on a plate.<\/p>\n
4. Make the sauce. Melt butter in a saucepan and then add the flour to form a paste. Cook for around one minute and then slowly add in the milk and keep stirring until the sauce has thickened. Let it cook for four minutes and then stir in the mustard, salt and pepper. Add the majority of the cheese but set some aside to add to the stop of the bake.<\/p>\n
5. Combine and get oven-ready. Add the pasta and onion to the sauce and stir. Pour half the pasta into a three-pint oven-proof dish which has been butter. Then add the chicken for the next layer and then add the rest of the pasta. Sprinkle the parmesan cheese and a chopped-up tomato on top of the pasta.<\/p>\n
6. Cook. Set the oven to 200C and allow the pasta to bake for 20 minutes until it becomes \u201cbubbling and crisping on top.\u201d<\/p>\n
7. Serve. After it is ready, take out the oven and allow it to cool down for two minutes. Then, your easily made-and delicious pasta is ready to be eaten.<\/p>\n
- \n
- \n
200g penne pasta<\/p>\n<\/li>\n
- \n
One chopped-up onion<\/p>\n<\/li>\n
- \n
Salt for the water<\/p>\n<\/li>\n<\/ul>\n
For the chicken<\/h3>\n
- \n
- \n
Three chicken breasts<\/p>\n<\/li>\n
- \n
One tablespoon of paprika pepper<\/p>\n<\/li>\n
- \n
One tablespoon of olive oil<\/p>\n<\/li>\n
- \n
Salt and pepper to taste<\/p>\n<\/li>\n<\/ul>\n
For the sauce\u00a0<\/h3>\n
- \n
- \n
50g butter<\/p>\n<\/li>\n
- \n
50g flour<\/p>\n<\/li>\n
- \n
100g of parmesan cheese<\/p>\n<\/li>\n
- \n
One tablespoon of Dijon mustard<\/p>\n<\/li>\n
- \n
Salt and pepper to taste<\/p>\n<\/li>\n<\/ul>\n
For the top of the bake<\/h3>\n
- \n
- \n
One chopped-up tomato<\/p>\n<\/li>\n
- \n
Leftover parmesan cheese<\/p>\n<\/li>\n<\/ul>\n
Kitchen equipment<\/h3>\n
- \n
- \n
Pot<\/p>\n<\/li>\n
- \n
Pan<\/p>\n<\/li>\n
- \n
Three-pint oven dish that has been buttered<\/p>\n<\/li>\n<\/ul>\n
We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info<\/p>\n
Don’t miss… <\/strong>
Make a \u2018delicious\u2019 and quick \u2018French-inspired\u2019 omelette like Mary Berry[RECIPE ] <\/strong>
Mary Berry shares her recipe for perfectly \u2019crunchy\u2019 golden roast potatoes[LATEST ] <\/strong>
I baked Mary Berry\u2019s Victoria sponge and it was the fluffiest cake ever[HOW TO ] <\/strong><\/p>\nInstructions<\/h2>\n
<\/p>\n1. Cook the pasta. To begin, bring a pot of water to boil and add some salt. Then, add the penne pasta and the chopped-up onion to the salted water. Make sure to stir regularly until both the onion and pasta are soft. Once ready, take off the heat, drain the water and leave to the side.<\/p>\n
2. Prepare the chicken. Once the pasta is cooking, cut the chicken breasts into strips and place them in a plastic bag. Then, add one the paprika pepper, pepper and salt to the bag, firmly close it and give it a good shake to evenly coat the chicken.<\/p>\n
3. Cook the chicken. Add olive oil to a pan and once heated place the coated chicken and cook until golden brown. Once ready, set aside on a plate.<\/p>\n
4. Make the sauce. Melt butter in a saucepan and then add the flour to form a paste. Cook for around one minute and then slowly add in the milk and keep stirring until the sauce has thickened. Let it cook for four minutes and then stir in the mustard, salt and pepper. Add the majority of the cheese but set some aside to add to the stop of the bake.<\/p>\n
5. Combine and get oven-ready. Add the pasta and onion to the sauce and stir. Pour half the pasta into a three-pint oven-proof dish which has been butter. Then add the chicken for the next layer and then add the rest of the pasta. Sprinkle the parmesan cheese and a chopped-up tomato on top of the pasta.<\/p>\n
6. Cook. Set the oven to 200C and allow the pasta to bake for 20 minutes until it becomes \u201cbubbling and crisping on top.\u201d<\/p>\n
7. Serve. After it is ready, take out the oven and allow it to cool down for two minutes. Then, your easily made-and delicious pasta is ready to be eaten.<\/p>\n
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