Mary Berry's chicken pasta bake is 'wonderfully comforting' and an easy 30-minute dinner

Mary Berry's quick and easy chicken pasta bake recipe

Pasta bakes are as comforting as a meal gets, perfect for this time of year when everyone’s just planning to stay cozy at home.

Mary Berry’s chicken pasta bake is a warming dish the whole family is set to love - and it only takes half an hour to throw together.

The legendary baker first unveiled this quick and easy dinner in her cookery series Mary Berry's Absolute Favourites.

Sharing this recipe, BBC stated it's "a wonderfully comforting chicken pasta bake, this can be made ahead and will go down really well with the family".

This dish can be prepared up to 24 hours ahead and it can be frozen, but it's best if it hasn't been oven baked beforehand.

Mary Berry's chicken pasta bake is "wonderfully comforting" and an easy 30-minute dinner (Image: Getty)

Mary Berry’s Chicken pasta bake recipe

Ingredients

• Butter, for greasing
• 250g penne
• One onion, roughly chopped
• Three skinless, boneless chicken breasts, cut into thin strips roughly the size of a little finger
• One tbsp paprika
• Two tbsp olive oil
• Salt and freshly ground black pepper

For the sauce

• 50g butter
• 50g plain flour
• 750ml hot milk
• One tsp Dijon mustard
• 100g Parmesan cheese, coarsely grated
• Two large tomatoes, deseeded and cut into small cubes

Mary Berry’s chicken pasta bake is a warming dish the whole family is set to love (Image: Getty)

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Method

Preheat your oven to 220C (200C fan) or gas mark seven. Grease a shallow, 1.75-litre (three-pint) ovenproof dish with butter.

Cook the penne and onion in a large pot of salted boiling water, following the instructions on the pasta package. Once cooked, drain the pasta and rinse it under cold water, then leave it to drain again in the colander.

Place the chicken strips into a resealable freezer bag with paprika, a pinch of salt, and some freshly ground black pepper. Seal the bag and shake it to coat the chicken evenly.

Heat one tablespoon of oil in a large frying pan over high heat. Quickly fry the chicken for around two minutes, or until golden and cooked through (you may need to do this in batches). Once done, use a slotted spoon to transfer the chicken to a plate and set aside.

For the sauce, melt the butter in a large saucepan and stir in the flour to create a roux. Cook this mixture for one minute, then gradually pour in the hot milk while whisking continuously.

Keep whisking over high heat until the sauce becomes smooth and thickens, then allow it to boil for four minutes. Stir in the mustard and half of the cheese, and season with salt and pepper to taste.

Add the cooked pasta and onion to the sauce and mix well. Spoon half of the pasta mixture into the prepared dish, layer the chicken strips on top, and then spread the remaining pasta and sauce over the chicken.

Scatter the chopped tomatoes on top and finish by sprinkling with the remaining cheese. Bake in the oven for around 20 minutes, or until the dish is piping hot and the top is golden and bubbly.