HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Chicken Breast Pasta Bake
Creamy Chicken Breast Pasta Bake

Creamy Chicken Breast Pasta Bake

with Peppers and Cheese

Custom recipe
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This Creamy Chicken Breast Pasta Bake is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:Cereals containing glutenMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Bell Pepper

1 bunch(es)

Flat Leaf Parsley

280 grams

Diced Chicken Breast

10 grams

Chicken Stock Paste

1 pack(s)

Tomato Passata

1 sachet

Dried Oregano

180 grams

Wheat Rigatoni Pasta

(ContainsCereals containing gluten)

150 grams

Creme Fraiche


40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3584 kJ
Energy (kcal)857 kcal
Fat34.0 g
of which saturates20.0 g
Carbohydrate79 g
of which sugars13.0 g
Protein57 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Oven dish
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C and put your kettle on to boil. Halve the pepper and discard the core and seeds. Slice into thin strips. Roughly chop the parsley (stalks and all).


Heat a drizzle of oil in a frying pan on medium-high heat. When hot, add the chicken and pepper, then season with salt and pepper. Cook until the chicken is browned all over and the pepper is softened, 5-6 mins. Turn occasionally. Meanwhile, put a large saucepan of water on to boil with 1/2 tsp salt for the pasta.


Pour in the boiling water for the sauce (see ingredients for amount) and add the chicken stock paste and passata into the pan with the chicken. Stir in the dried oregano, bring to the boil, then reduce the heat to medium until the sauce is simmering. Cook until the sauce has thickened and the chicken is cooked, stirring occasionally, about 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.


Meanwhile, add the pasta to the pan of boiling water and bring back to the boil. Cook until tender, 12 mins. When the pasta is cooked, drain in a colander and return to the pan. Mix in the creme fraiche and season with salt and pepper.


Add half the parsley to the chicken and veggies and stir through. Transfer to an ovenproof dish and top with the creamy pasta. Cover with the hard Italian style cheese and pop on the top shelf of your oven. Bake until the top is golden and a little crispy at the edges, 10-12 mins.


Serve the chicken pasta bake in bowls and finish with a sprinkling of the remaining parsley. Enjoy!