Creamy Chicken Pasta Bake
with Peppers and Cheese
- Cereals containing gluten
- Milk
- Egg
- May contain traces of allergens
- Celery
This Creamy Chicken Pasta Bake is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Ingredients
1
Bell Pepper
(May contain traces of: Celery)
1
Flat Leaf Parsley
210
Diced Chicken Thigh
10
Chicken Stock Paste
1
Tomato Passata
1
Dried Oregano
180
Rigatoni Pasta
(Contains: Cereals containing gluten)
150
Creme Fraiche
(Contains: Milk)
40
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
75
Water for the Sauce
Utensils
Instructions
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, 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 away. Cook until the sauce has thickened and the veggies are soft, stirring occasionally, about 12-15 mins. IMPORTANT: Wash your hands 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 crunchy at the edges, 10-12 mins.
Serve the chicken pasta bake in bowls and finish with a sprinkling of the remaining parsley. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the creamy, flavourful sauce, though some found it a bit bland and suggested adding garlic or chilli for extra taste.
- Ease of prep: Customers praised the simple, quick preparation and easy-to-follow recipe, making it a great weeknight dinner option.
- Suggestions: Consider mixing the pasta and sauce together before baking, and try adding garlic, onions, or extra vegetables for more flavour.
- Portions: Generous servings satisfied most, with some having enough for lunch the next day; others wanted more chicken relative to pasta.
- Chicken quality: Several noted issues with chicken thighs; some prefer breast meat for better texture and less fat.
