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Layered Creamy Chicken Pasta Bake

Layered Creamy Chicken Pasta Bake

with Tomato Sauce, Peppers and Cheese

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A customer favourite, this Layered Creamy Chicken Pasta Bake is a tried-and-tested recipe that always wins with a crowd.

Tags:Family Friendly
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

210 grams

Diced Chicken Thigh

10 grams

Chicken Stock Paste

½ pack(s)

Finely Chopped Tomatoes with Onion and Garlic

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)3464 kJ
Energy (kcal)828 kcal
Fat39.9 g
of which saturates17.3 g
Carbohydrate81.4 g
of which sugars13.8 g
Protein44.2 g
Salt2.35 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Oven dish
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C/200°C fan/gas mark 7. Fill and boil your kettle.
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, season with salt and pepper and cook until the chicken is browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Meanwhile, put a large saucepan of water on to boil with 1/2 tsp salt for the pasta.


Add the chicken stock paste, finely chopped tomatoes and boiled water for the sauce (see ingredients for both amounts) to the chicken and pepper.
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 veg is soft, stirring occasionally, 12-15 mins.
IMPORTANT: 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 veg and stir through.
Transfer to an ovenproof dish and top with the creamy pasta. Cover with the hard Italian style cheese.
Bake on the top shelf of your oven 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!