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Layered Creamy Chicken Pasta Bake
Layered Creamy Chicken Pasta Bake

Layered Creamy Chicken Pasta Bake

with Tomato Sauce, Peppers and Cheese

Recipe Development Team
Recipe Development TeamPublished on June 18, 2024
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This Layered Creamy Chicken Pasta Bake is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:
Family Friendly
•High Protein
Allergens:
Cereals containing gluten
•Milk
•Egg

The quantities provided above are averages only.

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 war 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.

Total45 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

180 grams

Rigatoni Pasta

(Contains: Cereals containing gluten)

190 grams

Diced British Chicken Thigh

10 grams

Chicken Stock Paste

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

1 sachet(s)

Mixed Herbs

75 grams

Creme Fraiche

(Contains: Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

1.5 tsp

Sugar for the Sauce

Nutritional information

Energy (kJ)3215 kJ
Energy (kcal)768 kcal
Fat27.5 g
of which saturates12.8 g
Carbohydrate86.7 g
of which sugars21.4 g
Dietary Fibre7.1 g
Protein44.2 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Saucepan
•Pan
•Oven dish
•Colander

Cooking Instructions and Tips

Prep the Veg
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Put a large saucepan of water on to boil with 1/2 tsp salt for the pasta.

Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

Cook the Pasta
2

When your pan of water is boiling, add the pasta and bring back to the boil. 

Cook until tender, 12 mins.

Get Frying
3

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken and pepper chunks. Season with salt and pepper.

Cook until the chicken has browned all over and the pepper has softened, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Simmer the Sauce
4

Once the chicken has browned, stir in the chicken stock paste, chopped tomatoes, mixed herbs and sugar for the sauce (see pantry for amount).

Bring to the boil, then reduce the heat and simmer until the sauce has thickened and the chicken is cooked, 3-4  mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Assemble and Bake
5

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.

Once the chicken is cooked and the sauce has thickened, season with salt and pepper then transfer to an ovenproof dish. Top with the creamy pasta then sprinkle over 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
6

When ready, share your chicken pasta bake between your serving bowls and tuck in.

Enjoy!

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