Mary Berry chicken pasta bake is a moderately easy dish that takes about an hour to prepare and cook. It’s perfect for family dinners or meal prep, combining tender chicken strips, al dente penne, and a creamy cheese sauce. The dish is topped with juicy tomatoes and more cheese, creating a golden-brown crust when baked. The result is a satisfying, flavourful meal that’s sure to please.
This dish has a moderate nutritional profile with a balance of protein from chicken and carbohydrates from pasta. The cheese sauce adds calcium but also increases fat content. The addition of tomatoes provides some vitamins.
More about Nutri-Score
Ingredients
- Butter: for greasing
- Penne: 250g (9oz)
- Onion: 1, roughly chopped
- Skinless, boneless chicken breasts: 3, cut into thin strips
- Paprika: 1 tbsp
- Olive oil: 2 tbsp
- Salt and freshly ground black pepper: to taste
For the Sauce:
- Butter: 50g (1¾oz)
- Plain flour: 50g (1¾oz)
- Hot milk: 750ml (1 pint 6 fl oz)
- Dijon mustard: 1 tsp
- Parmesan cheese: 100g (3½oz), coarsely grated
- Large tomatoes: 2, deseeded and cut into small cubes
Method
Preheat and Prepare
- Preheat the oven to 220°C/200°C Fan/Gas 7.
- Butter a shallow 1.75 litre/3 pint ovenproof dish.
Cook Pasta
- Cook the penne and onion in boiling, salted water according to package instructions.
- Drain and rinse with cold water.
- Set aside in a colander to drain completely.
Prepare and Cook Chicken
- Place chicken strips in a resealable freezer bag.
- Add paprika, salt, and pepper to the bag.
- Seal and shake to coat the chicken evenly.
- Heat 1 tablespoon of oil in a large frying pan over high heat.
- Fry the chicken for about 2 minutes until golden-brown and just cooked through.
- Remove chicken with a slotted spoon and set aside on a plate.
Make the Sauce
- Melt butter in a large saucepan.
- Add flour and whisk to form a roux. Cook for 1 minute.
- Gradually add hot milk, whisking constantly over high heat until smooth and thickened.
- Let the sauce boil for 4 minutes, stirring occasionally.
- Stir in mustard and half the cheese. Season with salt and pepper.
Combine and Assemble
- Add cooked pasta and onion to the sauce, stirring to combine.
- Spoon half of this mixture into the prepared dish.
- Arrange chicken strips over the pasta layer.
- Top with remaining pasta and sauce mixture.
- Scatter tomatoes over the top.
- Sprinkle with remaining cheese.
Bake
- Place in the preheated oven.
- Bake for about 20 minutes until piping hot and golden-brown on top.
Nutri-Score Health Check
This recipe has been rated C on the Nutri-Score scale, indicating it is moderately healthy. The score was calculated considering the following factors:
- Positive components: Protein from chicken, calcium from cheese, and some vitamins from tomatoes.
- Negative components: High fat content from butter and cheese, and high carbohydrate content from pasta.
The C rating suggests that while this dish provides some nutritional benefits, it should be consumed in moderation as part of a balanced diet. To improve the score, consider using whole grain pasta, reducing the amount of cheese, or adding more vegetables.
Additional Notes
- Any similar pasta shape like fusilli or orecchiette can be used instead of penne.
- To save an extra pan, heat the milk in a microwave-proof jug on high for 1–2 minutes.
- Prepare ahead: Cook pasta up to 24 hours in advance and refrigerate. The entire dish can be assembled and chilled overnight, then baked at 200C/180C fan/Gas 6 for 30 minutes.
