Prep
15 min
15 min
Cook
40 min
40 min
Total
55 min
55 min
Yield
4 servings
4 servings
Category
Dinner
Dinner
Chicken and bacon pasta bake is an easy crowd-pleaser made with tender chicken, smoky bacon, pasta and a creamy cheese sauce. A layer of Cheddar on top turns golden and bubbling in the oven.
It is a useful recipe for feeding a family because most of the work can be done ahead. Assemble the pasta bake, chill it, then bake when you are ready to eat.
For a self-catering ski trip, this is an especially practical dinner. Prepare it before heading out or use cooked chicken from another meal, then put it in the oven when everyone gets back.
Ingredients
- 300g dried pasta such as penne or fusilli
- 1 tbsp vegetable oil
- 400g chicken breast cut into bite-sized pieces
- 150g smoked bacon chopped
- 1 onion finely chopped
- 2 garlic cloves crushed
- 25g butter
- 25g plain flour
- 400ml milk
- 100ml double cream
- 150g Cheddar cheese grated
- 1 tsp Dijon mustard
- 1 tsp dried mixed herbs
- Fine salt, to taste
- Freshly ground black pepper, to taste
Method
- Heat the oven to 200°C (180°C fan) / Gas mark 6.
- Cook the pasta in a large saucepan of salted boiling water for 2 minutes less than the packet instructions. Drain and set aside.
- Heat the vegetable oil in a large frying pan over a medium-high heat. Add the chicken and cook for 5 to 6 minutes until lightly browned and cooked through. Transfer to a plate.
- Add the bacon to the same pan and cook for 4 to 5 minutes until starting to crisp. Add the onion and cook for another 4 minutes, then stir in the garlic for 1 minute.
- Melt the butter in the pan, stir in the flour and cook for 1 minute. Gradually pour in the milk, stirring continuously until smooth.
- Stir in the double cream, 100g of the grated Cheddar, the Dijon mustard and mixed herbs. Cook gently for 2 to 3 minutes until the sauce has thickened, then season with salt and black pepper.
- Return the chicken to the pan and stir in the drained pasta until everything is evenly coated in the sauce.
- Spoon into a large baking dish and scatter over the remaining 50g Cheddar.
- Bake for 20 to 25 minutes until bubbling and golden on top. Leave to stand for 5 minutes before serving.