Chicken pasta bake


 
Like peaches and cream and a coach and his team (you know the rest…) chicken and bacon are true companions. Appearing in centuries-old dishes like coq au vin and modern classics like our famed keto cauliflower bake, this power couple can do no wrong. 

With our chicken and bacon pasta bake, we’ve added tender roasted pumpkin and tossed it all in a thick creamy sauce with just cooked pasta. An Instagram-worthy amount of cheese is added and then after a stint in the oven you have a truly comforting and satisfying family meal. 

What do you serve with pasta bake?

Serve our favourite pasta bake with a fresh green salad or even garlic bread to up the comfort factor. This ultimate chicken pasta bake serves six, which means any leftovers can be popped into the freezer or eaten for lunch the next day. Winner, winner, leftover chicken dinner.

For more easy chicken recipes ideal for weeknights, check out our collection of better-for-you, simple chicken dinners.

Ingredients (11)

  • 500g butternut pumpkin, peeled, cut into 1cm cubes
  • 1 1/2 tbsp olive oil
  • 500g Coles Durum Wheat Pasta Macaroni, dried
  • 2 (400g) Lilydale Free Range Chicken Breast
  • 2 rashers middle bacon, trimmed
  • 60g butter
  • 1/3 cup plain flour
  • 3 cups milk
  • 1 1/2 cups grated Devondale Tasty Cheese Block (500g)
  • 50g baby spinach
  • 1/2 cup grated parmesan cheese
  • Step 1
    Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper. Place pumpkin on prepared tray. Drizzle with 1 tablespoon oil. Season with salt and pepper. Toss to coat. Roast for 20 to 25 minutes or until golden and tender. Set aside.
  • Step 2
    Meanwhile, cook pasta in a large saucepan of boiling, salted water following packet directions, until just tender. Drain. Place in a large bowl.
    • Step 3
      Heat remaining oil in a large non-stick frying pan over medium-high heat. Add chicken. Reduce heat to medium. Cook for 4 to 5 minutes each side or until cooked through. Transfer to a plate. Add bacon to pan. Cook for 2 to 3 minutes each side or until golden. Roughly chop bacon and chicken. Add to pasta.
    • Step 4
      Melt butter in a saucepan over medium heat until foaming. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles. Remove from heat. Stir in milk until smooth. Return to heat. Cook, stirring, for 4 to 5 minutes or until mixture boils and thickens. Stir in tasty cheese. Season with salt and pepper.
    • Step 5
      Lightly grease a 12 cup-capacity ovenproof dish. Add pumpkin, spinach and sauce to pasta mixture. Stir to combine. Spoon into prepared dish. Sprinkle with parmesan. Bake for 20 minutes or until golden. Serve.

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