Creamy Chicken Pasta Bake
A deeply comforting and easy weeknight meal, this creamy chicken pasta bake features a rich sauce, tender chicken, and a bubbly, cheesy top. It's the perfect dish for when you crave something rich and satisfying.
Equipment
- Large Pot
- Skillet
- Baking Dish
Ingredients
- 200 g leftover shredded chicken
- 250 g dried macaroni pasta
- 1 pinch fine salt
- 4 rashers smoked bacon, roughly chopped
- 2 large garlic cloves, crushed
- 1 teaspoon finely chopped fresh rosemary
- 300 ml pure cream
- 2 teaspoon salted butter
- 50 g fresh parmesan cheese
- 40 g shredded mozzarella
Instructions
Prep the pasta and oven
- Preheat your oven to 180°C / 355°F. Bring a large pot of generously salted water to a boil. Cook the macaroni for 1 minute less than the package directs so it still has a bite. Drain the pasta, return it to the pot, and toss with the salted butter to prevent sticking.
Build the flavor base
- While the pasta is cooking, place the chopped bacon in a cold skillet over medium heat. Cook for 6-8 minutes, allowing the fat to render, until the bacon is crisp. Use a slotted spoon to remove the bacon, leaving the rendered fat in the skillet.
- Stir in the crushed garlic and finely chopped rosemary, cooking for 1 minute more until fragrant.
Combine the pasta bake
- Add the cooked bacon and the garlic-rosemary mixture from the skillet into the pot with the warm pasta. Stir to combine.
- Pour in the pure cream and most of the parmesan cheese, reserving a little for the topping. Mix until the pasta is glossy and generously coated.
- Gently fold in the shredded chicken, ensuring it is evenly distributed throughout the pasta mixture.
Bake and rest
- Transfer the mixture to a baking dish. Scatter the shredded mozzarella and the remaining parmesan cheese over the top.
- Bake uncovered for about 20 minutes, or until the edges are bubbling and the top is lightly golden brown.
- Let the pasta bake rest for 5-10 minutes before serving. This allows the sauce to thicken and cling to the pasta.
Notes
Pro Tip: For the creamiest result, ensure the mixture looks slightly looser than you'd expect before baking. The pasta will absorb a lot of the sauce as it bakes, preventing the dish from becoming dry.
Ingredient Tip: Always undercook the pasta by 1-2 minutes. It will finish cooking in the oven, ensuring it has the perfect tender texture without becoming mushy.
Make-Ahead & Storage: Assemble the casserole in the baking dish, cover, and refrigerate for up to 2 days before baking. You may need to add 10-15 minutes to the baking time. Leftovers keep well in the refrigerator for up to 4 days.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.