Mary Berry Chicken Pasta Bake Recipe

This creamy chicken pasta bake is a cosy, family-style dinner with tender pasta, juicy chicken, and a rich tomato and crème fraîche sauce, finished with a golden cheese topping. It is comforting and flavourful without being fussy, so it suits confident beginners and busy weeknights alike. The texture is creamy underneath with a lightly crisp top, and the flavour is gently herby, savoury, and satisfying. Total time is about 55 minutes, including baking and a short rest.

Ingredients

For the pasta and chicken

• 350g penne or fusilli
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 250g chestnut mushrooms, sliced (optional)
• 1 tsp dried mixed herbs or oregano
• 2 tbsp tomato purée
• 400g passata
• 150ml chicken stock
• 200g cooked chicken, shredded (leftover roast chicken works beautifully)
• 100g baby spinach
• 150g crème fraîche
• 1 tsp Dijon mustard
• 1 tbsp lemon juice (optional, to brighten at the end)
• 1 tsp fine salt, plus more for the pasta water
• 1/2 tsp black pepper

For the topping

• 150g mature cheddar, grated
• 30g Parmesan, grated
• 25g breadcrumbs
• 1 tbsp chopped parsley (optional)

To prepare the dish

• Butter, for greasing

How to Make Mary Berry Chicken Pasta Bake Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pasta bake heats evenly and the topping turns golden rather than scorching.
• Grease the dish: Lightly butter a large baking dish (about 30 x 20cm). This helps with serving and stops the edges catching.
• Cook the pasta: Bring a large pan of water to the boil and salt it well. Cook the pasta for 2 minutes less than the packet time so it stays nicely al dente after baking. Drain well and set aside.
• Start the sauce: Warm the olive oil in a large frying pan over a medium heat. Add the onion and cook for 6 to 8 minutes until soft and translucent. Stir in the garlic (and mushrooms, if using) and cook for 2 to 3 minutes more.
• Build flavour: Stir in the dried herbs and tomato purée and cook for 1 minute, stirring constantly. This quick step takes the raw edge off the purée and makes the sauce taste deeper.
• Simmer: Pour in the passata and chicken stock. Bring to a gentle simmer and cook for 5 minutes to thicken slightly.
• Add chicken and spinach: Stir in the shredded cooked chicken. Add the spinach and stir for 1 to 2 minutes until it wilts.
• Finish the sauce: Take the pan off the heat. Stir in the crème fraîche, Dijon mustard, salt, and pepper until smooth. If you like, add a tablespoon of lemon juice for a fresh lift.
• Assemble: Tip the drained pasta into the sauce and mix until every piece is coated. Spoon into the prepared baking dish and level the top.
• Add the topping: In a small bowl, mix the cheddar, Parmesan, and breadcrumbs. Scatter evenly over the pasta.
• Bake: Bake for 20 to 25 minutes, until bubbling around the edges and golden on top. If your oven runs cool, give it an extra 5 minutes.
• Cool briefly, then serve: Let the pasta bake stand for 5 to 10 minutes before serving. This helps it settle so you can portion it neatly. Sprinkle with parsley, if using.

Tips

Why does my pasta bake turn out dry?

The two most common causes are overbaked pasta and a sauce that is too thick before it goes in the oven. Undercook the pasta by 2 minutes, and make sure the sauce is nicely spoonable before combining. If it looks tight, add a splash more stock.

How do I stop the crème fraîche sauce from splitting?

Take the pan off the heat before stirring in the crème fraîche, and avoid boiling the sauce hard afterwards. Baking is fine because the dairy is already mixed through gently.

Can I use raw chicken instead of cooked?

For best results, use cooked chicken so the pasta bake finishes at the same time the pasta is perfect. If you only have raw chicken, dice it small and fry it until cooked through before you start the sauce.

How do I get a properly golden topping?

Use mature cheddar for colour and flavour, and do not be shy with the Parmesan. If the top needs a final boost, pop it under the grill for 1 to 2 minutes, watching closely.

Serving Suggestions

• Garlic bread or warm ciabatta for scooping up the creamy sauce
• A crisp green salad with lemony dressing
• Steamed broccoli or green beans on the side
• Roasted cherry tomatoes for a sweet, tangy contrast

Storage

Room temperature

Let the pasta bake cool, then do not leave it out for more than 2 hours (1 hour in warm weather). Transfer leftovers to the fridge promptly.

Refrigerator

Store in an airtight container for up to 3 days. Reheat in the oven at 180°C fan for 15 to 20 minutes (cover with foil if the top is browning too quickly), or microwave individual portions until piping hot.

Freezing

Freeze in well-sealed portions for up to 2 months. Thaw overnight in the refrigerator, then reheat until completely hot throughout. The sauce may look slightly separated when thawed, but it comes back together as it heats.

Nutrition

• Calories: 650 kcal
• Carbohydrates: 64g
• Protein: 38g
• Fat: 26g
• Saturated fat: 12g
• Sodium: 850mg

Nutrition values are estimates and will vary based on the exact ingredients and brands you use.

FAQs