Mary Berry's 30-minute chicken pasta bake recipe stands as an ideal solution for hectic weeknights, offering a hearty and comforting dish that can be prepared in advance and frozen for up to three months. This culinary gem from the esteemed cook and television personality has garnered widespread acclaim, accumulating over 170 four-star reviews on BBC Food, highlighting its popularity and reliability.
A Timeless Recipe from a Culinary Icon
Throughout her illustrious career, Mary Berry has shared numerous pasta recipes, all celebrated for their simplicity and delicious results. Her chicken pasta bake, in particular, has become a household favourite, praised for its ability to bring families together around the dinner table. According to the recipe description, it is "a wonderfully comforting chicken pasta bake, this can be made ahead and will go down really well with the family." This endorsement underscores its appeal as a practical and satisfying meal option.
Practical Benefits for Modern Lifestyles
Designed to feed six to eight people, this dish is perfect for larger households or gatherings, ensuring no one goes hungry. The Express reports that one of its key advantages is the ability to freeze it before cooking, allowing for storage of up to three months. This make-ahead feature makes it an excellent choice for meal planning, reducing stress during busy periods. On the BBC website, the preparation time is listed as under half an hour, with baking requiring between 30 and 60 minutes in the oven, making it a time-efficient option for any cook.
Step-by-Step Preparation Guide
To recreate Mary Berry's chicken pasta bake, follow this detailed method, which ensures a golden-brown, piping hot result that will impress your family and guests alike.
Ingredients List
- Butter, for greasing
- 250g penne pasta
- One onion, roughly chopped
- Three skinless, boneless chicken breasts, cut into thin strips
- One tablespoon of paprika
- Two tablespoons of olive oil
- Salt and pepper to taste
For the sauce:
- 50g butter
- 50g plain flour
- 750ml hot milk
- One teaspoon of Dijon mustard
- 100g Parmesan cheese, coarsely grated
- Two large tomatoes, deseeded and cut into small cubes
Method Instructions
- Preheat your oven to 200°C/200°C Fan and lightly grease a shallow 1.75-litre ovenproof dish with butter.
- Cook the penne and onion in salted boiling water according to the packet instructions. Once done, drain thoroughly, rinse under cold water, and leave in a colander to drain completely.
- Place the chicken strips into a resealable freezer bag along with the paprika and a pinch of salt and pepper. Seal the bag and shake it well to coat the chicken evenly.
- Heat one tablespoon of olive oil in a large frying pan. Quickly cook the chicken over high heat for about two minutes until it turns golden and is just cooked through. You may need to do this in batches to avoid overcrowding the pan.
- Using a slotted spoon, transfer the cooked chicken onto a plate and set it aside.
- For the sauce, melt the butter in a large saucepan. Whisk in the flour to form a roux, cooking it for one minute. Gradually add the hot milk, whisking vigorously on high heat until a smooth, thick sauce forms. Let it bubble for four minutes to thicken further.
- Stir in the Dijon mustard and half of the grated Parmesan cheese, seasoning with salt and pepper to taste. Mix the cooked pasta and onion into the sauce, ensuring everything is well coated.
- Spoon half of this pasta mixture into the prepared dish. Arrange the chicken strips over the top, then layer on the remaining pasta and sauce.
- Scatter the diced tomatoes evenly over the top, followed by a sprinkle of the remaining Parmesan cheese.
- Bake in the preheated oven for approximately 20 minutes, or until the dish is piping hot and the top is beautifully golden brown.
This recipe not only delivers on flavour but also on convenience, embodying Mary Berry's philosophy of creating accessible, family-friendly meals that can be enjoyed with minimal fuss. Whether served fresh from the oven or reheated from the freezer, it promises to be a crowd-pleaser that stands the test of time.
