Mary Berry Chicken Pasta Bake Recipe

Mary Berry’s Chicken Pasta Bake is a comforting, family-friendly dish made with tender chicken, perfectly cooked pasta and a rich, creamy tomato sauce, all topped with bubbling golden cheese. The texture is creamy and satisfying, with a lightly crisp topping that adds just the right contrast. This is an easy, reliable midweek supper that feels hearty without being complicated. From start to finish, it takes around 1 hour and serves generously.

Ingredients

For the Pasta and Chicken

• 300g dried penne pasta
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 2 cooked chicken breasts, diced
• Salt and freshly ground black pepper

For the Sauce

• 40g butter
• 40g plain flour
• 600ml milk
• 100ml double cream
• 100g mature Cheddar cheese, grated
• 2 tbsp tomato purée
• 1 tsp dried mixed herbs

For the Topping

• 50g mature Cheddar cheese, grated
• 25g Parmesan cheese, grated

How to Make Mary Berry Chicken Pasta Bake

• 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 cooks evenly and the topping colours nicely. Lightly grease a large ovenproof dish.
• Cook the pasta: Bring a large pan of salted water to the boil and cook the penne according to the packet instructions until just tender. Drain well and set aside.
• Sauté the base: Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and cook for 5 minutes until soft. Stir in the garlic and cook for another minute. Add the diced chicken, season well and remove from the heat.
• Make the sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to form a smooth paste. Gradually add the milk, whisking continuously to avoid lumps. Simmer gently until thickened, then stir in the cream, grated Cheddar, tomato purée and mixed herbs. Season to taste.
• Assemble the dish: Combine the cooked pasta, chicken mixture and sauce in a large bowl. Mix thoroughly so everything is evenly coated. Spoon into the prepared ovenproof dish and level the surface.
• Add the topping and bake: Sprinkle over the remaining Cheddar and Parmesan. Bake for 25 to 30 minutes until golden and bubbling.
• Cool slightly and serve: Leave to stand for 5 minutes before serving so the sauce settles and thickens slightly.

Tips for the Best Chicken Pasta Bake

How do I stop the sauce from becoming lumpy?

Add the milk gradually while whisking continuously. Keeping the heat moderate prevents the sauce from catching on the bottom of the pan.

Can I use leftover roast chicken?

Yes, this recipe is perfect for leftover roast chicken. Simply dice or shred it and stir it into the onion mixture before combining with the sauce.

How do I make the topping extra crispy?

Mix a tablespoon of breadcrumbs with the grated cheese before sprinkling over the top. This gives a lovely golden crust.

Can I add vegetables?

Certainly. Stir in cooked broccoli, spinach or sweetcorn when combining the pasta and sauce for extra flavour and colour.

Serving Suggestions

• Serve with a crisp green salad
• Add garlic bread on the side
• Pair with steamed green beans
• Finish with freshly chopped parsley for brightness

Storage

At Room Temperature

Once cooled, do not leave out for more than 2 hours. Transfer to an airtight container.

In the Refrigerator

Store in the fridge for up to 3 days. Reheat thoroughly in the oven or microwave until piping hot.

Freezing

Freeze in portions in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating until fully heated through.

Nutrition

Per serving (approximate):

• Calories: 540 kcal
• Carbohydrates: 45g
• Protein: 32g
• Fat: 26g
• Saturated Fat: 14g
• Sodium: 480mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Chicken Pasta Bake Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Creamy chicken pasta bake with tender chicken, penne pasta and a rich cheese sauce, finished with a golden bubbling topping. A comforting British family favourite.

Ingredients

• 300g dried penne pasta

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, crushed

• 2 cooked chicken breasts, diced

• 40g butter

• 40g plain flour

• 600ml milk

• 100ml double cream

• 100g mature Cheddar cheese, grated

• 2 tbsp tomato purée

• 1 tsp dried mixed herbs

• 50g mature Cheddar cheese, grated

• 25g Parmesan cheese, grated

Directions

• Preheat oven to 200°C (180°C Fan). Grease a large ovenproof dish.
• Cook the penne in salted boiling water until just tender. Drain well.
• Sauté onion in olive oil until soft, add garlic and diced chicken.
• Make a white sauce with butter, flour and milk. Stir in cream, cheese, tomato purée and herbs.
• Combine pasta, chicken and sauce. Transfer to baking dish.
• Top with remaining cheeses and bake for 25–30 minutes until golden and bubbling.
• Rest for 5 minutes before serving.

Notes

• Cook pasta just until al dente to prevent overcooking in the oven.
• Whisk sauce continuously for a smooth texture.
• Leftovers reheat well the next day.