Creamy Chicken & Vegetable Pasta Bake
Ingredients
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Pasta: 400g Rigatoni or Penne.
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Protein: 2 large chicken breasts, diced into bite-sized pieces.
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Vegetables: 1 cup frozen peas, 1 cup sweetcorn, and 1 finely chopped onion.
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The Sauce: 50g butter, 50g all-purpose flour, 600ml whole milk, and 1 tsp garlic powder.
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Topping: 200g shredded cheddar or mozzarella and a sprinkle of dried parsley.
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Seasoning: Salt and black pepper to taste.
Instructions
1. Prepare the Base Preheat your oven to 200°C. Boil a large pot of salted water and cook the pasta for about 2 minutes less than the package instructions (it should be al dente). In the last 3 minutes of boiling, toss the frozen peas and sweetcorn into the same pot. Drain and set aside.
2. Cook the Chicken While the pasta boils, heat a splash of oil in a pan over medium heat. Sauté the chopped onion until soft, then add the chicken. Cook until the chicken is golden brown and cooked through. Season lightly with salt and pepper.
3. Make the Béchamel Sauce In a separate saucepan, melt the butter over medium heat. Stir in the flour to form a paste (roux) and cook for 1 minute. Gradually whisk in the milk, a little at a time, until you have a smooth, thick sauce. Stir in the garlic powder and a handful of cheese until melted.
4. Combine and Bake In a large baking dish, mix the cooked pasta, vegetables, and chicken. Pour the creamy sauce over everything and toss gently to ensure every noodle is coated. Top generously with the remaining shredded cheese and a pinch of dried parsley for that classic look.
5. The Finish Place the dish in the oven and bake for 15–20 minutes, or until the cheese is bubbling and has developed those beautiful golden-brown toasted spots seen in your photo.