Creamy Chicken Pasta Bake
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Creamy Chicken Pasta Bake

Creamy Chicken Pasta Bake

with parsley and bell pepper

Pasta bake—in Italy known as pasta al forno—is a tried and tested dish beloved by families for its easy-to-throw-together nature. The best thing is, despite it being an effortless yet plentiful sort of dish, the results are always almost too good to share!

Family Friendly
Total Time50 minutes
Cooking Time20 minutes


Serving amount

1 unit(s)

Bell Pepper

5 grams


1 sachet(s)

Chicken Stock

180 grams

Dried Rigatoni

(Contains Wheat May be present Soya, Mustard)

65 grams

Creme Fraiche

(Contains Milk)

50 grams

Grated Italian Style Hard Cheese

(Contains Milk)

260 grams

Diced Chicken Breast

1 pack(s)


1 sachet(s)

Dried Thyme

Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kcal)697 kcal
Energy (kJ)2915 kJ
Fat20.6 g
of which saturates11.7 g
Carbohydrate76.7 g
of which sugars13.2 g
Dietary Fiber1.4 g
Protein51 g
Cholesterol0 mg
Salt3.05 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Oven dish


Get Prepped
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Boil a large pot of salted water for the rigatoni.
  • Halve the pepper and discard the core and seeds. Slice into thin strips.
  • Roughly chop the parsley (stalks and all).
Brown the Chicken
  • Place a pan over medium-high heat with a drizzle of oil.
  • When hot, add the chicken and bell pepper. Season with salt and pepper. IMPORTANT: Wash hands after handling raw chicken and its packaging.
  • Cook until the chicken is browned all over, 5-6 mins. Shift occasionally.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh.

Cook the Pasta
  • Meanwhile, add the pasta to the pot of boiling water and cook until softened, 12 mins. 
  • When the pasta is cooked, drain in a colander and return to the pot, off the heat. 
  • Mix in the creme fraiche and season with salt and pepper.
Simmer the Sauce
  • Add the dried thyme, chicken stock powder, 25ml water (double for 4p) and passata to the pan with the chicken.
  • Bring to the boil, then reduce the heat to medium. Season with salt and pepper
  • Allow to simmer until the sauce has thickened and the veg is softened, stirring occasionally, 12-15 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.

TIP: Loosen with a splash of water if the sauce is too dry.

Bake the Pasta
  • Add half the parsley to the chicken and stir through.
  • Transfer the mixture to an oven dish and top with the creamy pasta.
  • Cover with the Italian style cheese and pop onto the top shelf of your oven.
  • Bake until golden and a little crunchy at the edges, 10-12 mins.
Finish and Serve

  • Divide your creamy chicken pasta bake between plates or bowls.
  • Finish with a sprinkling of the remaining parsley.