Skip to main content
Creamy Double Chicken Pasta Bake
Creamy Double Chicken Pasta Bake

Creamy Double 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!

Tags:
Family Friendly
Allergens:
Barley
Wheat
Milk

The quantities provided above are averages only.

Total50 minutes
Cooking Time20 minutes
DifficultyMedium

Ingredients

Serving amount

1 unit(s)

Bell Pepper

5 grams

Parsley

1 sachet(s)

Chicken Stock

(Contains: Barley, Wheat)

180 grams

Dried Rigatoni

(Contains: Wheat May be present: Soya, Mustard)

65 grams

Creme Fraiche

(Contains: Milk)

2 unit(s)

Grated Italian Style Hard Cheese

(Contains: Milk)

520 grams

Diced Irish Chicken Breast

1 pack(s)

Passata

1 sachet(s)

Dried Thyme

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Pepper

to taste

Salt

Nutrition Values

Energy (kJ)3623 kJ
Energy (kcal)866 kcal
Fat19.4 g
of which saturates10.8 g
Carbohydrate85.3 g
of which sugars17.5 g
Dietary Fiber7.7 g
Protein83.1 g
Cholesterol0 mg
Salt3.38 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.

Utensils

Oven dish
Colander

Cooking Steps

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Boil a large pot of salted water for the rigatoni.
  • Halve the bell pepper and discard the core and seeds. Slice into thin strips.
  • Roughly chop the parsley (stalks and all).
Brown the Chicken
2
  • 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, shifting occasionally, until the chicken is browned all over, 5-6 mins.

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

Cook the Pasta
3
  • Meanwhile, add the pasta to the pot of boiling water and cook until softened, 10-12 mins. 
  • When the pasta is cooked, drain in a colander and return to the pot, off the heat. 
Simmer the Sauce
4
  • Meanwhile, add the dried thyme, stock, 25ml water (per 2P) and passata to the pan with the chicken.
  • Bring to the boil, then reduce the heat to medium. Season with salt and pepper
  • 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 the sauce with a splash of water if you feel it's too dry.

Bake the Pasta
5
  • Mix together the cooked pasta, creme fraiche, chicken sauce and half the parsley.
  • Season to taste with salt and pepper.
  • Transfer to an oven dish and sprinkle over the Italian style cheese.
  • Pop onto the top shelf of your oven.
  • Bake until golden and a little crunchy at the edges, 10-12 mins.
Finish and Serve
6
  • Divide your creamy chicken pasta bake between deep plates or bowls.
  • Finish with a sprinkling of the remaining parsley.