chicken pasta bake

Enjoy comfort food at its best with this chicken cacciatore. The orzo soaks up the flavours of the chicken and tomatoes to make an unctuous pasta bake

Chicken cacciatore one-pot with orzo

olive oil

onion, finely sliced

garlic cloves, sliced

milliliters red wine

bay leaves

thyme

rosemary

cherry tomatoes

chicken stock cube

tbsp balsamic vinegar

tbsp capers(optional)

green olives

orzo, rinsed (to keep it from

Heat the oven to 220C/200C fan/gas 7. Rub 1 tbsp oil over the chicken and season well, then put skin-side up in an ovenproof <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole dish</a> or <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a> and bake for 20-25 mins until crisp and golden, but not cooked all the way though. Remove from the dish and put on a plate.

Add the remaining oil to the dish, mixing it with the chicken fat. Tip in the onion and garlic, then bake for 5-8 mins until the onion is tender.

Pour in the wine, stirring it with the onions, then leave to evaporate slightly in the residual heat before adding the bay, thyme, rosemary, parsley stalks and tomatoes. Dissolve the stock cube in 300ml boiling water and pour this in, then add the vinegar, capers, if using, olives and orzo. Stir well and season.&nbsp;

Nestle the chicken back in the pan, skin-side up, and roast for 20 mins until the sauce is thickened, the orzo is tender and the meat is cooked through. Give it a stir, then leave for 10 mins for the orzo to absorb the excess liquid. Scatter over the parsley leaves to serve.

Recipe video above. One for all those busy nights - a complete HEALTHY meal all made in one baking dish. 5 minutes prep, pop it in the oven, then out comes perfectly cooked chicken and broccoli pasta bake smothered in a creamy sauce. Serves 4 - 5.

Ultra Lazy Creamy Chicken and Broccoli Pasta Bake

Salt and pepper

/ 375 ml chicken broth/stock (, preferably warmed)

/ 500 ml milk (, preferably warmed (any fat %))

garlic (, minced)

butter ((optional))

broccoli broccoli

flour (all purpose / plain)

Preheat oven to 200C/390F (standard) or 180C/350F (fan forced / convection).

Sprinkle chicken with salt (be generous), pepper and thyme, toss to coat.

Spread pasta in a baking dish. Sprinkle over flour.

Pour over milk and broth, add garlic and butter. Stir.

Spread chicken over the top, then broccoli.

Cover with foil, bake for 15 minutes (or 20 minutes if milk &amp; broth were cold).

Remove foil, STIR WELL. Add most of the cheese, then STIR WELL again. Top with remaining cheese.

Return to oven. Bake for 15 - 20 minutes until top is golden and sauce is thickened (See note 4 for troubleshooting).

Stand for a few minutes then serve immediately!

This delicious and creamy chicken carbonara is a wonderful 30 minute meal that everyone will love! Easy to make with a few simple ingredients, it&#039;s comforting, hearty and so delicious!

Chicken Carbonara Recipe

bacon

chicken tenders

garlic

spaghetti

heavy cream

pasta water

parmesan cheese

salt

black pepper

Boil

Bring a large pot of water to a rolling boil. Season liberally with salt.

Bacon

Heat a large skillet to a medium heat. Add bacon. Cook bacon until is crisp. Use a slotted spoon to remove. Drain on a paper towel.

Whisk

While the bacon cooks, add egg yolks, parmesan cheese, cream, salt, and pepper to a medium bowl. Whisk to combine.

Cook

Season chicken tenders with salt and pepper on both sides. Add to the rendered bacon fat and cook until golden brown on both sides, about 2-3 minutes per side. Set aside and slice.

Pasta

While the chicken cooks, drop the pasta into the water. Cook until just under aldente (it will continue to cook when you toss the pasta with the sauce.)

Garlic

Remove the chicken from the pan and set aside. Lower the heat to medium and add garlic. Cook for 1-2 minutes until fragrant.

Toss

Use the tongs to transfer the pasta to the garlic and bacon fat. Toss to combine. Reserve starchy cooking liquid.

Combine

Remove the pan from the heat and while tossing the pasta, pour in the egg, cream, and cheese mixture.  Toss together and place back over a low flame. Continue to toss the pasta until the cheese melts and the sauce is thick, about 2-3 minutes. Do not turn the heat up too high or you could curdle the eggs, a very low heat works great. Add the bacon back in and toss again. If needed, add pasta water ¼ cup at a time to reach desired consistency of sauce.

Season

Season to taste with salt and pepper. Arrange chicken on top. Serve!

https://embed.mediavine.com/videos/y7sdwnm93ev02fhsotzx

This delicious and creamy chicken carbonara is a wonderful 30 minute meal that everyone will love! Easy to make with a few simple ingredients, it’s comforting, hearty and so delicious!

Chicken Carbonara

Enjoy this gooey cheese and chicken pasta bake for the ultimate weekday family dinner. Serve straight from the dish with a dressed green salad

Chicken pasta bake

onion

¼ tsp chilli flakes

tomatoes

tsp caster sugar

tbsp mascarpone

chicken breasts,

penne

mature cheddar

grated mozzarella

parsley

Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.&nbsp;

Heat 1 tbsp of oil in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick frying pan</a>. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.&nbsp;

Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack&nbsp;instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in&nbsp;the chicken and pour over the sauce. Top with the cheddar, mozzarella&nbsp;and parsley. Bake for 20 mins or until golden brown and bubbling.&nbsp;

Pasta, chicken and a variety of veggies baked in a creamy tomato sauce with a tasty cheesy topping. 

Chicken Pasta Bake

(14 oz) Dried Rigatoni Pasta

tbsp Olive Oil

Onion, finely chopped

Garlic,

Red Capsicum (Bell Pepper), finely chopped

tbsp Tomato Paste (Puree)

tsp Dried Oregano

(14 ounces) Canned Chopped Tomatoes

milliliters (1 cup) Chicken Stock

milliliters (½ cup) Double Cream (thickened cream)

(4.2 oz) Spinach Leaves

(3 cups) Cooked Shredded Chicken (*See notes

(½ cup) Peas

(½ cup) Mozzarella, grated

(½ cup) Cheddar, grated

Pre-heat oven to 190C/ 375F

Bring a large pot of water to the boil. Add pasta and cook per packet directions MINUS 1 minute, drain.

In a large frying pan, or saucepan, heat the oil over medium heat.  Add the onion and cook for 2 minutes. Then add the garlic and capsicum (bell pepper) and gently saute until onion is translucent (around 3 mins.) Add the tomato paste and dried oregano and stir for a further minute.

Add the chopped tomatoes and chicken stock and bring to a gentle bubble. Then stir in the double cream. Add the spinach and continue to stir until the spinach has wilted. Taste and season accordingly. (do not season for babies and young children)

Add the chicken, cooked pasta and peas. Gently stir to combine and then transfer to a large baking dish.

Top with the grated mozzarella and cheddar. Place in the oven for 20-25 minutes. The dish should be hot throughout and the cheese golden and bubbly.

A&nbsp;Chicken Florentine Pasta Casserole that's ready for the oven in just 5 minutes! No pasta pre-cooking required for extra-easy prep.

Lazy Mom's Chicken Florentine Pasta Casserole

chicken breast (diced)

Italian seasoning

garlic (minced)

oz short pasta shapes

chicken stock

milk

cornstarch

parmesan

melty cheese (such

baby spinach

Prep: Preheat the oven to 430°F (220°C). Get out a 9x13 casserole dish and a large piece of foil to cover it with.

Assemble: Place chicken, Italian seasoning, garlic and pasta into the dish. Whisk together stock, milk and cornstarch in a large measuring jug. Pour into the casserole dish and stir.

Bake: Cover the dish with foil and bake for 30 minutes.

Finish assembling: Remove the dish from the oven and very carefully remove the foil. Stir in the sun dried tomatoes, both cheeses and the spinach. Bake for 10-15 minutes, uncovered, until bubbly. Serve immediately.

Recipe video above. A big, creamy pasta bake with juicy chicken and mushrooms. Cheesy, hot and completely delicioius! Rumoured to be named after an Italian opera star Luisa Tetrazzini when an American Chef created this dish for her. So it&#039;s not authentic Italian - but it doesn&#039;t make this any less delicious!!

Chicken Tetrazzini (creamy chicken mushroom pasta bake)

/ 1lb spaghetti

tbsp (30 grams) butter

/ 1lb chicken thighs (, skinless boneless (Note 2))

tbsp (60 grams) butter (, unsalted)

onion (, finely chopped)

tbsp flour

milk (, any fat, any type)

cream (, heavy / thickened (sub more milk))

chicken stock/broth stock

tsp black pepper

cheese (,

Melt 2 tbsp butter in a large pot over high heat. Add chicken, sprinkle with pinch of salt and pepper. Cook 1 1/2 minutes until golden.

Turn chicken, sprinkle with salt and pepper. Cook 1 minute until golden then remove onto plate - doesn&#039;t need to be fully cooked (will cook more in oven).

Rest 5 minutes, then chop into small pieces, or shred.

Sear chicken

Preheat oven to 160°C / 325°F.

Cook mushrooms: Melt 4 tbsp butter over high heat in the same pot. Add mushrooms and cook for 4 minutes until starting to go floppy but not yet golden.

Add onion: Add garlic and onion, cook for 3 minutes until mushrooms are golden. Add a pinch of salt and pepper halfway through.

Add flour &amp; milk: Turn heat down to medium. Add flour. Stir for 30 seconds. Add milk and stir for 10 seconds or until it thickens (see video at 52 sec).

Add cream and broth: Add chicken stock, cream, 1 tsp salt and 1/2 tsp pepper. Stir, then let the mixture heat up, stirring every now and then so it doesn&#039;t catch on the base, and cook until the sauce thickens enough so you can draw a path on the back of the spoon (video at 1.04). Do not make it very thick - it gets thicker in next steps.

Add cheese &amp; pasta: Turn stove off. Stir through half the cheese (will melt in oven), then add pasta and chicken. Toss to mix, taste and add more salt if needed.

Bake: Pour into 23 x 33cm / 9 x 13&quot; pan, smooth surface. Top with remaining cheese. Bake 25 minutes until golden and bubbly. Serve immediately!

Sauce &amp; pasta

Recipe video above. Everything a chicken pasta bake should be - big, juicy, bubbly, cosy, with loads of extra tasty sauce, sizzling seasoned chicken, bacon and plenty of cheese. Nice change from the usual creamy pasta bakes!This is a complete meal with starch, protein and veg so you won&#39;t need a side salad for this. Love the juicy chunks of tomato!

chicken

tsp cooking/kosher salt

garlic powder

Italian herb mix (, any store bought type)

300 grams/10 ounces rigatoni ((or penne, elbow macaroni, shells

salt (,

oregano

tsp chilli flakes / red pepper flakes

tomato paste

/ 24 tomato passata ((Note 3))

water

tomatoes (,

baby spinach ((or bite size kale))

mozzarella, (shredded)

(tightly packed) parmesan, (finely shredded)

Preheat oven to 180°C/350°F (160°C fan).

Cook pasta per packet directions, using boiling water seasoned with the 2 teaspoons of salt. Drain, rinse briefly under tap water, then set aside to cool while making the sauce.

Season chicken - Toss together Seasoned Chicken ingredients in a bowl.

Crisp bacon - Put bacon in an unheated very large non-stick pan (Note 2). Turn stove on medium high. The fat will melt so the bacon cooks in its own fat. Cook until light golden, remove onto paper towels, leaving fat in the pan. Once cool, cut into 1cm / 1/3&quot; pieces.

Sizzle chicken - Top up bacon fat with olive oil if you don’t have at least 1 tbsp. Increase heat to high. Cook chicken for 3 minutes until light golden on the outside but still raw inside. Remove into a bowl with a slotted spoon.

Sauce - In the same pan, cook garlic and onion for 1 minute, then add chilli flakes and oregano. Cook for 2 minutes until onion is translucent. Add wine and rapidly simmer for 1 to 2 minutes until mostly evaporated. Add tomato paste and cook for 1 minute to concentrate and improve flavour. Add passata, then use the water to rinse out the bottle. Add salt, pepper, chicken (including all juices on the plate). Mix, then simmer for 5 minutes on medium.

Toss - Add baby spinach, tomato, pasta and bacon. Toss well.

Assemble - Transfer to 23 x 33cm/9 x 13&quot; pan. Top with mozzarella then parmesan. Bake 25 minutes until melted with some golden spots.

Serve - Stand for 5 minutes then serve!

Creamy and satisfying baked chicken spaghetti casserole will be your new secret weapon for serving a weeknight dinner that everyone will love! No canned soup is needed to make this easy meal.

Creamy Chicken Spaghetti

(225 grams) spaghetti (uncooked,

½ medium yellow onion (finely diced)

all purpose flour

chicken broth

½ teaspoon smoked paprika

cheddar cheese

mozzarella cheese

chicken (diced

Red Pepper Flakes (optional, for garnish)

parsley (for garnish)

Preheat the oven to 400°F/200°C and lightly spray a 9x13 casserole dish and set aside. (see note 2)

Cook pasta in salted water to al dente according to the package directions. Be careful not to overcook it. Typically this takes 10 minutes. Reserve ½ cup of pasta cooking water before draining the pasta, in case it&#39;s needed to thin down the sauce later.

While the pasta cooks, make the sauce. In a skillet over medium high heat, heat olive oil and sauté the onion until soft and translucent. Add garlic, and cook for 30 seconds.

Sprinkle in the flour, and cook for for 1 minute or until you no longer can smell raw flour, then gradually add the broth as you whisk. Add the cream, allow it to warm up and cook for 2 minutes. Season with Italian seasoning, smoked paprika, and black pepper.

Remove from heat, add in the parmesan cheese and half of the cheddar and mozzarella and let the cheeses melt. Taste the sauce at this point, and add salt if needed. If the sauce seems too thick, add in a small amount of the reserved pasta water. Fold in the cooked chicken, drained tomatoes, and transfer to a casserole dish.

Mix in the cooked pasta.

Top with the remaining mozzarella and cheddar cheese, and bake in the preheated oven for 10-15 minutes or until the cheese is melty and bubbly. If desired, place under the broiler to crisp and brown the top. Watch it carefully so that it doesn&#39;t burn.

Remove the chicken spaghetti casserole from the oven and garnish with optional red pepper flakes and fresh parsley before serving.

Get ready for a flavour explosion with our Spicy Chicken Pasta Bake! Mouth-watering chicken, al dente pasta, and a spicy kick - perfect for dinner tonight!

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