Mary Berry Chicken Pasta Bake

Right, let’s just get this out of the way — I used to absolutely destroy pasta bakes. Either the top was dry and crispy like roofing tile, or the inside was watery and somehow still overcooked. It drove me mad. I’d follow recipes to the letter, only to end up eating it out of politeness. But then came Mary Berry’s version — rich, creamy, golden-topped — and everything changed.

This Mary Berry Chicken Pasta Bake is pure comfort food. It’s the sort of dish you can bung in the oven after a long day and feel properly chuffed when it comes out bubbling and golden. The key is the creamy Dijon-Parmesan sauce, plus paprika-kissed chicken that brings warmth without setting your mouth on fire. It’s forgiving, flexible, and gloriously nostalgic — exactly what a pasta bake should be.

Ingredients List

For the pasta and chicken:

• Butter, for greasing
• 250g penne — holds sauce beautifully
• 1 onion, roughly chopped — brings sweetness and depth
• 3 skinless, boneless chicken breasts, thinly sliced — easier to eat and quicker to cook
• 1 tbsp paprika — smoky warmth (use sweet or hot depending on your mood)
• 2 tbsp olive oil
• Salt and freshly ground black pepper

For the sauce:

• 50g butter
• 50g plain flour — makes your roux base
• 750ml hot milk — don’t skip warming it first, trust me
• 1 tsp Dijon mustard — the quiet hero of the dish
• 100g Parmesan cheese, coarsely grated
• 2 large tomatoes, deseeded and diced

Sometimes I chuck in a handful of frozen peas with the pasta. Adds colour and I always forget they’re in the freezer anyway.

How To Make It (Instructions)

1. Preheat your oven to 220°C (200°C fan) or gas mark 7. Grease a 1.75-litre ovenproof dish with butter.
2. Boil the penne and onion together in salted water. Cook until just al dente — follow the pack timing but lean a minute under. Drain, rinse with cold water (stops the cooking), then drain again.
3. Pop your chicken strips in a resealable bag with paprika, salt, and pepper. Shake like you’re making cocktail hour interesting.
4. Heat a large frying pan with olive oil. Fry the chicken in batches on high heat for 2 minutes until golden and just cooked through. Don’t crowd the pan. I always forget and end up steaming it instead. Don’t be me.
5. In a separate saucepan, melt butter. Stir in flour to make a roux and cook for 1 minute. Gradually whisk in hot milk, whisking constantly. Cook for 4 minutes until thickened and silky.
6. Stir in Dijon mustard and Parmesan. Season to taste — I always go in heavier with pepper.
7. Mix the cooked pasta, onion, and sauce in a big bowl. Layer half of it into your prepared dish, then scatter over the cooked chicken, then top with the rest of the pasta mix.
8. Sprinkle over remaining Parmesan and chopped tomato. Bake for 20 minutes or until golden and bubbling at the edges.

Common Mistakes

Why is my chicken dry?
You probably overcooked it or sliced it too thin. It should just sear — don’t walk away from the pan.

Why does my sauce go lumpy?
Cold milk straight into the roux is the usual culprit. Warm milk and a good whisk are your best friends.

Why is the top burning before the rest is hot?
Oven too high or placed too close to the grill. Cover with foil and remove it in the last 5 minutes for golden goodness.

Why is my bake watery?
Could be from undrained pasta or a sauce that didn’t thicken properly. Let the sauce simmer until it coats the back of a spoon — not run off it.

Can I skip rinsing the pasta with cold water?
Technically yes, but it might overcook when baked. I learned that the hard way. Twice.

Storage and Reheating Tips

Fridge:
Cool it fully, then cover and refrigerate for up to 3 days.

Freezer:
Freeze in portions for up to 3 months. Wrap tightly or store in containers that won’t crack when reheated.

Reheat:

• Oven: Cover with foil and bake at 175°C for 20–25 minutes.
• Microwave: One serving at a time, loosely covered, in 1-minute bursts, stirring in between.
• Stovetop: Low heat in a pan, with a splash of milk or water to loosen it up.

What to Serve With It

• Garlic bread – You need something to mop up the sauce, don’t you?
• Green salad with lemon vinaigrette – The tang balances the richness.
• Steamed broccoli or green beans – Adds colour and crunch.

Or just eat it standing over the kitchen counter with a fork, which is what I did last Tuesday. No regrets.

FAQ Section

Can I make this gluten-free?
Yes — use gluten-free pasta and swap plain flour for a gluten-free blend like rice flour or cornstarch.

What can I use instead of Parmesan?
Mature cheddar or Gruyère both work. Parmesan brings the sharpness, but cheddar gives it a melty hug.

Can I add vegetables?
Absolutely. Mushrooms, peas, spinach, or roasted peppers all work beautifully.

Can I make this ahead of time?
Yes, assemble it ahead (don’t bake), store in the fridge, and bake just before serving.

Try More Recipes

• Mary Berry Sweet And Sour Chicken
• Mary Berry Yorkshire Curd Tart
• Mary Berry Chilli Con Carne