Family Favourites - Chicken pasta bake - BBC Good Food
@cassiecooks makes an easy chicken pasta bake dish for four and even gets her toddler to give his verdict. This versatile dish is also great with chorizo, bacon and other meat substitutes.
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Chicken, Bacon, Ranch, Potato Bake
yummy
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Chicken Bacon Ranch Pasta Bake!
This creamy cheesy chicken ranch pasta bake is topped with crispy bacon and is ready to serve in just 30 minutes. Made with just a handful of simple ingredients, this pasta comes together easily and is a perfect comfort food recipe.
RECIPE BELOW: (PRINT RECIPE HERE)
INGREDIENTS:
1 lb penne pasta cooked and drained
2 ½ cups cooked and shredded chicken breast
1 jar 15 oz Alfredo sauce
4 oz cream cheese
1/2 cup ranch dressing
6 slices cooked and chopped bacon
2 cups shredded mozzarella cheese
Parsley optional (for garnish)
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Chicken and Bacon Bake Rice - 烤鸡培根焗饭
Recipe at:
Crisp, tantalizing bacon, shredded chicken, and delicious mozzarella cheese, over a hearty baked rice, what’s there not to like for this feast!
Serving up to 4, this recipe is really simple and can be done in an hour for your hearty celebration! We used the Heavenly Fragrant Brown Rice from Heavenly Rice, for it’s fibre-rich grain that’s not just yummy but healthy too. Check out their products at and you won’t have to haul your rice back from the supermarket!
#themeatmensg #simple #delicious #brownrice #bakedrice #cheeseandbacon
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Chicken Pasta Bake Recipe
This chicken pasta bake is cheesy, creamy and comforting. This dish contains everything you need: pasta, chicken pieces in tomato sauce, béchamel sauce and melted cheese. The perfect dish for family weekend family dinner.
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Full written recipe + tips:
More Dinner Recipes:
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Chicken Pot Pie:
Chicken Curry:
Mac and Cheese:
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For the filling:
370g (13oz) Pasta of your choice
2 tablespoons Olive oil
3 Chicken breasts, cut into small cubes
1 Onion, chopped
3 Garlic cloves, crushed
2 Bell peppers, diced
1 tablespoon Tomato paste
400g (14oz) Tomato sauce/chopped tomatoes
Salt to taste
Black pepper to taste
1 teaspoon Oregano
1 teaspoon Paprika
For the béchamel:
6 tablespoons (90g) Butter
3/4 cup (90g) Flour
3 cups (720ml) Milk, warm
Salt to taste
Black pepper to taste
1/4 teaspoon Nutmeg
For the topping:
85g (3oz) Mozzarella, grated
85g (3oz) Cheddar cheese, grated
1. Preheat oven to 375F (190C). Prepare large and dip baking dish, set aside.
2. To a large pot filled with water add 1 tablespoon of salt and bring to a boil.
3. Meanwhile, in a large pan, heat olive oil over medium heat. Add chopped onion and sauté for 4-5 minutes, add crushed garlic and sauté for 1-2 minutes more. Add chicken cubes and cook, stirring occasionally, until cooked, about 5-6 minutes. Then add diced bell peppers and cook for 2-3 minutes. Add tomato paste, tomato sauce, salt, pepper, paprika, oregano and stir well. Cook for 3-4 minutes and turn the heat off.
4. When the water is boiling, add the pasta and cook to al dente (1-2 minutes less than in the package instructions).
5. Meanwhile make the béchamel sauce: in a large sauce pan, melt the butter, add flour and whisk until smooth paste forms, then cook for 1 minute. Gradually add warm milk, while whisking constantly. Keep whisking over medium-high heat until the sauce is smooth and thickened. Stir in salt, pepper and nutmeg.
6. Add the sauce to the pasta, the add the chicken mixture. Stir until well combined.
7. Transfer to the baking dish. Sprinkle on top grated mozzarella and grated cheddar.
8. Bake for about 25-30 minutes, until golden-brown and bubbly. Let cool slightly before serving.
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