Name: Mary Berry Chicken Pasta Bake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 300g penne or rigatoni pasta; 2 medium chicken breasts approximately 400g total cut into 2cm pieces; 1 tablespoon olive oil; 1 medium onion finely diced; 2 garlic cloves finely chopped; 1 teaspoon dried mixed herbs; salt and freshly ground black pepper; 40g unsalted butter; 40g plain flour; 500ml whole milk warmed; 1 teaspoon Dijon mustard; 100g full-fat cream cheese; salt and white pepper to taste; 80g mature Cheddar grated; 30g Parmesan finely grated; 2 tablespoons dried breadcrumbs

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This chicken pasta bake is a golden, bubbling dish with tender pieces of chicken folded through a creamy, herb-flecked sauce and short pasta, all topped with a crisp, lightly browned cheese crust. It holds together beautifully when scooped from the dish, with the sauce thick enough to coat every piece without turning watery or greasy. This version is straightforward enough for a weeknight but substantial enough for a weekend family table, needing only one baking dish and a handful of standard ingredients. From start to finish, it is ready in around 55 minutes.

What makes this chicken pasta bake reliable is the way the sauce is built before everything is combined. Cooking out the flour in butter first gives the white sauce a smooth, stable base that stays creamy through the oven bake rather than splitting or becoming thin.

Ingredients

For the pasta and chicken

300g penne or rigatoni pasta
2 medium chicken breasts (approximately 400g total), cut into 2cm pieces
1 tablespoon olive oil
1 medium onion, finely diced
2 garlic cloves, finely chopped
1 teaspoon dried mixed herbs
Salt and freshly ground black pepper

For the sauce

40g unsalted butter
40g plain flour
500ml whole milk, warmed
1 teaspoon Dijon mustard
100g full-fat cream cheese
Salt and white pepper, to taste

For the topping

80g mature Cheddar, grated
30g Parmesan, finely grated
2 tablespoons dried breadcrumbs

How to Make Mary Berry Chicken Pasta Bake

Preheat the oven and prepare the dish: Heat the oven to 190C (170C fan, Gas 5). Lightly butter a 2-litre ovenproof baking dish and set aside on a baking tray.
Cook the pasta: Bring a large pan of salted water to the boil and cook the pasta for 2 minutes less than the packet instructions suggest. Undercooking at this stage prevents the pasta from becoming soft and bloated during the oven bake. Drain well and set aside.
Sear the chicken: Heat the olive oil in a wide frying pan over a medium-high heat. Add the chicken pieces in a single layer and cook for 4 to 5 minutes, turning once, until the outside is golden and just cooked through. Remove to a plate.
Soften the aromatics: Reduce the heat to medium and add the onion to the same pan. Cook for 5 minutes until softened and translucent, then add the garlic and dried herbs and cook for a further minute, stirring continuously.
Make the white sauce: In a separate medium saucepan, melt the butter over a low heat. Add the flour and stir firmly for 1 to 2 minutes to cook out the raw flour taste. The mixture should look like a pale, sandy paste and smell slightly nutty before any liquid is added. Add the warm milk gradually, whisking constantly between each addition to keep the sauce smooth. Once all the milk is incorporated, increase the heat gently and stir until the sauce thickens enough to coat the back of a spoon. Remove from the heat, stir in the Dijon mustard and cream cheese, and season well with salt and white pepper.
Combine everything: Add the cooked onion and garlic mixture, the seared chicken, and the drained pasta to the sauce. Stir until everything is evenly coated, then transfer to the prepared baking dish, spreading it into an even layer.
Add the topping and bake: Mix together the grated Cheddar, Parmesan, and breadcrumbs, then scatter evenly over the top of the dish. Bake in the centre of the preheated oven for 25 to 30 minutes until the topping is deep golden and the sauce is bubbling at the edges.
Rest before serving: Leave the bake to stand for 5 minutes before serving. This allows the sauce to settle slightly so it holds its shape when spooned onto plates.

Tips for the Best Chicken Pasta Bake

Why is my sauce grainy or lumpy after adding the milk?

The milk was most likely added too quickly or the roux was not fully smooth before any liquid went in. Add the milk in three or four stages, whisking briskly each time, and use milk that has been warmed rather than cold, straight from the fridge.

Why does my pasta bake come out dry with a thick, solid sauce?

The sauce needs to be slightly looser than you think before it goes into the oven, as the pasta continues to absorb liquid as it bakes. If the sauce looks thick after combining, stir in an extra 50 to 75ml of warm milk before transferring to the dish.

Why is my cheese topping pale rather than golden and crisp?

The Parmesan and breadcrumbs are essential here for a proper crust. If the top is still pale after 30 minutes, switch the oven to the grill setting for the final 3 to 4 minutes, keeping a close watch to avoid burning.

Why is the chicken dry or tough in the finished bake?

Overcooking the chicken during the initial searing is the usual cause. The pieces only need to be just cooked through in the frying pan, as they will continue to cook in the oven. Aim for a pale golden exterior rather than a deep brown before combining with the sauce.

Why does the sauce separate or look oily when the bake comes out of the oven?

This happens when the oven temperature is too high or the dish has been left in too long. Stick to 190C and check at the 25-minute mark. A moderate, steady heat keeps the cream cheese stable and the sauce cohesive.

Serving Suggestions

Serve straight from the dish with a crisp green salad dressed in a light red wine vinegar dressing to cut through the richness of the sauce.
Add a side of steamed tenderstem broccoli or green beans for colour and a clean, slightly bitter contrast.
Spoon onto warmed plates with a slice of crusty white bread to mop up the creamy sauce.
Pair with a simple cucumber and tomato salad for a lighter, more summery meal.
Serve alongside garlic bread made with a soft baguette for a more generous, crowd-pleasing spread.

Storage

Room Temperature

Cover the dish tightly with foil or transfer to an airtight container and keep at room temperature for up to 2 hours after baking.

Refrigerator

Once fully cooled, transfer any leftovers to an airtight container and refrigerate for up to 3 days. Reheat individual portions in the microwave or return the whole dish to a 180C oven, covered with foil, for 20 minutes until piping hot throughout.

Freezing

Allow the bake to cool completely, then portion into freezer-safe containers or wrap the whole dish tightly in a double layer of cling film followed by foil, and freeze for up to 2 months. Defrost overnight in the refrigerator before reheating thoroughly in the oven at 180C until the centre reaches a steaming temperature throughout.

Nutrition

Calories: 520 kcal
Carbohydrates: 52g
Protein: 36g
Fat: 18g
Saturated Fat: 9g
Sodium: 480mg

Nutrition values are estimates based on standard ingredient brands and may vary depending on the specific products used and the final serving size.

FAQs

Can I use leftover roast chicken instead of raw chicken breasts?

Yes, leftover or rotisserie chicken works very well here. Shred or roughly chop it into pieces and add it directly when combining with the sauce, skipping the initial searing step entirely. It gives the finished dish a slightly deeper, more savoury flavour.

Can I make this chicken pasta bake ahead of time?

The whole dish can be assembled up to a day in advance. Combine the pasta, chicken, and sauce, transfer to the baking dish, and refrigerate covered without the topping. When ready to bake, scatter over the cheese and breadcrumbs and add 5 to 10 minutes to the oven time since the dish will be going in cold.

Can I use a different pasta shape for this recipe?

Short, sturdy shapes such as penne, rigatoni, or fusilli all hold the sauce well and work equally. Avoid long pasta like spaghetti or very small shapes like macaroni, as they either tangle awkwardly or absorb the sauce too quickly and turn soft.

Can I make this recipe gluten-free?

Use a certified gluten-free pasta and replace the plain flour with a gluten-free plain flour blend for the sauce roux. Swap the breadcrumbs in the topping for gluten-free breadcrumbs or finely crushed gluten-free crackers. All other ingredients in this recipe are naturally gluten-free.

Can I add vegetables to this chicken pasta bake?

Spinach, sliced mushrooms, roasted red peppers, or sweetcorn all fold in well. Add spinach directly to the hot sauce before combining, as it wilts quickly. For mushrooms or peppers, soften them in the pan after the onion and garlic step, then combine with everything else.

Conclusion

This Mary Berry chicken pasta bake brings together a well-seasoned white sauce, golden seared chicken, and tender pasta under a crisp, deeply browned cheese crust. It is the sort of dish that satisfies both on a busy weeknight and at a relaxed weekend table. The recipe makes 4 generous portions, enough to serve a family or to have meaningful leftovers for the following day.

Give this recipe a go and leave a comment below to share how it turned out. If you made any additions, particularly with vegetables or a different cheese blend, the tips and results are always useful for other home cooks. Share this recipe with someone who could use a reliable, comforting midweek dinner idea. If you enjoyed this bake, you might also like the Mary Berry Royal Icing Recipe for a classic finishing touch to your bakes.