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:
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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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CREAMY PENNE PASTA FILIPINO STYLE #pennepasta #filipinocarbonara #thegreatsavorph
Pink Pasta Recipe || How To Make Pink Pasta || Penne Pasta Recipe || Pasta With Mozzarella Cheese
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INGREDIENTS FOR PENNE PASTA:
Penne pasta: 500g
Salt: 1 tsp
Cooking oil: 1 tbsp
For sauce:
Tomato chopped: 4 cup
Mozzarella cheese: ½ cup
Tomato paste: 100g
Olive oil: 3 tbsp
Garlic chopped: 1 tsp
Onion chopped: 1 tbsp
Liquid cream: 2 tbsp
Salt: 1 tsp
White vinegar: 1 tbsp
Black pepper powder: ¼ tsp
Dry oregano: 1 tsp
Cumin powder: ¼ tsp
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My twist on a classic pasta dish | Penne Arrabbiata with Mozzarella and Chorizo
I know it's not a traditional Arrabiata but this is my delicious Penne Arrabbiata with melty mozzarella and spicy chorizo for a delicious twist on the classic. Check out my tips for roasting the peppers for a nice smoky finish!
Free printable recipe is available on our site:
Ingredients:
1 red bell pepper
1 yellow bell pepper
400 g (14 oz) dried penne pasta
1 tablespoon olive oil
1 onion peeled and chopped
200 g (7 oz) chorizo sliced
2 cloves garlic peeled and minced
1 tablespoon tomato puree (paste in USA)
400 g (14 oz) tinned chopped tomatoes
1 teaspoon dried thyme
1 heaped teaspoon dried chilli flakes
1 teaspoon sugar
250 g (8 ¾ oz) mozzarella, roughly torn
To Serve
3 tablespoons finely grated parmesan cheese
1/2 teaspoon black pepper
1 pinch chilli flakes
2 spring onions (scallions) sliced
Instructions
1. Place the two whole bell peppers on a grill tray and place under the grill (broiler). Alternatively, carefully place the two whole bell peppers over a gas hob flame (using heat-proof tongs).
2. Grill until blackened and charred all over. Turn during grilling to ensure all the sides get done. They should be blackened in about 10-12 minutes.
3. Once blackened, wrap the peppers in tin foil and allow to cool slightly in the foil (this will make removing the skin easier).
4. Whilst the peppers are grilling you can cook the pasta and make the arrabbiata sauce.
Heat a large pan of water for the pasta and cook the penne as per the pack instructions.
5. In a large frying pan (skillet), heat the oil and add in the onion. Cook on a medium heat, stirring occasionally, for 2-3 minutes until the onions start to soften.
6. Add in the chorizo and cook for a further 3-4 minutes until the chorizo releases its oils and start to darken.
7. Now stir in the garlic and tomato puree (paste), cook for 1 minute, then stir in the tinned tomatoes, thyme, dried chilli flakes and sugar. Bring it to a gentle bubble and allow to simmer for 10 minutes.
8. By now, the foil-wrapped peppers should have cooled a little. Place them on a chopping board, then remove and discard the charred skin. Slice up the peppers (discarding the seeds) and throw the chopped peppers into the arrabbiata sauce.
9. Drain the pasta, once cooked, and add the drained pasta to the arrabbiata sauce. Stir together (I find it easier to use a spoon and a set of tongs for this) until the pasta is completely coated in the sauce.
10. Stir in the mozzarella chunks, heat for a further minute and then turn off the heat.
11. Sprinkle the arrabbiata with a little parmesan, freshly ground black pepper, chilli flakes and some chopped spring onions (scallions). Serve straight from the pan.
Notes:
Can I make it gluten free?
Yes! Swap out the pasta for gluten-free pasta and ensure your chorizo and tomato paste are gluten free too. It works well as a gluten free dish.
Can I make it vegetarian?
Yes - skip the chorizo entirely (if you do, add a teaspoon of smoked paprika with the spices), or replace it with vegetarian chorizo/mushrooms/smoky chickpeas (chickpeas fried with smoked paprika, cumin, salt and pepper). You'll also need to replace the parmesan (which is made with animal rennet) with vegetarian Italian-style hard cheese, and check you're using a vegetarian mozzarella.
Can I make it ahead?
I prefer to eat this right away as I think it tastes better when freshly made, rather than after re-heating. However, you can make it ahead if you wish, and it will still be tasty.
Once you've cooked the arrabbiata, cool, cover and refrigerate for up to a day. It's better to reheat in the oven (covered in foil) - as this will help the heat to disperse better, without the pasta being broken - as it would if it was being stirred in a pan. Heat in the oven at 190C/375F for about 20-25 minutes until hot throughout.
Note: the dish will be a little less saucy if you make it ahead, as the pasta will absorb more of the liquid. You can add an extra few tablespoons of stock or hot water when reheating the pasta to ensure it's still saucy.
#CookingShow #Recipe #pasta
One Pot Pasta with Tomato Sauce | Quick and Easy Recipe
Looking for a quick and easy recipe that is also delicious? Try this one pot pasta with tomato sauce! This pasta dish requires only one pan, few basic ingredients and 20-30 minutes of cooking. This dish is loved by both adults and kids. This easy recipe can be made with any kind of pasta you have at home and you also can adjust and add any veggies that you like. If you exclude the parmesan from this version, it would be a great vegan pasta dish.
Printable recipe:
More easy recipes:
Homemade Tomato Sauce:
One pot mac and cheese:
One Pan Honey Garlic Chicken:
One Pan Roasted Chicken and Potatoes :
Pesto Pasta:
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Ingredients:
2 tablespoon Olive oil
1 Onion, chopped
3 Garlic cloves
1 can (14oz/400g) Tomato sauce
2 tablespoons (30g) Tomato paste
Salt to taste
Pepper to taste
1 teaspoon Oregano
Basil
1½ cups (360ml) Water or vegetable stock
8oz (225g) Pasta of your choice
Parmesan cheese
Directions:
1. In pot heat olive oil. Add chopped onion and sauté for 5 minutes. Add minced garlic and sauté for 1-2 minutes.
2. Add tomato paste, cook for 1 minute. Add tomato sauce, salt, pepper, oregano, water and stir.
3. Add pasta, bring to a boil. Cover, reduce to medium-low heat and cook, stirring occasionally, until al dente, about 14-18 minutes, depends on the pasta type. Add more water if needed.
4. Transfer to a plate and grate some parmesan cheese on top.
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15 minute creamy garlic pasta sauce
Creamy garlic sauce is something that I make regularly on the channel but with each version, they all have something that little bit different. In this one, learn how to make this easy and cheap creamy garlic cheesy pasta that requires only a few simple ingredients and takes very little time to put together.
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General Products/Equipment Used -
Shun Premier Santoku Kitchen Knife 17.8cm -
Shun Premier Nakiri Kitchen Knife 14cm -
Shun Premier Combination Honing Steel -
Maxwell & Williams Salt Pig -
Peugeot 9-Inch Pepper Mill -
Global Maple Board Cutting Board -
Pyrex Glass Measuring Jug -
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Mixing Bowl 4 Piece Set -
Microplane Zester/Grater -
KitchenAid Spatula -
Small Glass Bowls Set of 8 -
Essteele Per Vita Saucepan, 3.8 Litre -
Essteele Per Vita Covered Sauteuse 28cm -
Essteele Stainless Steel & Copper Powder Cleaner -
Serves - 3 to 4
Ingredients -
500g (1.1lbs) - Pasta of your choice (I used shells)
1 Tbsp (14g) - Unsalted Butter
1 tsp (5ml) - Olive Oil
6 - Garlic Cloves, Minced
1/3 Cup (80ml) - Chicken or Vegetable Stock
400ml (13.5floz) - Thickened Cream (Heavy Cream, Whipping Cream)
120g (4.2oz) - Baby Spinach, Washed
60g (2.1oz) - Grana Padano Cheese, Freshly Grated
5g (0.2oz) - Flat Leaf Parsley or Basil, Roughly Chopped
Seasoning To Taste
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