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Owen Parker

Healthy Creamy Chicken Pasta Bake

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Pasta
Cuisine: Italian
Ingredients Method

Ingredients
  

  • For the Pasta Bake:
  • 500 g whole-wheat penne pasta
  • 2 tb olive oil
  • 1.2 kgs boneless skinless chicken breasts, cut into bite-sized pieces
  • 2-3 tb Ignite Italian
  • 1 floret broccoli chopped
  • 8 button mushrooms diced
  • For the Creamy Sauce:
  • 2 tb butter
  • 2 tb all-purpose flour
  • 2 cups milk whole milk
  • 1/2 teaspoon salt
  • 1/2 cup grated cheese plus extra for the top

Method
 

  1. Cook the Pasta:
  2. Preheat your oven to 180°C and have a large baking dish ready.
  3. Cook the penne pasta according to the package instructions until al dente. Drain and place in the baking dish.
  4. Prepare the Chicken & Vegetables:
  5. In a large frypan, heat the olive oil over medium-high heat.
  6. Add the chicken to the pan and cook, adding in the Ignite Italian as you go, until chicken is browned and cooked through, about 5-7 minutes. Remove from heat and add to the baking dish.
  7. While chicken is cooking prepare vegetables and add to the dish (they will cook through in the bake).
  8. Make the Creamy Sauce:
  9. In a medium saucepan, melt the butter over medium heat.
  10. Whisk in the flour and cook for 1-2 minutes until the mixture is lightly golden.
  11. Gradually whisk in the milk ensuring there are no lumps. Season with salt.
  12. Cook, stirring constantly, until the sauce thickens, about 5-7 minutes.
  13. Stir in the grated cheese until melted and smooth. Pour over the ingredients in the baking dish.
  14. Finish & Top the Pasta Bake:
  15. Using a large spoon gently mix the ingredients in the pasta bake dish to ensure sauce is spread throughout and all is arranged evenly.
  16. Sprinkle the extra cheese over the top.
  17. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.