Chicken pasta bake
Chef DefneKitchen Studio chef · October 14, 2026Penne and chicken strips in a creamy tomato and mascarpone sauce, topped with cheddar, mozzarella and parsley and baked until bubbling.
Ingredients · 12
6 servingsTap what you already have; add the rest to your list in the app with one tap.
- Olive oil4 tbsp
- OnionFinely chopped1
- Garlic clovesCrushed2
- Chilli flakes¼ tsp
- Tomatoes (canned)Chopped2
- Caster sugar1 tsp
- Mascarpone6 tbsp
- Chicken breastsSkinless, cut into strips4
- Penne300 g
- Mature cheddarGrated70 g
- MozzarellaGrated50 g
- ParsleyFinely chopped½
Method · 5 steps
- 1
Put a pan on a medium heat and add 2 tbsp of the oil. Soften the onion in it for 10-12 mins, stirring now and then. Add the chilli flakes and garlic, then give it 1 min more.
- 2
Add the tomatoes and sugar, season to taste, and simmer without a lid for 20 mins, until thickened. Stir in the mascarpone.
- 3
In a separate non-stick frying pan, warm 1 tbsp of oil, then season the chicken strips and cook them for 5-7 mins, until cooked through.
- 4
Set the oven to 220°C (200°C fan). Cook the penne according to the packet instructions, drain it and toss with the rest of the oil.
- 5
Transfer the pasta to a medium ovenproof dish, mix in the chicken and pour the sauce over. Scatter the cheddar and mozzarella over the top, finishing with the parsley. Bake for 20 mins, until it is golden brown and bubbling.
