Chicken Pasta Bake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">400g penne pasta (or any short pasta shape)</li><li class="ingredients-single-item">500g boneless, skinless chicken breasts, cut into 2cm chunks</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 large onion, finely diced</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">1 red bell pepper, diced</li><li class="ingredients-single-item">200g mushrooms, sliced</li><li class="ingredients-single-item">50g butter</li><li class="ingredients-single-item">50g plain flour</li><li class="ingredients-single-item">600ml whole milk</li><li class="ingredients-single-item">1 tsp Dijon mustard</li><li class="ingredients-single-item">1 chicken stock cube, crumbled</li><li class="ingredients-single-item">2 tsp dried mixed herbs</li><li class="ingredients-single-item">200g mature cheddar cheese, grated</li><li class="ingredients-single-item">50g Parmesan cheese, grated</li><li class="ingredients-single-item">Salt and black pepper to taste</li><li class="ingredients-single-item">2 tbsp fresh parsley, chopped (for garnish)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Large ovenproof baking dish (approx. 30cm x 20cm)</li><li class="equipment-single-item">Large saucepan for pasta</li><li class="equipment-single-item">Large frying pan or skillet</li><li class="equipment-single-item">Medium saucepan for cheese sauce</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (180°C fan/gas mark 6). Bring a large pot of generously salted water to a boil. Cook the pasta for 2 minutes less than package instructions indicate (it will continue cooking in the oven). Drain well and set aside, tossing with a tiny splash of olive oil to prevent sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Season the chicken pieces with salt and pepper. Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the chicken and cook for 5-6 minutes until golden on the outside and just cooked through. Remove to a plate and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the same pan, add the remaining tablespoon of olive oil. Sauté the onions for 3-4 minutes until softened and translucent. Add the garlic and cook for another 30 seconds until fragrant (be careful not to burn the garlic as it will become bitter).</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the diced bell pepper and mushrooms to the pan. Cook for 5-6 minutes until the vegetables have softened and the mushrooms have released and reabsorbed their moisture, which concentrates their flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Now prepare the cheese sauce. Melt the butter in a medium saucepan over medium heat. Once melted, add the flour and whisk continuously for 1-2 minutes to cook out the raw flour taste and form a roux. This is your thickening agent that creates a silky sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually add the milk, whisking constantly to prevent lumps from forming. Start with a small amount and incorporate fully before adding more. Once all the milk is added, continue to cook while whisking for 4-5 minutes until the sauce has thickened enough to coat the back of a spoon.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the Dijon mustard, crumbled stock cube, dried herbs, and 150g of the cheddar cheese. Stir until the cheese has melted completely. Season with salt and pepper to taste. The mustard adds depth without making the sauce taste mustardy, while the stock cube enhances the savory chicken flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a large ovenproof baking dish, combine the cooked pasta, chicken pieces, sautéed vegetables, and cheese sauce. Gently fold everything together until the pasta and chicken are evenly coated in the sauce. Be careful not to break the pasta or crush the tender chicken chunks.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Sprinkle the remaining cheddar cheese and all of the Parmesan evenly over the top. The combination of cheeses creates a perfect golden, slightly crispy top while maintaining creaminess underneath.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 20-25 minutes until the top is golden brown and the sauce is bubbling around the edges. If you want an extra golden top, place under the grill (broiler) for the final 2 minutes, watching carefully to avoid burning.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and let the pasta bake rest for 5 minutes before serving. This resting time allows the sauce to thicken slightly and makes serving easier. Sprinkle with freshly chopped parsley for a pop of color and fresh flavor contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve warm with a simple green salad on the side. This dish reheats beautifully the next day - cover with foil and warm in a 180°C oven for 15-20 minutes until heated through, removing the foil for the last 5 minutes to re-crisp the top.</li></ol>