If you’re looking for a quick and easy dinner idea for a cold night in, then this Creamy Chicken Pasta Bake is a great choice. It only takes 20 minutes to prep, and then it’s just waiting for your tasty bake to cook away in the oven.
As my kids got older, they started to eat more, and this is a fabulous meal for filling up growing tummies. I started adding a bit more pasta to help spread this dinner further. I sometimes add in a few extra veggies too.
This chicken bake doesn’t take long to prepare. Once you’ve browned the chicken, simply add in the leek, garlic and bacon. Then you combine all the ingredients together. If you are in a hurry, you could shred the meat off a BBQ chicken.
You can easily add additional ingredients to this meal. I like to add carrot, broccoli or cauliflower, then sprinkle with cheese and bake in the oven until it’s browned.
Freezing: This is a great meal to freeze and have on hand for when you aren’t well and don’t feel like cooking.
Creamy Chicken Pasta Bake
Ingredients
Method
- Preheat oven to 180°C, fan forced.
- Cook 2 cups spiral pasta following packet directions, drain and return to saucepan.
- In a large frying pan, heat 1 tablespoon olive oil over medium-high heat.
- Brown 500 g chicken breast. Transfer to bowl.
- Add 1 leek, 4 short-cut bacon rashers and 1 garlic clove to pan. Cook and stir for 3 minutes, or until leek has softened.
- Return chicken to pan. Stir in 1 cup chicken stock, simmer gently for 5 minutes or until chicken is cooked through.
- Stir in 300 ml sour cream, 2/3 cup frozen corn and 1 tablespoon chives.
- Add chicken mixture to pasta. Stir to combine.
- Spoon pasta mixture into a 12-cup (3L) oven-proof dish.
- Sprinkle with 1 cup tasty cheese.
- Bake pasta bake in oven for 20-30 minutes or until golden. Serve.
14 comments
THANKS FOR THIS RECIPE, IT was a huge hit in my house, even my fussy 4year old loved it. Definitely be making this again
Made this again last night! It has become a staple in our household now. My husband insists upon it and always takes left-overs to work for lunch the next day! So delicious, thanks Kat! 🙂
do I need to cut up the leek?
Yes Shane, i usually dice mine or thinly sliced whichever you prefer.
Huge hit with my 14 month old, 3 year old and myself! Now for hubby to get home to trial it! So happy to have a meal that we can all eat. I added extra veggies and it is delicious, thanks 🙂
Ooh so glad you all enjoyed it, Melissa! It is a yummy and easy meal to make, a real favouite with my family too. Hope hubby likes it.:)
I felt like a bit of warm comfort food the other night and made this even though my hubby is not a big fan or pasta bakes. Well 2 servings later and a request for it for lunch the next day, plus my fussy kids ate it too! A new one to add to the rotation thank you!
Could i use philly instead of sour cream?
or even just cream? do you think>
Great recipe & will be making again! Loved by everyone including my picky almost 7 year old. The leek adds a delicious sweetness to the dish. Leftovers didn’t make it to the freezer! ?
Delicious recipe! Will definitely make this again & again!
So glad you liked it! Kat x
Could I substitute the bacon with sliced or chopped mushrooms?
Hi Rosalie, You can absolutely substitute bacon with mushrooms. Kat x
I thought I had ruined dinner and wasted all these ingredients because – Firstly when I put it all together it was so liquidy and I thought great it’s going to come out slop and secondly I thought it was liquidy because I used lactose free sour cream BUT NO IT WAS PERFECT!! Phew! Liquid soaked up And of course it tasted great. (Lactose free cheese on top of course too.)