This creamy chicken pasta bake is easy to make and is a tasty dinner with a creamy sauce, chicken and vegetables. Mix up the vegetables or type of pasta to add some versatility to the dish.
Creamy Chicken Pasta Bake
This creamy chicken pasta bake is made without using cream. Instead it uses a combination of milk, butter and flour to make it creamy. This will basically make a bechamel sauce or a white sauce. However there will also be garlic, herbs and chicken stock added into the sauce to give it more flavor.
Chicken thigh is used for this pasta bake. I love using chicken thigh as it doesn’t dry out nearly as easily as chicken breast and holds more flavor. Of course if you really want to, there is no reason you couldn’t use chicken breast. If you have previously cooked leftover chicken (e.g. from a roast or rotisserie chicken) then this recipe is also a great way of using it up. I would add this leftover chicken into the sauce at the same time as the frozen vegetables.
I like using corn and peas for this pasta bake but you can mix up the frozen vegetables to suit what you feel like. A good idea is to go for a premix such as carrots, corn and peas. It will just make the recipe that little bit easier, which is always nice. If the frozen vegetables used are on the larger size, then you may need to be partially cook them first. Otherwise the vegetables may not be cooked through by the time the pasta bake is done in the oven.
This creamy chicken pasta bake is an easy meal to make for a weeknight dinner. Super tasty and even sneaks in a few vegetables for those that picky eaters. The pasta bake works as a standalone dish or it can go with sides. Some suggestions for sides are garlic bread (which goes well with pretty much everything) or more vegetables such as roasted broccoli.
Making The Creamy Chicken Sauce
When making the creamy chicken sauce start with cutting up the chicken and seasoning it with salt and pepper. It is easiest to do this before you start any of the cooking. I strongly recommend also getting the rest of the ingredients ready to go before cooking. This is because everything moves quite quickly once the flour is added in.
Melt the butter in a medium saucepan on medium heat and add the garlic in to cook for about 20s. Next add in the chicken and brown it until cooked most of the way through. Next mix the four in, this will cause everything to clump together. We want to cook the flour for about 30s, it will start to burn if left for too long. Add in the chicken stock and dried herbs. Keep mixing/stirring the whole time, it will start to thicken quite quickly.
Now start adding in the milk a bit at a time (about 1/2 a cup at a time). Letting it sauce thicken each time. Make sure to stir constantly and scrape the bottom of the saucepan to stop the sauce burning. Turn off the heat once all the milk has been added and the sauce is thick. If the milk starts to bubble up then add in more milk, if there is still some to add, or take the sauce off the heat.
Once the sauce is off of the heat, add in the frozen vegetables of choice and stir to combine. If you are making the sauce ahead of time then I suggest not adding in the frozen vegetables until you are going to be making the pasta bake. The vegetables will last better this way.
Pasta For Pasta Bake
I use rigatoni in this recipe but you can use whatever your favorite type of pasta is. Something medium in size normally works quite well, such as rigatoni or spirals.
The pasta needs to be cooked before it is mixed with the sauce and goes into the oven. You will want to cook the pasta for a 1 or 2 minutes less than the package instructions. This is because the pasta will continue to cook in the oven a bit.
Baking The Creamy Chicken Pasta Bake
Combine the creamy chicken sauce with the pasta in a baking tray. Depending on the size of your baking tray it might be easier to mix it together in the saucepan that you cooked the pasta in and then transfer to the baking tray.
Sprinkle the pasta bake with enough cheese to cover the top. Then just put it in the oven, preheated to 375°F/190°C, for 20-25 minutes. Once the cheese is starting to brown that is when it is good to come out.
I do recommend letting the pasta bake rest for at least 15 minutes. Not only will this cool it down to a temperature that is nice to eat. It will also let the shape of the pasta bake set a little bit, making it easier to server.
Storing The Creamy Chicken Pasta Bake
The pasta bake will keep in the fridge for up to 4 days. Alternatively you can make the creamy chicken sauce ahead of time and store it in the fridge for up to 4 days. I would not add in the frozen vegetables until you go to cook the pasta bake though. Making the sauce when you have time and storing it for later can make it a super quick and easy dinner for when you are busy.
For another great pasta bake dish try this Healthy Tomato Chicken Pasta Bake With Vegetables.
Creamy Chicken Pasta Bake
Ingredients
- 1 lb / 500 g pasta
- 1/2 cup cheese for topping pasta bake
Creamy Chicken Sauce
- 1 lb / 500 g chicken thighs cut into bite size chunks
- 1 1/2 tsp salt
- 1/2 tsp freshly cracked black pepper (or to taste)
- 1/3 cup butter
- 3 cloves garlic minced
- 1/3 cup flour
- 1 cup chicken stock
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 1/2 cups milk
- 1 cup frozen vegetables 1/2 cup corn and 1/2 cup peas
Instructions
- Preheat oven to 375°F/190°C and cook pasta in salted boiling water for 1 minute less than packet instructions.
- Meanwhile heat butter in a medium saucepan on medium heat. Once melted add the garlic in and cook for 20 seconds.
- Season cut up chicken thighs with salt and pepper and add to the saucepan to brown for 2-3 minutes.
- Add in the flour to the saucepan. Everything will clump together, but keep mixing for 30s to cook the flour slightly.
- Pour in the chicken stock and add in the dried thyme and oregano to the saucepan. Stir for 30s until it starts to thickens.
- Slowly add in the milk, roughly 1/2 a cup at a time, to the sauce. After adding in an amount of milk, wait for the sauce to thicken again before adding more in. Stir or whisk regularly to avoid burning on the bottom.
- Turn off the heat once all of the milk has been added and the mixture has thickened. Stir in the frozen vegetables.
- Combine the sauce with cooked pasta together in a baking tray. Top with cheese
- Cook in oven for 20-25 minutes or until cheese melted and golden. Let rest for at least 15 minutes before serving.
