Creamy Chicken Pasta Bake
A pasta bake filled with a creamy sauce, chicken and vegetables
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.
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