Creamy Chicken Pasta Bake
Creamy Chicken Pasta Bake. The perfect weeknight dinner, this creamy chicken pasta dish is easy to prepare and has a huge serving size!
Equipment
- 1 Large Frying Pan
- 1 Large Saucepan
Ingredients
- 200 ml thickened cream / heavy cream
- 750 g Chicken breast or thighs (cubed)
- 150 g bacon (chopped into pieces)
- 100 g cheese
- 250 g pasta (cook according to packet directions)
- 1 broccoli or asparagus (chopped)
- 1 onion (chopped)
- 3 tbsp bread crumbs
- 1 can cream of celery soup (or mushroom, asparagus or chicken)
- 2 tbsp olive oil
- 1 cup water
Instructions
- Preheat the oven to 180°C / 360°F.
- Cook pasta as per packet directions, then drain.
- Heat the olive oil in a large frying pan over a medium high heat. Brown the chicken, bacon and onion for around five minutes or until the chicken is almost cooked. Add the broccolini and/or asparagus and cook for a further minute.
- Reduce heat to low-medium and pour in the cream of celery soup, water and thickened cream / heavy cream. Stir until evenly mixed, allowing the sauce to warm through and thicken (about 5-10 minutes)
- Reduce heat to low-medium and pour in the cream of celery soup, water and thickened cream / heavy cream. Stir until evenly mixed, allowing the sauce to warm through and thicken (about 5-10 minutes)
- Bake for around 40 minutes or until the top is golden brown
