Creamy Chicken Pasta Bake

Updated at: Wed, 16 Aug 2023 17:50:33 GMT

Step 1

Preheat oven to 200˚ and put the kettle on to boil

Step 2

Halve the pepper and discard the core and seeds. slice into thin strips

Step 3

Roughly chop parsley

Step 4

Heat a drizzle of oil in a frying pan on medium-high heat

Step 5

When hot, add the chicken and pepper, then season with salt and pepper. Cook until the chicken is browned all over and the pepper is softened, 5-6 mins. Turn occasionally

Step 6

Meanwhile, put a large saucepan of water on to boil with 1/2 tsp salt for the pasta

Step 7

Pour in the boiling water for the sauce and add the chicken stock pasta and finely chopped tomatoes into the pan with the chicken

Step 8

Stir in the dried oregano, bring to the boil, then reduce the heat to medium until the sauce is simmering

Step 9

Cook until the sauce has thickened and the chicken is cooked, stirring occasionally, about 12-15 mins

Step 10

Meanwhile, add the pasta to the pan of boiling water and bring back to the boil. Cook until tender, 12 mins

Step 11

When the past is cooked, drain in a colander and return to the pan. Mix in the creme fraiche and season with salt and pepper

Step 12

Add half the parsley to the chicken and veggies and stir through

Step 13

Transfer to an ovenproof dish and top with creamy pasta

Step 14

Cover with the hard Italian style cheese and pop on the top shelf of your oven

Step 15

Bake until the top is golden and a little crispy at the edges, 10-12 mins

Step 16

Serve the Chicken Pasta Bake in bowls and finish with a sprinkling of the remaining parsley

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