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Creamy Chicken Bolognese Pasta Bake: Easy Comfort Food with Leftover Roast Chicken
This Creamy Chicken Bolognese Pasta Bake brings all the cozy comfort of a family dinner to your table. It’s creamy, cheesy, and the perfect way to turn leftover roast chicken into something special.
There’s something about a cheesy pasta bake that feels like a hug on a plate. This Creamy Chicken Bolognese Pasta Bake is my go-to for using up leftover roast chicken, and honestly, it never disappoints. The chutney adds a gentle sweetness that balances the tomato and cream; it’s cozy, creamy, and oh-so-moreish.
Why You’ll Love and Enjoy Creamy Chicken Bolognese Pasta Bake
- It’s a clever way to use leftover roast chicken.
- The creamy tomato-chutney sauce is rich and comforting.
- You can prep it ahead and bake it right before dinner.
- It’s perfect for family dinners or cozy nights in.
- The melty cheddar topping seals the deal!
Easy Chicken Bolognese Pasta Bake. Cozy comfort food that turns leftover chicken into a cheesy family favorite.
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Chicken Bolognese Pasta Bake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings depending on size 1x
- Category: Poultry Recipes
- Method: Easy
Description
There’s just something comforting about a pasta bake bubbling away in the oven. This one’s loaded with creamy chicken, tangy chutney, and a tomato base that smells like home. It’s also a fantastic way to use up leftover roast chicken.
Ingredients
- 3 chopped onions
- 2 cloves garlic, minced
- 1/2 jar passata sauce (about 250 ml)
- 1 chicken stockpot (dissolved in 1/2 cup boiling water)
- 250 ml cream
- 3 Tbsp chutney (any sweet, tangy one you like)
- Chopped parsley, a small handful
- Pinch of salt
- Black pepper, to taste
- About 2 cups diced, cooked chicken (leftovers work great!)
- Butter and olive oil for frying
- Cooked pasta of your choice (penne, fusilli, or shells work best)
- Grated cheddar cheese (for topping, as much as your heart desires)
Instructions
- In a large pan, melt a little butter with a drizzle of olive oil.
- Toss in the 3 chopped onions and 2 minced garlic cloves and cook until they’re soft and golden.
- Pour in the chicken stockpot dissolved in ½ cup boiling water and let it simmer for a couple of minutes.
- Stir in ½ jar of passata sauce, then toss in your chopped parsley.
- Make it creamy. Add 250 ml cream and 3 Tbsp chutney, then season with salt and black pepper to taste.
- Stir in the diced, cooked chicken, lower the heat, cover, and let it simmer for about 5 minutes so the flavors can mingle.
- Cook your pasta (al dente), drain, and spoon it into an ovenproof dish.
- Sprinkle a little grated cheddar cheese over the pasta.
- Pour the creamy chicken sauce over the pasta, top with more cheddar cheese, and bake at 200°C / 400°F until it’s melted and lightly browned; about 15–20 minutes.
- Let it sit for a few minutes before digging in. It’s hearty, cozy, and perfect for leftovers tomorrow, if there are any!
Notes
Created, prepared, tried, and tested by Priscilla Huxford
Creamy, cheesy, and packed with leftover roast chicken, this Chicken Bolognese Pasta Bake is pure comfort in every bite.
The Creamy Chicken Bolognese Pasta Bake delivers cozy comfort in every bite. With tender chicken, a creamy tomato-chutney sauce, and a bubbling cheddar topping, it transforms simple ingredients into something extraordinary. Perfect for busy nights or weekend gatherings, it’s a dish that feels homemade, hearty, and satisfying from the first forkful.
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