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Chicken Bolognese Pasta Bake

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Chicken Bolognese Pasta Bake to the rescue for your next dinner


  • 3 chopped onions
  • 2 cloves garlic
  • ½ jar passata sauce
  • 1 chicken stockpot
  • Chopped parsley
  • Pinch of salt
  • Black pepper
  • 250 ml cream
  • 3 Tbls Chutney
  • Diced, cooked chicken


  1. Fry onions and garlic in butter and olive oil
  2. Add stockpot, dissolved in half cup of boiling water, and simmer for a few minutes.
  3. Add passata, then parsley.
  4. Add cream
  5. Season and add diced, cooked chicken. (I had leftovers from 2 roasted chickens)
  6. Cover and simmer for 5 minutes.
  7. Cook pasta and spoon into an ovenproof dish.
  8. Top with a sprinkling of grated cheddar cheese.
  9. Pour over the chicken sauce and sprinkle more cheese on top.
  10. Bake at 200°C / 400 ° F oven until the cheese has melted and browned.

Concocted, tried, and tested by:  Priscilla Huxford

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