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
Units
Scale
- 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
