Creamy Chicken And Pasta Bake Food

CHICKEN PASTA BAKE

Steps:

• Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
• Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
• Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.

CREAMY CHICKEN AND PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes., Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. , Drain pasta. Add the pasta, chicken, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese.

ULTRA LAZY CREAMY CHICKEN AND BROCCOLI PASTA BAKE

Steps:

• Preheat oven to 200C/390F (standard) or 180C/350F (fan forced / convection).
• Sprinkle chicken with salt (be generous), pepper and thyme, toss to coat.
• Spread pasta in a baking dish. Sprinkle over flour.
• Pour over milk and broth, add garlic and butter. Stir.
• Spread chicken over the top, then broccoli.
• Cover with foil, bake for 15 minutes (or 20 minutes if milk & broth were cold).
• Remove foil, STIR WELL. Add most of the cheese, then STIR WELL again. Top with remaining cheese.
• Return to oven. Bake for 15 - 20 minutes until top is golden and sauce is thickened (See note 4 for troubleshooting).
• Stand for a few minutes then serve immediately!

CHICKEN TETRAZZINI (CREAMY CHICKEN MUSHROOM PASTA BAKE)

Steps:

• Melt 2 tbsp butter in a large pot over high heat. Add chicken, sprinkle with pinch of salt and pepper. Cook 1 1/2 minutes until golden.
• Turn chicken, sprinkle with salt and pepper. Cook 1 minute until golden then remove onto plate - doesn't need to be fully cooked (will cook more in oven).
• Rest 5 minutes, then chop into small pieces, or shred.
• Preheat oven to 160°C / 325°F.
• Cook mushrooms: Melt 4 tbsp butter over high heat in the same pot. Add mushrooms and cook for 4 minutes until starting to go floppy but not yet golden.
• Add onion: Add garlic and onion, cook for 3 minutes until mushrooms are golden. Add a pinch of salt and pepper halfway through.
• Add flour & milk: Turn heat down to medium. Add flour. Stir for 30 seconds. Add milk and stir for 10 seconds or until it thickens (see video at 52 sec).
• Add cream and broth: Add chicken stock, cream, 1 tsp salt and 1/2 tsp pepper. Stir, then let the mixture heat up, stirring every now and then so it doesn't catch on the base, and cook until the sauce thickens enough so you can draw a path on the back of the spoon (video at 1.04). Do not make it very thick - it gets thicker in next steps.
• Add cheese & pasta: Turn stove off. Stir through half the cheese (will melt in oven), then add pasta and chicken. Toss to mix, taste and add more salt if needed.
• Bake: Pour into 23 x 33cm / 9 x 13" pan, smooth surface. Top with remaining cheese. Bake 25 minutes until golden and bubbly. Serve immediately!

CREAMY CHICKEN & PASTA BAKE

Steps:

• Heat oven to 375 degrees.
• Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 minutes.
• Meanwhile, heat large nonstick skillet on medium-high heat.
• Add chicken; cook 3 minutes or until no longer pink, stirring frequently.
• Stir in broth; simmer 3 minutes or until chicken is done.
• Add Neufchatel cheese; cook and stir on low heat 1 minute or until melted.
• Stir in 1/2 cup mozzarella.
• Drain pasta and broccoli.
• Add to chicken mixture; mix lightly.
• Spoon into 8-inch square baking dish; cover.
• Bake 15 minutes or until heated through.
• Sprinkle with remaining cheeses.
• Bake, uncovered, 3 minutes or until melted.
• Let stand 5 minutes.

CREAMY CHICKEN, MUSHROOM & PASTA BAKE

Steps:

• Heat oven to 375ºF.
• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat large skillet sprayed with cooking spray on medium-high heat. Add chicken and mushrooms; cook 5 min. or until chicken is no longer pink, stirring occasionally. Stir in tomatoes, pasta sauce, basil and garlic; bring to boil. Simmer on low heat 2 min. or until chicken is done. Add cream cheese spread; cook and stir 2 to 3 min. or until heated through.
• Drain pasta. Add to chicken mixture; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; cover.
• Bake 20 min. or until heated through. Top with cheese; bake, uncovered, 5 min. or until melted.

CREAMY CHICKEN, PASTA AND BROCCOLI BAKE

Steps:

• Heat oven to 350°F Cook pasta as per package directions, adding broccoli for the last 3 minutes.
• Meanwhile, heat large nonstick frying pan on medium-high heat. Add chicken; cook 3 minutes or until no longer pink, stirring frequently. Stir in broth; simmer 3 minutes or until chicken is done. Add cream cheese; cook and stir on low heat 1 minute or until melted. Remove from heat and stir in 1/2 cup mozzarella.
• Drain pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8 inch square baking dish; cover.
• Bake 15 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, 3 minutes or until melted. Let stand 5 minutes.

OVEN-BAKED CHICKEN, MUSHROOM AND CREAM PASTA.

Steps:

• Bring a pan of water to the boil. Add a little splash of olive oil and the pasta. Cook for 4 minutes or until al dente. Drain and return to the pan. Pre-heat the oven to 200°C.
• Season the whole chicken fillets with salt and pepper and then lightly shallow fry them in a little olive oil on a medium heat. Turn them regularly until they're just starting to colour, about 7 minutes. They should be white and still juicy throughout when you take them off the heat and slice them diagonally into thin strips.
• For the sauce, add the butter to the pan along with the finely diced shallot. Add in the mushrooms. Fry for a few minutes until the onions are translucent but not browning. Add the garlic, crushed. Stir for a further minute or so until you can smell the garlic. Reduce the heat and pour in the cream. Mix well. Season with salt and pepper and allow to reduce very slightly so that the cream thickens a bit and is slightly sticking to the spoon.
• Stir in the the chicken and pasta. When mixed add about a quarter of the parmesan cheese by grating this in directly. Cook for another minute or two. The texture should be sticky and the chicken and pasta should both be starting be covered in the sauce.
• Dish into oven-proof dish(es) and cover with foil. Pop into the oven and leave for 15 minutes. Take out of the oven and carefully remove the foil. Grate over about half of the remaining parmesan liberally and return to the oven for a another 10 minutes before removing and serving with a final further helping of parmesan on the top and pepper to taste.

HOW TO MAKE CREAMY CHICKEN BAKE RECIPE

Steps:

• Preheat oven to 350°F.
• Place the chicken breasts on a lightly greased with non-stick cooking spray 9x13 inches baking pan, sprinkle with salt and pepper.
• In a bowl, mix together the cream of mushroom soup, cream of chicken soup, sour cream, mushrooms, water, onion powder, and chives. Then, spoon this mixture over chicken breasts in baking pan and sprinkle with paprika.
• Bake in the preheated oven for one hour or until chicken breasts are ready and cream mixture is lightly browned. Check the readiness of chicken breasts with a cooking thermometer (the safe internal temperature for cooked chicken is 165°F). Enjoy with your favorite side dish.

CREAMY CHICKEN PASTA BAKE

Steps:

• In a large skillet heat 1 tbsp oil over medium-high heat, add chicken and bacon and cook until just golden and cooked through. Season with salt and pepper, remove and set aside.
• Add 1 tbsp more oil. Garlic, tomatoes and spinach. Cook until spinach is wilted. Season with salt and pepper. Add chicken and bacon back inches Stir to combine. Add cream and 1/2 cup parmesan. Stir to coat. Add cooked farfalle and toss to coat evenly.
• In a small bowl mix together bread crumbs, chopped parsley and 1/2 cup parmesan cheese. Generously sprinkle over top.
• Broil for 5 minutes, or until golden brown.

CREAMY CHICKEN PASTA BAKE

Steps:

• Preheat oven to 190°C (170°C fan) mark 5. Mix butternut squash with 1tsp oil on a baking tray and cook in oven for 30min, or until tender. Set aside.
• Meanwhile, bring a large pan of salted water to the boil and cook pasta until just al dente. Drain and set aside.
• Heat remaining oil in a large frying pan on high heat and fry chicken, in batches, for 3-4min, until golden brown. Remove each batch to a plate with a slotted spoon once browned.
• Return all the chicken to the pan, pour in the stock, bring to a simmer then bubble for 2min or until chicken is cooked through and stock has reduced by 1/4.
• Remove from heat and stir in the crème fraîche, chopped sage, chilli, lemon zest, butternut squash, pasta and 100g (31/2oz) gruyère; season.
• Spoon into a 2litre (31/2 pint) ovenproof dish. Mix together the remaining 50g (2oz) gruyère with the ricotta and dot small spoonfuls of the mixture over the dish and top with the sage leaves. Cook in the oven for 20min.
• Preheat grill to high. Grill until the top is golden. Serve with a green salad, if you like.

CREAMY CHICKEN AND PASTA BAKE

Steps:

• Heat oven to 375ºF.
• Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min.
• Meanwhile, cook chicken in large skillet sprayed with cooking spray on medium heat 5 min., stirring frequently. Stir in broth; simmer 3 min. or until chicken is done. Add Neufchatel; cook and stir on low heat 1 min. or until melted. Remove from heat. Stir in 1/2 cup mozzarella.
• Drain pasta mixture. Add to chicken mixture; mix lightly. Spoon into 8-inch square baking dish; cover.
• Bake 15 min. or until heated through. Sprinkle with remaining cheeses; bake, uncovered, 3 min. or until mozzarella is melted.

CREAMY LEMON CHICKEN PASTA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish or 9x13-inch pan.
• Slice or cube chicken and season lightly with 1/2 teaspoon salt and 1/8 teaspoon pepper.
• Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, for 6 minutes. Drain, cover, and set aside.
• Heat butter and olive oil in a large pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes. Add wine and cook, 1 to 2 minutes. Add garlic and lemon juice and cook, 1 to 2 minutes. Don't allow garlic to brown.
• Reduce heat to medium-low and add cream cheese, stirring until melted and blended. Add flour to sour cream, mix well, and stir into the pan. Add chicken stock, parsley, thyme, red pepper, salt, and pepper. Bring to a simmer until slightly thickened. Add more stock if sauce is too thick. Remove from heat.
• Add 1/2 cup Parmesan and lemon zest, stir well. Taste and adjust seasoning. Add partially cooked farfalle and blend well. Pour into the prepared baking or casserole pan and sprinkle with remaining Parmesan cheese.
• Bake, covered, in the preheated oven for 15 minutes. Uncover and continue to bake until lightly browned, 7 to 10 minutes more.

KRAFT CREAMY CHICKEN AND PASTA CASSEROLE

Steps:

• Heat oven to 350 degrees. Spray a nonstick skillet with cooking spray and bring to medium heat.
• Add vegetables; cook and stir three minutes or until tender crisp.
• Cube cream cheese and add along with milk and garlic salt. Cook on low heat 3-5 minutes or until melted, stirring frequently.
• Add pasta, chicken, and half of the parmesean cheese.
• Spoon into 2 1/2 quart casserole dish.
• Bake 20-25 minutes until heated through. Sprinkle with remaining chese.

CREAMY CHICKEN, BASIL, AND SUN-DRIED TOMATO PASTA BAKE

Steps:

• Preheat oven to 350. Boil pasta according to package directions. Drain and place in baking dish.
• Rinse and pat chicken dry. Season both sides with salt and pepper.
• Heat large saute pan over medium heat. Add 1 teaspoon olive oil. Place chicken in pan, and cook 2 to 3 minutes per side, or until the chicken is browned. Remove from pan and place on a cutting board.
• In the same pan, melt butter, and add the rest of the olive oil. Add the garlic and onions. Cook for about 2 minutes, until the onions are soft.
• Stir in the tomatoes and 3/4 cup of the chicken broth or wine. Bring to a boil. Turn down and let simmer for about 10 minutes.
• Meanwhile, slice the chicken into 1/4-inch thick slices and place over pasta (the chicken will finish cooking in the oven).
• Stir in cream and 1/2 cup cheese into the tomatoes. Simmer over medium heat until the sauce thickens.
• Add the rest of the broth or wine if the sauce gets too thick. Stir in basil. Add salt and pepper to tast.
• Pour sauce over chicken and pasta. Sprinkle with remaining cheese.
• Bake uncovered for about 20 minutes, or until bubbling and golden brown.

CREAMY CHICKEN PASTA

Steps:

• Cook the pasta following pack instructions. Reserve 100ml of the water and drain the pasta in a colander.
• Meanwhile, heat the oil in a frying pan on a medium heat and fry the garlic and spinach for 3 mins until wilted. Add the soft cheese and heat until melted. Stir in most of the parmesan, then add the shredded chicken, peas and some of the pasta water. Bring to the boil and bubble for 2-3 mins until the chicken and peas are completely heated through.
• Add the pasta and stir until combined. Add more pasta water to loosen the sauce, if needed. Remove from heat, sprinkle over the remaining parmesan and parsley or basil to serve.

SIMPLE CREAMY CHICKEN PASTA

Steps:

• Put the pasta on to boil: Part cook the chicken in a pan or microwave (microwave locks in all the juices and keeps it moist)
• Put the cream and cheese in a pan over a low heat and stir till cheese has melted. Add the garlic and seasoning. Sprinkle some mixed herbs in and stir
• Add the chicken to the mix and allow the mixture to simmer until the pasta is cooked. Drain the pasta in a colander.
• Mix in the chicken and sauce together for a creamy delight and serve. Or pre-heat the oven to 120c Fan, place the pasta mix in to a ovenproof dish, grate some cheese over the top and bake in the oven for 15-20 mins for a cheesier stickier finish.

CREAMY ONE-PAN CHICKEN & BROCCOLI PASTA

Steps:

• Drizzle a little oil into a large, high-sided frying pan set over a medium heat. When the pan is hot, add the chicken and garlic, and fry for 5 mins, stirring often so it doesn't burn. Pour in 900ml boiling water, then add the stock cube and pasta along with some seasoning. Bring to the boil, then cover and simmer for 8 mins.
• Stir in the peas and broccoli for the last 4 mins of cooking time, and replace the lid. You might need to increase the heat slightly to get the temperature back up to a simmer. Add a splash more water if the pasta is looking dry. After 4 mins, remove the lid and reduce the heat to low, then stir in the crème fraîche. Taste for seasoning. Remove the pan from the heat and stir through the lemon juice, parmesan and mint leaves. Finish with some extra parmesan, if you like.

CHICKEN AND BACON PASTA BAKE

Steps:

• If you are using leftover cooked chicken, skip this step and add the chicken in step 3. If you are using chicken breasts, put the breasts in the base of a saucepan to fit snugly in a single layer. Pour over 600ml/20fl oz chicken stock and place over a low-medium heat. When the stock just comes to a simmer, turn off the heat and cover with a lid. Check the chicken breasts after 10 minutes, they should be cooked. Set aside and reserve the stock.
• Meanwhile, melt the butter in a large saucepan. Add the bacon and fry until it is beginning to get crispy. Use a slotted spoon to lift the bacon out, leaving the butter behind. Add the leeks and fry for 5-6 minutes until softened.
• Stir the flour and mustard powder into the leeks and keep cooking together for 1 minute. Gradually stir in the milk, followed by 500ml/18fl oz chicken stock and stir to create a smooth sauce. Bring to a simmer, stirring, and once bubbling cook for 1 minute to thicken. Tear or chop the chicken into bite-sized pieces. Turn off the heat and stir two-thirds of the cheese, most of the bacon and all of the chicken into the sauce. Season with salt and pepper.
• Bring a large saucepan of water to the boil. Cook the pasta according to packet instructions (about 9 minutes) or until al dente, as it will cook more in the oven. Drain thoroughly then combine with the sauce in a large baking dish. Scatter the remaining cheddar, bacon bits and Parmesan over the top.
• Preheat the oven to 220C/200C Fan/Gas 7. Bake for 15 minutes until the top is golden and the sauce is bubbling.