Chicken and Macaroni Pasta Bake
Indulge in the ultimate comfort food with this Chicken and Macaroni Pasta Bake, a hearty casserole that combines tender chicken, perfectly cooked macaroni, and a rich, creamy cheese sauce. This family-friendly recipe is packed with layers of flavor, from the savory garlic and onion base to the ooey-gooey combination of shredded cheddar and Parmesan cheese. A crispy breadcrumb topping, infused with a touch of paprika and fresh parsley, creates the perfect golden crust. Ideal for weeknight dinners or gatherings, this dish is not only easy to prepare but also ready in under an hour. Serve this irresistible pasta bake fresh from the oven with a side salad or steamed veggies for a satisfying, crowd-pleasing meal.
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Recipe Information
Ingredients
- 300 g Macaroni pasta
- 400 g Chicken breast (boneless, skinless)
- 2 tbsp Olive oil
- 2 Garlic cloves (minced)
- 1 Onion (finely chopped)
- 2 tbsp All-purpose flour
- 500 ml Chicken stock
- 200 ml Milk
- 150 g Cheddar cheese (shredded)
- 50 g Parmesan cheese (grated)
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 50 g Breadcrumbs
- 2 tbsp Fresh parsley (chopped, optional)
Instructions
Preheat your oven to 180°C (350°F).
Bring a large pot of salted water to a boil. Cook the macaroni pasta until al dente according to the package instructions. Drain and set aside.
Cut the chicken breast into bite-sized pieces. Season with salt, pepper, and a pinch of paprika.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook until fully cooked and lightly browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the minced garlic and chopped onion until softened and fragrant, about 2-3 minutes.
Sprinkle the flour over the garlic and onion mixture and stir well to combine. Cook for 1 minute to remove the raw taste of the flour.
Gradually add the chicken stock while whisking to prevent lumps, followed by the milk. Continue to whisk and cook until the sauce thickens, about 5 minutes.
Stir in the shredded cheddar cheese and half of the grated Parmesan cheese. Mix until the cheese is fully melted and the sauce is smooth.
Season the cheese sauce with paprika, salt, and black pepper. Adjust seasoning to taste.
Add the cooked macaroni and chicken into the cheese sauce, stirring until evenly coated.
Transfer the mixture to a greased baking dish and spread it out evenly.
Combine the breadcrumbs, remaining Parmesan cheese, and chopped parsley (if using) in a small bowl. Sprinkle this mixture evenly over the top of the pasta bake.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
3366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.7 g | 156% | |
| Saturated Fat | 53.6 g | 268% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 589 mg | 196% | |
| Sodium | 5466 mg | 238% | |
| Total Carbohydrate | 308.4 g | 112% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 28.3 g | ||
| Protein | 255.4 g | 511% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 2080 mg | 160% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2485 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
