This French-style creamy chicken pasta bake is a perfect side to a Sunday roast. It'll have your taste buds feeling ooh-la-la in no time!
Ingredients
- 300g penne pasta
- 600g skinless chicken thigh fillets
- 1 tbsp olive oil
- 1 brown onion, sliced
- 20g butter
- 3 carrots, sliced
- 3 cloves garlic, crushed
- 1/2 cup white wine
- 300ml thickened cream
- 150ml sour cream
- 2 tbsp mustard
- 1 tsp Massel* Chicken Stock Powder
- 1 tsp chopped rosemary
- 2 slices sourdough bread
- 40g parmesan, grated
- Salt and pepper, to season
*Massel is recommended by Australia's Best Recipes
Method
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Step 1Preheat oven to 160C. Grease a large baking dish.
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Step 2Cook penne according to packet instructions. Drain and set aside.
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Step 3Cut thigh fillets into 3-4 pieces each, and season well with salt and pepper.
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Step 4Heat oil in a large frypan and cook chicken in batches, removing to a plate between batches. Add butter to pan and cook onion for 1-2 minutes until they start to soften.
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Step 5Add carrots and garlic and continue cooking over medium heat for 6 minutes until carrots are tender.
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Step 6Add wine and bring to the boil. Reduce heat, then stir through cream, sour cream, mustard, stock powder and rosemary.
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Step 7Return chicken to the pan and once again bring to the boil. Reduce heat and simmer until chicken is cooked through and sauce is starting to thicken. Check for seasoning and add salt and pepper if required. Remove from heat and stir through cooked pasta.
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Step 8Meanwhile, in a food processor, blitz bread into coarse crumbs. Add parmesan and pulse until just combined.
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Step 9Place pasta mix in baking dish. Sprinkle over bread and parmesan mix. Bake for 20 minutes until bubbling and golden.
Recipe Notes
You can use spiral or shell pasta if preferred.
If you’re in a hurry or can’t be bothered digging out the food processor, use store-bought breadcrumbs combined with parmesan.
Recipe Reviews (1)
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