Chicken and Sweetcorn Pasta Bake

Chicken and Sweetcorn Pasta Bake- a filling, comforting, cheesy pasta bake with chicken and sweetcorn.

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This recipe for chicken and sweetcorn pasta bake is essentially a chicken twist on tuna pasta bake. Pasta, chicken and sweetcorn smothered in cheesy, creamy sauce. It's great for using up leftover roast chicken.  

A good pasta bake is just the thing on a cold winter's day. It's an easy, child-friendly meal that's pretty low cost and it can be made in bulk- all persuasive arguments for having several yummy pasta bake recipes up your sleeve. These are two that I really love at the moment:

Bolognese Bake (my favourite!)
Macaroni Cheese with Bacon

Top Tips

• No leftover chicken? Roast a couple of chicken breasts in the oven, while you make the pasta and the sauce.
• When making the sauce, keep stirring as much as you can and add the milk gradually- not all at once or it will become lumpy.
• If the sauce over-thickens, add milk slowly and stir.
• Serve with a green salad and some garlic bread.

Make the Recipe

It's very easy to make- here are the steps (find the recipe at the bottom of this post):

Make some pasta and frozen sweetcorn and pour into a large casserole dish.

Make the sauce, pour over and mix through.

Add the chicken and stir through.

Sprinkle grated cheese over the top.

Bake in the oven.

Serve!

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pasta bake, comfort food, easy recipe

dinner

British

Yield: 4

Author: The Improving Cook

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Chicken and Sweetcorn Pasta Bake

Prep time: 25 MCook time: 25 MTotal time: 50 M

Chicken and Sweetcorn Pasta Bake- a filling, comforting, cheesy pasta bake with chicken and sweetcorn.

Ingredients:

• 500g pasta
• 2 chicken breasts
• 150g frozen sweetcorn
• 50g butter
• 50g plain flour
• 325ml milk
• 120g mature cheddar, grated

Instructions:

1. Heat the oven to 200 (180 fan, gas mark 4). If you don;t have any leftover cooked chicken, pop two chicken breasts on a baking tray and bake for 20 minutes or until cooked through.
2. Put the pasta on to boil. You want to cook it slightly less than normal as it's going in the oven afterwards and will cook further.
3. Melt the butter in a medium saucepan. When completely melted, stir in the flour until you have a thick paste. Leave the paste to cook on a medium heat for a couple of minutes so that the sauce won't taste floury.
4. Pour in around 50-60 ml of the milk and allow it to start simmering around the paste. Stir the paste slowly so that it loosens and becomes a sauce.
5. Add a small amount of the milk at a time, stirring as you go, until you have a thickened sauce. If you think your sauce has become too thick, add a little more milk.
6. Add 30g of grated cheese and stir gently until melted.
7. Add the sweetcorn to the pasta for a minute, to take the chill off and then drain.
8. Chop the cooked chicken into chunks.
9.  Pour the pasta and sweetcorn into a large casserole dish and then add the chicken.
10. Pour over the sauce and stir it through until everything is well-coated.
11. Sprinkle the remaining grated cheese over the top and pop in the oven for 20-25 mins or until the top is browned and crispy.
12. Serve with a green salad and some garlic bread, if desired.

Notes:

No leftover chicken? Roast a couple of chicken breasts in the oven, while you make the pasta and the sauce. When making the sauce, keep stirring as much as you can and add the milk gradually- not all at once or it will become lumpy. If the sauce over-thickens, add milk slowly and stir. Serve with a green salad and some garlic bread.

Calories

632

Fat (grams)

26

Sat. Fat (grams)

14

Carbs (grams)

61

Fiber (grams)

3

Net carbs

58

Sugar (grams)

3

Protein (grams)

38

Sodium (milligrams)

366

Cholesterol (grams)

114

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