Description
A hearty and easy leftover chicken pasta bake that combines tender chicken, rich tomato ragu, and creamy cheese sauce for a comforting meal.
Ingredients
Scale
- 2 tbsps olive oil
- 1 medium onion
- 2 cloves garlic
- 1 14 oz can diced tomatoes
- 2 tbsps tomato paste
- ½ teaspoon dried Italian herbs
- ½ pint chicken stock (250ml)
- Salt & pepper
- 2 cups leftover roast chicken (250g)
- 1 tablespoon butter (20g)
- 1 tablespoon all-purpose flour (20g)
- 1 cup milk (200ml)
- ⅔ cup grated cheese (80g)
- 1 lb penne pasta (550g)
- ½ cup grated cheese (for topping)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the penne pasta according to package instructions, then drain and set aside.
- Heat olive oil in a pan over medium heat. Add chopped onion and minced garlic, sauté until soft.
- Stir in diced tomatoes, tomato paste, Italian herbs, chicken stock, salt, and pepper. Simmer for 10 minutes.
- Add shredded leftover chicken to the sauce and mix well.
- In another pan, melt butter, whisk in flour, then gradually add milk to make a smooth cheese sauce. Stir in ⅔ cup grated cheese until melted.
- Combine cooked pasta, chicken ragu, and cheese sauce in a baking dish. Top with remaining ½ cup grated cheese.
- Bake for 20-25 minutes until golden and bubbly.
- Let rest for 5 minutes before serving.
Notes
- Use any short pasta shape if penne is unavailable.
- Adjust seasoning to taste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
Keywords: leftover chicken, pasta bake, easy dinner, comfort food