Chicken & Vegetable Pasta Bake

Name: Chicken & Vegetable Pasta Bake with Cheese
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: British
Ingredients: 3tbsp oil; 1 medium onion, finely chopped; 400g chicken breast, cut into chunks; 400g pasta, fusilli, boiled until al dente; 1/4 cup reserved pasta water; 1 tsp Supreme Garlic Paste; 2 tsp Supreme Chilli Powder; ½ tsp Supreme Turmeric Powder; 1 tsp Supreme Paprika Powder; 1/2 tsp Supreme Coarse Black Pepper; Salt to taste; 1 stock cube; 1 tin Supreme Chopped Tomato, pureed; 1 tsp sugar; 1/2 courgette, sliced; 150g mushrooms, sliced; ½ cup sweetcorn; ½ red pepper, sliced; ½ tsp dried basil; ½ tsp oregano; 2 cups grated mozzarella & cheddar; Cherry tomatoes (optional); Basil leaves; 50g butter; 50g flour; 1 Lt milk; ½ tsp Supreme Coarse Black Pepper

A creamy one-dish pasta bake combining tender chicken, al dente fusilli, mixed vegetables, and a mild spiced white sauce finished with melted cheese. Perfect for feeding a family with minimal cleanup.

🌍British 🏷️Halal 🏷️Chicken 🏷️Pasta 🏷️Bake 🏷️Vegetables Comfort food

🏷️

Total

1h 10m

Servings

6

Difficulty

Expert

Est. Cost

$46–$76

Recipe Source

View original recipe

From Halal Fine Foods

Ingredients

3tbsp oil
1 medium onion, finely chopped
400g chicken breast, cut into chunks
400g pasta, fusilli, boiled until al dente
1/4 cup reserved pasta water
1 tsp Supreme Garlic Paste
2 tsp Supreme Chilli Powder
½ tsp Supreme Turmeric Powder
1 tsp Supreme Paprika Powder
1/2 tsp Supreme Coarse Black Pepper
Salt to taste
1 stock cube
1 tin Supreme Chopped Tomato, pureed
1 tsp sugar
1/2 courgette, sliced
150g mushrooms, sliced
½ cup sweetcorn
½ red pepper, sliced
½ tsp dried basil
½ tsp oregano
2 cups grated mozzarella & cheddar
Cherry tomatoes (optional)optional
Basil leaves
50g butter
50g flour
1 Lt milk
½ tsp Supreme Coarse Black Pepper

27 Ingredients

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Instructions

1
Heat oil in a pot over medium heat. Add onions and sauté until soft.
2
Add chicken, garlic paste, chilli powder, turmeric powder, paprika powder, coarse black pepper and salt to taste. Stir well and cook until chicken is cooked through.
3
Add pureed tomato, ¼ cup pasta water, sugar and crumble in the chicken stock cube. Mix well, cover and simmer on low for 20-25 minutes.
4
Stir in the veggies and cook uncovered for 5 minutes.
5
Make the white sauce: melt butter in a saucepan over medium heat. Add flour, stir constantly and cook the flour for 2-3 minutes.
6
Stirring continuously whisk in a little of the milk at a time, until you have a smooth, thick sauce.
7
Remove from the heat and whisk in salt, coarse black pepper.
8
Preheat the oven at 200°C.
9
Add the cooked pasta in a large oven-proof dish.
10
Spoon over the chicken and veg sauce over the pasta.
11
Pour the white sauce on top.
12
Add grated cheese, cherry tomato in the middle and sprinkle of dried basil and oregano.
13
Bake in the oven for 20-25 minutes or until golden and heated through.
14
Garnish with basil leaves and serve.

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Tips & Notes

Pro tips

Boil pasta 1 minute under al dente—it continues cooking in the oven and won't turn mushy.
Stir the spice paste into the oil before adding onions to bloom the garlic and spice flavours.
Reserve pasta water before draining; the starch helps emulsify the sauce and prevents it from drying out.
Top with cheese just before baking so it melts evenly without browning too dark.

Substitutions

Fusilli → penne or rigatoni (cook to al dente, same result)
Mozzarella & cheddar → gruyere or fontina (use 200g total, sharper flavour)
Chicken breast → turkey breast or firm white fish (cut evenly, adjust cooking time slightly)
Supreme spice pastes → 1 tsp garlic powder, ½ tsp chilli powder, pinch turmeric, ½ tsp paprika (less vibrant but functional)