Marry Me Chicken Pasta Bake

A pasta bake is a real family favourite in our household! Once you realise how easy my version of the viral Marry Me Chicken dish in, in traybake form, you'll have it rotation too. Trust me, it's that good!

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Ingredients

onion 1 (diced)
sundried tomatoes 80 g (chopped)
chicken thighs 400 g (chopped)
chicken stock cube 1
garlic paste 1 tbsp
tomato purée 1 tbsp
dried oregano 1 tbsp
paprika 1 tsp
chilli flakes ½ tsp
rigatoni pasta 300 g
double cream 100 ml
grated Parmesan 70 g (grated)
fresh basil 1 handful (torn)

Method

Preheat the oven to 200°C/180°C fan.
Peel and dice the onion. Chop the sundried tomatoes. Cut the chicken into bite-size pieces.
Make up the chicken stock cube with 200ml boiling water per person you are serving. For example, if you are cooking for 4 people you will need 800ml stock, if you are cooking for 2 people you will need 400ml stock.
In a large bowl combine the onion, garlic paste, tomato puree, sundried tomatoes, oregano, paprika, chilli flakes and chicken stock. Season with salt and mix well.
Place the chicken and pasta into a deep baking dish then pour over the chicken stock and herbs. Stir to combine. Season with salt and pepper.
Bake for 35 minutes, stirring half way through. Once the pasta and chicken are cooked, add the double cream and mix well, top with the grated Parmesan and pop back in the oven for 5 more minutes.
Plate up up the pasta bake and scatter over the torn basil.

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Marry Me Chicken Pasta Bake

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Ingredients

Method

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