Creamy Chicken, Bacon and Tomato Pasta Bake

Name: Creamy Chicken, Bacon and Tomato Pasta Bake
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 8
Ingredients: 4 chicken breasts, cut into chunks; 100 g smoked streaky bacon, cut into small pieces; 350 g pasta; 1 red onion, finely chopped; 1 red pepper, diced; 1 yellow pepper, diced; 2 cloves garlic, finely chopped; 2 cans canned chopped tomatoes; 2 tbsp olive oil; 3 tbsp mascarpone; 65 g cheddar, grated; 50 g mozzarella, grated; 1 tsp oregano; 1/4 tsp chilli flakes; 1 tsp caster sugar; 1 small bunch parsley, roughly chopped

This hearty chicken pasta bake combines crispy bacon, tender chicken, sweet peppers, and a rich tomato-mascarpone sauce under a bubbling cheese topping. It is a comforting, family-style dinner that is easy to prep ahead and perfect for busy weeknights.

Servings8 Portions

Prep Time20 Mins

Cook Time75 Mins

Difficulty

Intermediate

Ingredients

chicken breasts, cut into chunks
4
smoked streaky bacon, cut into small pieces
100 g
pasta
350 g
red onion, finely chopped
1
red pepper, diced
1
yellow pepper, diced
1
garlic, finely chopped
2 cloves
canned chopped tomatoes
2 cans
olive oil
2 tbsp
mascarpone
3 tbsp
cheddar, grated
65 g
mozzarella, grated
50 g
oregano
1 tsp
chilli flakes
0.3 tsp
caster sugar
1 tsp
parsley, roughly chopped
1 small bunch

Step-by-Step Instructions

Heat the olive oil in a large, wide casserole or deep frying pan over medium heat. Add the bacon and cook for 5 to 7 minutes until crisp and browned, then transfer it to a bowl with a slotted spoon. Add the chicken to the pan, toss to coat in the bacon fat, and cook over medium-high heat for 3 to 5 minutes until lightly browned on all sides. Transfer the chicken to the bowl with the bacon.

Reduce the heat to medium and add the red onion and garlic with a pinch of salt. Cook for 10 to 12 minutes, stirring occasionally, until softened. Stir in the red and yellow peppers, oregano, and chilli flakes, if using, then cook for 8 to 10 minutes more until the peppers are tender. Pour in the chopped tomatoes and add a splash of water to rinse out the cans, then stir that into the pan. Add the sugar, cooked chicken, cooked bacon, and most of the parsley. Season with salt and black pepper, bring to a simmer, and cook for 20 to 25 minutes until the sauce thickens. Stir in the mascarpone until smooth and fully melted into the sauce.

Meanwhile, cook the pasta in salted boiling water for 2 minutes less than the package directions. Drain well, reserving about 1 cup of the pasta cooking water. Heat the oven to 220C/200C fan/gas 7. Taste the sauce and adjust the seasoning, then fold in the pasta. Add a splash of the reserved pasta water if needed to loosen the sauce. Spoon everything into an ovenproof baking dish, top with the cheddar and mozzarella, and bake for 10 to 15 minutes until golden and bubbling. Finish with the remaining parsley and serve hot.