Chicken and corn pasta bake recipe

chicken and corn pasta bake recipe

This bake is best served with a side of green salad. If you are truly looking for the ultimate fast dinner meal, consider buying a whole roast chook for the chicken and buying a pre-packaged salad from your local deli.

After a long day at work the last thing you want to do is spend hours in the kitchen cooking yourself something to eat.

Nothing satisfies your laziness and hunger more than a pasta bake that all you have to do is throw it in the oven and wait for it to cook.

Our chicken and corn pasta bake is perfect for that where once you have already done all the preparation work, you just have to throw it in the oven for 20 minutes.

If you’ve read through this introduction and are waiting for us to get to the recipe, wait no longer.

Below is our chicken and corn pasta bake recipe that is too simple and delicious not to share.

chicken and corn pasta bake recipe
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5 from 1 vote

Chicken And Corn Pasta Bake

Below is our chicken and corn pasta bake recipe that is too simple and delicious not to share.
Prep Time10 mins
Cook Time20 mins
Resting Time5 mins
Total Time30 mins
Course: Main Course
Cuisine: French
Keyword: chicken and corn pasta bake
Servings: 4 people
Calories: 200kcal

Ingredients

  • 300 gram penne pasta
  • 400 gram cooked chicken
  • 420 gram chicken and corn soup
  • 0.75 cup milk
  • 2 cups baby spinach
  • 2 cups grated cheddar cheese

Instructions

  • Preheat your oven to approximately 180°C.
  • Cook the penne in a large saucepan of boiling water until it is tender. 
  • Drain the pasta water and transfer it to a large bowl.
  • Tear apart the cooked chicken throwing away the bones.
  • Combine your soup mix and milk in another bowl.
  • Pour this into the bowl with the pasta while also adding the spinach and half the amount of cheese.
  • Mix it well and transfer it to an oven proof dish.
  • Use the rest of the cheese to sprinkle over the top of the dish and place it in the oven.
  • Cook for 20 minutes or until it is golden brown.
  • Serve with a side of green salad.

Video

Notes

Here is a video to a similar recipe.

Nutrition

Serving: 250g | Calories: 200kcal

History of pasta bakes

Pasta bakes have actually be around for a very long time. So far back that there was some indication that they were around during the Middle Ages. Pasta was always a dish where the chef’s talents could really shine as they were in complete control of what goes into the dish. Once other chefs were creating pasta bakes, it was common that others would adopt the measure as well and soon it spread all across Italy. Pasta bakes are still a staple food in Italy where they are generally made on holidays, Sundays and even special occasions.

For many people who make a pasta bake themselves, what goes in it depends upon what is in your pantry and that pretty much sums up how it came to be. However the chefs in Italy who were creating these dishes had a selection of the regional ingredients other places simply don’t have readily access to. From such the traditional pasta bake from one region in Italy would differ from other parts.

Northern Italy are true advocates of heartier ingredients where you will find more butter, fats and heavy starches in their meals. This is because it is colder in that area and people want a meal that warms them up from the inside. Southern Italy loves to add a tonne of vegetables to their dishes so it is common that you will see eggplants and capsicums in their variants. It is also worthy to note that you will generally see a lot more cured meats such as prosciutto in their meals as they love to cure meats in this region.

Pasta bake tips

If you’ve looked at our recipe and think it sounds really good but can’t make it down to the shops for an ingredient or too you don’t have to worry. As we previously mentioned, pasta bakes are all about what’s in your household and how you can bring those flavours to life. Below we are going to go through some of our tips when cooking a pasta bake.

The right pasta cut

The cut of pasta you use is actually very important when it comes to a bake. You should be avoiding long cuts such as fettuccine and spaghetti and sticking with shorter cuts such as penne and rigatoni. The shorter cuts hold the sauce a lot better when the dish is baked.

Aim for al dente

When you are cooking your pasta you should be aiming for an al dente firmness. This is because you will be baking the dish in the oven and the liquids present in it will continue to cook your pasta. The last thing you want is a super mushy meal after a long day.

Check out our delicious pasta salad as well!

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