How To Make Chicken Pasta Bake | Episode 60

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella has less fat, while cheddar is often cheaper.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: canned chicken

Chicken thighs are more flavorful and often less expensive than breasts.

Add 1 tablespoon of smoked paprika to chopped chicken breast and 1 tablespoon of olive oil, stir to coat.

Turn on the stove and start boiling water with salt for the pasta.

In a jug, mix 50 grams of corn flour with 750 ml of milk, then microwave for 2 minutes to thicken.

Add 100 grams of parmesan cheese and 1 teaspoon of dijon mustard to the thickened sauce and whisk.

Add 300 grams of pasta to the boiling water and cook according to package instructions, adding 1 chopped onion to the water.

In a pan, fry the chicken, adding a packet of pancetta and 150 grams of chopped mushrooms until cooked.

Combine the cooked pasta with the cheese sauce, adding reserved pasta water if needed to loosen the sauce.

Mix in the cooked chicken, pancetta, and mushrooms, seasoning with salt and pepper.

Pour the mixture into a 1.75 litre baking dish and crush leftover tortilla chips over the top.

Bake in the oven at 200 degrees Celsius for about 25 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens