Chicken Sweetcorn Pasta Bake Recipes

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SOUTHWEST CHICKEN ALFREDO PASTA BAKE RECIPE BY TASTY



Southwest Chicken Alfredo Pasta Bake Recipe by Tasty image

Here's what you need: fusilli pasta, corn, black beans, cooked chicken, alfredo sauce, taco seasoning, monterey jack cheese, cheddar cheese, fresh cilantro

Provided by Claire Nolan

Categories     Dinner

Yield 8 servings

Number Of Ingredients 9

8 oz fusilli pasta
8 oz corn, drained
8 oz black beans, drained & rinsed
2 cups cooked chicken, shredded
16 oz alfredo sauce
1 tablespoon taco seasoning
1 cup monterey jack cheese
1 cup cheddar cheese
fresh cilantro, chopped

Steps:

  • Preheat oven to 350˚F (180˚C)
  • Cook the fusilli pasta according to box instructions. This will make about 4½ cups (900g) of cooked pasta.
  • In a large bowl, mix together cooked pasta, corn, black beans, cooked chicken, alfredo sauce, and taco seasoning.
  • Pour into a 9x13-inch (23x33 cm) baking pan and spread evenly around the pan.
  • Sprinkle Monterey Jack and cheddar cheese over the top and cover with foil.
  • Bake for 35 minutes, uncovering after 20 minutes to allow the cheese to brown.
  • Garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 486 calories, Carbohydrate 34 grams, Fat 25 grams, Fiber 3 grams, Protein 31 grams, Sugar 3 grams

CHICKEN AND CHORIZO PASTA BAKE



Chicken and Chorizo Pasta Bake image

Not a recipe for people on a diet - chicken, sausage, and penne is baked in a creamy tomato sauce. I cook the meats, pasta, and sauce all at the same time, but it can be done individually and refrigerated before baking it in the oven.

Provided by Simon Wraight

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h10m

Yield 4

Number Of Ingredients 11

3 ½ cups penne pasta
1 tablespoon olive oil
4 boneless chicken breasts, cut into 1/2 inch cubes
1 red bell pepper, chopped
1 chorizo sausage, cut into chunks
1 ½ cups tomato puree
1 cup light cream
½ teaspoon red pepper flakes
½ cup shredded Cheddar cheese
½ cup shredded mozzarella cheese
¼ cup freshly grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
  • Heat the oil in a large deep skillet over medium-high heat. Add chicken, and cook until firm and lightly browned, about 5 minutes. Stir in the bell pepper and chorizo and cook for 5 minutes until the chorizo is hot and the chicken is no longer pink in the center. Remove from heat.
  • Pour the tomato puree, cream, and red pepper flakes into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes until the sauce has thickened. Add drained pasta and sauce to the skillet containing the chicken and mix well. Spoon the mixture into an oven proof dish. Sprinkle the Cheddar, mozzarella, and Parmesan cheese over the top. Bake 30 minutes, or until the top is golden and bubbly.

Nutrition Facts : Calories 885.2 calories, Carbohydrate 62.3 g, Cholesterol 215.5 mg, Fat 36.5 g, Fiber 5.3 g, Protein 74.2 g, SaturatedFat 17 g, Sodium 954.9 mg, Sugar 7 g

CHICKEN PASTA BAKE



Chicken pasta bake image

Enjoy this gooey cheese and chicken pasta bake for the ultimate weekday family dinner. Serve straight from the dish with a dressed green salad

Provided by Esther Clark

Categories     Dinner, Main course, Pasta

Time 1h15m

Number Of Ingredients 12

4 tbsp olive oil
1 onion , finely chopped
2 garlic cloves , crushed
¼ tsp chilli flakes
2 x 400g cans chopped tomatoes
1 tsp caster sugar
6 tbsp mascarpone
4 skinless chicken breasts, sliced into strips
300g penne
70g mature cheddar , grated
50g grated mozzarella
½ small bunch of parsley , finely chopped

Steps:

  • Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
  • Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
  • Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.

Nutrition Facts : Calories 575 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 0.5 milligram of sodium

CHICKEN & SWEETCORN PASTA BAKE



Chicken & Sweetcorn Pasta Bake image

This pasta bake is quick and easy to make. If you take out the pasta sauce (and replace it with mayonaise if you want) it can be eaten cold!

Provided by bolaml08

Time 30m

Yield Serves 1

Number Of Ingredients 0

Steps:

  • Put the pasta in a saucepan of boiling water.
  • Cut the chicken into medium pieces and start to fry.
  • When the chicken has started to go white, add the sweetcorn and sauce.
  • Fry for a few minutes until the chicken is thoroughly cooked. (It might be a good idea to use a Food Probe)
  • Strain the pasta and mix with the chicken, sweetcorn and sauce.
  • Put in an ovenproof dish and sprinkle the grated cheese on top.
  • Put under the grill for a few minutes until the cheese has melted.

SWEET CORN PASTA BAKE



Sweet Corn Pasta Bake image

i love corn so i have to put this one in so i can have it in my menu. Tip: The pasta bake can be made to end of step 3, then covered and refrigerated for up to 2 days. Remove from fridge and stand for 10 minutes before baking.

Provided by Sonya01

Categories     Penne

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

400 g penne pasta
1/3 cup light cream cheese
2 (420 g) cans creamed corn
4 green onions, thinly sliced
300 g shaved chicken, roughly chopped
1/3 cup grated light tasty cheese

Steps:

  • Preheat oven to 180°C Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain pasta, reserving 1/2 cup cooking water. Return pasta and reserved water to saucepan with cream cheese, corn, green onions and chicken. Cook, stirring, over medium heat for 3 minutes or until cheese has melted and ingredients are combined. Season with salt and pepper.
  • Spoon mixture into a 12-cup capacity ovenproof dish. Sprinkle with cheese.
  • Cover with foil and bake for 30 minutes. Remove cover and cook for a further 10 minutes or until top is golden.

Nutrition Facts : Calories 767.7, Fat 22.4, SaturatedFat 8.8, Cholesterol 82.1, Sodium 800.1, Carbohydrate 119.1, Fiber 13.9, Sugar 7.2, Protein 30

CHICKEN, CORN, BROCCOLI PASTA BAKE



Chicken, Corn, Broccoli Pasta Bake image

This is a dish I started making in small quantities for my 18 month old, until the rest of the house kept taking the small containers out of the freezer and eating them! Now I make it in a big dish and it is enjoyed by all. I make the cheese sauce from scratch, however you can choose to use any thickish cheese sauce you like. Prep time include making the cheese sauce.

Provided by happygurl06

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 (500 g) package spiral shaped pasta or 1 (500 g) package pasta shells
2 cups cooked chicken, shredded
2 cups steamed broccoli florets
2 cups corn kernels
4 cups thick cheese sauce
1/2 cup shredded sharp tasty cheese
1/4 cup shredded parmesan cheese
1/4 cup breadcrumbs
1 tablespoon margarine

Steps:

  • Cook the pasta till al dente then drain.
  • In the pot mix the cooked pasta, chicken, broccoli, corn and cheese sauce.
  • Pour all this into a large baking tray/casserole.
  • Top with the shredded cheese, parmesan and breadcrumbs.
  • Dot with margarine and bake in a moderate oven until brown and bubbly.

Nutrition Facts : Calories 831.1, Fat 34.1, SaturatedFat 14.7, Cholesterol 98.9, Sodium 1625.4, Carbohydrate 89.9, Fiber 5, Sugar 2.5, Protein 41.1

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