This One-Pan Hunter's Chicken Pasta Bake combines the classic cheesy, smoky BBQ & bacon flavours of hunter's chicken in a delicious pasta bake. Everything cooks in one pan, so it's great for a quick midweek dinner!
I love how easy this one-pan Hunter's chicken pasta bake is. Everything cooks in one frying pan, even the pasta!! Just like in this one pot beef lasagne too.
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The smoky BBQ sauce and bacon flavours work really well with the tomato and gooey cheesy sauce. My pepperoni pizza pasta bake has similar flavours.
If one-pan dinners are your thing, you will also enjoy this one-pan sausage and spinach orzo or this chicken and shrimp fried rice. If that's not enough, I have over 50 one-pan ideas here too!
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🥘 Ingredients You Will Need
✋ Double check all packaging for allergens ✋
Here is a brief overview of the ingredients you will need to make this Hunter's chicken pasta bake. To find out how to make it allergy-friendly, simply scroll down to the section below this one.
- Aromatics - I've used onion and garlic to form the base of the sauce. I've used fresh for both, but you can use frozen chopped onions and garlic paste to save time.
- Chicken breasts - Dice these into equal bite-sized pieces so they cook evenly. I've also used chicken breasts in this chicken & halloumi pasta dish.
- Bacon rashers - Use smoked or un-smoked, depending on what you like best.
- Pasta - Any short pasta works well here. I like rigatoni or spriali.
- Chicken stock - Helps cook the pasta and form the sauce.
- Chopped tomatoes - Adds body and balances the BBQ sauce.
- BBQ sauce - Use your favourite brand.
- Dried oregano - Adds a bit of herby flavour.
- Cheese - I've used a mixture of cheddar and mozzarella.
See the recipe card for full information on ingredients and quantities.
🥜 How Can I Make This Dish Allergy Friendly?
✔️ Dairy-Free: Use dairy-free cheddar and mozzarella-style cheese.
✔️ Gluten-Free: Use gluten-free pasta and check that your BBQ sauce and stock are gluten-free.
✏️ How to Make Hunter's Chicken Pasta Bake
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1:
Heat the olive oil in a large, wide frying pan over a medium heat. Add the onion and garlic and cook for 2-3 minutes, stirring, until they've softened. (photo 1)
Step 2:
Turn the heat up slightly and add the diced chicken and chopped bacon. Cook for 5-6 minutes, stirring now and then, until the chicken is sealed on all sides and the bacon has started to release its fat and colour a little. (photo 2)
Step 3:
Add the dry pasta straight into the pan, followed by the chicken stock, chopped tomatoes, BBQ sauce and oregano. Season with salt and pepper, give everything a really good stir, and bring it up to the boil. (photo 3)
Step 4:
Once it's bubbling, turn the heat down, pop a lid on and let it simmer for 12-15 minutes. Give it a stir a couple of times while it cooks to stop the pasta sticking to the bottom. By the end, the pasta should be tender and most of the liquid absorbed into a thick, saucy coating. (photo 4)
Step 5:
If the sauce looks a bit thinner than you'd like, mix 1 teaspoon cornflour with 2 teaspoons cold water and stir it through. Let it bubble for a minute or two and it will thicken up nicely. (photo 5)
Step 6:
Scatter over the cheddar and mozzarella, cover the pan again and leave it for 2-3 minutes until the cheese has melted. Serve straight away while it's hot and cheesy. (photo 6)
🤔 Can I Bake This In The Oven Instead?
Yes, once the pasta is cooked, transfer to an oven dish, top with cheese and bake at 200°C (180°C fan) for 10-15 minutes until bubbly.
💡 Lauren's Top Tips
- 🌟 Use a Wide Pan: A wide frying pan helps the pasta cook evenly and stops it from clumping together.
- 🌟 Stir a Couple of Times: Give it a stir while simmering so the pasta doesn't stick to the bottom.
- 🌟 Thicker Sauce Option: The cornflour slurry is optional, but handy if your sauce looks a bit loose.
- 🌟 Add Veg if You Like: Peppers or sweetcorn work well stirred in with the pasta if you want to add some veg.
🔨 The Meal Planning Toolbox
🗒️Make Ahead
You can chop the chicken, bacon and onion earlier in the day to save time later. Store in the fridge until needed.
🗒️ Batch Cooking
This recipe doubles easily for bigger families or leftovers.
🗒️ Leftovers & Storage
Leftovers will keep in the fridge for up to 2 days in an airtight container.
🗒️ Reheating
Reheat gently on the hob or in the microwave with a splash of water to loosen the sauce.
🗒️Freezing
Freeze once cooled for up to 3 months. Defrost fully before reheating.
💬 Recipe FAQs
Yes, stir cooked chicken in with the pasta and reduce the simmering time slightly.
It's filling on its own, but garlic bread or a simple salad works well on the side.
⚡ More Pasta Dishes
Check out these other tasty pasta dishes
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
One-Pan Hunter's Chicken Pasta Bake
Equipment
- Frying Pan
Ingredients
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 cloves garlic chopped
- 2 medium chicken breasts chopped into bite-sized chunks
- 4 rashers bacon finely diced
- 300 g ( 3 cups) pasta
- 400 ml ( 1 ¾ cups) chicken stock
- 400 g (14 oz) tin of chopped tomatoes
- 150 ml ( ⅔ cup) BBQ sauce
- 1 teaspoon dried oregano
- 100 g ( 1 cup) cheddar grated
- 30 g ( ¼ cup) mozzarella grated
- Salt & pepper to season
- 2 teaspoon cornflour optional
Instructions
- Heat the olive oil in a large frying pan over a medium heat. Add the chopped onion and garlic and cook for 2-3 minutes, until softened.
- Turn the heat up slightly and add the diced chicken and chopped bacon. Cook for 5-6 minutes, stirring occasionally, until the chicken is sealed and the bacon has started to colour.
- Stir in the dry pasta, chicken stock, chopped tomatoes, BBQ sauce and oregano. Season with salt and pepper, then bring everything up to the boil.
- Once boiling, reduce the heat, cover with a lid and simmer for 12-15 minutes, stirring a couple of times to stop the pasta sticking. The pasta should be cooked and most of the liquid absorbed.
- If you prefer a thicker sauce, mix 1 teaspoon cornflour with 2 teaspoons cold water and stir it through now. Let it bubble for a minute or two to thicken.
- Sprinkle over the cheddar and mozzarella, cover the pan again and cook for 2-3 minutes, until the cheese has melted. Serve straight away.
Video
Notes
- Use a wide frying pan so the pasta cooks evenly and doesn't clump together as it simmers.
- Stir the pasta a couple of times while it's cooking to stop it sticking to the bottom of the pan.
- The sauce should be thick and glossy by the end, but if it looks a little loose, a quick cornflour slurry will thicken it up.
- Short pasta shapes work best, as they hold onto the sauce and cook evenly in one pan.
- This recipe is best served straight away while the cheese is melted, but leftovers reheat well with a splash of water.
Fiona says
I made this for our tea yesterday both hubby and I loved it & he was pleased that there was some leftover so he could take it to work to eat today😃
Lauren Woodger says
Hi Fiona, Thanks so much for the lovely comment, I'm really glad you both enjoyed it. 🙂