One-Pan Hunter's Chicken Pasta Bake
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!
Servings: 4 -6 servings
Calories: 729kcal
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.
Nutrition
Calories: 729kcal | Carbohydrates: 85g | Protein: 36g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 85mg | Sodium: 1182mg | Potassium: 857mg | Fiber: 4g | Sugar: 21g | Vitamin A: 557IU | Vitamin C: 11mg | Calcium: 294mg | Iron: 3mg
