Chicken Pasta Bake Recipe – Creamy White Sauce & Sweet Corn

Last Updated on 2 months by Neha Deshmukh

Chicken Pasta Bake Recipe – Creamy White Sauce & Sweet Corn

Introduction

Oh, this Chicken Pasta Bake! It’s honestly one of those recipes that just feels like a warm hug. I first made this for a potluck with friends, and it disappeared in minutes. It’s the perfect comfort food – creamy, cheesy, and packed with flavour. Plus, it’s surprisingly easy to put together, even on a busy weeknight. Get ready to make a bake that everyone will rave about!

Why You’ll Love This Recipe

This isn’t your average pasta bake. The creamy white sauce, combined with the sweetness of corn and a hint of spice from green chilies, is just divine. Using boiled chicken keeps things quick and easy, and the whole family will love it. It’s a guaranteed crowd-pleaser, and honestly, who doesn’t love a good cheesy bake?

Ingredients

Here’s what you’ll need to create this masterpiece:

• 1 cup shredded chicken breasts (boiled with ginger-garlic paste)
• ½ tin cream style sweet corn (approx ¾ cup)
• 2 cups boiled pasta (any shape you like!)
• 1 boiled mashed potato
• 3-4 green chilies (chopped)
• 2-3 tbsp grated cheese (cheddar, mozzarella, or a mix!)
• ½ tsp black pepper powder
• ½ tsp mustard powder
• 1 egg (beaten)
• 1 tbsp chopped coriander leaves
• ½ tsp oregano or Italian seasoning
• Salt to taste
• 1 cup milk
• 1 tbsp butter
• 1.5 tbsp flour
• 1.5 tbsp grated cheese

Ingredient Notes

Let’s talk ingredients! A few little things make a big difference here.

• Chicken: I always boil my chicken with a little ginger-garlic paste – it adds so much flavour! You can use leftover roast chicken too, of course.
• Sweet Corn: Cream style sweet corn is the key here. It gives the bake a lovely sweetness and creamy texture. If you can’t find it, you could use regular sweet corn kernels, but you might want to add a tablespoon of cream to the sauce.
• White Sauce Spice Blend: Don’t skip the mustard powder! It adds a subtle tang that really elevates the white sauce. It’s a little trick my grandmother taught me, and it works wonders.
• Cheese: Feel free to experiment with different cheeses. A mix of cheddar and mozzarella is always a winner.

Step-By-Step Instructions

Alright, let’s get baking!

1. Make the White Sauce: First, melt the butter in a pan over medium heat. Add the flour and stir constantly for about 2 minutes – this is called a roux, and it’s the base of our sauce. Gradually pour in the milk while whisking like crazy to prevent any lumps. Keep stirring!
2. Add 1.5 tbsp of grated cheese, salt, black pepper powder, and mustard powder to the sauce. Stir until everything is smooth and creamy. Once it’s ready, take it off the heat and set it aside.
3. Combine Everything: In a large mixing bowl, combine the shredded chicken, sweet corn, boiled pasta, mashed potato, green chilies, half the grated cheese, the white sauce, and coriander leaves. Give it a really good mix – you want everything nicely coated.
4. Add the Egg: Now, add the beaten egg to the mixture and stir until it’s fully incorporated. This helps bind everything together.
5. Bake It!: Transfer the mixture to a greased baking dish and spread it out evenly. Sprinkle the remaining grated cheese and oregano on top. Pop it into a preheated oven at 200°C (390°F) for 22-25 minutes, or until it’s golden brown and bubbly.
6. Cool & Serve: Let it cool for a few minutes before serving. Garnish with a little extra fresh coriander if you like.

Expert Tips

• Don’t overcook the pasta! It will continue to cook in the oven.
• Whisking the white sauce constantly is crucial to prevent lumps.
• If your white sauce is too thick, add a splash of milk.

Variations

• Vegan Adaptation: Swap the chicken for chickpeas or roasted vegetables. Use plant-based milk and cheese, and a flax egg instead of a chicken egg.
• Gluten-Free Adaptation: Simply use gluten-free pasta! There are some great options available now.
• Spice Level Adjustment: If you like things extra spicy, add more green chilies or a pinch of red chili powder. My friend, Priya, loves to add a finely chopped Serrano pepper for a real kick!
• Festival/Celebration Adaptation: This is perfect for a comforting dish at gatherings. Double or triple the recipe to feed a crowd. It’s always a hit at Diwali or Christmas!

Serving Suggestions

This Chicken Pasta Bake is delicious on its own, but it’s even better with a side salad. A simple green salad with a vinaigrette dressing works perfectly. You could also serve it with some garlic bread for dipping into the cheesy sauce.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

FAQs

• What type of chicken is best for this bake? You can use any cooked chicken – boiled, roasted, or grilled.
• Can I use a different type of pasta? Absolutely! Penne, rotini, or fusilli all work well.
• Can this be made ahead of time? Yes, you can assemble the bake ahead of time and store it in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time.
• How can I prevent the white sauce from becoming too thick? Add a splash of milk while stirring.
• What can I substitute for cream style sweet corn? You can use regular sweet corn kernels, but add a tablespoon of cream to the sauce.
• Is it possible to freeze leftover Chicken Pasta Bake? Yes, but the texture might change slightly. It’s best to freeze it in individual portions.