Name: Chicken and corn pasta bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: Sauce; 40 gram butter; 2 finely chopped garlic cloves; 1 tablespoon rosemary, chopped; 2 tablespoon plain flour; 2 cup milk; 1 cup shredded tasty cheese; 500 gram large shell pasta; 1 shredded, bones discarded barbecued chicken; 400 gram can, drained corn kernels; 1 cup frozen peas; 1 egg, lightly beaten; 1 cup grated parmesan; 1 cup panko (or dried) breadcrumbs

Chicken and corn pasta bake

Skip to Recipe

Serves 8

Prep

10M

Cook

30M

Total

40M

This chicken and corn pasta bake makes for such a great family dinner! If you happen to have any leftovers, these make a great addition to school lunchboxes!

We love the mix of peas and corn in this recipe, but you can easily swap the peas for some finely chopped broccoli as an alternative. This recipe uses fresh rosemary but you could swap this for dried or in a pinch you could swap this to any mixed herbs you have on hand.

Looking for other pasta recipes? Take a look at our incredibly creamy pasta recipes.

Ingredients

Sauce

40 gram butter

2 finely chopped garlic cloves

1 tablespoon rosemary, chopped

2 tablespoon plain flour

2 cup milk

1 cup shredded tasty cheese

500 gram large shell pasta

1 shredded, bones discarded barbecued chicken

400 gram can, drained corn kernels

1 cup frozen peas

1 egg, lightly beaten

1 cup grated parmesan

1 cup panko (or dried) breadcrumbs

Method

Preheat oven to moderate, 180°C. Lightly grease a large baking dish.

Cook pasta following packet instructions. Drain well.

SAUCE: Meanwhile, melt butter in a saucepan on medium heat. Add garlic and rosemary and cook 1 minute, until fragrant. Add flour and cook, stirring, 1 minute. Remove from heat and gradually stir in milk, until smooth. Return to heat and cook, stirring, until sauce boils and thickens. Simmer 1-2 minutes. Add cheese and season to taste.

In baking dish, combine pasta, sauce, chicken, corn, peas and egg together. Top with combined parmesan and breadcrumbs.

Bake 20-25 minutes, or until golden brown on top.

Leftovers can be eaten cold and are great for kids’ lunchboxes – pack with an ice brick.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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