A new pasta recipe in honour of World Pasta Day on Wednesday this week! This paprika chicken pasta bake recipe appeared in last month's Asda Good Living magazine. I knew as soon as I saw it that it was definitely a dish I wanted to make and I wasn't disappointed...it's a hearty pasta dish that's topped with plenty cheese!
This pasta bake is hearty, comforting and totally full of flavour...there's a lovely warmth and smokiness in the tomato sauce that's combined with tender chunks of chicken, salty hits of olives and melted cheese on top...it's yum!
Tips
- Cheese – the original recipe states to use 100g of Asda Grated Four Cheese Blend which contains mozzarella, mild coloured cheddar, double Gloucester and Monterey Jack cheeses…feel free to use whatever cheeses you like – I like mozzarella, red leicester and extra mature cheddar.
- Make it vegetarian - replace the chicken with roasted peppers, tinned artichokes and extra olives.
- This paprika chicken pasta bake recipe is easily adapted if you’re cooking for less or more people.
Recent New Recipes
Category Spotlight...
SOUPS
There's nothing better than a bowl of hearty warming soup during the cold autumn and winter months. You'll find a delicious selection of chunky and smooth, full of flavour soups here!!
How to make this Paprika Chicken Pasta Bake
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 courgette, cut into chunky pieces
- 2 chicken breasts, cut into strips
- 1 large clove garlic, thinly sliced
- 2 tsp smoked paprika
- a pinch of chilli flakes (optional)
- 800g (2 x 400g) tinned chopped tomatoes, blitzed until smooth
- 200ml hot vegetable stock
- 80g pitted green olives
- 1 tsp sugar
- salt and freshly ground black pepper
- 400g penne pasta
- 150ml pasta cooking water
- 100g cheese, grated (see Tips)
- half of a small bunch of parsley, finely chopped – to garnish (optional)
Instructions
- Preheat the oven to 200C/180C fan/gas 6. Heat the olive oil in a non-stick large frying pan over a medium heat. Add the onion and courgette and fry for 10 minutes.
- Add the chicken and cook for 5 minutes. Add the garlic, paprika and chilli flakes (if using) and fry for a further minute. Next, pour in the tomatoes, hot stock and olives. Add the sugar, season with salt and freshly ground black pepper and stir to combine. Simmer uncovered for a further 10 minutes.
- Meanwhile, cook the pasta in boiling water for 5 minutes. Drain, reserving about 150ml of the starchy cooking water. Add this water to the sauce, with the pasta, and toss. Tip into a baking dish. Top with the cheese and bake for 15 minutes.
- Garnish with the chopped parsley (if using) and serve with a punchy green salad and some crusty bread!
Recipe Collection Spotlight...
7 TASTY STEWS FOR AUTUMN
Stews are hearty, comforting and warming with autumn being the perfect time to start making them! Dive into the warmth of home-cooked goodness and discover your new favourite comfort food from one of the 7 recipes I've selected here:
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
✉️
Paprika Chicken Pasta Bake
Ingredients
- 2 tbsp olive oil
- 1 small onion finely chopped
- 1 courgette cut into chunky pieces
- 2 chicken breasts cut into strips
- 1 large clove garlic thinly sliced
- 2 tsp smoked paprika
- a pinch of chilli flakes (optional)
- 800 g (28 oz) tinned chopped tomatoes blitzed until smooth
- 200 ml (⅞ cup) hot vegetable stock
- 80 g (2.8 oz) pitted green olives
- 1 tsp sugar
- salt and freshly ground black pepper
- 400 g (14.1 oz) penne pasta
- 150 ml (½ cup) pasta cooking water
- 100 g (3.5 oz) cheese grated (see Notes)
- half of a small bunch of parsley finely chopped – to garnish (optional)
Instructions
- Preheat the oven to 200C/180C fan/gas 6. Heat the olive oil in a non-stick large frying pan over a medium heat. Add the onion and courgette and fry for 10 minutes.
- Add the chicken and cook for 5 minutes. Add the garlic, paprika and chilli flakes (if using) and fry for a further minute. Next, pour in the tomatoes, hot stock and olives. Add the sugar, season with salt and freshly ground black pepper and stir to combine. Simmer uncovered for a further 10 minutes.
- Meanwhile, cook the pasta in boiling water for 5 minutes. Drain, reserving about 150ml of the starchy cooking water. Add this water to the sauce, with the pasta, and toss. Tip into a baking dish. Top with the cheese and bake for 15 minutes.
- Garnish with the chopped parsley (if using) and serve with a punchy green salad and some crusty bread!
Notes
- Cheese – the original recipe states to use 100g of Asda Grated Four Cheese Blend which contains mozzarella, mild coloured cheddar, double Gloucester and Monterey Jack cheeses…feel free to use whatever cheeses you like – I like mozzarella, red leicester and extra mature cheddar.
- Make it vegetarian - replace the chicken with roasted peppers, tinned artichokes and extra olives.
- This paprika chicken pasta bake recipe is easily adapted if you’re cooking for less or more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE