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Home » Recipes

Paprika Chicken Pasta Bake

Published: Oct 23, 2023 · Modified: Nov 13, 2024 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Paprika chicken pasta bake in rectangle oven dish with orange towel
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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.

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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

  1. 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.
  2. 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.
  3. 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.
  4. Garnish with the chopped parsley (if using) and serve with a punchy green salad and some crusty bread!

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Paprika chicken pasta bake in rectangle oven dish with orange towel

Paprika Chicken Pasta Bake

By: Deborah
Comforting and delicious...warmth and smokiness in the tomato sauce, combined with tender chunks of chicken.
PREP: 10 minutes minutes
COOK: 45 minutes minutes
TOTAL: 55 minutes minutes
Course: Main
Cuisine: Italian
Servings: 6 people
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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:
  • pasta dishes
  • chicken and turkey dishes

Nutrition

Calories: 507kcal | Carbohydrates: 60g | Protein: 31g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 67mg | Sodium: 750mg | Potassium: 855mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1269IU | Vitamin C: 27mg | Calcium: 202mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS chicken pasta bake, comfort food, pasta bake, penne pasta, vegetarian option, winter warmer
Tried this recipe?Please consider Leaving a Review!

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About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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