Quick & Easy

Chicken and risoni pasta bake

Bake it till you make it.
chicken and risoni pasta bake

Creamy, cheesy and deeply comforting, this chicken and risoni pasta bake is a great dish to pull out when you’re feeding lots of people.

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1.Preheat oven to 180°C/375°F. Oil a 3-litre (12-cup) ovenproof dish.
2.Heat oil in a large frying pan over medium heat;cook onion and garlic, stirring, 4 minutes or until onion softens. Add wine; bring to the boil. Boil, uncovered, until liquid is reduced by half. Stir in the water, crushed tomatoes and pasta; bring to the boil.
3.Place chicken and semi-dried tomatoes in dish. Pour pasta mixture over chicken. Bake 15 minutes.
4.Increase oven to 200°C/400°F. Stir cream, peas and spinach into pasta mixture; season to taste. Top with combined cheddar and parsley. Bake a further 20 minutes or until browned. Stand 10 minutes before serving.

This bake is quite liquid when it first comes out of the oven; it will thicken a little on standing. You need to buy a large barbecued chicken weighing about 900g (1¾ pounds) for the amount of chicken required for this recipe. This recipe can be made up to 2 days ahead. Cover, then refrigerate until required.


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