Chicken and corn pasta bake

  • 10 mins preparation
  • 30 mins cooking
  • Serves 8
  • Print


  • 40 gram butter
  • 2 finely chopped garlic cloves
  • 1 tablespoon rosemary, chopped
  • 2 tablespoon plain flour
  • 2 cup milk
  • 1 cup shredded tasty cheese
Chicken and corn pasta bake
  • 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
  • 1
    Preheat oven to moderate, 180°C. Lightly grease a large baking dish.
  • 2
    Cook pasta following packet instructions. Drain well.
  • 3
    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.
  • 4
    In baking dish, combine pasta, sauce, chicken, corn, peas and egg together. Top with combined parmesan and breadcrumbs.
  • 5
    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.

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