Creamy chicken pasta bake



1 pepper
1 bunch parsley
210 g diced chicken thigh
75 ml water
1 chicken stock cube
1/2 tin tomatoes with onion & garlic
1 tbsp tomato purée
180 g rigatoni pasta
150 g crème fraiche
40 g grated Italian style cheese


1- Preheat the oven to 200°C

2- Slice the peppers into strips and roughly chopped parsley

3- Add the chicken to the fine pan along with pepper, season with salt and pepper

4- Cook for 5-6 mins until chicken is browned

5- Add boiling water to the sauce and add the chicken stock cube and finely chopped tomatoes.

6- Stir in the tomato purée and bring to the boil. Then reduce the heat until the sauce is simmering away

7- Meanwhile add the pasta to a pan along with boiling water. Cook for 12 mins.

8- Once the pasta has cooked, drain into a colander set and return to the pan.

9- Mix in the crème fraiche and season with salt & pepper

10- Take the chicken off the heat and stir in half the parsley

11- Transfer to an oven proof dish and top with the pasta. Cover with the Italian style cheese and pop onto the top shelf of the oven. 

12- Cook until the top is folded and a little crunchy around the sides. Around 10-12 mins

​13- Serve with a sprinkle of the remaining parsley

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