This delicious Mary Berry Saturday Night Pasta is a quick and easy meal perfect for any occasion. With creamy cheese sauce, tender chicken, and hearty penne, it’s a comforting dish that’s simple to make. Feel free to swap ingredients based on what you have, it’s flexible and always satisfying!

This Saturday Night Pasta Recipe Is From Absolute Favourites Cookbook by Mary Berry

Ingredients Needed

For the pasta:

Butter, for greasing
250g dried penne
1 onion, roughly chopped
3 skinless, boneless chicken breasts, cut into thin strips
1 tbsp paprika
1 tbsp olive oil
Salt and freshly ground black pepper

For the sauce:

50g butter
50g plain flour
750ml hot milk (see tip)
1 tsp Dijon mustard
100g Parmesan cheese, coarsely grated
2 large tomatoes, deseeded and cut into small cubes

How To Make Saturday Night Pasta Recipe

Prepare the ovenproof dish: Preheat the oven to 220°C/200°C fan/Gas 7 and butter a shallow 1.75-litre (3-pint) ovenproof dish.
Cook the pasta: Cook the penne and chopped onion in salted boiling water according to the packet instructions. Drain, rinse with cold water, and set aside to drain completely.
Cook the chicken: Place the chicken strips in a resealable freezer bag with paprika, salt, and pepper. Shake the bag to coat the chicken. Heat the olive oil in a large frying pan over high heat, then cook the chicken for about 2 minutes until golden and cooked through (you may need to cook in batches). Remove the chicken and set aside.
Make the sauce: In a large saucepan, melt the butter and add the flour to form a roux. Cook for 1 minute, then gradually whisk in the hot milk. Continue whisking over high heat until the sauce thickens and boils for about 4 minutes. Stir in the Dijon mustard and half of the grated Parmesan cheese, then season with salt and pepper.
Assemble the dish: Add the pasta and onion mixture to the sauce and stir. Spoon half of this mixture into the prepared dish, layer the cooked chicken on top, and then add the remaining pasta mixture. Top with the diced tomatoes and sprinkle with the remaining Parmesan cheese.
Bake: Bake in the preheated oven for about 20 minutes until the top is golden and the dish is piping hot.

Recipe Tips

Cook pasta al dente: Be sure to cook the penne just until it’s firm to the bite. This will prevent it from becoming mushy when baked in the sauce.
Use hot milk for the sauce: Always add hot milk to your roux. This helps the sauce thicken more smoothly and evenly without lumps.
Fry chicken in batches: Fry the chicken strips in batches to ensure they get golden and crispy. If you overcrowd the pan, the chicken will steam instead of crisping up.
Season the sauce well: Don’t forget to taste and season the sauce with salt and pepper. This is key to making the dish flavorful.
Rest before serving: Let the pasta bake rest for a few minutes before serving. This helps the dish set and makes it easier to slice and serve.

How To Store & Reheat Leftovers

Refrigerate: Store leftovers saturday night pasta in an airtight container in the fridge for up to 3 days.
Freeze: This leftovers saturday night pasta can be frozen for up to 2 months. After cooling, freeze in an airtight container. Thaw overnight in the fridge, then reheat.
Reheating: Reheat leftovers saturday night pasta in the oven at 180°C for 10 minutes until piping hot. You can also reheat in the microwave for 2-3 minutes, stirring halfway through, to ensure even heating.

Nutrition Facts

Serving Size: 1 serving

Calories: 460
Total Fat: 22g
Saturated Fat: 10g
Cholesterol: 95mg
Sodium: 670mg
Potassium: 700mg
Total Carbohydrate: 43g
Dietary Fiber: 3g
Sugars: 7g
Protein: 27g

More Pioneer Woman Recipes:

Mary Berry Saturday Night Pasta Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

460

kcal

Ingredients

For the pasta:
Butter, for greasing
250g dried penne
1 onion, roughly chopped
3 skinless, boneless chicken breasts, cut into thin strips
1 tbsp paprika
1 tbsp olive oil
Salt and freshly ground black pepper
For the sauce:
50g butter
50g plain flour
750ml hot milk (see tip)
1 tsp Dijon mustard
100g Parmesan cheese, coarsely grated
2 large tomatoes, deseeded and cut into small cubes

Directions

Prepare the ovenproof dish: Preheat the oven to 220°C/200°C fan/Gas 7 and butter a shallow 1.75-litre (3-pint) ovenproof dish.
Cook the pasta: Cook the penne and chopped onion in salted boiling water according to the packet instructions. Drain, rinse with cold water, and set aside to drain completely.
Cook the chicken: Place the chicken strips in a resealable freezer bag with paprika, salt, and pepper. Shake the bag to coat the chicken. Heat the olive oil in a large frying pan over high heat, then cook the chicken for about 2 minutes until golden and cooked through (you may need to cook in batches). Remove the chicken and set aside.
Make the sauce: In a large saucepan, melt the butter and add the flour to form a roux. Cook for 1 minute, then gradually whisk in the hot milk. Continue whisking over high heat until the sauce thickens and boils for about 4 minutes. Stir in the Dijon mustard and half of the grated Parmesan cheese, then season with salt and pepper.
Assemble the dish: Add the pasta and onion mixture to the sauce and stir. Spoon half of this mixture into the prepared dish, layer the cooked chicken on top, and then add the remaining pasta mixture. Top with the diced tomatoes and sprinkle with the remaining Parmesan cheese.
Bake: Bake in the preheated oven for about 20 minutes until the top is golden and the dish is piping hot.

Notes

Cook pasta al dente: Be sure to cook the penne just until it’s firm to the bite. This will prevent it from becoming mushy when baked in the sauce.
Use hot milk for the sauce: Always add hot milk to your roux. This helps the sauce thicken more smoothly and evenly without lumps.
Fry chicken in batches: Fry the chicken strips in batches to ensure they get golden and crispy. If you overcrowd the pan, the chicken will steam instead of crisping up.
Season the sauce well: Don’t forget to taste and season the sauce with salt and pepper. This is key to making the dish flavorful.
Rest before serving: Let the pasta bake rest for a few minutes before serving. This helps the dish set and makes it easier to slice and serve.