Mary Berry Saturday Night Pasta Recipe

This one’s a proper crowd-pleaser and a total fridge-raider’s dream. I first made it on a Saturday night when we were half a bottle of wine in and wanted something that felt indulgent but didn’t take hours. This pasta bake delivered. Creamy cheese sauce, paprika chicken, soft penne—comfort in a dish.

That first time, I underseasoned the sauce and didn’t use hot milk… ended up with lumps and a bit of a bland bite. Second time around, I nailed the roux, upped the mustard, and haven’t looked back since. Here’s how to get it right—and why I now make it even when it’s not Saturday.

WHY THIS ONE WORKS SO WELL

This dish has all the right moves. Penne for bite, chicken for substance, and a proper roux-based cheese sauce that hugs everything without drowning it. The trick is layering—cook the pasta and onion together for more flavour, and paprika the chicken before frying so it actually tastes of something.

Most pasta bakes skip the onion or add raw tomatoes on top. Mary’s version has both, but diced and scattered at the end—just enough to cut through the richness.

INGREDIENTS + WHY THEY MATTER

For the pasta:

• Butter (for greasing) – Keeps the pasta from sticking to the dish.
• Penne (250g) – Holds sauce well and keeps its shape when baked.
• Onion (1, roughly chopped) – Cooked with pasta for gentle sweetness.

For the chicken:

• Chicken breasts (3, thinly sliced) – Quick to cook, soak up paprika seasoning well.
• Paprika (1 tbsp) – Adds smoky flavour and colour.
• Olive oil (1 tbsp) – Helps crisp the chicken.
• Salt & pepper – Don’t skimp—season both chicken and sauce well.

For the sauce:

• Butter (50g) – Base of the roux.
• Plain flour (50g) – Thickens the sauce.
• Hot milk (750ml) – Hot is key for smoothness—cold milk clumps.
• Dijon mustard (1 tsp) – Adds tang and complexity.
• Parmesan (100g, grated) – Half in the sauce, half for the top.
• Tomatoes (2, deseeded and cubed) – Fresh bite on top. Don’t skip them.

MAKING IT YOURS (WITHOUT RUINING IT)

• No chicken? Swap in cooked mushrooms or roasted peppers—great veggie version.
• No penne? Fusilli or rigatoni also work. Just avoid anything too thin or delicate.
• Want it cheesy? Add a handful of mature cheddar to the sauce.
• No Dijon? English mustard gives more punch but works in a pinch.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Sauce was lumpy	Used cold milk in the roux	Always whisk in hot milk slowly
Chicken steamed	Overcrowded the pan	Cook in batches so it crisps up properly
Pasta was mushy	Overcooked before baking	Cook it just to al dente
Sauce lacked flavour	Didn’t season well enough	Taste and adjust before assembling the dish

HOW TO MAKE MARY BERRY’S SATURDAY NIGHT PASTA

1. Prep your dish
   Preheat oven to 220°C/200°C fan/Gas 7. Grease a 1.75-litre ovenproof dish with butter.
2. Cook the pasta and onion
   Boil penne and chopped onion in salted water. Cook until al dente. Drain and rinse with cold water.
3. Cook the chicken
   Toss sliced chicken in paprika, salt, and pepper. Fry in hot oil for 2 minutes until golden. Do this in batches so it doesn’t steam. Set aside.
4. Make the sauce
   Melt butter in a pan, stir in flour to make a roux. Cook 1 minute, then gradually whisk in hot milk. Boil gently, whisking, for 4 minutes until thick. Stir in Dijon and half the Parmesan. Season.
5. Assemble
   Stir pasta and onion into the sauce. Spoon half into the dish, layer on chicken, then top with remaining pasta. Scatter with tomatoes and rest of the Parmesan.
6. Bake
   Bake for 20 minutes until golden on top and bubbling. Let it rest for 5 minutes before serving.

TIPS FROM MY KITCHEN

• I always use hot milk for the sauce—makes it silky in half the time.
• I fry the chicken in two batches—worth it for the colour and flavour.
• I deseed the tomatoes to stop the top going watery.

STORAGE + SERVING

• Keeps – 3 days in the fridge (sealed container).
• Freezes – Cooled and portioned, it freezes well for 2 months.
• Reheats – Oven at 180°C for 10 mins or microwave 2–3 mins, stirring halfway.
• Serve with – Garlic bread, green salad, or just a fork and a TV show.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead?
A: Yep—assemble it up to a day ahead, cover, and chill. Add 5 extra minutes to bake time from cold.

Q: Can I use cooked rotisserie chicken?
A: Definitely. Just slice or shred and skip the frying step.

Q: Can I use cheddar instead of Parmesan?
A: You can, but it melts differently—cheddar is oilier, so mix it half and half with Parmesan if you can.

Q: What can I use instead of milk in the sauce?
A: I tried unsweetened oat milk once—it worked, just less creamy. Go for full-fat if you can.

Try More Recipes:

• Mary Berry Mediterranean Pasta Salad
• Mary Berry Mushroom Pasta Bake
• Mary Berry Saturday Night Pasta Recipe