Baked Chicken Creamy Pasta


  • Macaroni, boiled 2 cup
  • Boneless chicken tikka, cooked 1/2 kg
  • Hot chilli sauce 3 tbsp
  • Spring onions, finely chopped 6
  • Capsicums, finely chopped 4 medium
  • Garlic paste 1, 1/2 tsp
  • Oregano 1/4 tsp
  • Oil 2, 1/2 tbsp
  • Salt to taste
  • For Cheese filling:
  • Capsicums, finely chopped 2 large
  • Tomatoes, finely chopped 2 medium
  • Green chillies, finely chopped 6
  • Mozzarella cheese, grated 1, 1/2 cup
  • Black pepper powder 1/2 tsp
  • Salt to taste
  • For Cheese and Corn White Sauce:
  • Butter 2, 1/2 tbsp
  • White flour 1, 1/2 tbsp
  • Milk, cold 2, 1/2 glass
  • Boiled corn 1 cup
  • Mozzarella cheese, grated 1/2 cup
  • Salt to taste

 Cooking Directions

  1. Preheat oven at 180°C.
  2. Creamy Pasta: In a saucepan heat oil and fry garlic paste and oregano together on low heat.
  3. Add vegetables and chilli sauce, mix well for a minute on high heat.
  4. Add chicken pieces and boiled macaroni mix well.
  5. Cook till heated through and set aside.
  6. Cheese Filling: Mix all ingredients of cheese filling in a bowl and set aside.
  7. Cheese and Corn White Sauce: Heat butter in a saucepan. Add flour and stir on low heat for a few seconds, then add milk, stirring all the time.
  8. Add salt, cheese and corn, mix well.
  9. Simmer on low heat stirring continuously, till it becomes thick.
  10. Remove from heat and set aside.
  11. Grease a large ovenproof dish.
  12. Spread a layer of pasta, put a layer of cheese filling on it, finally add cheese and corn white sauce on top.
  13. Sprinkle some hot chilli sauce on it.
  14. Bake in preheated oven at 180°C for 35-45 minutes.
  15. Alternatively use two small baking dishes.


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