chicken and sun-dried tomato pasta bake

baked chicken and sun-dried tomato pasta

This dish is especially quick and easy if you use leftover chicken and leftover cooked pasta. If you don’t have leftover roast chicken, slice and sauté 1 – 2 chicken breasts in a little oil beforehand.

Serves 4.


1 – 2 cups of leftover roast chicken

1/2 a packet of pasta (I used penne, but any short pasta will do)

handful or two of mushrooms, sliced

3 Tbsp. butter

2 cloves of garlic, crushed

3 Tbsp. flour

1 cup of milk (more or less, to make a thick sauce consistency)

1 cup of sun-dried tomatoes, drained and sliced

1/2 cup of fresh parmesan cheese, grated

1/2 cup of tasty cheese, grated


  1. Cook pasta until al dente. Set aside. Preheat oven to 180°C.
  2. In a little oil or butter, fry mushrooms until just tender. Remove from pan and set aside.
  3. Add the butter and garlic and sauté for half a minute or so. Stir in the flour and cook for a further minute or two to cook out the raw flour taste.
  4. Add the milk, stirring constantly until if forms a ‘thickish’ sauce. You may need more or less milk.
  5. Stir in the parmesan cheese until melted. Add the cooked chicken, sun-dried tomatoes, mushrooms and cooked pasta.
  6. Pour pasta mixture into greased baking dish, top with tasty cheese and bake for 20 minutes or until cheese is bubbling and golden. Serve with a green salad.

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