Dairy-Free Chicken Pasta Bake
Dairy-Free Chicken Pasta Bake
A creamy dairy-free pasta bake made with cooked chicken, pasta, and a simple dairy-free sauce. Easy to make and ideal for a family dinner.
Ingredients
Method
- Preheat the oven to 180°C / 160°C fan / gas mark 4.
- Cook the pasta according to the packet instructions, then drain and set aside.
- Heat the olive oil in a large pan over a medium heat.
- Add the onion and cook for 4–5 minutes until softened.
- Add the garlic and mushrooms, then cook for another 4–5 minutes until the mushrooms are tender.
- Stir in the plain flour and cook for 1 minute.
- Gradually add the dairy-free milk, stirring well to keep the sauce smooth.
- Stir in the dairy-free cream and Dijon mustard, then season with salt and pepper.
- Add the cooked chicken, cooked pasta, and half of the dairy-free grated cheese, then stir until everything is coated in the sauce.
- Transfer to an ovenproof dish and sprinkle the remaining dairy-free cheese over the top.
- Bake for 10–12 minutes until hot through and lightly golden on top.
- Serve warm, topped with fresh parsley if liked.
Notes
- Use gluten-free pasta if needed for your dietary requirements.
- Oat cream works well for a creamy sauce without dairy.
- Rotisserie or leftover roast chicken works well in this recipe.
- This dish is best served fresh, but leftovers can be cooled, chilled, and reheated thoroughly.
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