Chicken and corn pasta bake



  • large shell pasta, 500g
  • barbecued chicken, 1, shredded, bones discarded
  • corn kernels, 400g can,
  • drained
  • frozen peas, 1 cup
  • egg, 1, lightly beaten
  • parmesan, 1 cup, grated
  • panko (or dried) breadcrumbs,
  • 1 cup
  • butter, 40g
  • garlic cloves, 2, finely chopped
  • rosemary, chopped, 1 tablespoon
  • plain flour, 2 tablespoons
  • milk, 2 cups
  • tasty cheese, 1 cup, shredded


  1. Preheat oven to moderate, 180°C. Grease lightly a large baking dish.
  2. Cook pasta following packet instructions. Drain well.


  1. In a saucepan melt butter on medium heat. Add garlic and rosemary then cook for one minute until fragrant. Add flour and cook, stirring, one minute. Remove from heat and gradually stir in milk, till smooth. Return to heat and cook, stirring till sauce boils and thickens. Simmer one-two minutes. Add cheese and season to taste.
  2. In baking dish, combine pasta, chicken, sauce, corn, peas and egg together. Top with combined Parmesan and breadcrumbs.
  3. Bake for 20-25 minutes until golden brown on top.


Sharing the recipe is simple, click the f button below to share it with your friends. To print the recipe please click the green printer icon.