Two sachets of French onion soup mix are what make this pasta bake taste like it took longer than it did. One goes in with the chicken, the other goes in with the water to make the sauce.
Cream cheese melts through it so you get something creamy without making a white sauce, and then it’s 500g of pasta, a layer of cheese on top and 10 minutes in the oven to finish.
It feeds six, which makes it a good one for a big night or for leftovers the next day.
Why You’ll Love It
There’s no white sauce to make, which is the bit most people dread about a pasta bake. The French onion sachets and the cream cheese do the whole sauce between them. It feeds six, the zucchini and capsicum go in without anyone noticing, and it’s on the table in 45 minutes including the bake.
The Shortcut That Makes It Work
Two things. The French onion soup sachets replace a stock, a seasoning and a good half hour of building flavour, and the cream cheese replaces a roux. Between them you get a creamy, savoury sauce out of a pan and a packet.
Handy Tips
Cook the pasta while the chicken is browning so the timing works out, and cook it just to al dente because it keeps cooking in the oven. Stir the cream cheese in properly off the boil so it melts smooth instead of sitting in lumps. Let the sauce bubble for a few minutes before the pasta goes in, that’s where it thickens. Ten minutes at 180°C fan-forced is enough for the cheese on top, since everything in the dish is already cooked.
Make It Your Way
Swap the vegetables for whatever needs using, mushroom and spinach both work well here. If you want it more substantial, bacon through the chicken step is a good addition, and a handful of breadcrumbs mixed into the cheese on top gives you a crunchy lid.
What To Serve With It
Garlic bread and a green salad, and you’re done. Steamed broccoli on the side if you want more vegetables in the meal.
Leftovers / How to Store It
Keep it in an airtight container in the fridge for up to three days. It’s one of the better leftovers because the sauce keeps everything moist, and a splash of milk stirred through before you reheat it loosens the pasta back up.
Other Recipes You’ll Love
Chicken Pasta Bake
Prep Time 15 minutes 
Cook Time
30 minutes 
Total Time 45 minutes 
Ingredients
Equipment
Method
- Heat a pan with a little olive oil, toss in the chicken and one sachet of French onion soup mix, and cook until golden.
- Add the zucchini and capsicum and cook until just soft.
- Stir in the second sachet of soup mix and water, then let it bubble away for a few minutes.
- Add the cream cheese and stir until melted and creamy.
- Mix in the cooked pasta, spread it out in a baking dish, and sprinkle with cheese.
- Bake at 180°C for 10 minutes until golden and bubbly.
Nutrition
Video
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Tried my French Onion Chicken Pasta Bake recipe? I’d love to see how you used it. Snap a pic and tag me on Instagram @steph_cooks_stuff, I love seeing your creations.
FAQs
Can I use chicken breast instead of thigh?
Yes, though breast cooks faster than thigh and dries out more easily, so check it earlier and pull it off the heat as soon as it’s golden.
What pasta works best?
Anything short that holds sauce, so penne, spirals, shells or macaroni. Use what’s in the cupboard, it doesn’t need to be anything special.
Can I make it ahead?
Yes. Get it to the point where it’s in the dish with the cheese on top, keep it covered in the fridge, then bake it when you’re ready. It’ll need longer than 10 minutes going in cold.
Can I leave out the zucchini and capsicum?
You can, but it’s a big dish of pasta and cheese without them, so I’d swap rather than skip. Mushroom, spinach, corn or peas all fit.
I am always at loss when it comes to cooking. I don’t really like cooking but of course we all have to do it. I tried this and it was so nice and easy to make and it tasted fantastic. No doubt this will not be the last time I will try recipes from here. Lots to choose from as well. Thank you
thank you so much, I mso glad I could hep out. Welcome o the gang. xx
Thank you for trying it Linda and finding it nice and easy to make it.
Really tasty.
I made this last night for dinner and had it for leftovers for lunch today. Absolutely delicious. I’ll definitely be making this again.
Absolutely delicious
Do you think I could make the chicken and vegetables in the slow cooker? Then put the cheese in and then bake?
Hi K8e, yes, that should work with a few tweaks. A slow cooker doesn’t reduce liquid like the stovetop does, so cut the water right back, around 1/2 to 3/4 cup is plenty to dissolve the two soup sachets and stop the chicken catching and drying out. You can always loosen the sauce with a splash more water when you stir the cream cheese in. Diced chicken thigh will need around 3 to 4 hours on low or 2 to 3 hours on high, but slow cookers vary, so just cook until it’s tender. I’d also hold off on the zucchini and capsicum at the start. They’re soft veg and would go mushy over a long cook. Either add them in the last 20 to 30 minutes, or quickly sauté them separately and stir through at the end. Cook your pasta separately and mix it through, stir the cream cheese in at the end, then transfer to a baking dish, top with cheese, and do the short bake for that golden, bubbly finish. Let me know how it turns out and how many stars it’s worth 🙂