This Egg and Chicken Macaroni Pasta Bake is a hearty and flavorful dish that combines tender chicken, eggs, pasta, and a creamy, cheesy sauce. It’s perfect for a family dinner or meal prep, offering a comforting and satisfying meal that is both easy to make and delicious.
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 4-6 servings
Ingredients
- 1.2 kg minced chicken (about 2.5 lbs)
- 2 chicken eggs
- Salt, to taste
- Ground black pepper, to taste
- 1 teaspoon dried ground sweet paprika
- 1 medium onion, chopped
- 300g cannelloni pasta (or elbow macaroni, about 3 cups)
- 80g mayonnaise (about 1/3 cup)
- 300 ml cream (about 1 1/4 cups)
- 300 ml water (about 1 1/4 cups)
- 150g hard mozzarella cheese, grated (about 1 1/2 cups)
Directions
- Cook the Pasta:
- Preheat the oven to 180°C (350°F).
- Cook the cannelloni pasta according to package directions. Drain and set aside.
- Prepare the Chicken:
- In a large pan, cook the minced chicken over medium heat until fully cooked through and browned.
- Add the chopped onion, paprika, salt, and pepper, and sauté for 3-4 minutes until the onion softens.
- Prepare the Sauce:
- In a bowl, whisk together the mayonnaise, cream, and water until smooth.
- Add the sauce to the cooked chicken and onion mixture, stirring well to combine. Let it simmer for 5 minutes to blend the flavors.
- Assemble the Bake:
- In a large baking dish, layer the cooked pasta and the chicken sauce mixture.
- Crack the eggs over the top, spacing them out evenly.
- Sprinkle the grated mozzarella cheese evenly on top of everything.
- Bake:
- Bake in the preheated oven for 30-40 minutes, or until the eggs are set and the cheese is melted and bubbly.
- Serve:
- Let the bake cool for a few minutes before serving. Enjoy hot!
Serving Suggestions
- Pair with a green salad for a complete meal.
- Serve with garlic bread or a side of steamed vegetables.
- Add a sprinkle of fresh herbs like parsley or basil for extra flavor.
- Serve with a drizzle of hot sauce for added heat.
- Enjoy with a cold glass of iced tea or lemonade.
Cooking Tips
- You can use leftover chicken or rotisserie chicken to save time.
- Add some vegetables like bell peppers or spinach to the chicken mixture for extra nutrients.
- For a creamier texture, substitute the mayonnaise with cream cheese.
- If you prefer a crunchier topping, add breadcrumbs or crushed crackers over the cheese before baking.
Nutritional Benefits
- High in protein from the chicken and eggs.
- Provides a good source of calcium from the mozzarella cheese.
- The pasta gives you a steady supply of carbohydrates for energy.
- Mayonnaise and cream offer healthy fats, though you can substitute with lighter options if preferred.
Dietary Information
- Gluten: Contains gluten (if using regular pasta).
- Dairy: Contains dairy (can substitute cheese with dairy-free alternatives).
- Eggs: Contains eggs.
- Nut-Free: This recipe is nut-free.
Nutritional Facts (per serving)
- Calories: 450-500 kcal
- Protein: 35g
- Carbohydrates: 40g
- Fat: 25g
- Fiber: 2g
- Sodium: 400-500mg
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Freezer: This pasta bake can be frozen for up to 3 months. To reheat, bake at 180°C (350°F) for 20-25 minutes, or until heated through.
Why You’ll Love This Recipe
- It’s a one-pan dish that’s both satisfying and filling.
- The creamy texture from the sauce pairs perfectly with the tender chicken and pasta.
- It’s a great way to use pantry staples and turn them into a delicious, comforting meal.
- The combination of eggs and cheese creates a rich, indulgent bake that’s perfect for any occasion.
Conclusion
This Egg and Chicken Macaroni Pasta Bake is a family favorite that combines simple ingredients into something truly comforting. Whether you’re feeding a crowd or meal prepping for the week, this dish is easy to make and incredibly satisfying. The creamy sauce, tender chicken, and melted cheese make it a meal that everyone will love. Don’t be surprised if it becomes a regular on your dinner table!
Frequently Asked Questions
- Can I use ground beef instead of chicken?
Yes, ground beef can be used as a substitute for chicken. Adjust the seasoning to taste. - Can I make this dish ahead of time?
Yes, you can assemble the pasta bake and refrigerate it until ready to bake. It will last in the fridge for up to 24 hours before baking. - Can I use dairy-free alternatives?
Yes, substitute the cheese and cream with dairy-free options, such as almond milk and vegan cheese. - Can I add vegetables to the bake?
Absolutely! You can add vegetables like spinach, bell peppers, or peas to the chicken mixture for added nutrition. - Can I freeze this dish?
Yes, this pasta bake freezes well. Store it in an airtight container and freeze for up to 3 months. Reheat in the oven when ready to serve. - Can I make this recipe with cooked chicken?
Yes, if you have leftover cooked chicken, you can skip the browning step and just mix it with the sauce. - How long does it take to bake this dish?
It takes about 30-40 minutes to bake, depending on the size of the baking dish and oven. - Can I use a different type of pasta?
Yes, you can substitute cannelloni with any pasta you prefer, such as penne or rigatoni. - Can I make this recipe without eggs?
Yes, you can omit the eggs or replace them with a vegan egg substitute, such as flax eggs. - What can I serve with this pasta bake?
A side of garlic bread, a green salad, or roasted vegetables would pair nicely with this dish.