Baked Palermo Pasta with Chicken and Curry Cream
- Prep
- 10 min
- Cook
- 40 min
- Yield
- 4 servings
- Level
- medium
- Cuisine
- Nordic adaptation of Italian baked pasta
One-dish baked pasta combining pan-seared chicken breast strips with uncooked pasta, curry-honey cream sauce, and melted cheese. The pasta cooks directly in the oven with chicken broth and cream, absorbing flavors while excess liquid reduces. Finished with fresh thyme garnish.
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Ingredients
- 11 oz chicken breast fillets, sliced into strips
- 1 tablespoon cooking oil, for searing
- 11 oz pasta, uncooked
- 1 ¼ cups grated cheese
- 1 teaspoon black pepper
- 1 tablespoon butter
- 1 tablespoon wheat flour
- 0.0 cups water, boiling
- 0.0 cups cream
- 1 teaspoon currymild curry powder1:1spice
ensures consistent seasoning
- 1 tablespoon honey
- 1 teaspoon salt
- fresh thyme, torn, for garnish
Method
12 steps- 1
Slice chicken breast into strips and sear both sides in oiled pan until browned.
- 2
Transfer seared chicken to a shallow baking dish of about 1.5L capacity.
- 3
Add uncooked pasta to the same baking dish with the chicken.
- 4
In the same pan, melt butter over medium heat.
- 5
Whisk in flour and cook, stirring well.
- 6
Pour cream over the flour mixture and bring to a boil, stirring until smooth.
- 7
Season the cream sauce with curry, honey, and black pepper.
- 8
Transfer the cream sauce to the baking dish and mix with chicken and pasta.
- 9
Stir grated cheese into the mixture.
- 10
Pour boiling water into the baking dish until pasta is just covered.
- 11
Bake at 350°F for 30-40 minutes until pasta is tender and excess liquid is absorbed.
- 12
Garnish with torn fresh thyme before serving.
Tips
Use a shallow baking dish to ensure even cooking and proper liquid absorption.
Boil the water before adding to the dish to accelerate cooking time.
Stir the mixture once or twice during baking if possible to prevent sticking.
Paste consistency and doneness depend on pasta type and exact water amount; adjust slightly for preference.
Good to Know
Cover and refrigerate for up to 3 days. Reheat gently in a 160C oven with a splash of water to restore moisture.
Assemble the baking dish up to the water addition step. Cover and refrigerate up to 8 hours. Add boiling water and bake, extending time by 5-10 minutes if starting from cold.
Serve hot directly from the baking dish. Pairs well with a crisp green salad or steamed vegetables on the side.
Common Mistakes
Do not cook pasta before adding to the dish; it will absorb the liquid properly only when uncooked.
Do not skip boiling the water; cold water will extend baking time and may result in overcooked chicken.
Do not underfill the dish with water; pasta must be just covered to cook evenly and absorb liquid properly.
Substitutions
Dairy-Free Swaps
General Alternatives
ensures consistent seasoning