Mid-week staples don’t get more simple than pasta recipes, and this baked delight by Mary Berry is worth a try.

Instead of sticking to the traditional blend of tomato sauce, chopped vegetables and cheese to flavour the pasta, the cooking icon opts for a creamy alternative.

Sharing the recipe from her cookbook Mary Berry’s Absolute Favourites, Mary described her chicken pasta bake as “wonderfully comforting”, noting that it “will go down really well with the family”.

The delicious bake forgoes using several kinds of cheese, calling for a creamy roux-style sauce instead, and skips out using large amounts of fresh tomatoes.

Mary prefers just two large tomatoes to mix into the sauce, some simply seasoned chicken and a handful of peppers for those who like them.

Method

Start by preheating the oven to 220C (200C Fan or Gas 7) then grease a shallow ovenproof dish with a little butter. Next, roughly chop up the onion and place it in a pot of boiling salted water along with the penne pasta.

Cook the pasta according to packet instructions then drain, rinse with cold water and set aside for later.

Take the chicken breasts and slice them into thin strips with a sharp knife, then place them in a sandwich bag along with the paprika seasoning and some salt and pepper.

Shake to coat then add a tablespoon of olive oil to a large frying pan, add the chicken and cook over hight heat for two minutes until golden brown and just cooked.

Take a slotted spoon and move the chicken to a clean plate then make a start on the pasta sauce.

First, melt the butter in the frying pan then add the flour and mix quickly for one minute over high heat. Heat the milk in a microwave-proof jug in the microwave then gradually pour it into the frying pan. 

Whisk over the heat until the sauce is smooth and thickened, then allow to boil for approximately four minutes. Stir in the mustard, add half the cheese and season the mixture with plenty of salt and pepper to taste.

Now, add the cooked pasta and onion to the saucepan and stir everything together. Transfer half the mixture to the dish, arrange the chicken strips on top, layer on the remaining pasta and then top with the remaining cheese.

Bake in the hot oven for 20 minutes until piping hot, golden and bubbling around the edges.