Why You’ll Love This Recipe

I love this pasta bake because it’s so simple yet packed with flavour. The French onion soup mix adds that classic umami richness without needing hours of cooking, while the barbecue chicken keeps things easy and full of smoky, seasoned taste. The combination of creamy sauce, melted cheese, and golden top makes this dish irresistible. I also like that it’s a one-pan wonder that only needs a quick grill to finish — no long baking required.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

250 g Penne pasta
1 tbsp Olive oil
200 g Thickly sliced button mushrooms
6 Fresh thyme sprigs, Leaves removed
1 Barbecue chicken, Bones removed, meat and skin shredded
40 g Packet French onion soup mix
60 g Baby spinach
375 ml (1 1/2 cups) Full cream milk
125 ml (1/2 cup) Thickened cream
155 g (1 1/2 cups) Grated pizza cheese
Chopped fresh continental parsley, To serve

Directions

I start by greasing a large baking dish and cooking the pasta according to the packet instructions. Once cooked, I drain it and set it aside.

While the pasta is cooking, I heat the olive oil in a large, deep frying pan over high heat. I add the sliced mushrooms and thyme leaves and cook for about 3 minutes, stirring occasionally, until they’re softened and fragrant.

Next, I preheat the oven grill on high. Into the pan, I add the shredded barbecue chicken, French onion soup mix, spinach, milk, cream, and half of the grated cheese. I bring everything to a gentle simmer, stirring to combine and coat the chicken and vegetables in the creamy sauce.

Once the sauce is bubbling and slightly thickened, I stir in the drained pasta and season with salt and pepper to taste.

I transfer the mixture into the prepared baking dish, spread it out evenly, and sprinkle the remaining cheese over the top. I place it under the grill for 2–3 minutes until the cheese is melted, golden, and bubbling.

Finally, I top the dish with chopped fresh parsley before serving.

Servings and Timing

This recipe serves 4.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Variations

I sometimes swap the penne for fusilli or rigatoni — any short pasta works well. For a stronger flavour, I add caramelised onions or a handful of crispy bacon pieces. If I want it lighter, I use low-fat milk and cream or even swap the cream for Greek yoghurt. I also like to use different cheese mixes, such as mozzarella and parmesan, for extra stretch and flavour. For a vegetarian version, I skip the chicken and add more mushrooms or roasted vegetables.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover the dish with foil and warm it in the oven at 180°C for about 15 minutes, or microwave individual portions until hot. If it thickens too much, I stir in a splash of milk before reheating. It’s best enjoyed fresh, but it can also be frozen for up to a month — I defrost it in the fridge overnight before reheating.

FAQs

Can I use cooked chicken breast instead of barbecue chicken?

Yes, I often use leftover cooked chicken breast or thigh fillets. It works perfectly.

Can I make this ahead of time?

Yes, I assemble it up to a few hours in advance and grill it just before serving.

What kind of pasta works best?

Short pasta shapes like penne, rigatoni, or fusilli work best because they hold the sauce well.

Can I use a different soup mix?

I recommend sticking with French onion soup mix for that signature flavour, but a cream of mushroom mix could work too.

Can I make it vegetarian?

Yes, I leave out the chicken and use vegetable stock or cream instead of the soup mix.

Can I bake it instead of grilling?

Yes, I bake it at 200°C for about 10–15 minutes until golden if I prefer a crispier top.

How can I make it gluten-free?

I use gluten-free pasta and check that my soup mix is gluten-free.

Can I use low-fat ingredients?

Yes, I sometimes use reduced-fat milk, cream, and cheese to make it lighter.

Can I add extra vegetables?

Definitely. I love adding peas, broccoli florets, or even roasted red peppers for more colour and nutrition.

What can I serve with it?

I usually serve it with a green salad or garlic bread for a complete meal.

Conclusion

I love this creamy French onion chicken pasta bake for its comfort, ease, and incredible flavour. It’s a quick, crowd-pleasing dish that takes minimal effort but feels like a warm hug in a bowl. With its creamy sauce, tender chicken, and golden cheese topping, it’s no wonder this recipe has become a new family favourite in my kitchen.