Mustard Chicken Pasta Bake

    1 hour 5 minutes

    A little different from a standard pasta bake, this has a great tangy flavour from mustard and barbecue sauce.

    59 people made this

    Serves: 6 

    • 500g penne
    • 2 eggs
    • 1/2 cup (125ml) milk
    • 1 pinch salt and pepper, to taste
    • 6 (125g) skinless, boneless chicken breast halves
    • 1 cup breadcrumbs
    • 1/2 cup (125ml) olive oil for frying
    • 2 tablespoons butter
    • 500g sliced bacon
    • 2 tomatoes, diced
    • 1 onion, diced
    • 500g honey mustard barbecue sauce or similar
    • 3 tablespoons spicy brown mustard
    • 250g grated cheese

    Preparation:45min  ›  Cook:20min  ›  Ready in:1hour5min 

    1. Preheat the oven to 180 degrees C.
    2. Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Transfer to a deep 20x30cm baking dish.
    3. In a medium bowl whisk together the eggs and milk. Season with salt and pepper.
    4. Dip the chicken breasts in the egg mixture then roll in breadcrumbs to coat.
    5. Heat the olive oil and butter in a large frypan over medium-high heat. Fry chicken breasts until the juices run clear and they are well browned on both sides. Remove to paper towels to drain. Drain excess oil from the chicken frypan leaving it coated.
    6. While the chicken is cooking place bacon in a large deep frypan. Cook over medium-high heat until crisp. Remove bacon from frypan then crumble and set aside.
    7. Place the frypan that used to have chicken in it over medium heat. Add tomato, onion and bacon then cook for about 5 minutes or until onion is soft.
    8. Pour in the barbecue sauce and spicy mustard. Simmer for 5 minutes. Pour the sauce over the pasta in the dish then place the chicken on the top and cover with grated cheese.
    9. Bake for 15 to 20 minutes in the preheated oven until cheese is melted and dish is heated through.

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    Reviews in English (47)


    We thought this one was "ok" - I think the onions needed sauteering prior to adding in tomatoes and other sauce ingredients (too crunchy/raw for our tastes) and it was difficult to cook the chicken enough on the stove without burning it because of the breading, and some of our pieces weren't fully cooked even after almost a half hour in the oven so pounding the chicken thin before breading would be a good idea. The flavor was good, tangy, and a BBQ-ey - and the texture of the chicken came out nice.  -  16 May 2013


    WOW...Is this tasty!!! This deliciously creative chicken dish has become a family favorite in our home!!! It is a wonderful combination of flavor... with the honey mustard barbeque sauce and bacon. The list of ingredients is fairly simple and they taste awsome together. It's also nice because it is quick to prepare. We love it!!! Our compliments to the chef...Thanks "Anthony"!!!  -  29 Sep 2002  (Review from Allrecipes USA and Canada)


    This is great but at 1000 cals and 36 grams of fat it is way too much for me so I lightened it up by using ff dressing, light shreaded mexican cheese, and a bag of Hormel bacon bits. Also no butter or breading or you can use egg white and bread crumbs and a little olive oil to brown chicken breast or just brown them in cooking spray. Still turned out great and with a lot less calories and fat. This tasted great and my family loved it. Thanks Anthony!  -  20 Oct 2002  (Review from Allrecipes USA and Canada)