Chicken & broad bean rigatoni bake

A truly Italian pasta bake of chicken and broad bean rigatoni.

  • 55 mins cooking
  • Serves 6
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Chicken & broad bean rigatoni bake
  • 500 gram frozen broad (fava) beans
  • 2 cup (500ml) salt-reduced chicken stock
  • 400 gram chicken breast fillets
  • 375 gram rigatoni pasta
  • 60 gram butter
  • 1/3 cup (50g) plain (all-purpose) flour
  • 1 cup (250ml) milk
  • 2 teaspoon finely grated lemon rind
  • 1/2 cup (40g) finely grated parmesan
  • 1/2 cup (65g) finely chopped roasted unsalted pistachios
  • 1/2 cup (35g) stale breadcrumbs


Chicken & broad bean rigatoni bake
  • 1
    Boil, steam or microwave beans until tender; drain, peel away grey skins.
  • 2
    Bring stock to the boil in a medium saucepan. Add chicken; simmer, covered, 10 minutes. Cool chicken in poaching liquid 10 minutes. Drain chicken, reserve liquid; shred chicken coarsely.
  • 3
    Preheat oven to 200°C/400°F. Oil a 2.5-litre (10-cup) ovenproof dish.
  • 4
    Cook pasta in a large saucepan of boiling water until tender; drain.
  • 5
    Meanwhile, melt butter in a large saucepan over low heat. Add flour; cook, stirring, 2 minutes or until mixture bubbles and thickens. Gradually stir in combined milk and reserved poaching liquid; cook, stirring, until sauce boils and thickens.
  • 6
    Stir pasta, shredded chicken, beans, rind and half the parmesan into pan; season to taste. Spoon mixture into dish; top with combined nuts, breadcrumbs and remaining parmesan.
  • 7
    Bake for 20 minutes or until browned.