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Chicken, Rice & Pasta Carbonara Bake

Prep 20 min Cook 40 min Difficulty 3/5

A simple chicken, rice and pasta carbonara bake—creamy, family-friendly, and ready in about an hour.

Why this recipe works

This Chicken, Rice & Pasta Carbonara Bake is a creamy, adaptable one-dish meal suited to busy weeknights and family dinners. It combines pasta and rice for extra bulk and comfort while using a simple milk-and-egg custard instead of heavy cream. Follow the recipe as written or swap in leftovers and vegetables to stretch portions and add nutrition.

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Key takeaways

One-dish, family-friendly meal ready in about an hour.
Works well with leftovers and simple add-ins.
Adjust milk or eggs for firmer or creamier texture.

Recipe guide

This Chicken, Rice & Pasta Carbonara Bake is a creamy, adaptable one-dish meal suited to busy weeknights and family dinners. It combines pasta and rice for extra bulk and comfort while using a simple milk-and-egg custard instead of heavy cream. Follow the recipe as written or swap in leftovers and vegetables to stretch portions and add nutrition.

A hearty one-dish bake that uses pasta and rice for extra texture and stretch.

  • One-dish, family-friendly meal ready in about an hour.
  • Works well with leftovers and simple add-ins.
  • Adjust milk or eggs for firmer or creamier texture.

Ingredients

Ingredients (serves 4): 1.6 kg total chicken breast (about 4 x 400 g) diced; 250 g dried pasta; 200 g cooked rice; 2 cups milk; 50 g butter; 3 large eggs; salt and pepper; butter or oil for greasing and cooking. Note: quantities consolidated from recipe — adjust chicken to taste.

Method

Preheat oven to 180°C (350°F). Cook pasta in salted water until al dente; drain. Season and dice chicken. Melt half the butter in a skillet over medium heat; cook chicken 6–8 minutes until just done. Add cooked rice to skillet and toss; remove from heat. Whisk eggs, then slowly whisk in milk; stir in remaining melted butter and season. Combine pasta, chicken and rice in a large bowl, pour over the milk-egg mixture and mix to coat. Transfer to a greased baking dish and bake 25–30 minutes until set and lightly golden. Rest 5–10 minutes before serving.

Tips & Variations

Tips & variations: 1) Use leftover cooked chicken, rice or pasta to save time—reduce chicken cooking to 3–4 minutes. 2) Add grated Parmesan or cheddar (100–150 g) to the custard for cheesier flavor. 3) Stir in veg like peas, spinach or roasted peppers for color and nutrition. 4) For a firmer bake, reduce milk to 1.5 cups or add an extra egg.

Ingredients

  • 400 g chicken breast
  • 250 g dried pasta
  • 200 g cooked rice
  • 2 cup milk
  • 50 g butter
  • 3 large eggs

Instructions

  1. Preheat oven to 180°C (350°F).
  2. Boil pasta in salted water until al dente, drain and set aside.
  3. Season chicken breasts with salt and pepper and dice into bite-sized pieces.
  4. Melt half the butter in a skillet over medium heat and cook chicken until just cooked through, about 6–8 minutes.
  5. Add cooked rice to the skillet with chicken and toss to combine, remove from heat.
  6. Whisk eggs in a bowl, then slowly whisk in milk to temper and create a smooth custard.
  7. Melt remaining butter and stir into the milk-egg mixture, season with salt and pepper.
  8. Combine drained pasta, chicken and rice mixture in a large bowl, pour over the milk-egg mixture and stir until evenly coated.
  9. Transfer mixture into a greased baking dish and spread evenly.
  10. Bake for 25–30 minutes until the top is set and lightly golden.
  11. Let rest for 5–10 minutes before slicing and serving.

FAQs

How do I store and reheat leftovers? Cool completely, cover and refrigerate for up to 3 days; reheat covered at 180°C (350°F) for 15–20 minutes or until hot through.
Can I use leftover rice and pasta? Yes—this recipe works well with leftover pasta and rice; shorten chicken cooking if using pre-cooked meat and combine everything before baking.
Can I assemble this ahead of time? Assemble, cover and refrigerate for up to 24 hours, then bake as directed; you may need an extra 5–10 minutes of baking time if starting cold.