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Imagine this: a bowl of creamy pasta, golden pieces of chicken, and the delightful chew of halloumi cheese, all mingling together in a harmonious blend of flavors. Chicken and Halloumi Pasta is a dish that brings comfort while making you feel like you’re dining at a cozy Mediterranean bistro.

What sets this recipe apart is the way the halloumi transforms as it cooks, becoming beautifully crispy on the outside while remaining soft and creamy inside.

The vibrant colors of fresh vegetables and herbs not only elevate the dish visually but also pack it with nutrients. Toss in a splash of lemon juice to brighten it up, and you have a meal that’s perfect for any night of the week.

This pasta dish is especially wonderful during those transitional seasons when you crave something warm but refreshing.

Why I Love This Recipe?

It’s quick to make, fitting perfectly into my busy evenings.
The addition of halloumi makes it stand out from typical pasta dishes.
You can easily switch up the veggies based on what you have on hand.
This pasta tastes even better the next day, making lunch a breeze.

Chicken And Halloumi Pasta Recipe

This Chicken and Halloumi Pasta Bake is a filling and delicious dinner that’s easy to make, and it will soon become a family favorite! This comforting dish combines tender chicken, salty halloumi, and pasta in a creamy sauce, topped with melted cheese for a delightful finish.

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Prep Time 20

Cook Time 40

Total Time 1

Course Dinner

Cuisine American

Servings 6

Calories 390 kcal

Equipment

Pasta dish
Chopping-board
Kitchen knives
Grater
Saucepans

Ingredients

200 g Penne pasta
1 tbsp Olive oil
1 Small onion diced
1 clove Garlic crushed
250 g Chicken breast fillets chopped into bite-sized pieces
1 Red pepper chopped
225 g Halloumi cut into cubes
300 ml Skimmed milk
2 tbsp Flour
300 g Tomato passata
½ tsp Dried red chili flakes optional
Freshly ground salt and pepper to taste
75 g Low-fat grated cheddar cheese

Instructions

Preheat the Oven: Preheat your oven to 180°C (fan).
Cook the Pasta: Bring a pan of salted water to the boil, add the penne pasta, and return to a boil. Reduce to a simmer for 10–12 minutes. Drain and set aside.
Sauté Aromatics: In a large pan, gently heat the olive oil and sauté the onion and garlic for about 4–5 minutes until softened.
Cook Chicken and Vegetables: Add the chopped chicken to the pan and cook, stirring, until no longer pink on the outside, about 5 minutes. Stir in the chopped red pepper and halloumi, cooking for another 5 minutes until the chicken is cooked through. Remove the pan from heat.
Make the Sauce: In a medium saucepan, combine the milk and flour. Bring to a boil, then reduce to a simmer, whisking thoroughly until smooth and thickened. Stir in the passata and chili flakes, simmering for about 5 minutes until the sauce thickens. Season to taste.
Combine Ingredients: Add the drained pasta and sauce to the large pan with the chicken and halloumi. Mix well.
Bake: Pour the mixture into an ovenproof dish, sprinkle with grated cheddar cheese, and place it in the middle shelf of the oven. Bake for 10–15 minutes until the cheese has browned slightly and is bubbling.
Serve this delicious pasta bake warm, and watch it become a household favorite!

Notes

You can add more vegetables, such as spinach or zucchini, for extra nutrition.
This dish can be prepared ahead of time and stored in the fridge for an easy weeknight meal.