One Pan Chicken and Chakalaka Pasta Bake Recipe

One pan recipes are the ultimate weeknight go to, they always deliver on flavour and simple for everyone to make.

Serves: 4-6
Time: 45 minutes
Recipe by:  Chef  Thando Manyoni


  • 500g Fatti’s & Moni’s Elicoidali Ridged Macaroni
  • Olive oil
  • 4 large carrots, grated
  • ½ onion, finely chopped
  • 2 tbsp garlic and ginger paste
  • 2-4 fresh green chilli
  • 1 cup diced robot peppers
  • 2 tbsp Curry spice
  • 1 tbsp smoked paprika
  • 1 can baked beans
  • Salt and pepper
  • 50g butter
  • 400g deboned chicken thighs, cubed
  • ½ onion, finely chopped
  • 3 cups Napoletana sauce
  • 1 cup panko bread crumbs
  • ½ cup grated parmesan
  • 1 ½ tbsp Italian seasoning
  • 1 cup mozzarella cheese
  • Handful fresh parsley, roughly chopped

How To Make One Pan Chicken and Chakalaka Pasta 

  1. Preheat the oven to 180C
  2. Heat and oven safe skill and make the chakalaka by drizzling oil to the pan and sauteing the onion, garlic and ginger until translucent.
  3. And the carrots and sauté for 10 minutes.
  4. Once carrots are soft, add the spices and chili, cook for 2-3 minutes.
  5. Add peppers and cook until soft without browning.
  6. Take off the heat and fold in the baked beans. Season to taste
  7. Transfer the chakalaka into a bowl and set aside.
  8. Cook the pasta according to package instructions.
  9. Melt the butter in the same pan and add the onion, saute until golden.
  10. Add the chicken, season with salt and pepper and cook until browned.
  11. Pour in the Napoletana sauce and simmer for a few minutes. Fold in the pasta.
  12. In a separate bowl combine the panko crumbs, parmesan, Italian seasoning and mozzarella.
    Scatter dollops oof chakalaka over the pasta without mixing through, just spreading over the top.
  13. Top the pasta with the breadcrumb mixture and bake in the oven until golden brown.
  14. Remove from the oven.
  15. Top with fresh parsley and serve.

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