Cheesy Sausage & Buttermilk Chicken Pasta Bake

A hearty, golden-topped pasta bake loaded with tender buttermilk chicken, smoky cheese sausages, jammy eggs, and a rich four-cheese sauce that comes together in one glorious dish.

Let's cook

1. Preheat your oven to 200°C (390°F). Bring a large pot of salted water to a boil and cook 400g of pasta until just al dente, about 2 minutes less than the packet says. Drain and set aside.
2. While the pasta cooks, heat 1 tablespoon of cooking oil in a large oven-safe skillet or frying pan over medium-high heat. Slice 4 cheese sausages into chunky rounds and fry for 3–4 minutes until golden and slightly caramelised. Remove and set aside.
3. In the same pan, add the buttermilk chicken pieces. Season with salt and pepper and sear for 3–4 minutes per side until golden. Remove from heat, allow to cool slightly, then cut into bite-sized chunks.
4. Add another small drizzle of oil to the pan and cook the diced onion over medium heat for 4–5 minutes until softened and translucent.
5. Lower the heat and pour in both jars of pasta sauce (the four cheese and the garlic and onion). Stir to combine with the onion, then fold in the drained pasta, chicken pieces, and sausage rounds. Season generously with salt and pepper.
6. Transfer everything to a large baking dish if not already oven-safe. Make 4 small wells in the pasta mixture and crack one egg into each well. Season the eggs lightly with salt and pepper.
7. Place the dish in the preheated oven and bake for 15–18 minutes, until the eggs are just set with slightly runny yolks and the edges of the pasta are bubbling and golden.
8. Remove from the oven, let rest for 3 minutes, then serve straight from the dish — scooping one egg per person along with plenty of the saucy pasta and meat.