I should maybe clarify my cooking etc.
I worked as a nurse for many years until I had a problem with my back, my GP advised me to find an alternative job, so I retained as a chef and worked as either a chef or chef/ housekeeper until I retired some 10 years ago.
Most of the recipes I use are ones I have adapted over years to suit us.
The chicken pasta last night is a way of making a meal for 2 from a single chicken breast. It came out of my head........
Chicken breast cubed, diced onion cooked in a mixture of butter and oil, chicken then browned along with the chopped bacon, chopped mushrooms added, just over 400mls of chicken stock and a couple of cloves of garlic, pepper. Leave on a low heat for about 20 minutes to make sure the chicken is cooked through. Thicken the sauce slightly and add a dash of cream and a table spoon of brandy or sherry.
Whilst I am cooking the chicken I cook the pasta just under al dente. strain and leave in cold water.
Drain the pasta and put it in a casserole, pour the chicken etc over the pasta and stir in, then top with bread crumbs mixed with parmesan and sprinkle with paprika. Put it in the oven for about 25 minutes at 200c to heat the chicken through and brown the top. I served mine with steamed calebrese yesterday.
If you want to make the dish and heat it up later, put a little more stock in as the pasta will take up some of the sauce. I would pre heat the oven to 200c and reheat for about 35 minutes, make sure the chicken is very hot.