Creamy Tomato Chicken Pasta Bake

Chicken pasta bake with cheese and parsley in a white dish.

Creamy Tomato Chicken Pasta Bake

Indulge in the cosy embrace of this Creamy Tomato Chicken Pasta Bake. The succulent pieces of chicken, enriched with a savoury tomato cream sauce, meld wonderfully with the baked pasta, offering a comforting retreat at the dinner table. Ideal for a family feast or casual gatherings, this fulfilling dish is bound to become a household favourite.

5 from 1 vote

Print Pin

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: people

Author: Deborah Rainford

Ingredients

400 g (3 ⅜ cups) 14 oz Pasta (penne or rigatoni)
500 g (3 ⅐ cups) 1 lb Boneless, skinless chicken breast (or chicken thighs)
2 tablespoons (2 tablespoons) 30 ml Olive oil
Salt – to taste
Black pepper – to taste
1 (1) Yellow onion, diced
3 cloves (3 cloves) Garlic, minced
2 teaspoons (2 teaspoons) Dried Italian herbs
2 tablespoons (2 tablespoons) Tomato puree, tomato paste
1 (1) tin, 400g/14 oz Canned diced tomatoes
240 ml (8 ⅛ floz) 1 cup Double cream (heavy cream) * See notes
100 g (3 ½ oz) ½ cup Grated Parmesan cheese
150 g (1 ¼ cups) Shredded mozzarella cheese
Fresh basil or parsley for garnish, optional

Instructions

Preparation:

Preheat your oven to 180°C (350°F).
Cut the chicken into bite-sized pieces.
Cook the pasta according to package instructions until al dente, then drain and set aside. *Reserve some of the pasta water to add to the sauce if required.

Chicken Preparation:

Heat olive oil in a large pan over medium-high heat.
Season chicken pieces with salt.
Add chicken to the pan and cook until browned and cooked through about 5-7 minutes. Remove from pan and set aside.

Sauce Preparation:

In the same pan, add the diced onion and sauté for about 2-3 minutes until it starts to become translucent. Add minced garlic to the onion and sauté for another minute until fragrant.
Stir in the dried Italian herbs and tomato puree, cooking for an additional minute. Pour in the diced tomatoes and bring the mixture to a simmer.
Lower the heat, and stir in the heavy cream and Parmesan cheese until well combined. Add the chicken back to the sauce.
Season the sauce with additional salt and pepper to taste.

Assembly:

Add the pasta to the pan with the sauce and mix well. You can use a medium-sized mixing bowl to ensure the pasta is evenly coated with sauce if required.
Transfer the mixture to a baking dish.
Sprinkle the shredded mozzarella over the pasta and add some extra Parmesan cheese if desired.

Baking and serving

Bake in the preheated oven for about 20-25 minutes until the top is bubbly and slightly golden. Garnish with fresh basil or parsley if using, and serve hot.

Notes

Sauce: If the sauce appears too thick, feel free to add some of the reserved pasta water or chicken stock to reach your desired consistency. The amount needed may vary depending on the juice content in your can of tomatoes.
Cream: You may substitute the cream with single cream, half-and-half or a mixture of milk and cream for a lighter version.
Vegetables: Consider incorporating vegetables like spinach or bell peppers for added nutrition and flavour.
Spicy: Spice lovers may want to add a pinch of red pepper flakes to the tomato sauce for an extra kick.
Make ahead: Prepare the dish up to the assembly step, cover, and refrigerate for a day in advance if desired. When ready to eat, bake as directed, adding a few extra minutes to the baking time if necessary.

Nutrition

Loved this recipe?Check out @savvy.bites for more! Did You Make This Recipe? Please leave a comment below or pin it to your Pinterest account!