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Chicken Pasta Bake

This Chicken Pasta Bake is a cozy, cheesy dish bursting with tender chicken, pasta, and vibrant cherry tomatoes—perfect for family dinners!
Print Recipe Save it
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian-American
Servings 4 servings

Equipment

  • Large Pot
  • Skillet
  • Oven-safe baking dish
  • Mixing Bowl
  • Measuring cups and spoons
  • Wooden Spoon or Spatula

Ingredients
  

  • 2 cups washed and hulled cherry tomatoes halved
  • 1 lb pack of pasta Ziti, Rigatoni, or Penne
  • 2 teaspoons olive oil
  • 1 medium brown onion chopped
  • 2 cloves garlic crushed or minced
  • 1 lb skinless and boneless chicken thighs or breast diced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 2 teaspoons dried parsley flakes
  • 1 tablespoon vegetable stock powder like Vegeta
  • 1 pinch salt to season
  • 24 oz Passata or Tomato Sauce for U.S. Readers
  • 2 tablespoons tomato paste
  • 1 cup skim/low fat milk or almond milk
  • 2 tablespoons cornflour/cornstarch mixed with 1/4 cup water
  • 1 cup light mozzarella cheese grated
  • 1/4 cup parmesan cheese grated

Instructions
 

  • Preheat your oven to 375°F (190°C) to ensure even cooking and a golden top.
  • In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
  • Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant.
  • Add diced chicken to the skillet. Season with oregano, basil, parsley flakes, vegetable stock powder, and a pinch of salt. Cook, stirring occasionally, until no longer pink, about 7-8 minutes.
  • Stir in halved cherry tomatoes, Passata (or tomato sauce), and tomato paste. Simmer for about 5 minutes. In a separate bowl, whisk milk and cornflour/cornstarch mixture until smooth. Pour into skillet, stir, and cook another 2-3 minutes until sauce thickens.
  • Add cooked pasta to the skillet and toss to coat with sauce.
  • Transfer pasta mixture to an oven-safe baking dish. Sprinkle grated mozzarella and parmesan cheese on top.
  • Bake in preheated oven for 20-25 minutes until cheese is melted, bubbly, and golden.
  • Remove from oven and let sit a few minutes before serving. Enjoy with a light salad or crusty bread.

Notes

  • You can prepare this dish ahead and refrigerate for up to 2 days before baking.
  • Freeze the uncooked dish for up to 3 months; add 10-15 minutes to baking time if baking from frozen.
  • Substitute chicken with mushrooms or plant-based proteins for a vegetarian version.
  • Use gluten-free pasta to make the recipe gluten-free.
  • Add extra veggies like bell peppers, spinach, or zucchini for more nutrition and flavor.
Keyword Baked, chicken, Comfort Food, Easy, Pasta