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Chicken and tomato pasta bake

(256 ratings)
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  • Serves: 4

  • Prep time:

  • Cooking time:

  • Costs: Mid-price

  • Skill level: Easy peasy

This chicken and tomato pasta bake recipe is so easy! Nothing beats a chicken and tomato pasta bake for a delicious and filling midweek supper. This chicken pasta bake has a lovely rich garlic and tomato sauce and is topped with masses of melting mozzarella cheese for a really creamy topping. You can choose any shape of dried pasta - for this chicken pasta bake we've used spirals, but shells, twists or short-cut macaroni will work just as well. This easy chicken pasta is a great midweek family meal, especially if youre short on time to make dinner as you can prepare it ahead. To prepare the bake in advance, leave the pasta and chicken and tomato sauce to cool in the dish, without the cheese topping. Cover and chill for up to 24 hrs. if youre making this dish ahead and want to bake it from chilled, all you have to do is sprinkle with the cheese and cook at 200C/400F/Fan 180C/Gas Mark 6 for 25-30 mins until piping hot. This is one of our favourite chicken and pasta recipes and we bet youll love it too!

Sun-dried tomato paste has a more intense and earth flavour than ordinary tomato puree. You'll find it in tubes or jars near the canned tomatoes in the supermarket

Ingredients

For your chicken pasta bake you will need:
  • 2tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 2 garlic cloves, peeled and crushed
  • 400g skinless chicken breast fillet, cut into chunks
  • 400g can chopped tomatoes
  • 2tbsp sun-dried tomato paste
  • Pinch of sugar
  • 2tbsp chopped fresh basil, plus leaves to garnish
  • Salt and freshly ground black pepper
  • 400g dried pasta shapes
  • 150g ready-grated mozzarella cheese

Method

  1. Heat the oil in a large frying pan and fry the onion and garlic for 5 mins until just softened. Add the chicken and fry for a further 5 mins, until browned all over. Stir in the chopped tomatoes, tomato paste, sugar and basil. Season with salt and freshly ground black pepper and simmer gently for 15 mins.
  2. Meanwhile, boil the pasta shapes in a large pan of lightly salted water according to the packet instructions. Preheat the oven to 220C/425F/Fan 200C/Gas Mark 7.
  3. Drain the pasta shapes and stir in to the chicken and tomato sauce. Transfer to a shallow heatproof dish and sprinkle over the grated mozzarella. Bake for 15-20 mins until the cheese is golden and bubbling. Serve garnished with basil leaves and a sprinkling of ground black pepper.

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

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  • 3
(256 ratings)

Your comments

Char

Made this a couple of times, easy and delicious! :-)

pat

you woild need 2 tins of tomatos for this and also 250 grams of pasta

Jane

My daughter who is a fussy eater loved this, thank you.

Kitty

I think there's way too much pasta for the dish, it was quite bland. I'd probably half the amount of pasta if I did it again.

Marilyn

Could this dish be frozen for another time

Lizzie

Currently making this. I think I cooked too much pasta though as there is no where near enough sauce so ive had to improvise a little :) fingers crossed!

Kat

I cooked this last night and it was lovely! I used Passatta sauce rather than chopped tomatoes and worked great. I think this dish would be even better if bacon was included as well. Great with a side of garlic bread!

Cath

Amazing simple recipes. Cook this all the time when it's cold and we run out of time. The kids love that

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