Recipe
Serves
6 1×
Serves 6Prep 15 minCook 35 minTotal 50 min
Ingredients
- 350 g short pasta, such as penne, fusilli or rigatoni
- 1 tablespoon olive oil
- 500 g boneless, skinless chicken breast, cut into bite-sized pieces
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon tomato purée
- 400 g tin chopped tomatoes
- 150 ml double cream
- 150 ml chicken stock
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 150 g cherry tomatoes, halved
- 125 g grated mozzarella
- 40 g finely grated Parmesan
- 1 tablespoon chopped fresh parsley, optional
- ½ teaspoon salt, plus extra for the pasta water
- ¼ teaspoon black pepper
Method
- Heat the oven. Preheat the oven to 190°C, 170°C fan, or gas mark 5. Lightly grease a large ovenproof baking dish.
- Cook the pasta. Bring a large saucepan of salted water to the boil. Cook the pasta for about two minutes less than the packet instructions state. Drain well and set aside.
- Brown the chicken. While the pasta cooks, heat the olive oil in a large frying pan over medium-high heat. Add the chicken, salt and black pepper. Cook for 5–7 minutes, stirring regularly, until the chicken is lightly browned on the outside.
- Add the onion and garlic. Add the chopped onion to the pan and cook for 3 minutes, until softened. Stir in the garlic and cook for 30 seconds.
- Make the sauce. Add the tomato purée and stir for 1 minute. Pour in the chopped tomatoes, chicken stock, double cream, oregano and basil. Stir to combine and bring the sauce to a gentle simmer.
- Cook the chicken through. Simmer the sauce for 5–7 minutes, stirring occasionally, until slightly thickened and the chicken is cooked through. The thickest pieces should reach 74°C when checked with a food thermometer.
- Combine the pasta and sauce. Add the drained pasta and halved cherry tomatoes to the pan. Stir until the pasta and chicken are evenly coated.
- Transfer to the baking dish. Spoon the mixture into the prepared dish and spread it into an even layer.
- Add the cheese. Sprinkle the grated mozzarella over the top, followed by the Parmesan.
- Bake. Bake for 18–20 minutes, or until the sauce is bubbling and the cheese is melted and golden in places.
- Rest and serve. Leave the pasta bake to rest for 5 minutes. Scatter with fresh parsley, if using, and serve hot.
Easy Creamy Chicken Pasta Bake
This easy creamy chicken pasta bake is a practical one-dish dinner made with short pasta, tender chicken, garlic, tomatoes, cream and plenty of melted cheese. The pasta is cooked until just tender, mixed with a quick tomato cream sauce, then baked until bubbling and golden.
It is filling, easy to prepare ahead and suitable for a family weeknight meal. Use penne, fusilli, rigatoni or any other short pasta that holds sauce well.
Why you will like this recipe
- It uses straightforward ingredients.
- The sauce is creamy without being complicated.
- Chicken and pasta make it a complete main meal.
- It can be assembled ahead of time.
- Leftovers keep well in the refrigerator.
- The recipe is easy to adapt with vegetables, herbs or different cheeses.
The most important detail is to avoid overcooking the pasta before it goes into the oven. Cook it for about two minutes less than the packet instructions recommend. It will finish cooking in the sauce while the cheese melts.
Tips for the best pasta bake
Do not fully cook the pasta
Pasta continues cooking in the oven. Cooking it slightly under the packet time prevents it from becoming soft or mushy after baking.
Cut the chicken evenly
Cut the chicken into similar-sized pieces so it cooks at the same rate. Very large pieces may remain undercooked while smaller pieces become dry.
Keep the sauce loose
The sauce should look slightly more liquid than you want when it goes into the oven. The pasta absorbs some of the sauce as the dish bakes and rests.
Use a large baking dish
A wide, shallow dish helps the pasta bake evenly and gives the cheese more surface area to brown. If the dish is too small, the centre may take longer to heat.
Check the chicken temperature
Chicken should reach an internal temperature of 74°C. Check the thickest piece with an instant-read thermometer. The USDA safe temperature chart provides further food-safety guidance.
Rest before serving
A short resting period allows the sauce to thicken and makes the portions easier to serve.
Make-ahead instructions
Prepare the pasta bake up to the point of adding the cheese. Cover the dish and refrigerate it for up to 24 hours.
When ready to cook, remove the dish from the refrigerator while the oven heats. Add 5–10 minutes to the baking time, depending on the depth and temperature of the dish. Bake until the centre is hot and the cheese is bubbling.
For best results, do not leave the assembled dish at room temperature for an extended period before baking.
Storage and reheating
Cool leftovers promptly and refrigerate them in a covered container. Eat within 3–4 days.
Reheat individual portions in the microwave or reheat the whole dish in the oven at 180°C until piping hot throughout. Leftovers should reach 74°C in the centre when reheated. Add a splash of water or stock if the sauce has thickened in the refrigerator.
The pasta bake can also be frozen. Portion it into freezer-safe containers and freeze for up to 2 months. Defrost in the refrigerator overnight before reheating.
Variations
Add vegetables
Stir in cooked broccoli, sliced mushrooms, spinach, courgette or peppers. Drain vegetables well so they do not make the sauce watery.
Use leftover chicken
Replace the raw chicken with approximately 500 g cooked shredded chicken. Add it when the sauce is ready and heat through before combining with the pasta.
Make it spicier
Add ½ teaspoon of chilli flakes with the garlic, or stir in a little hot sauce before baking.
Change the cheese
Cheddar, Red Leicester, Gruyère or a mozzarella and Parmesan combination all work well. For a stronger flavour, replace half of the mozzarella with mature Cheddar.
Use turkey
Diced turkey breast can replace the chicken in equal quantities. Check that it is fully cooked before the pasta bake goes into the oven.
Make it lighter
Use half-fat crème fraîche or single cream instead of double cream. The finished sauce will be less rich but will still coat the pasta.
Frequently asked questions
Can I use cooked chicken in this pasta bake?
Yes. Use shredded or diced cooked chicken and add it to the tomato cream sauce after the sauce has simmered. Heat it thoroughly before combining it with the pasta.
Can I make this chicken pasta bake without cream?
Yes. Replace the double cream with 150 g of soft cream cheese, or use 200 ml of evaporated milk. The sauce may have a slightly different texture but will still bake successfully.
Why is my pasta bake dry?
The pasta may have been overcooked before baking, or the sauce may have been reduced too much. Add a little extra stock or cream before baking. Cover the dish loosely with foil if the top browns before the centre is hot.
Can I use a different type of pasta?
Yes. Penne, fusilli, rigatoni, macaroni and shells are all suitable. Choose a short shape with ridges or curves so it holds the sauce.
Can I freeze creamy chicken pasta bake?
Yes. Cool the cooked bake completely, portion it into airtight freezer-safe containers and freeze for up to 2 months. Defrost overnight in the refrigerator and reheat until piping hot throughout.
How do I know when the chicken is cooked?
The chicken should be opaque throughout and reach 74°C at the thickest point. A food thermometer is more reliable than judging by colour alone.
