Creamy Tomato Pasta Bake with Chicken

If you’re craving a cozy, family-friendly dinner that feels indulgent but is surprisingly simple, this Creamy Tomato Pasta Bake with Chicken delivers on every level. Think tender pasta folded into a silky tomato cream sauce, studded with juicy chicken and finished with a golden, bubbly cheese topping. It’s the kind of comforting bake that solves busy weeknights, feeds a crowd without stress, and still feels special enough for guests. No complicated steps, no fancy ingredients—just pure, satisfying comfort food that comes together smoothly and bakes up beautifully.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Comfort food perfection: Creamy, cheesy, and warmly satisfying—exactly what you want after a long day.
• Simple pantry ingredients: Everything is easy to find, with no specialty items required.
• One-pan sauce magic: The sauce comes together in one skillet, building flavor step by step.
• Perfect for busy nights: Minimal prep, hands-off baking, and guaranteed crowd appeal.
• Balanced and flavorful: The richness of the cream sauce is perfectly matched with tomato freshness and savory chicken.
• Make-ahead friendly: Ideal for meal prep, leftovers, or stress-free entertaining.

Ingredients Needed

For the Creamy Tomato Sauce

• 4 tbsp unsalted butter – adds richness and a smooth base
• 1 small onion, finely diced – the flavor foundation
• 2 garlic cloves, minced – for depth and aroma
• 6 tbsp plain flour – thickens the sauce gently
• 2 cups milk (500 ml) – full-fat preferred for creaminess
• 2 cups tomato passata (500 ml) – smooth and concentrated tomato flavor
• 1 cup water or chicken/vegetable broth (250 ml) – loosens the sauce to the perfect consistency
• 2 tsp salt – adjust to taste
• Freshly ground black pepper – for subtle warmth

For the Pasta Bake

• 3 cups dried ziti or penne pasta (uncooked) – sturdy shapes that hold the sauce well
• 2 cups shredded cooked chicken – rotisserie chicken works great
• 1 cup shredded cheddar cheese – sharp flavor and melt
• ¾ cup shredded mozzarella cheese – stretchy, golden topping
• Extra black pepper – optional, for finishing

How to Make Creamy Tomato Pasta Bake with Chicken

Prepare the Oven

1. Preheat your oven to 350°F (180°C). This ensures even baking once the pasta is assembled.

Build the Flavor Base

2. In a deep skillet or wide pan over medium heat, melt the butter.
3. Add the diced onion and sauté for about 4–5 minutes, until soft and translucent—this step creates a sweet, savory foundation.
4. Stir in the garlic and cook for 30 seconds, just until fragrant.

Create the Creamy Tomato Sauce

5. Sprinkle in the flour and stir well, cooking for 2 minutes to remove any raw flour taste.
6. Slowly pour in the milk while whisking in small circles. Watch as the sauce begins to thicken and turn silky.
7. Add the tomato passata, water (or broth), salt, and pepper. Increase the heat slightly and simmer for 5 minutes, whisking until the sauce thickens enough to coat the back of a spoon.
8. Taste the sauce—if it’s a little sharp, add 1–2 teaspoons of sugar to balance the acidity.

Assemble the Pasta Bake

9. Stir in the uncooked pasta, shredded chicken, and cheddar cheese. Mix thoroughly so everything is well coated.
10. Let it cook on the stove for about 1 minute, just to combine flavors, then remove from heat.

Bake Until Bubbly

11. Sprinkle mozzarella evenly over the top.
12. Cover with foil or a lid and bake for 10 minutes.
13. Remove the cover and bake for another 5 minutes, until the cheese is melted and lightly golden.
14. Rest for 5 minutes before serving. Garnish with fresh basil or grated Parmesan if desired.

Serving and Storage Tips

• Serving: Serve hot straight from the dish with a crisp green salad or garlic bread for a complete meal.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently in the oven (covered) or microwave with a splash of milk to keep the sauce creamy.

Helpful Notes

• Use full-fat milk for the creamiest texture.
• Short pasta shapes like penne or ziti work best—they trap the sauce beautifully.
• For extra flavor, add a pinch of dried oregano or basil to the sauce.
• Don’t overbake uncovered, or the pasta may dry out.

Conclusion

This Creamy Tomato Pasta Bake with Chicken is everything a great comfort-food recipe should be: rich, hearty, and incredibly satisfying without being complicated. With its velvety tomato cream sauce, tender chicken, and irresistible cheesy topping, it’s a guaranteed family favorite that works just as well for weeknight dinners as it does for casual gatherings. Best of all, it uses simple ingredients and straightforward steps, making success easy even on your busiest days.

If you tried this recipe, don’t forget to leave a comment and a star rating—your feedback truly helps! Share it with friends on Pinterest or Facebook, and let us know: what twist did you add to make it your own?

Frequently Asked Questions (FAQ)

Can I use a different type of pasta?

Yes. Any short pasta like fusilli, rigatoni, or shells will work well.

How do I make this gluten-free?

Use gluten-free pasta and replace the flour with a gluten-free all-purpose blend.

Why did my sauce turn too thick?

The sauce thickens as it cooks and bakes. Simply add a splash of milk or broth to loosen it.

Is this pasta bake freezer-friendly?

Yes. Assemble fully, cool completely, then freeze tightly wrapped for up to 2 months.

How thick should the sauce be before baking?

It should be thick enough to coat the back of a spoon but still pourable—similar to a creamy soup consistency.