Chicken pasta bake is the ultimate comfort food — creamy, cheesy, and bubbling straight from the oven. It combines tender chicken pieces, al dente pasta, and a rich tomato sauce that clings to every bite. Whether you’re feeding a hungry family or prepping ahead for a busy weeknight, this one-pan wonder delivers all the satisfaction of homemade cooking with minimal effort. Simple ingredients, big flavor, and pure comfort — that’s what makes this dish a timeless favorite.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Hearty & Satisfying: A complete meal in one pan — protein, carbs, and veggies perfectly balanced.
- Family-Friendly Favorite: Loved by both kids and adults; great for weeknights or potlucks.
- Make-Ahead Convenience: Prepare it ahead of time and bake when ready — ideal for meal prep.
- Incredible Flavor Layers: Crispy beef, seasoned chicken, and herbed tomato sauce create a deep, savory taste.
- Perfect Comfort Food: Creamy, cheesy, and bubbling with goodness — cozy food at its best.
Ingredients Needed
For the Seasoned Chicken
- 500g (1 lb) boneless chicken thighs, cut into bite-sized chunks
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ½ tsp garlic powder
- 2 tsp Italian herb mix, any store-bought blend
For the Pasta Bake
- 300g (10 oz) rigatoni — or penne, macaroni, or shells
- 2 tsp salt, for boiling pasta
- streaky Beef5 slices streaky Beef — for a smoky, savory base
- ½ onion, finely chopped
- 2 garlic cloves, minced
- 1½ tsp dried oregano
- ½ tsp red chili flakes, adjust for spice preference
- ½ cup dry white wine (such as Chardonnay) — adds depth to the sauce
- 2 tbsp tomato paste — for richness and color
- 700g (24 oz) tomato passata — smooth tomato purée
- ½ cup water — to rinse the passata bottle clean
- 1 tsp kosher salt
- ½ tsp black pepper
- 3 ripe tomatoes, cut into wedges, then halved
- 2 generous handfuls of baby spinach (or chopped kale)
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese, tightly packed
How to Make Chicken Pasta Bake
Step 1 – Preheat the Oven
Preheat your oven to 180°C / 350°F (160°C fan). Grease a large 23 × 33 cm (9 × 13-inch) baking dish and set aside.
Step 2 – Cook the Pasta
Bring a large pot of water to a boil and add 2 teaspoons of salt. Cook the pasta until just al dente (it will continue cooking in the oven). Drain, rinse briefly under cold water to stop cooking, and set aside.
Step 3 – Season the Chicken
In a bowl, toss together the chicken pieces, salt, pepper, garlic powder, and Italian herbs until evenly coated. This ensures every bite of chicken is flavorful.
Step 4 – Cook the Beef
Place the beef into a cold, large non-stick skillet. Turn on medium-high heat — starting cold allows the fat to render gradually. Cook until lightly golden and crisp. Remove the beef and set it on paper towels, leaving the rendered fat in the pan. Once cooled, chop into small pieces.
Step 5 – Sear the Chicken
If less than a tablespoon of fat remains, top up with a drizzle of olive oil. Increase the heat to high and sear the chicken for about 3 minutes, until golden on the outside (it doesn’t need to be fully cooked). Remove and set aside.
Step 6 – Build the Sauce
Lower the heat to medium. Add onion and garlic, cooking for 1–2 minutes until fragrant and translucent — this forms the flavor base. Stir in oregano and chili flakes for another minute. Pour in the white wine and simmer rapidly until reduced by half — this burns off alcohol and intensifies flavor. Mix in the tomato paste, cooking for a minute to caramelize it slightly. Add the passata, water, salt, and pepper. Return the chicken (and any juices) to the pan, stir well, and simmer for 5 minutes.
Step 7 – Combine Everything
Stir in the spinach, tomato wedges, beef, and cooked pasta. Toss until the sauce coats everything evenly and the spinach wilts.
Step 8 – Assemble and Bake
Transfer the mixture into your prepared baking dish. Sprinkle the top with mozzarella and finish with Parmesan. Bake for 25 minutes, or until the cheese is melted and golden in spots.
Step 9 – Serve
Let the pasta bake rest for 5 minutes before serving — this helps the sauce thicken slightly. Garnish with fresh basil or extra Parmesan if desired. Enjoy hot!
Serving and Storage Tips
- Serving: Pair with a crisp green salad or garlic bread for a complete meal.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Reheat in the oven at 170°C (340°F) for 15–20 minutes, or microwave individual portions until hot.
- Freezing: Freeze baked or unbaked portions for up to 2 months. Thaw overnight before reheating.
Helpful Notes
- Use chicken breast if preferred — just reduce cooking time to prevent dryness.
- Wine substitute: Replace with chicken broth and a splash of lemon juice.
- Add veggies: Bell peppers, zucchini, or mushrooms work beautifully.
- Make it creamier: Stir in a few tablespoons of cream cheese or heavy cream before baking.
- Cheese tip: Use a mix of mozzarella for melt and Parmesan for sharpness.
Chicken Pasta Bake
Ingredients
Method
- Step 1 – Preheat the Oven
Preheat the oven to 180°C / 350°F (160°C fan). Grease a 23×33 cm baking dish and set aside. - Step 2 – Cook the Pasta
Bring a large pot of salted water to a boil. Add pasta and cook until just al dente. Drain, rinse under cold water, and set aside. - Step 3 – Season the Chicken
Toss chicken pieces with salt, pepper, garlic powder, and Italian herbs until evenly coated. - Step 4 – Cook the Turkey Beef Add turkey beef to a cold skillet and cook over medium heat until golden and crisp. Remove, chop, and reserve the rendered fat.
- Step 5 – Sear the Chicken
Top up the pan with a little oil if needed. Sear chicken for 3 minutes until golden on the outside. Remove and set aside. - Step 6 – Build the Sauce
Add onion and garlic to the same pan and sauté until fragrant. Stir in oregano and chili flakes, then pour in chicken broth with lemon juice. Simmer until reduced by half. Mix in tomato paste, passata, water, salt, and pepper. Return chicken to the pan and simmer for 5 minutes. - Step 7 – Combine EverythingAdd spinach, tomato wedges, chopped baeef, and cooked pasta. Toss until coated and spinach is wilted.
- Step 8 – Assemble and Bake
Transfer mixture to the baking dish. Top with mozzarella and Parmesan. Bake for 25 minutes until cheese is golden and bubbly. - Step 9 – Serve
Let rest for 5 minutes before serving. Garnish with basil or extra Parmesan and serve warm.
Notes
Conclusion
This Chicken Pasta Bake is everything a comforting dinner should be — cheesy, flavorful, and utterly satisfying. It’s easy to prepare, uses everyday ingredients, and brings everyone to the table with its irresistible aroma. Whether you’re feeding a family or hosting guests, this bake promises to impress every time.
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Frequently Asked Questions (FAQ)
Can I use chicken breast instead of thighs?
Yes! Chicken breast works perfectly — just sear it briefly to avoid drying out since it cooks faster than thighs.
Can I make this gluten-free?
Absolutely. Use gluten-free pasta and ensure your tomato passata and herbs are certified gluten-free.
Can I skip the wine?
Yes. Substitute with chicken broth and a squeeze of lemon juice for similar depth of flavor.
Is this recipe freezer-friendly?
Definitely. You can freeze it before or after baking for up to 2 months. Reheat directly from frozen or thaw overnight.
Why did my pasta bake turn dry?
The pasta may have been overcooked or too little sauce used. Keep pasta just al dente and ensure enough sauce coats the mix before baking.