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Chicken pasta bake

Chicken Pasta Bake

This Chicken Pasta Bake is the ultimate comfort meal — creamy, cheesy, and baked to golden perfection. Tender chicken, al dente pasta, and a rich tomato sauce come together for a hearty one-pan dinner that’s ideal for busy weeknights or cozy family gatherings.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 560
Ingredients Method Notes

Ingredients
  

For the Seasoned Chicken
  • 500 g boneless chicken thighs, cut into bite-sized chunks can use chicken breast instead
  • 0.5 tsp kosher salt
  • 0.25 tsp freshly ground black pepper
  • 0.5 tsp garlic powder
  • 2 tsp Italian herb mix any store-bought blend
For the Pasta Bake
  • 300 g rigatoni pasta or penne, macaroni, or shells
  • 2 tsp salt for boiling pasta
  • 5 slices turkey beef used instead of pork beef for a halal-friendly option
  • 0.5 piece onion, finely chopped
  • 2 cloves garlic, minced
  • 1.5 tsp dried oregano
  • 0.5 tsp red chili flakes adjust to taste
  • 0.5 cup chicken broth used instead of white wine; add a squeeze of lemon juice for acidity
  • 2 tbsp tomato paste
  • 700 g tomato passata smooth tomato purée
  • 0.5 cup water to rinse passata bottle
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 pieces ripe tomatoes, cut into wedges and halved
  • 2 handfuls baby spinach or chopped kale
  • 2 cups shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese

Method
 

  1. 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.
  2. 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.
  3. Step 3 – Season the Chicken
    Toss chicken pieces with salt, pepper, garlic powder, and Italian herbs until evenly coated.
  4. 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.
  5. 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.
  6. 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.
  7. Step 7 – Combine EverythingAdd spinach, tomato wedges, chopped baeef, and cooked pasta. Toss until coated and spinach is wilted.
  8. 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.
  9. Step 9 – Serve
    Let rest for 5 minutes before serving. Garnish with basil or extra Parmesan and serve warm.

Notes

Use chicken breast instead of thighs if preferred. Substitute wine with chicken broth and lemon juice. Add extra vegetables like bell peppers or zucchini for more nutrition. For a creamier bake, mix in cream cheese before baking. Freeze for up to 2 months, baked or unbaked.