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Creamy Tomato Pasta Bake with Chicken
marie

Creamy Tomato Pasta Bake with Chicken

This Creamy Tomato Pasta Bake with Chicken is cozy, comforting, and wonderfully simple. Tender pasta and juicy chicken are folded into a velvety tomato cream sauce, then baked under a golden, bubbly cheese topping for an easy family dinner everyone loves.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

Creamy Tomato Sauce
  • 4 tbsp unsalted butter
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 6 tbsp plain flour
  • 2 cups milk full-fat preferred
  • 2 cups tomato passata
  • 1 cup water or chicken broth
  • 2 tsp salt adjust to taste
  • black pepper freshly ground, to taste
Pasta Bake
  • 3 cups dried ziti or penne pasta uncooked
  • 2 cups cooked chicken shredded
  • 1 cup cheddar cheese shredded
  • ¾ cup mozzarella cheese shredded

Method
 

  1. Preheat the oven to 350°F (180°C).
  2. Melt butter in a large skillet over medium heat. Add the diced onion and cook for 4–5 minutes until soft and translucent.
  3. Stir in the garlic and cook for 30 seconds until fragrant.
  4. Add the flour and cook for 2 minutes, stirring constantly to remove the raw flour taste.
  5. Gradually whisk in the milk until smooth and slightly thickened.
  6. Add tomato passata, water or broth, salt, and black pepper. Simmer for 5 minutes until the sauce coats the back of a spoon.
  7. Stir in the uncooked pasta, shredded chicken, and cheddar cheese until well combined.
  8. Transfer to an oven-safe dish, sprinkle mozzarella on top, cover, and bake for 10 minutes.
  9. Uncover and bake for another 5 minutes until the cheese is melted and lightly golden. Rest 5 minutes before serving.

Notes

Use full-fat milk for the creamiest result. If the sauce thickens too much before baking, add a splash of milk or broth. Short pasta shapes work best for holding the sauce.