Go Back
–+ servings
Chicken pasta bake

Cheesy Chicken Pasta Bake for a Cozy Family Dinner

This Cheesy Chicken Pasta Bake is a comforting family favorite that brings everyone together with its rich flavors and cheesy topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken & Pasta
  • 4 pieces Chicken Thighs Juicier than chicken breast
  • 400 grams Rigatoni Pasta Short pasta can work too
For the Flavor Base
  • 1 teaspoon Salt Feel free to substitute
  • 1 teaspoon Black Pepper
  • 1 teaspoon Garlic Powder Or use fresh garlic
  • 1 tablespoon Italian Herb Mix
  • 200 grams Streaky Bacon Can use ham or omit
  • 1 medium Onion Finely chopped
  • 3 cloves Garlic Cloves Minced
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Chili Flakes Omit for milder dish
For the Sauce
  • 150 ml Chardonnay Dry white wine
  • 2 tablespoons Tomato Paste
  • 700 grams Tomato Passata Smooth texture
  • 100 ml Water To rinse out the passata bottle
  • 3 pieces Tomatoes Cut into wedges
For the Greens & Cheesy Topping
  • 150 grams Baby Spinach Use kale if desired
  • 200 grams Mozzarella Shredded
  • 50 grams Parmesan Finely shredded, can omit

Equipment

  • large pot
  • Non-stick pan
  • Baking dish

Method
 

Step-by-Step Instructions for Chicken Pasta Bake
  1. Preheat your oven to 180°C (350°F) or 160°C (fan).
  2. Cook rigatoni in salted boiling water until al dente, about 8-10 minutes. Drain and rinse with cold water.
  3. Crisp streaky bacon in a large non-stick pan over medium heat for about 5-7 minutes. Set aside.
  4. Sear chicken thighs in the same pan, seasoning with salt, pepper, and Italian herb mix for about 3-4 minutes each side.
  5. Sauté chopped onion and minced garlic in the pan for about 3 minutes until translucent. Add chili flakes and dried oregano, followed by Chardonnay.
  6. Stir in tomato paste, passata, and water to create a rich sauce, letting it simmer for a few minutes.
  7. Combine the chicken, bacon, baby spinach, tomato wedges, and rigatoni. Mix until well coated.
  8. Transfer to a baking dish. Top with mozzarella and Parmesan, then bake for about 25 minutes until bubbly and golden.
  9. Let the dish rest for around 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 60gProtein: 35gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 850mgPotassium: 700mgFiber: 4gSugar: 6gVitamin A: 1200IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

Allow the bake to rest for better flavor absorption and serve with garlic bread or a salad.

Tried this recipe?

Let us know how it was!