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Chicken Pasta Bake (Creamy Tomato Style)

An insanely delicious pasta bake, packed with goodness. A rich and savoury creamy tomato base with chicken, spinach and bacon.
Prep Time 15 minutes
Cook Time 50 minutes
Servings 6
Calories 350kcal

Ingredients

  • 300 grams pasta
  • 1 tablespoon butter
  • 500 grams boneless skinless chicken thighs (cut into bite size pieces)
  • 1 tablespoon flour
  • 150 grams bacon (cut into bite size pieces)
  • 1 small onion (finely diced)
  • 4 garlic cloves (finely diced)
  • 1 tablespoon fresh rosemary or thyme (finely chopped)
  • 2 tablespoons tomato paste
  • 1/2 cup chicken stock ((or water is fine))
  • 700 gram jar of tomato passata (see notes)
  • 1 cup cream
  • 80 grams parmesan (finely grated, divided into two equal lots)
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 100 grams baby spinach
  • 200 grams mozzarella (see notes)
  • 1 handful Italian parsley (roughly chopped for serving (optional!))

Instructions

  • Preheat your oven to 350f (180c).
  • Boil your pasta in well salted water, undercooking by 2 minutes from package instructions. Drain and toss with the butter to stop it overcooking. You can have the pasta boiling while you start the bacon and chicken.
  • Season the cut chicken pieces well with salt and pepper and toss with the flour and set aside.
  • In a large fry pan heat a drizzle of olive oil over a medium-high heat and cook the bacon until crisp and golden. Remove with a slotted spoon, leaving the fat behind.
  • In the same pan cook the chicken for 2 minutes each side, it shouldn't be cooked all the way through but you want some color on it. Remove to a plate/bowl with a slotted spoon.
  • Still keeping the same pan cook the onions with a big pinch of salt on a medium heat, add a drizzle of olive oil if it is too dry. Cook for 3 - 4 minutes until softened and translucent.
  • Add the garlic and rosemary and continue cooking for 1 minute.
  • Add the tomato paste and mix in for 1 minute.
  • Pour in the tomato passata and cream, mix well and bring to a gentle simmer.
  • Add half (40 grams) of the finely grated parmesan and let it melt in.
  • Add the cooked bacon, salt and pepper and check seasoning before adding chicken in.
  • Add the chicken back in and let it gently simmer for 2 - 3 minutes.
  • In a large mixing bowl (or in a pan if it is big enough) mix the pasta and spinach through. The spinach will seem like a lot but it will wilt down in oven.
  • Pour into your baking dish, spreading it out into an even layer. Sprinkle the mozzarella and remaining 40 grams parmesan in an even layer on the top.
  • Bake in the oven for 20 - 25 minutes until the top is lightly golden brown. You don't want to cook it longer than this as it can dry out.
  • Allow to stand for 5 - 10 minutes then sprinkle with the parsley and serve.
  • This is quite a saucy pasta bake, I hate a dry one! It's perfect for dunking some bread into!

Notes

  • When boiling your pasta, make sure to undercook it by 1-2 minutes; it will absorb some sauce while baking and stay perfectly al dente.
  • To prevent your bake from drying out, keep an eye on the oven; a golden brown top is perfect, but anything darker may indicate overcooking.
  • If you run out of tomato passata, you can substitute it with two 400g cans of crushed tomatoes blended until smooth, but be aware the sauce may be a bit thinner.
  • This bake can be stored in the fridge for up to 3 days; reheat in the oven at 350°F (180°C) for about 15-20 minutes to keep it creamy and delicious.
  • For a twist, try using diced ham or cooked sausage instead of bacon for a different flavor profile that still complements the dish well.