Chicken pasta bake
User Reviews
4.9
108 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
6 - 6 people
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Calories
567 kcal
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Course
Main Course
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Cuisine
American, Italian-American Fussion
Chicken pasta bake
Report
Recipe video above. Everything a chicken pasta bake should be - big, juicy, bubbly, cosy, with loads of extra tasty sauce, sizzling seasoned chicken, bacon and plenty of cheese. Nice change from the usual creamy pasta bakes!This is a complete meal with starch, protein and veg so you won't need a side salad for this. Love the juicy chunks of tomato!
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Ingredients
Seasoned Chicken
- 500g / 1 lb chicken thighs , cut into small bite size pieces (Note 1)
- 1/2 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 2 tsp Italian herb mix , any store bought type
Pasta bake
- 300g/10oz rigatoni (or penne, elbow macaroni, shells or similar)
- 2 tsp salt , for cooking pasta
- 5 lices streaky bacon
- 1/2 onion , finely chopped
- 2 garlic cloves , minced
- 1 1/2 tsp dried oregano
- 1/2 tsp chilli flakes / red pepper flakes
- 1/2 cup Chardonnay or other dry white wine (Note 2)
- 2 tbsp tomato paste
- 700g / 24oz tomato passata (Note 3)
- 1/2 cup water
- 1 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 3 tomatoes , cut into 8 wedges then halved
- 2 big handfuls baby spinach (or bite size kale)
- 2 cups mozzarella, shredded
- 1/2 cup (tightly packed) parmesan, finely shredded
Instructions
- Preheat oven to 180°C/350°F (160°C fan).
- Cook pasta per packet directions, using boiling water seasoned with the 2 teaspoons of salt. Drain, rinse briefly under tap water, then set aside to cool while making the sauce.
- Season chicken - Toss together Seasoned Chicken ingredients in a bowl.
- Crisp bacon - Put bacon in an unheated very large non-stick pan (Note 2). Turn stove on medium high. The fat will melt so the bacon cooks in its own fat. Cook until light golden, remove onto paper towels, leaving fat in the pan. Once cool, cut into 1cm / 1/3" pieces.
- Sizzle chicken - Top up bacon fat with olive oil if you don’t have at least 1 tbsp. Increase heat to high. Cook chicken for 3 minutes until light golden on the outside but still raw inside. Remove into a bowl with a slotted spoon.
- Sauce - In the same pan, cook garlic and onion for 1 minute, then add chilli flakes and oregano. Cook for 2 minutes until onion is translucent. Add wine and rapidly simmer for 1 to 2 minutes until mostly evaporated. Add tomato paste and cook for 1 minute to concentrate and improve flavour. Add passata, then use the water to rinse out the bottle. Add salt, pepper, chicken (including all juices on the plate). Mix, then simmer for 5 minutes on medium.
- Toss - Add baby spinach, tomato, pasta and bacon. Toss well.
- Assemble - Transfer to 23 x 33cm/9 x 13" pan. Top with mozzarella then parmesan. Bake 25 minutes until melted with some golden spots.
- Serve - Stand for 5 minutes then serve!
Notes
- Chicken thighs hold up best in pasta bakes as they stay juicy through the double/triple cook. However, breast will also work though I'd cut it a little larger so it stays juicier.
- Wine is a secret ingredient for tastier sauces - no winey flavour remaining, I promise! I like using chardonnay as it adds more flavour than neutral whites like sauvignon blanc. Sub low-sodium chicken stock/broth
- Tomato passata – Pureed, strained pure tomatoes, sometimes labelled “tomato puree” in the US (here’s a photo of Mutti tomato passata sold at Walmart). It’s readily available in Australian supermarkets nowadays, alongside pasta sauces. Passata is excellent for making thick, smooth sauces. More on tomato passata here.
- Leftovers will keep for 3 days in the fridge or freezer for 3 months.
- Make-ahead - Best way is to cool down the sauce and pasta before combining. Assemble pasta bake - including topping with cheese - wrap tightly in cling wrap then fridge 3 days or freezer 3 months (thaw completely). Bake covered for 20 minutes then uncovered 20 minutes.
- Nutrition per serving, assuming 6 servings. It's a pretty hearty pasta bake thanks to all the add-ins so it should be enough for 6 standard servings.
Nutrition Information
Show Details
Calories
567cal
(28%)
Carbohydrates
23g
(8%)
Protein
38g
(76%)
Fat
35g
(54%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
5g
Monounsaturated Fat
13g
Trans Fat
0.1g
Cholesterol
141mg
(47%)
Sodium
1845mg
(77%)
Potassium
996mg
(28%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
2291IU
(46%)
Vitamin C
24mg
(27%)
Calcium
457mg
(46%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6- 6 people
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Calories | 567cal | 28% |
| Carbohydrates | 23g | 8% |
| Protein | 38g | 76% |
| Fat | 35g | 54% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 141mg | 47% |
| Sodium | 1845mg | 77% |
| Potassium | 996mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 2291IU | 46% |
| Vitamin C | 24mg | 27% |
| Calcium | 457mg | 46% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
108 reviews
Excellent
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