Chicken pasta bake
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
45 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
Description
This chicken pasta bake starts with chicken thighs seasoned with salt, pepper, garlic powder, and Italian herbs to ensure juicy pieces that withstand baking. Rigatoni pasta is cooked al dente and cooled to prepare for baking. Bacon is cooked in its own fat until crisp, then chopped and combined with sautéed onion, garlic, oregano, and chili flakes to build flavor in the sauce.
Tomato passata, tomato wedges, and water create a thick, smooth sauce infused with white wine that adds subtle acidity and depth. Baby spinach adds freshness and mild bitterness that complements the rich tomato and cheeses. The mozzarella and Parmesan cheese topping melts into a bubbly, golden crust during baking at 180°C (350°F).
This dish serves well for a comforting family meal. The pasta bake can be assembled in advance, refrigerated or frozen, then baked covered and uncovered as needed. Leftovers can be stored refrigerated for up to three days or frozen for longer preservation.
Ingredients
Seasoned Chicken
- 500g / 1 lb chicken thighs , cut into small bite size pieces (Note 1)
- 1/2 tsp kosher salt cooking 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 pasta or penne, elbow macaroni, shells or similar
- 2 tsp salt , for cooking pasta
- 5 lices streaky bacon
- 1/2 onion , finely chopped
- 2 garlic minced, cloves
- 1 1/2 tsp oregano dried
- 1/2 tsp chili flakes or red pepper flakes
- 1/2 cup dry white wine Note 2, Chardonnay or other dry white wine
- 2 tbsp tomato paste
- 700g / 24oz tomato passata (Note 3)
- 1/2 cup water
- 1 tsp kosher salt cooking salt
- 1/2 tsp black pepper
- 3 tomato cut into 8 wedges then halved
- 2 baby spinach or bite size kale, big handfuls
- 2 cups mozzarella cheese shredded
- 1/2 cup (tightly packed) Parmesan Cheese 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 retain juiciness better than breast for baking, but breast can be used if cut larger.
- Dry white wine enhances sauce flavor without leaving a wine taste; chardonnay is preferred.
- Tomato passata is strained pureed tomatoes, providing a smooth sauce base readily found in supermarkets.
- Leftover pasta bake keeps up to 3 days in the fridge or 3 months in the freezer.
- For make-ahead, assemble, wrap, and store then bake covered for 20 minutes and uncovered for 20 minutes before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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