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4.9 from 108 votes

Chicken pasta bake

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!

Prep Time
15 mins
Cook Time
15 mins
Servings: 6 - 6 people
Calories: 567 kcal
Course: Main Course
Cuisine: American , Italian-American Fussion

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

    Cup of Yum
  1. Preheat oven to 180°C/350°F (160°C fan).
  2. 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.
  3. Season chicken - Toss together Seasoned Chicken ingredients in a bowl.
  4. 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.
  5. 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.
  6. 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.
  7. Toss - Add baby spinach, tomato, pasta and bacon. Toss well.
  8. Assemble - Transfer to 23 x 33cm/9 x 13" pan. Top with mozzarella then parmesan. Bake 25 minutes until melted with some golden spots.
  9. 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

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

% 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.