Creamy Tomato and Chicken Pasta Bake
User Reviews
4.9
276 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
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Servings
4 portions
-
Calories
495 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Tomato and Chicken Pasta Bake
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It doesn't get much more comforting than a creamy pasta bake and this Creamy Tomato and Chicken Pasta Bake is an easy weeknight meal that will feed a hungry family.
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Ingredients
- 280 g rigatoni pasta
- 1 tablespoon olive oil
- 300 g chicken breast cut into chunks
- 4 shallots diced
- 3 garlic clove crushed
- 2 tablespoon dried oregano
- 1 Courgette (zucchini) grated
- 400 g plum tomatoes canned
- 100 ml vegetable stock
- 2 tablespoon tomato puree
- 3 tablespoon light cream cheese
- 8 cherry tomatoes halved
- 40 g mature cheddar
- 30 g mozzarella torn
- 1 handful fresh basil chopped
Instructions
- Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- Put 280 g Rigatoni pasta in a pan of boiling water and simmer for 10 minutes.
- Heat 1 tablespoon Olive oil in a large pan over a medium heat and then add 300 g Chicken breast and cook for 5 minutes. Add 4 Shallots and 3 Garlic clove and cook for a further 2 minutes.
- Add 400 g Plum tomatoes, 100 ml Vegetable stock, 2 tablespoon Tomato puree and 2 tablespoon Dried oregano to the chicken. Mash the tomatoes a little and simmer for 2 minutes.
- Drain the pasta and add 1 Courgette (zucchini) and 3 tablespoon Light cream cheese and stir well.
- Add the pasta mixture to the chicken mixture along with 8 Cherry tomatoes and stir well.
- Transfer to an oven safe baking dish and sprinkle with 40 g Mature cheddar, 30 g Mozzarella and 1 handful Fresh basilut into the oven for 15 minutes.
- Once cooked, serve with more chopped basil sprinkled on top (optional).
Notes
- We used cheddar and mozzarella on top, but you could swap it for Parmesan and goats cheese instead.
- Keep this vegetarian by swapping out the chicken and using chunks of roasted aubergine or tofu instead. You could even for a seafood version and use king prawns or tuna instead.
- If you want the sauce a little bit sweeter, a glug of good quality balsamic vinegar would go a long way. Or maybe turn up the heat by adding some chilli flakes.
- You don't have to cook this in the oven. You could heat everything on the hob for a few minutes once it is mixed together and then put it under the grill to melt the cheese and make it go crispy.
- Feel free to use different types of pasta if you already have some in your cupboard.
- This is a good opportunity to sneak in lots of extra vegetables. Spinach, a chopped pepper and mushrooms work well.
- You could use leftover shredded chicken in this too.
- Always cook your pasta for a couple of minutes less than usual with making a pasta bake, as it will cook more in the oven.
- Make this gluten free by using gluten free pasta.
- For a more intense tomato flavour, use chopped up sun-dried tomatoes and a splash of the oil from the jar too.
Nutrition Information
Show Details
Serving
1portion
Calories
495kcal
(25%)
Carbohydrates
67g
(22%)
Protein
33g
(66%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Cholesterol
70mg
(23%)
Sodium
372mg
(16%)
Potassium
1069mg
(31%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
1495IU
(30%)
Vitamin C
34.7mg
(39%)
Calcium
220mg
(22%)
Iron
3.3mg
(18%)
Nutrition Facts
Serving: 4portions
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 495kcal | 25% |
| Carbohydrates | 67g | 22% |
| Protein | 33g | 66% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 70mg | 23% |
| Sodium | 372mg | 16% |
| Potassium | 1069mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 1495IU | 30% |
| Vitamin C | 34.7mg | 39% |
| Calcium | 220mg | 22% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
276 reviews
Excellent
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