Creamy Tomato and Chicken Pasta Bake
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 portions
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Calories
495 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Tomato and Chicken Pasta Bake
Description
The recipe begins by boiling rigatoni until nearly tender, then cooking chicken pieces in olive oil along with diced shallots and crushed garlic until the chicken is cooked through and the aromatics are soft. Plum tomatoes, vegetable stock, tomato puree, and oregano are added and simmered briefly to blend into a flavorful tomato sauce.
After draining the pasta, grated zucchini and cream cheese are stirred in to add moisture and creaminess. This pasta mixture is combined with the chicken and tomato sauce, then mixed with halved cherry tomatoes for freshness. The combined mixture is transferred to a baking dish, topped with mature cheddar cheese, torn mozzarella, and chopped fresh basil, then baked at 190°C for 15 minutes to create a golden, cheesy top layer.
The result is a comforting casserole with a balance of creamy tomato richness, tender chicken, and melted cheese, finished with aromatic basil. The texture includes soft pasta infused with sauce, small vegetable bits, and a slightly crisp top.
Optional variations include using different cheeses such as Parmesan or goat cheese, swapping chicken for roasted vegetables or seafood, adjusting seasoning levels, or cooking the dish on the stovetop instead of baking. The recipe also suggests ways to incorporate extra vegetables and notes pasta should be slightly undercooked before baking to ensure perfect texture.
Ingredients
- 280 g rigatoni pasta
- 1 tablespoon olive oil
- 300 g chicken breast cut into chunks
- 4 shallot diced
- 3 garlic crushed, clove
- 2 tablespoon oregano dried
- 1 zucchini grated, aka courgette
- 400 g plum tomatoes canned
- 100 ml vegetable stock
- 2 tablespoon tomato puree
- 3 tablespoon cream cheese light
- 8 cherry tomato halved
- 40 g cheddar cheese mature
- 30 g mozzarella cheese torn
- 1 handful basil chopped, fresh
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
- Cheese toppings can be varied; Parmesan and goat cheese work well instead of cheddar and mozzarella.
- Make it vegetarian by replacing chicken with roasted aubergine or tofu; seafood like prawns or tuna are also good alternatives.
- For a sweeter sauce, add a splash of quality balsamic vinegar; for more heat, sprinkle chili flakes.
- The casserole can be cooked entirely on the stovetop and finished under the grill to brown the cheese.
- Use different pasta types based on availability.
- Incorporate extra vegetables such as spinach, peppers, or mushrooms for added nutrition and flavor.
- Use leftover shredded chicken if on hand.
- Cook pasta a couple of minutes less than usual to avoid overcooking during baking.
- Gluten-free pasta can substitute to make the dish gluten-free.
- To enhance tomato flavor, add chopped sun-dried tomatoes and some of their oil.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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