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4.9 from 276 votes

Creamy Tomato and Chicken Pasta Bake

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 portions
Calories: 495 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
  2. Put 280 g Rigatoni pasta in a pan of boiling water and simmer for 10 minutes.
  3. 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.
  4. 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.
  5. Drain the pasta and add 1 Courgette (zucchini) and 3 tablespoon Light cream cheese and stir well.
  6. Add the pasta mixture to the chicken mixture along with 8 Cherry tomatoes and stir well.
  7. 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.
  8. 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

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

% 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.