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Creamy Chicken Pasta Bake Recipe

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4 from 23 reviews

A rich and comforting Creamy Chicken Pasta Bake featuring tender chicken, rigatoni pasta, fresh spinach, and a luscious tomato-cream sauce with mozzarella and Parmesan cheese, baked to a golden perfection.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Pasta and Cheese

  • 10 oz dry rigatoni (or other short pasta)
  • 2 balls fresh light mozzarella (roughly torn)
  • 1 cup Parmesan (freshly grated, divided)

Protein and Vegetables

  • 1 pound chicken breast (cut into bite-size pieces)
  • 1 medium onion (finely diced)
  • 1/2 pound mushrooms (sliced)
  • 4 garlic cloves (finely chopped)
  • 2 tablespoons tomato paste
  • 6-8 fresh basil leaves (roughly torn)
  • 2 cups fresh spinach (roughly torn)

Liquids and Fats

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1/2 cup low-sodium chicken stock
  • 2 cups tomato sauce (passata)
  • 1 cup half and half (single cream)

Seasoning

  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat Oven: Preheat your oven to 200°C (400°F). Tear the mozzarella into pieces and let it drain on kitchen paper while preparing the sauce.
  2. Cook Pasta: Bring a large pot of salted water to a boil. Cook the rigatoni for 2 minutes less than the package instructions to keep it slightly firm. Drain and set aside.
  3. Cook Chicken: Heat olive oil and butter in a large deep pan or Dutch oven over medium heat. Season the chicken pieces with salt and pepper, then cook for 5-6 minutes until golden and fully cooked. Remove chicken from the pan and set aside.
  4. Sauté Vegetables: In the same pan, add onion and mushrooms. Cook for 6-7 minutes until mushrooms begin to brown and soften.
  5. Add Garlic and Tomato Paste: Stir in the finely chopped garlic and cook for an additional minute. Then add tomato paste and cook for another minute until it darkens slightly, intensifying the flavor.
  6. Simmer Sauce: Pour in low-sodium chicken stock and tomato sauce (passata). Add torn basil leaves and let the mixture simmer for 5 minutes until slightly thickened.
  7. Add Cream and Cheese: Reduce heat to low and stir in half and half and one-third of the grated Parmesan cheese. Add the fresh spinach and cook for 1-2 minutes until wilted. Return the cooked chicken to the pan and adjust seasoning with salt and black pepper.
  8. Combine Pasta and Sauce: Add the drained rigatoni to the pan and toss thoroughly until pasta is evenly coated with the sauce.
  9. Transfer to Baking Dish: Pour the mixture into a baking dish. Evenly scatter the drained torn mozzarella and the remaining Parmesan cheese over the top.
  10. Bake: Bake uncovered in the preheated oven for 20-25 minutes until the dish is bubbling and the cheese on top is golden and slightly crispy at the edges.
  11. Rest and Serve: Allow the pasta bake to rest for 5 minutes before serving to let the flavors settle and the dish firm up slightly for easier serving.

Notes

  • Use rigatoni or any short pasta that holds sauce well, such as penne or ziti.
  • Half and half can be substituted with heavy cream or whole milk for different richness levels.
  • For a deeper flavor, consider adding a pinch of chili flakes with the garlic.
  • Make sure to drain mozzarella well to avoid excess moisture during baking.
  • This dish can be prepared ahead and refrigerated, then baked just before serving.
  • Leftovers reheat well in the oven or microwave.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://ellarecipe.com/creamy-chicken-pasta-bake-recipe/