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Tomato Chicken Pasta Bake Recipe

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4 from 53 reviews

This Tomato Chicken Pasta Bake is a hearty and comforting dish featuring tender chicken, pasta, and spinach baked in a rich tomato cream sauce topped with melted mozzarella cheese. Perfect for a family-friendly weeknight dinner, it combines sautéed chicken with a creamy tomato sauce and nutritious spinach, baked to bubbly perfection.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Protein and Pasta

  • 16 ounces pasta (dry)
  • 3 boneless skinless chicken breasts, diced into 1×1 inch cubes

Sauce and Seasonings

  • 1 tablespoon olive oil
  • salt, pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 28 ounces crushed tomatoes
  • ½ teaspoon salt
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes

Vegetables and Cheese

  • 3 cups spinach
  • 1 cup mozzarella cheese, grated

Instructions

  1. Cook the Pasta: Bring a large pot of water to a boil and cook the pasta according to package instructions until al dente. Drain the pasta thoroughly and set it aside to cool.
  2. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the assembled dish.
  3. Sear the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the diced chicken breasts with salt and pepper, then add them to the hot skillet. Sear the chicken pieces until they are cooked through and slightly browned on all sides. Remove the chicken from the skillet and set aside on a plate.
  4. Make the Sauce Base: Reduce the skillet heat to medium-low. Melt 2 tablespoons of butter in the same skillet, then whisk in 2 tablespoons of all-purpose flour to form a roux. Cook for a couple of minutes while stirring to remove the raw flour taste.
  5. Add Milk and Simmer: Gradually whisk in 2 cups of whole milk. Continue stirring and cook the mixture for about 10 minutes, until it begins to simmer and thickens into a creamy sauce.
  6. Combine Tomatoes and Seasonings: Stir in the crushed tomatoes, ½ teaspoon salt, ½ teaspoon dried oregano, ½ teaspoon dried thyme, and ¼ teaspoon red pepper flakes. Let this sauce cook for another 10 minutes on medium-low heat to meld the flavors.
  7. Add Pasta and Chicken: Incorporate the cooked pasta and seared chicken (with any juices) into the tomato cream sauce. Stir thoroughly to evenly coat the pasta and chicken with the sauce.
  8. Wilt the Spinach: Gently fold in the fresh spinach and cook for just 2 to 3 minutes until the spinach wilts but retains its vibrant color.
  9. Assemble the Bake: Transfer the pasta mixture into a 13×8 inch baking dish. Evenly sprinkle 1 cup of grated mozzarella cheese over the top.
  10. Bake Until Golden and Bubbly: Place the baking dish in the preheated oven and bake for 10 to 15 minutes, or until the mozzarella cheese is melted, bubbly, and beginning to turn a light golden brown.

Notes

  • Use any type of pasta you prefer, but tubular shapes like penne or rigatoni work well to hold the sauce.
  • For a lighter version, substitute whole milk with 2% or use part-skim mozzarella cheese.
  • Fresh spinach can be substituted with baby kale or swiss chard if preferred.
  • Adjust red pepper flakes to your preferred spice level or omit for a milder flavor.
  • Leftover pasta bake can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Halal

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