This cozy chicken pasta bake is the ultimate comfort food. A rich, flavor-packed creamy tomato sauce coats tender chicken, crispy bacon and fresh spinach, all baked under a golden layer of melted cheese. It’s hearty, satisfying and guaranteed to please a crowd. A comforting pasta bake made with simple ingredients, layered to perfection for maximum flavour.
Hi! I am writing up this recipe still salivating from it's deliciousness. I worked really hard testing this to make it absolutely packed with flavor. I was inspired by my Creamy Tomato Pasta as the base and then my Sausage Pasta Bake, two reader favorites. I'm not going to lie, it's a little bit of a process to make but they're all very simple steps.
I wanted to create a creamy chicken pasta bake but with lots of tomato flavor to lighten it up. It also feels like a complete meal. Adding chicken in is so un-Italian but it really makes this so hearty and satisfying and in our protein crazed world, it just fits!
In saying that I do have some incredible chicken pasta recipes here, add these to your list to try!
- Creamy Chicken Pasta (the most popular recipe on my website!)
- Garlic Parmesan Pasta with Chicken
- Easy Chicken and Mushroom Pasta
Main ingredients and notes
Pasta - I like a tube shape for this, the shape I used is called elicoidali but rigatoni, ziti or something similar will work.
Boneless skinless chicken thighs - I am a thigh lady, they have so much more flavor and are hard to overcook, so makes them perfect for a pasta bake. Use chicken breast if you must but I promise, it won't be as good!
Bacon - You could leave this out but it adds a huge flavor boost and is quite a small amount.
Tomato passata - This generally comes in a glass jar in grocery stores and is pureed tomatoes, no added flavors. It is similar to plain tomato sauce (in USA) but is just pure tomatoes. You can substitute for 2 x 400 gram tins of tomatoes and puree them really well but it will be slightly thinner.
Cream - Use heavy cream (U.S.) or light cream (NZ/Aus). Either works well here.
Herbs - To add to the layers of flavor I have used some fresh rosemary in the sauce and some fresh Italian parsley to serve. For a little extra flavor boost you could add ½ - 1 teaspoon of red pepper flakes (chilli flakes) in with the rosemary too.
Cheese - I have used Parmesan in the actual sauce then a mixture of Parmesan and mozzarella cheese on top. For the top use whatever you prefer, just make sure you grate the cheese yourself. Pre-grated cheese has additives and won't melt as nicely.
Expert tips for best result
- Undercook your pasta! Undercook by 1–2 minutes from the package instructions to ensure pasta doesn't overcook in the oven.
- Brown the bacon and chicken well. It gives flavor and texture to the dish.
- Season along the way. Don't just dump a load of salt in at the end. I season the chicken, put a big pinch in with onions and it makes a big difference to the end result.
- Make a saucy sauce. You want the mixture to be really saucy before it goes in the oven as the pasta will soak a lot up in the oven.
- Grate your own cheese. Pre-grated cheeses generally have additives to stop the cheese sticking in its packaging. Grating your own fresh gives the best melt and golden top.
- Rest before serving. It helps the top set and the portions to hold up better. To be honest this is quite a saucy pasta bake though so you won't get neat squares when serving.
How to make this chicken pasta bake
The full ingredient list and more detailed method are in the recipe card below, this is just a visual reference. Boil your pasta in well salted water, undercooking by two minutes from package instructions.
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Cooking the bacon and chicken
ONE: In a large skillet cook the bacon in a drizzle of olive oil on a medium-high heat until lightly golden brown. Set aside with a slotted spoon.
TWO: In the bacon fat, pan fry the chunks of chicken thigh pieces for 2 minutes each side. It will not be cooked through. Set aside.
Making the sauce
THREE: Lower to a medium heat and in the same pan, fry the onion for 3 - 4 minutes. Add the garlic, followed by the rosemary.
FOUR: Add the tomato paste and let it cook for 1 minute. This helps to deepen the flavor. Deglaze the pan with ½ cup chicken broth or water.
FIVE: Add the tomato passata, cream and bring to a gentle simmer. Add the half the parmesan and let it melt through. Add the bacon, salt and pepper.
SIX: Add the chicken back in and simmer for 2 - 3 minutes.
Assembling
SEVEN: If your fry pan is too small, use a large bowl to mix the cooked pasta through the creamy sauce and fold the baby spinach through.
EIGHT: Pour into your casserole dish, I use a 9 x 13 inch rectangular baking dish.
NINE: Sprinkle the grated mozzarella and remaining parmesan cheese on top.
TEN: Bake at 350f (180c) for 20-25 minutes until golden brown. Don't overcook as you don't want the pasta cooking too long.
Recipe FAQs
Yes! Pasta bakes are so great for this. Completely assemble (it's best to do this with everything room temp if possible) then wrap tightly in plastic wrap. It will keep in the refrigerator for 2 - 3 days, just bring it out an hour before baking. Alternatively store in the freezer for 2 - 3 months and thaw completely before baking.
It will keep in the fridge in an airtight container for 2 - 3 days after cooking and I think microwaving is the best re-heating option. I personally don't think it freezes very well after cooking, the pasta can get a little mushy.
A tube shape works best as the sauce sneaks inside - delish! Ziti, rigatoni or the shape I used is called elicoidali. Any short pasta shape will work just make sure you undercook it by 2 minutes!
Other cozy pasta dishes to try
If you loved this creamy pasta bake then here are some other ones to add to your list!
Did you make this recipe?
I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!
Recipe
Chicken Pasta Bake (Creamy Tomato Style)
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Ingredients
- 300 grams pasta
- 1 tablespoon butter
- 500 grams boneless skinless chicken thighs cut into bite size pieces
- 1 tablespoon flour
- 150 grams bacon cut into bite size pieces
- 1 small onion finely diced
- 4 garlic cloves finely diced
- 1 tablespoon fresh rosemary or thyme finely chopped
- 2 tablespoons tomato paste
- ½ cup chicken stock (or water is fine)
- 700 gram jar of tomato passata see notes
- 1 cup cream
- 80 grams parmesan finely grated, divided into two equal lots
- 1 teaspoon black pepper
- 1 teaspoon salt
- 100 grams baby spinach
- 200 grams mozzarella see notes
- 1 handful Italian parsley roughly chopped for serving (optional!)
Instructions
- Preheat your oven to 350f (180c).
- Boil your pasta in well salted water, undercooking by 2 minutes from package instructions. Drain and toss with the butter to stop it overcooking. You can have the pasta boiling while you start the bacon and chicken.
- Season the cut chicken pieces well with salt and pepper and toss with the flour and set aside.
- In a large fry pan heat a drizzle of olive oil over a medium-high heat and cook the bacon until crisp and golden. Remove with a slotted spoon, leaving the fat behind.
- In the same pan cook the chicken for 2 minutes each side, it shouldn't be cooked all the way through but you want some color on it. Remove to a plate/bowl with a slotted spoon.
- Still keeping the same pan cook the onions with a big pinch of salt on a medium heat, add a drizzle of olive oil if it is too dry. Cook for 3 - 4 minutes until softened and translucent.
- Add the garlic and rosemary and continue cooking for 1 minute.
- Add the tomato paste and mix in for 1 minute.
- Pour in the tomato passata and cream, mix well and bring to a gentle simmer.
- Add half (40 grams) of the finely grated parmesan and let it melt in.
- Add the cooked bacon, salt and pepper and check seasoning before adding chicken in.
- Add the chicken back in and let it gently simmer for 2 - 3 minutes.
- In a large mixing bowl (or in a pan if it is big enough) mix the pasta and spinach through. The spinach will seem like a lot but it will wilt down in oven.
- Pour into your baking dish, spreading it out into an even layer. Sprinkle the mozzarella and remaining 40 grams parmesan in an even layer on the top.
- Bake in the oven for 20 - 25 minutes until the top is lightly golden brown. You don't want to cook it longer than this as it can dry out.
- Allow to stand for 5 - 10 minutes then sprinkle with the parsley and serve.
- This is quite a saucy pasta bake, I hate a dry one! It's perfect for dunking some bread into!
Lucy says
I'd never made pasta bake with chicken before and am now a convert. It's a nice change up from mince, feels healthier and lighter. This recipe is a perfect as it is, and can also be adjusted to change it up from time to time - red wine, mushrooms, balsamic all blend in well. Thanks for another great recipe!
Emilie Pullar says
Thanks so much Lucy! So glad when the first review of a new recipe is so positive! I was kinda shocked how delish this one was when testing haha 🙂