One Pot Creamy Tomato Chicken Pasta Bake is a comforting and delicious meal that the whole family will love. This creamy pasta bake is rich in flavor and easy to prepare in just one pot, making it a convenient choice for busy weeknights. Best of all, you don’t need any heavy cream to achieve that creamy texture, as this recipe uses simple ingredients that you probably already have in your pantry.
Why Make This Recipe
This recipe is a winner for several reasons! First, it combines the goodness of chicken, pasta, and a creamy tomato sauce into one delightful dish. It’s quick and easy to make, so you can prepare a hearty meal without spending hours in the kitchen. Plus, it’s perfect for leftovers, making it an economical choice for feeding a crowd. You’ll love how comforting and satisfying it is, making it just the right dish for any occasion!
How to Make One Pot Creamy Tomato Chicken Pasta Bake
Ingredients:
- 4 tbsp unsalted butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 6 tbsp / 1/2 cup plain flour
- 2 cups milk (500ml)
- 2 cups tomato passata (500ml) (Note 1)
- 1 cup water (or chicken or vegetable broth) (250ml)
- 2 tsp salt
- Black pepper
- 3 cups dried ziti / penne pasta (uncooked)
- 2 cups shredded cooked chicken
- 1 cup shredded cheddar cheese
- 3/4 cup shredded mozzarella cheese
- Pepper
- Fresh basil leaves
- Freshly grated parmesan
Directions:
- Preheat your oven to 350°F (180°C).
- In a deep fry pan or skillet over medium heat, melt the butter.
- Add the diced onion and minced garlic, sautéing for about 5 minutes until the onion is translucent.
- Stir in the flour and cook for another 2 minutes.
- Gradually add the milk, whisking in small circles for about 1 minute until it begins to thicken.
- Add the tomato passata, water, salt, and pepper. Increase the heat to medium-high and cook for about 5 minutes or until the mixture thickens enough to coat the back of a spoon. Whisk occasionally for the first 3 minutes, then constantly for the last 2 minutes.
- Taste the sauce and if it’s a bit sour, you can add 1 to 2 teaspoons of sugar depending on the quality of the passata you use.
- Mix in the uncooked ziti or penne, cooked chicken, and cheddar cheese. Allow it to cook for around 1 minute on the stove, then remove it from the heat.
- Scatter the mozzarella cheese on top, cover with a lid or foil, and bake for 10 minutes. After that, remove the lid or foil and bake for an additional 5 minutes.
- Let it rest for 5 minutes before serving, and garnish with fresh basil leaves and freshly grated parmesan if desired.
How to Serve One Pot Creamy Tomato Chicken Pasta Bake
This creamy pasta bake can be served straight from the oven in generous portions. Pair it with a light salad or some crusty garlic bread for a complete meal. It’s also great topped with fresh herbs like basil or parsley for added flavor.
How to Store One Pot Creamy Tomato Chicken Pasta Bake
Cool any leftover pasta bake completely, then transfer it to an airtight container. Store in the fridge for up to 3-4 days. You can also freeze it for up to 3 months; just make sure to cover it well to prevent freezer burn. Reheat in the oven or microwave until heated through.
Tips to Make One Pot Creamy Tomato Chicken Pasta Bake
- For added flavor, you can sauté some bell peppers or spinach with the onion and garlic.
- If you like it spicier, consider adding some red pepper flakes.
- Feel free to use any type of cooked chicken you have on hand, including rotisserie chicken or leftovers.
Variation
You can easily customize this recipe by swapping out the pasta for a gluten-free option or using different cheeses like Monterey Jack or gouda. For a vegetarian version, simply omit the chicken and add extra vegetables like mushrooms or zucchini.
FAQs
1. Can I make this pasta bake ahead of time?
Yes, you can prepare the dish in advance and store it in the fridge. Just bake it when you’re ready to eat.
2. Can I use fresh tomatoes instead of passata?
Yes, but you will need to cook them down into a sauce first. Passata is easier for this recipe.
3. How do I know when the pasta is cooked?
The pasta should be tender but not mushy. It will continue to cook a bit while it bakes in the oven.
Now you have all the information you need to create this delicious One Pot Creamy Tomato Chicken Pasta Bake. Enjoy your cooking!
One Pot Creamy Tomato Chicken Pasta Bake
Ingredients
For the sauce
- 4 tbsp unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 6 tbsp plain flour
- 2 cups milk (500ml)
- 2 cups tomato passata (500ml)
- 1 cup water (or chicken or vegetable broth) (250ml)
- 2 tsp salt
- Black pepper
For the bake
- 3 cups dried ziti / penne pasta (uncooked)
- 2 cups shredded cooked chicken
- 1 cup shredded cheddar cheese
- ¾ cup shredded mozzarella cheese
- Pepper
- Fresh basil leaves
- Freshly grated parmesan
Instructions
Preparation
- Preheat your oven to 350°F (180°C).
- In a deep fry pan or skillet over medium heat, melt the butter.
- Add the diced onion and minced garlic, sautéing for about 5 minutes until the onion is translucent.
- Stir in the flour and cook for another 2 minutes.
- Gradually add the milk, whisking in small circles for about 1 minute until it begins to thicken.
- Add the tomato passata, water, salt, and pepper.
- Increase the heat to medium-high and cook for about 5 minutes or until the mixture thickens enough to coat the back of a spoon.
Cooking
- Taste the sauce, and if it’s a bit sour, you can add 1 to 2 teaspoons of sugar depending on the quality of the passata you use.
- Mix in the uncooked ziti or penne, cooked chicken, and cheddar cheese.
- Allow it to cook for around 1 minute on the stove, then remove it from the heat.
- Scatter the mozzarella cheese on top, cover with a lid or foil, and bake for 10 minutes.
- After that, remove the lid or foil and bake for an additional 5 minutes.
- Let it rest for 5 minutes before serving, and garnish with fresh basil leaves and freshly grated parmesan if desired.
