Craving a weeknight dinner that's both comforting and impressive?
Get ready to discover a chicken pasta bake recipe that will become a family favorite.
Imagine tender chicken, perfectly cooked pasta, crispy bacon, and a blanket of melted cheese – this is a bake you won't want to miss!
Ingredients Breakdown
Okay, let's break down what you'll need to make this awesome chicken pasta bake—I promise, it's easier than trying to explain why socks disappear in the laundry! First, you'll need about 500g of diced chicken thighs. I favor thighs 'cause they stay juicy, but breast works too; just don't overcook them!
Next, grab 300g of rigatoni—or penne, elbows, whatever pasta floats your boat. Don't forget 5 slices of streaky bacon for that smoky goodness! And, no pasta bake—or any dish—is complete without half an onion and a couple cloves of garlic. This recipe shares similarities with Chicken Tetrazzini Pasta Bake because of how easy it is to assemble a casserole.
We need flavor, right? So, snag some dried oregano, chilli flakes for a kick, and white wine—like chardonnay is ideal, but chicken stock is a good sub. Tomato paste, passata, fresh tomatoes, spinach, mozzarella, and parmesan will round us out!
Step-by-Step Instructions
Now, let's explore into the step-by-step instructions—cooking is like following a treasure map, and "X" marks the spot where deliciousness is found! I always start by preheating the oven to 350°F, that way it's ready when I am.
Next, I cook the pasta according to the package – don't forget to salt the water, it makes a big difference. While that's going, I'll season the chicken with salt, pepper, garlic powder, and Italian herbs. This is like making a flavorful chicken breast for a Creamy Chicken and Mushroom Pasta.
Now, I cook the bacon in a pan until crispy–crispy bacon is the secret to happiness. After that, I cook the chicken in the same pan – because who likes doing extra dishes?
Then, I make the sauce –onion, garlic, oregano, chilli flakes, wine (or broth if you're skipping the wine), tomato paste, and passata and water. Seriously, don't forget salt and pepper. I mix in the spinach, tomato, pasta and bacon.
Finally, I assemble everything in a baking dish, top it with mozzarella, and parmesan, and bake for 25 minutes –and voila! Let that sit for a few minutes prior to serving and you got this.
Tips and Variations
I hope you find creating this dish a breeze, so let's chat about how to switch it up to make it your own – because who wants the same dinner every week?
Think about swapping proteins. Ground sausage or sliced mushrooms could be fantastic. If you are thinking of keeping with chicken, then consider using pre-cooked rotisserie to help save on a bit of time.
Consider different veggies! Bell peppers, zucchini, or even broccoli would blend beautifully. I'd suggest roasting them slightly before adding to the sauce for extra flavor.
Cheese, now, that's where you could have a blast! Try adding different cheeses–like provolone, fontina, or a sprinkle of goat cheese for tang–to the mozzarella and parmesan blend for a flavor boost.
Lastly, spice it up. Add a pinch of cayenne pepper for more heat.
Short Recipe Version
Chicken Pasta Bake
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Servings: 6
Ingredients:
- 1 lb pasta
- 2 cups cooked chicken, shredded
- 2 cups pasta sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/4 cup milk
- Salt and pepper to taste
- 1/4 cup shredded cheddar
Instructions:
- Preheat oven to 375°F (190°C).
- Cook pasta according to package directions. Drain.
- In a large bowl, combine cooked pasta, chicken, pasta sauce, milk, salt, and pepper.
- Pour mixture into a baking dish.
- Sprinkle with mozzarella, Cheddar and Parmesan cheese.
- Bake for 20-25 minutes, or until golden brown and bubbly.
- Let cool slightly before serving.
Nutrition (per serving, approximate):
- Calories: 450
- Protein: 35g
- Fat: 20g
- Carbohydrates: 30g