Chicken Pasta Bake: Creamy Tomato and Penne Casserole
This chicken pasta bake is a hearty Italian-style dinner that combines 300 g penne pasta with a rich, velvety tomato-cream sauce. You get a balance of savoury notes from the 120 g grated parmesan and 240 ml shredded mozzarella, which create a golden, melty crust. The addition of 80 g frozen peas adds a light sweetness to the protein-heavy dish.
You must cook the penne until it is just al dente before adding it to the sauce. If you overcook the pasta in the pot, it will turn mushy during the 20–25 minutes spent in the oven. Brown the 500 g boneless skinless chicken breast first to ensure a deep savoury flavour. Simmer the tomato passata for 5 minutes to allow the flavours to meld before adding the heavy cream to stabilise the sauce.
Chicken Pasta Bake: Creamy Tomato and Penne Casserole
Recipe cardIngredients
Watch how it's made
Instructions
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Boil the pasta
Preheat your oven to 175°C (350°F). Cook the penne in salted boiling water for 7–8 minutes until just al dente. You must undercook the pasta slightly so it does not become mushy during the final bake.
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Sauté the aromatics
Heat olive oil in a large skillet over medium heat. Sauté the diced onion for 3–4 minutes until translucent. Stir in the garlic, oregano, Italian seasoning, red pepper flakes, salt, and pepper for 30 seconds until fragrant.
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Brown the chicken
Increase heat to medium-high and add the chicken cubes. Cook for 7–8 minutes until the meat is browned and no longer pink in the centre. Ensure the internal temperature reaches 74°C (165°F) for safety.
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Simmer the sauce
Pour in the tomato passata and reduce heat to low. Let the mixture simmer for 5 minutes. This allows the flavours to meld and the sauce to deepen in colour.
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Combine all ingredients
Stir in the heavy cream, frozen peas, and cooked pasta. Toss until everything is evenly coated and the sauce thickens slightly. This ensures every piece of pasta is enveloped in the creamy tomato base.
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Bake the dish
Transfer the mixture to a baking dish and sprinkle with mozzarella and parmesan. Bake for 20–25 minutes until the cheese is bubbly and golden brown. Remove from the oven and let it rest for 5 minutes before garnishing with parsley.
Watch the sauce consistency before you bake. If the mixture looks too thick or dry, it will likely harden in the oven. Stir in an extra splash of heavy cream or chicken broth to ensure the final bake remains velvety and moist.
What to serve with it
Pair this bake with a fresh green salad dressed in lemon juice and olive oil to cut through the rich sauce. Serve warm, buttery garlic bread on the side for dipping. For a Mediterranean touch, drizzle each portion with extra-virgin olive oil and a sprinkle of dried oregano before serving.
Storing and reheating
Keep leftovers in a sealed container in the fridge for up to 4 days or freeze in a freezer-safe dish for 3 months. Reheat in the oven at 175°C (350°F) until hot. This ensures the cheese maintains its texture without the pasta becoming soggy or dry.
Nutrition per serving
- Calories
- 680
- Protein
- 42.5 g
- Carbs
- 38.2 g
- Fat
- 34.1 g
- Fiber
- 4.1 g
- Sugar
- 7.8 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What to put in a chicken pasta bake?
Use penne, chicken breast, tomato passata, and heavy cream for the base. Add mozzarella and parmesan for a golden crust. You can also include frozen peas for colour and nutrients, and dried oregano or Italian seasoning for a savoury depth of flavour.
Do you cook the chicken before putting it in a pasta bake?
Yes. Brown the chicken cubes in a skillet until they reach an internal temperature of 74°C (165°F). Searing the meat first develops a deeper colour and ensures the chicken is cooked through safely before it enters the oven.
Can I put raw chicken in a pasta bake?
No. Put cooked chicken in the dish to avoid undercooking the meat. Since the bake only stays in the oven for 20–25 minutes to melt the cheese, raw chicken would not reach a safe temperature in the centre of the pasta.
