If you’re craving a comforting, satisfying dinner that practically makes itself, you’re going to love this One Pot Creamy Tomato Chicken Pasta Bake Recipe. It’s the perfect blend of creamy tomato sauce, tender chicken, and al dente pasta, all baked together until bubbly and golden. The best part? It’s cooked in one pot, which means fewer dishes and more time to enjoy a warm, homemade meal with loved ones. This dish is not just easy, it’s a flavor-packed crowd-pleaser that will quickly become your go-to weeknight recipe.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in creating that rich, creamy, and slightly tangy flavor profile while building a delightfully hearty texture and vibrant color. The ingredient list is simple but packed with essentials that work beautifully together.
- Unsalted butter: Adds richness and helps build the creamy sauce base.
- Small onion: Provides sweetness and depth to the sauce when sautéed.
- Garlic cloves: Infuse the dish with aromatic warmth and flavor complexity.
- Plain flour: Essential for thickening the sauce to that perfect creamy consistency.
- Milk: Creates a luscious, smooth texture without heaviness.
- Tomato passata: Brings vibrant tomato flavor and the characteristic tang of the dish.
- Water or broth: Adjusts sauce consistency and adds subtle savory notes when using broth.
- Salt and black pepper: Essential seasoning to elevate all the flavors.
- Dried ziti or penne pasta: Perfect shape to hold the sauce and bake beautifully.
- Shredded cooked chicken: Adds protein and heartiness, making it a complete meal.
- Shredded cheddar cheese: Melts into the sauce for sharp, creamy goodness.
- Shredded mozzarella cheese: Creates a bubbling, golden topping during baking.
- Fresh basil leaves: For a fresh, herbaceous finish.
- Freshly grated parmesan: Adds a nutty, salty kick as a garnish.
How to Make One Pot Creamy Tomato Chicken Pasta Bake Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (180°C). This ensures your dish will bake perfectly once assembled, and you won’t have to wait after all the stovetop work is done.
Step 2: Sauté Aromatics and Make the Roux
Melt the unsalted butter in a deep frying pan or skillet over medium heat. Toss in the diced onion and minced garlic, sautéing them gently for about 5 minutes until they turn soft and translucent. This slow cooking releases their natural sweetness. Sprinkle in the plain flour and stir together, cooking for 2 minutes to form a roux—a thickening base that’s key to that luscious, creamy sauce.
Step 3: Whisk in Liquids for the Creamy Tomato Sauce
Pour in the milk and whisk continuously in small circular motions around the pan for about a minute. This helps the flour fully absorb the milk, starting to thicken the sauce beautifully. Next, add the tomato passata, water (or broth), salt, and freshly cracked black pepper. Turn up the heat to medium-high and cook the sauce until it thickens enough to coat the back of a spoon, whisking frequently—occasionally at first, then constantly those last couple of minutes. This step transforms simple ingredients into a silky, rich sauce bursting with flavor.
Step 4: Adjust the Flavor
Give your sauce a quick taste test. If it tastes a little too tangy because of the tomato passata, stir in 1 to 2 teaspoons of sugar. This balances the acidity without overpowering the natural tomato flavor and sets the perfect sweet-savory harmony.
Step 5: Mix Pasta, Chicken, and Cheese
Add the dried ziti or penne pasta directly into the sauce along with the shredded cooked chicken and the cheddar cheese. Give everything a good stir so the pasta starts absorbing some of that creamy tomato sauce, the chicken warms through, and the cheese begins to melt. Let it cook on the stove for about one minute to marry the flavors before moving on.
Step 6: Bake to Perfection
Sprinkle the mozzarella cheese evenly over the top, then cover your pan with a lid or foil to keep all the moisture in as it bakes. Pop it into the preheated oven for 10 minutes. After that, remove the cover and bake for an additional 5 minutes to get that gorgeous, golden bubbly finish. Once out of the oven, let it rest for 5 minutes; this allows the sauce to set slightly and the flavors to settle.
How to Serve One Pot Creamy Tomato Chicken Pasta Bake Recipe
Garnishes
Fresh basil leaves and a generous sprinkle of freshly grated parmesan add an elegant touch. The basil provides a bright, herbal lift while the parmesan adds that salty, nutty contrast, making each bite even more comforting and delicious.
Side Dishes
This creamy pasta bake is pretty hearty on its own, but pairing it with a fresh green salad or some steamed seasonal veggies adds balance and crunch. Garlic bread is another fantastic companion, perfect for soaking up any leftover sauce on your plate.
Creative Ways to Present
Serve it family-style in a rustic cast-iron skillet for a cozy dinner vibe, or portion it into individual ramekins for personal servings that feel special. You can even turn leftovers into stuffed bell peppers or layer them into a lasagna-inspired bake for a fun twist.
Make Ahead and Storage
Storing Leftovers
This dish stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more, making it a fantastic option for weekday lunches or dinners.
Freezing
You can freeze leftover portions by placing them in freezer-safe containers. Just make sure to cool the pasta bake completely before freezing, and it will keep well for up to 2 months. Thaw overnight in the fridge before reheating to preserve texture and flavor.
Reheating
Reheat leftovers gently in the oven at 325°F (160°C) until warmed through and the cheese is bubbly again, or microwave individual servings, stirring halfway to ensure even heating. Adding a splash of milk can help loosen the sauce if it has thickened too much.
FAQs
Can I use a different type of pasta?
Absolutely! While ziti or penne work best because their shapes hold the sauce well, you can swap in rigatoni, fusilli, or even penne rigate for similar results. Avoid very thin pastas, as they might overcook during baking.
Is it possible to make this dish without chicken?
Definitely—this recipe is versatile. You can omit the chicken for a vegetarian version or add cooked sausage, ground beef, or even roasted vegetables to change things up and suit your preferences.
Why does the recipe not use cream but is still creamy?
The creaminess comes from a classic roux-based sauce made with butter, flour, and milk combined with the tomato passata. This method builds a rich and velvety texture without heavy cream, making the dish lighter yet indulgent.
Can I make this recipe vegan or dairy-free?
With a few swaps, yes! Use a dairy-free butter alternative, plant-based milk, and vegan cheeses. For protein, try tofu, chickpeas, or a vegan chicken substitute. Keep in mind the sauce texture may vary slightly.
How can I avoid the sauce becoming too thick or too thin?
Pay close attention while cooking the sauce and adjust the liquid amounts as needed. If it gets too thick before adding pasta, stir in a little extra water or broth. If too thin, let it simmer longer to reduce or add a bit more flour next time for thickening.
Final Thoughts
This One Pot Creamy Tomato Chicken Pasta Bake Recipe is truly one of those dishes that feels like a warm hug in food form. It’s simple, satisfying, and wonderfully adaptable to whatever you have on hand. Give it a try for your next cozy meal—you’ll find yourself coming back to it again and again, and your family or friends will thank you every single time!
Print
One Pot Creamy Tomato Chicken Pasta Bake Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Pasta Bake
- Method: Baking
- Cuisine: Italian
Description
A delicious and comforting One Pot Creamy Tomato Chicken Pasta Bake that combines tender chicken, ziti pasta, and a rich, creamy tomato sauce made without cream. This easy, no-fuss recipe blends flavors beautifully and finishes with melty mozzarella and parmesan, perfect for a family dinner or meal prep.
Ingredients
Sauce Base
- 4 tbsp unsalted butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 6 tbsp (1/2 cup) plain flour
- 2 cups (500ml) milk
- 2 cups (500ml) tomato passata
- 1 cup (250ml) water or chicken/vegetable broth
- 2 tsp salt
- Black pepper, to taste
- 1 to 2 tsp sugar (optional, for taste)
Main Ingredients
- 3 cups dried ziti or penne pasta (uncooked)
- 2 cups shredded cooked chicken
- 1 cup shredded cheddar cheese
Toppings and Garnish
- 3/4 cup shredded mozzarella cheese
- Fresh basil leaves, for garnish
- Freshly grated parmesan, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (180°C) to ensure it’s ready for baking once the pasta and sauce are prepared.
- Prepare the Sauce Base: Melt butter in a deep fry pan or skillet over medium heat. Add diced onion and minced garlic and sauté for 5 minutes until the onion becomes translucent, releasing aromatic flavors. Stir in the flour and cook it for 2 minutes to form a roux, which will thicken your sauce.
- Add Liquids and Thicken Sauce: Gradually whisk in the milk in small circular motions around the pan, whisking continuously for 1 minute until the mixture begins to thicken. Stir in the tomato passata, water (or broth), salt, and pepper. Increase heat to medium-high and cook for approximately 5 minutes more, whisking occasionally for the first 3 minutes and constantly for the last 2 minutes until the sauce thickly coats the back of a spoon.
- Adjust Flavor: Taste the sauce and if it tastes too sour due to the tomato passata, add 1 to 2 teaspoons of sugar to balance the acidity.
- Combine Pasta and Chicken: Add the dried ziti or penne pasta, shredded cooked chicken, and shredded cheddar cheese to the sauce and stir well to combine. Let the mixture cook on the stovetop for about 1 minute to allow the pasta to start absorbing the sauce, then remove from heat.
- Add Topping and Bake: Sprinkle shredded mozzarella cheese evenly over the top of the pasta mixture. Cover the pan with a lid or foil and bake in the preheated oven for 10 minutes. After this, remove the cover and bake uncovered for an additional 5 minutes, allowing the cheese to brown slightly.
- Rest and Serve: Let the pasta bake rest for 5 minutes after removing it from the oven. Serve garnished with fresh basil leaves and freshly grated parmesan cheese for added flavor and presentation.
Notes
- You can substitute water with chicken or vegetable broth for enhanced flavor in the sauce.
- Using a deep fry pan or skillet ensures even cooking and easy mixing of the pasta and sauce.
- Covering the bake during initial baking traps moisture, helping the pasta cook evenly, while uncovering allows the cheese to brown.
- If the sauce is too thick before adding pasta, add a splash more milk or water to loosen it slightly.
