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
Scale
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.
