Creamy Tomato and Chicken Pasta Bake
It doesn't get much more comforting than a creamy pasta bake and this Creamy Tomato and Chicken Pasta Bake is an easy weeknight meal that will feed a hungry family.
Servings: 4 portions
Calories: 495kcal
Ingredients
- 300 g chicken breasts cut in to chunks
- 280 g rigatoni pasta
- 4 shallots diced
- 3 garlic cloves crushed
- 2 tablespoon dried oregano
- 1 courgette (zucchini) grated
- 400 g plum tomatoes canned
- 100 ml vegetable stock
- 2 tablespoon tomato puree (paste)
- 3 tablespoon reduced fat cream cheese
- 8 cherry tomatoes halved
- 40 g mature cheddar cheese
- 30 g mozzarella cheese torn
- 1 handful fresh basil chopped
Instructions
- Put the pasta in a pan of boiling water and simmer for 10 minutes.280 g rigatoni pasta
- Heat some olive oil in a large pan over a medium heat and then add the chicken and cook for 5 minutes. Add the shallots and garlic and cook for a further 2 minutes.300 g chicken breasts, 4 shallots, 3 garlic cloves
- Add the tomatoes, stock, tomato puree and oregano to the chicken and mash the tomatoes a little and simmer for 2 minutes.400 g plum tomatoes, 100 ml vegetable stock, 2 tablespoon tomato puree (paste), 2 tablespoon dried oregano
- Drain the pasta and add the grated courgette and cream cheese and stir well.1 courgette (zucchini), 3 tablespoon reduced fat cream cheese
- Add the pasta mixture to the chicken mixture along with the cherry tomatoes and stir well.8 cherry tomatoes
- Transfer to an oven safe baking dish and sprinkle with the cheddar, mozzarella and basil and put in a pre-heated oven at 190°C/375°F/Gas 5 for 15 minutes.40 g mature cheddar cheese, 30 g mozzarella cheese, 1 handful fresh basil
- Once cooked, serve with chopped basil sprinkled on top.
Video
Notes
- We used cheddar and mozzarella on top, but you could swap it for Parmesan and goats cheese instead.
- Keep this vegetarian by swapping out the chicken and using chunks of roasted aubergine or tofu instead. You could even for a seafood version and use king prawns or tuna instead.
- If you want the sauce a little bit sweeter, a glug of good quality balsamic vinegar would go a long way. Or maybe turn up the heat by adding some chilli flakes.
- You don't have to cook this in the oven. You could heat everything on the hob for a few minutes once it is mixed together and then put it under the grill to melt the cheese and make it go crispy.
- Feel free to use different types of pasta if you already have some in your cupboard.
- This is a good opportunity to sneak in lots of extra vegetables. Spinach, a chopped pepper and mushrooms work well.
- You could use leftover shredded chicken in this too.
- Always cook your pasta for a couple of minutes less than usual with making a pasta bake, as it will cook more in the oven.
- Make this gluten free by using gluten free pasta.
- For a more intense tomato flavour, use chopped up sundried tomatoes and a splash of the oil from the jar too.
Nutrition
Serving: 1portion | Calories: 495kcal | Carbohydrates: 67g | Protein: 33g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 372mg | Potassium: 1069mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1495IU | Vitamin C: 34.7mg | Calcium: 220mg | Iron: 3.3mg