Name: Hearty Chicken and Tomato Pasta Bake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 tbsp Olive oil; 400 g Chicken breasts, skinless, boneless; 1 Onion, medium; 2 Garlic cloves; 2 x 400 g tins Chopped tomatoes, tinned; 2 tbsp Tomato purée; 1 tsp Dried oregano; 100 ml Vegetable stock; 300 g Fusilli pasta; 100 g Cheddar cheese, mature, grated; 2 tbsp Fresh parsley, chopped; ½ tsp Salt; ¼ tsp Black pepper

Hearty Chicken and Tomato Pasta Bake

This comforting chicken pasta bake features tender chicken pieces, fusilli pasta, and a rich tomato sauce, all topped with a golden-brown cheese crust. It's an ideal weeknight dinner solution, offering both flavour and satisfying nourishment.

Total: 55 min
Serves: 4
Style: Easy · Italian

Scale the recipe

4 servings

Macros per serving

Verify macros · Pro

Calories

580kcal

Protein

45g

Carbs

60g

Fat

20g

Fibre 8g · Sugar 10g · Sodium 650mg · Batch total 2320 kcal

Ingredients

Olive oil1 tbsp
Chicken breasts, skinless, boneless400 g
Onion, medium1
Garlic cloves2
Chopped tomatoes, tinned2 x 400 g tins
Tomato purée2 tbsp
Dried oregano1 tsp
Vegetable stock100 ml
Fusilli pasta300 g
Cheddar cheese, mature, grated100 g
Fresh parsley, chopped2 tbsp
Salt½ tsp
Black pepper¼ tsp

Method

01
Prepare Ingredients8 min
Preheat your oven to 200°C (180°C Fan / Gas Mark 6). Dice the chicken breasts into approximately 2-3 cm cubes. Finely chop the onion and mince the garlic cloves. Grate the cheddar cheese and chop the fresh parsley.
02
Cook Chicken7 min
Heat the olive oil in a large, oven-safe frying pan or casserole dish over medium-high heat. Add the diced chicken and cook for 5-7 minutes, stirring occasionally, until browned on all sides and mostly cooked through. Remove the chicken from the pan and set aside.
03
Sauté Aromatics5 min
Reduce the heat to medium. Add the chopped onion to the same pan and cook for 3-4 minutes until softened and translucent. Add the minced garlic and dried oregano, cooking for another minute until fragrant, ensuring the garlic doesn't burn.
04
Simmer Sauce7 min
Stir in the tinned chopped tomatoes, tomato purée, and vegetable stock. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 5-7 minutes, allowing the flavours to meld and the sauce to thicken slightly. Season with salt and black pepper.
05
Cook Pasta10 min
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the fusilli pasta and cook according to package instructions until al dente (usually 8-10 minutes). Drain the pasta thoroughly.
06
Combine & Transfer5 min
Return the cooked chicken to the tomato sauce in the pan. Add the drained pasta and stir gently to combine all ingredients, ensuring the pasta is well coated with the sauce. If your pan is not oven-safe, transfer the mixture to a suitable baking dish (approx. 25x35 cm).
07
Top & Bake25 min
Evenly sprinkle the grated cheddar cheese over the top of the pasta mixture. Place the pan or baking dish into the preheated oven and bake for 20-25 minutes, or until the cheese is melted, golden brown, and bubbly, and the sauce is hot throughout.
08
Serve3 min
Carefully remove the pasta bake from the oven. Let it stand for 5 minutes before serving. Garnish with fresh chopped parsley.

Pair it

Chef's tips

For extra flavour, marinate the chicken cubes in a teaspoon of smoked paprika and a dash of olive oil for at least 30 minutes before browning.
Ensure your pasta is cooked al dente before baking, as it will continue to absorb liquid in the oven. Overcooked pasta can become mushy.
If you prefer a creamier sauce, stir in 2-3 tablespoons of crème fraîche or plain Greek yoghurt (after the sauce has simmered, before adding chicken and pasta).
Let the pasta bake rest for a few minutes out of the oven. This allows the cheese to set slightly and the sauce to settle, making it easier to serve cleanly.