Description
This One Pot Creamy Tomato Chicken Pasta Bake is a comforting, cheesy dish combining tender chicken, ziti pasta, and a luscious homemade tomato sauce—all baked to perfection without any cream. Perfect for a family dinner, it’s easy to prepare with simple pantry ingredients and blends the rich flavors of tomato passata, melted cheeses, and fresh basil for a hearty meal.
Ingredients
Scale
Sauce and 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
Pasta and Protein
- 3 cups dried ziti or penne pasta (uncooked)
- 2 cups shredded cooked chicken
Cheeses and Garnishes
- 1 cup shredded cheddar cheese
- 3/4 cup shredded mozzarella cheese
- Fresh basil leaves, for garnish
- Freshly grated Parmesan, for garnish
- 1-2 tsp sugar (optional, for balancing acidity)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (180°C) to prepare for the pasta bake.
- Sauté Aromatics: Melt 4 tablespoons of unsalted butter in a deep frying pan or skillet over medium heat. Add the diced onion and minced garlic; cook for about 5 minutes until onions turn translucent and fragrant.
- Make the Roux: Stir in 6 tablespoons of plain flour, combining well with the butter and vegetables. Continue cooking for 2 minutes to eliminate the raw flour taste.
- Add Liquids: Gradually pour in 2 cups (500ml) of milk, whisking constantly in small circles around the pan to avoid lumps. Cook for 1 minute until the mixture starts thickening.
- Incorporate Tomato and Seasonings: Add 2 cups (500ml) tomato passata, 1 cup (250ml) water or broth, 2 teaspoons salt, and black pepper to taste. Increase heat to medium-high and cook for about 5 minutes until the sauce thickens enough to coat the back of a metal spoon. Whisk occasionally for the first 3 minutes and then continuously for the last 2 minutes.
- Adjust Flavor: Taste the sauce and add 1 to 2 teaspoons of sugar if the sauce tastes too sour, depending on the acidity of the tomato passata used.
- Add Pasta, Chicken, and Cheese: Stir in 3 cups of dried ziti or penne pasta, 2 cups shredded cooked chicken, and 1 cup shredded cheddar cheese. Mix well and let it cook on the stovetop for around 1 minute to combine flavors, then remove from heat.
- Add Mozzarella and Bake: Sprinkle 3/4 cup shredded mozzarella cheese evenly on top. Cover the pan with a lid or aluminum foil and bake in the preheated oven for 10 minutes.
- Finish Baking: Remove the lid or foil and bake uncovered for an additional 5 minutes to brown the cheese slightly and finish cooking the pasta.
- Rest and Garnish: Let the bake rest for 5 minutes before serving. Garnish with fresh basil leaves and freshly grated Parmesan if desired for added flavor and presentation.
Notes
- Note 1: Tomato passata is a smooth, sieved tomato sauce with no seeds; it can often be found in jars or cartons in the canned tomato section of grocery stores.
- Note 2: Using a deep frying pan or skillet that is oven-safe is important for transferring the dish from stovetop to oven safely.
- Note 3: Covering the dish during the initial bake helps the pasta cook evenly and the cheese melt thoroughly without drying out the surface.
