Creamy Chicken and Tomato Pasta Bake
Creamy Chicken and Tomato Pasta Bake
Ingredients
For the Pasta Bake
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 12 ounces pasta, such as penne, rotini, or farfalle
- 28 ounces San Marzano tomatoes, crushed or diced, undrained
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1 1/2 cups mozzarella cheese, shredded
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes, optional
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Cook the pasta according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 3
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
⏱️ 7 min
- 4
Add the chopped onion to the same skillet, adding a little more olive oil if needed. Cook until softened, about 3-4 minutes. Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for another 1 minute until fragrant.
⏱️ 5 min
- 5
Pour in the San Marzano tomatoes, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low and let it cook for 5 minutes, allowing the flavors to meld. Stir in the heavy cream and 1/2 cup grated Parmesan cheese until well combined.
⏱️ 7 min
- 6
Add the cooked chicken and drained pasta to the sauce in the skillet. Stir gently to ensure everything is evenly coated.
⏱️ 3 min
- 7
Transfer the pasta mixture to the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
⏱️ 3 min
- 8
Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. If desired, you can broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.
⏱️ 20 min•🌡️ 375
- 9
Remove from oven and let stand for a few minutes before serving. Garnish with fresh chopped parsley and extra grated Parmesan cheese, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken and Tomato Pasta Bake
For the Pasta Bake
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 12 ounces pasta, such as penne, rotini, or farfalle
- 28 ounces San Marzano tomatoes, crushed or diced, undrained
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1 1/2 cups mozzarella cheese, shredded
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes, optional
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Cook the pasta according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 3
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
⏱️ 7 min - 4
Add the chopped onion to the same skillet, adding a little more olive oil if needed. Cook until softened, about 3-4 minutes. Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for another 1 minute until fragrant.
⏱️ 5 min - 5
Pour in the San Marzano tomatoes, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low and let it cook for 5 minutes, allowing the flavors to meld. Stir in the heavy cream and 1/2 cup grated Parmesan cheese until well combined.
⏱️ 7 min - 6
Add the cooked chicken and drained pasta to the sauce in the skillet. Stir gently to ensure everything is evenly coated.
⏱️ 3 min - 7
Transfer the pasta mixture to the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
⏱️ 3 min - 8
Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. If desired, you can broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.
⏱️ 20 min•🌡️ 375 - 9
Remove from oven and let stand for a few minutes before serving. Garnish with fresh chopped parsley and extra grated Parmesan cheese, if desired.
⏱️ 5 min