Chicken pasta bake

60 mins
Serves 6
https://www.recipetineats.com/chicken-pasta-bake/

Directions

  1. 1Preheat oven to 180°C/350°F (160°C fan).
  2. 2Cook pasta according to package directions, using salted boiling water. Drain, rinse, and set aside.
  3. 3Season chicken with Italian herbs, garlic powder, salt, and pepper.
  4. 4Cook bacon in a non-stick pan until crisp. Remove, leaving the bacon fat in the pan. Chop bacon once cool.
  5. 5Sear chicken in the bacon fat until lightly golden. Remove and set aside.
  6. 6Sauté onion and garlic, add chilli flakes and oregano. Cook until onion is translucent.
  7. 7Add wine and simmer until mostly evaporated.
  8. 8Add tomato paste and cook for 1 minute.
  9. 9Add tomato passata and water (rinsing the bottle). Add salt, pepper, and chicken (including juices). Simmer for 5 minutes.
  10. 10Add spinach, tomato, pasta, and bacon. Toss well.
  11. 11Transfer to a baking pan, top with mozzarella and parmesan. Bake for 25 minutes.
  12. 12Let stand for 5 minutes before serving.

Ingredients

  • 500 g chicken thighs, cut into small bite size pieces
  • 0.5 tsp cooking/kosher salt
  • 0.25 tsp black pepper
  • 0.5 tsp garlic powder
  • 2 tsp Italian herb mix
  • 300 g rigatoni (or penne, elbow macaroni, shells or similar)
  • 2 tsp salt, for cooking pasta
  • 5 slices streaky bacon
  • 0.5 onion, finely chopped
  • 2 garlic cloves, minced
  • 1.5 tsp dried oregano
  • 0.5 tsp chilli flakes / red pepper flakes
  • 0.5 cup chardonnay or other dry white wine
  • 2 tbsp tomato paste
  • 700 g tomato passata
  • 0.5 cup water
  • 1 tsp cooking/kosher salt
  • 0.5 tsp black pepper
  • 3 tomatoes, cut into 8 wedges then halved
  • 2 big handfuls baby spinach (or bite size kale)
  • 2 cups mozzarella, shredded
  • 0.5 cup parmesan, finely shredded

Equipment

large non-stick panoven23 x 33cm / 9 x 13" pan

Tips

  • Use chicken thighs for juicier results.
  • Wine adds depth of flavor to the sauce; substitute with chicken broth if needed.
  • Tomato passata creates a thicker, smoother sauce.
  • Don't skip the simmering step for best flavor.
  • Make-ahead: cook sauce and pasta separately, assemble, and refrigerate or freeze before baking. Adjust baking time accordingly.
  • A side salad is not needed as this dish is a complete meal, but garlic bread is a nice addition
Chicken pasta bake | Clip Recipe