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Chicken Tomato Pasta

Bake Chicken Pasta Bake is an oldtime family meal which Chicken Tomato Pasta Bake recipe is easy to make. Nothing a lot better than baking pasta for just a weeknight dinner!

Tomato Chicken Pasta Bake is topped with mozzarella cheese for just a savory, gooey finish. This chicken and tomato dish incorporates a delicious rich garlic and tomato sauce and is particularly topped with chunks of melted mozzarella cheese for just a creamy topping. You possibly can choose any type of dry pasta. We’ve used spirals because of this recipe, but shells, twists, or short-cut macaroni will work equally well. Serve this dish with your homemade garlic bread a great magical treat.


2 tablespoons organic extra-virgin olive oil

1 onion, peeled and finely chopped

2 garlic cloves, peeled and minced

400g skinless chicken breast fillet, cut into chunks

400g of chopped tomatoes

2 tablespoons sun-dried tomato paste

a pinch of sugar

2 tablespoons chopped fresh basil, plus leaves for garnish

Salt and freshly ground pepper

400g dry pasta

150 g grated mozzarella cheese


Heat the oil in a big pan and fry the onion and garlic for 5 minutes until softened. Add the chicken and fry for an added 5 minutes, until browned all over. Add the chopped tomatoes, tomato paste, sugar and basil. Season with salt and freshly ground pepper and simmer for 15 minutes.

Meanwhile, boil pasta shapes in a big pot of lightly salted water as outlined by package directions. Preheat oven to 220°C / 425°F / Fan 200°C / Gas mark 7.

Drain the pasta shapes and add the chicken and tomato sauce. Transfer with a shallow heatproof dish and sprinkle over grated mozzarella. Bake for 15-20 minutes until cheese is golden brown and bubbly. Serve garnished with basil leaves and a pinch of cracked black pepper.

Chicken tomato pasta


Sun-dried tomato paste incorporates a more intense and earthy flavor than regular tomato puree. You’ll realize its in tubes or jars near canned tomatoes on the grocery store.

To prepare the bake ahead of time, cool the pasta and chicken tomato sauce in the dish with no cheese topping. Cover and chill for up to 24 hours. Then all you have to do is sprinkle with the cheese and cook at 200°C / 400°F / Fan 180°C / Gas Mark 6 for 25-30 minutes until heated through.

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