Go Back
–+ servings

Chicken, Tomato & Mozzarella Pasta Bake

Share Print Save
Prep 15 minutes
Cook 35 minutes
An easy chicken, tomato and mozzarella pasta bake that's ideal for portioning and reheating.
Servings 6
Cuisine Italian inspired

Ingredients

Ingredients
  • 400 g short pasta such as penne or rigatoni
  • 600 g chicken breast, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 brown onion, finely diced
  • 3 garlic cloves, minced
  • 700 ml tomato passata
  • 1 tbsp tomato paste
  • 1 tsp Italian herbs
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 200 g mozzarella, grated
  • 50 g Parmesan, finely grated

Equipment

  • Large pot
  • Large frying pan
  • Large baking dish
  • Colander

Method

Instructions
  1. Preheat the oven to 200°C.
  2. Cook the pasta in salted boiling water for 2 minutes less than the packet directions, then drain.
    3. Tip: Undercooking the pasta slightly prevents it becoming too soft during baking.
  3. Heat the olive oil in a large frying pan over medium-high heat. Add the chicken and cook until lightly golden. Remove and set aside.
  4. Reduce to medium heat. Add the onion and cook for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds.
  5. Add the passata, tomato paste, Italian herbs, sugar, salt and black pepper. Simmer for 5 minutes.
  6. Return the chicken to the sauce and simmer for another 2–3 minutes.
  7. Combine the pasta with the chicken and tomato sauce, then transfer to a baking dish.
  8. Scatter mozzarella and Parmesan evenly over the top.
  9. Bake for 15–20 minutes until bubbling and golden.
    10. Tip: For extra browning, finish under the grill for 1–2 minutes while watching closely.
  10. Rest for 5 minutes before serving or dividing into meal-prep containers.

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!