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Chicken pasta bake

Comforting Chicken Pasta Bake for Family Delight

This Chicken Pasta Bake combines chicken, bacon, and cheese for a comforting family dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Rigatoni Alternatives like penne or shells work too.
  • 1 tbsp Salt Be generous to enhance flavor.
  • 1 tsp Black Pepper Adds a subtle kick.
For the Chicken & Bacon
  • 1 lb Chicken Thighs Juicier compared to breasts.
  • 6 oz Bacon Adds rich flavor.
For the Sauce
  • 1 medium Onion The aromatic base.
  • 3 cloves Garlic Cloves Freshly minced.
  • 1 tsp Garlic Powder For extra flavor.
  • 1 tbsp Dried Oregano Infuses sauce with earthy notes.
  • 1 tsp Chili Flakes Adjust to control spice level.
  • 1 cup Chardonnay (or White Wine) Can replace with low-sodium chicken stock.
  • 2 tbsp Tomato Paste Thickens the sauce.
  • 28 oz Tomato Passata Provides a smooth base.
  • 2 medium Fresh Tomatoes Brings freshness.
  • 1 cup Water Adds moisture.
For the Greens
  • 2 cups Baby Spinach Optional; other greens work well.
For the Topping
  • 2 cups Mozzarella Cheese Opt for low-moisture.
  • 1 cup Parmesan Cheese Pecorino can be substituted.

Equipment

  • large pot
  • Baking Dish
  • Large non-stick skillet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 180°C (350°F).
  2. Cook the rigatoni in salted boiling water until al dente, about 10–12 minutes. Drain and set aside.
  3. Cook the diced bacon in a skillet over medium heat until crispy, about 5–7 minutes. Transfer to a paper towel-lined plate.
  4. Sear seasoned chicken thighs in the bacon fat until golden brown, approximately 5 minutes per side. Set aside.
  5. Sauté chopped onions and minced garlic in the same skillet for 3–4 minutes until the onions are translucent. Add chili flakes and oregano.
  6. Pour in Chardonnay (or white wine) to deglaze the pan, simmer for 2–3 minutes until reduced.
  7. Add tomato paste, tomato passata, and water to the skillet. Bring to a simmer for about 5 minutes.
  8. Return chicken to the skillet with juices, then add rigatoni, bacon, spinach, and tomatoes. Mix gently.
  9. Pour the mixture into a greased baking dish. Top with mozzarella and parmesan cheese.
  10. Bake for 25 minutes until cheese is bubbly and lightly golden.
  11. Remove from the oven and let rest for 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 1000IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

This Chicken Pasta Bake is a comforting experience that your family will adore! It's perfect for meal prep and can be stored in the fridge for up to 3 days or frozen for 3 months.

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