Classic Chicken Pasta Bake

This is a deliciously cosy chicken pasta bake that hits all the right notes! Loaded with juicy, seasoned chicken, crispy bacon, and a rich, bubbly tomato sauce, all topped with a generous blanket of melted cheese. It’s a perfect all-in-one meal that’s both hearty and incredibly satisfying, a fantastic alternative to cream-based pasta bakes.

Instructions

1. 1

   Preheat your oven to 180°C (350°F, or 160°C fan).

2. 2

   Cook your pasta according to the package directions, boiling it in water seasoned with 2 teaspoons of salt. Once cooked, drain and briefly rinse under cool tap water, then set it aside to let it cool while you prepare the sauce.

3. 3

   In a bowl, combine the chicken pieces with the 0.5 tsp of cooking salt, 0.25 tsp of black pepper, garlic powder, and Italian herb mix. Toss everything together until the chicken is well-coated.

4. 4

   Place the bacon in a large, unheated non-stick pan. Turn the stove to medium-high heat and cook the bacon until it becomes lightly golden and crispy, using its own rendered fat. Remove the cooked bacon with tongs and place it on a paper towel-lined plate to drain. Once it has cooled, chop it into 1cm (1/3 inch) pieces.

5. 5

   Add a little olive oil to the pan if you don't have at least 1 tablespoon of bacon fat remaining. Turn the heat up to high. Add the seasoned chicken and cook for about 3 minutes, or until the outside is golden but the inside is still raw. Use a slotted spoon to transfer the chicken to a bowl, leaving the pan juices behind.

6. 6

   Reduce the heat and add the minced garlic and chopped onion to the same pan. Cook for 1 minute, then stir in the chilli flakes and oregano and cook for another 2 minutes until the onion is translucent. Pour in the wine and let it simmer rapidly for 1 to 2 minutes until it has almost completely evaporated. Stir in the tomato paste and cook for 1 minute to deepen its flavour. Then, pour in the tomato passata. Use a little water to rinse out the passata bottle and add that to the pan as well. Add the remaining salt and pepper, along with the cooked chicken and any juices from the bowl. Stir everything together and let it simmer for 5 minutes on medium heat.

7. 7

   Add the baby spinach, fresh tomatoes, cooked pasta, and bacon pieces to the sauce. Toss everything together until the pasta is fully coated and the spinach has wilted.

8. 8

   Transfer the entire mixture to a 23 x 33cm (9 x 13 inch) baking dish. Sprinkle the shredded mozzarella evenly over the top, followed by the finely shredded Parmesan. Bake for 25 minutes, or until the cheese is melted and has some beautiful golden spots.

9. 9

   Let the pasta bake stand for 5 minutes before serving to let it set. Enjoy!

Recipe Notes

• For this dish, chicken thighs are an ideal choice as they remain moist and tender through the cooking and baking process. If you prefer to use chicken breast, I suggest cutting the pieces a bit larger to help them retain more moisture.

• Adding white wine to the sauce is a fantastic way to introduce a deeper, more complex flavour without making the dish taste "winey." I recommend using a dry white like Chardonnay because it contributes more flavour than a neutral option like Sauvignon Blanc. If you don’t want to use wine, a low-sodium chicken stock or broth makes a good substitute.

• Tomato passata, which is simply strained and puréed tomatoes, is the key to creating a thick and velvety-smooth sauce for this recipe. It’s widely available in most grocery stores and is often sold in bottles near canned tomatoes or other pasta sauces. It’s perfect for achieving that rich texture without a lot of extra effort.

• You can easily store any leftovers in an airtight container in the refrigerator for up to 3 days. This dish also freezes well for up to 3 months.

• To prepare this recipe in advance, simply make the sauce and cool it down before you combine it with the pasta. Once assembled in the baking dish, including the cheese on top, wrap it tightly and refrigerate for up to 3 days or freeze for up to 3 months. If baking from frozen, allow it to thaw completely first, then bake it covered for 20 minutes and uncovered for another 20 minutes.