One Pot Creamy Tomato Chicken Pasta Bake

This one-pot pasta bake is a weeknight hero—rich, creamy tomato sauce coats tender pasta and shredded chicken, all baked to cheesy perfection without a drop of cream! It’s quick to prep, cooks in a single skillet, and delivers comforting flavors with minimal cleanup. Top with fresh basil for a touch of brightness, and watch everyone dig in!

Instructions

1. 1

   Preheat your oven to 350°F (180°C). In a large, deep oven-safe skillet or casserole dish, melt the butter over medium heat.

2. 2

   Add the diced onion and minced garlic. Sauté for 5 minutes until soft and translucent, stirring occasionally.

3. 3

   Sprinkle in the flour and stir for 2 minutes to cook out the raw taste, forming a smooth paste.

4. 4

   Slowly whisk in the milk, stirring in small circles until it begins to thicken, about 1 minute. Add the tomato passata, water, salt, and black pepper. Increase heat to medium-high and cook for 5 minutes, whisking occasionally at first, then constantly, until the sauce coats the back of a spoon.

5. 5

   Taste the sauce. If it’s slightly tart, stir in 1-2 tsp sugar to balance the flavor, depending on the passata’s acidity.

6. 6

   Add the uncooked ziti, shredded chicken, and cheddar cheese. Stir gently to combine and cook on the stove for 1 minute.

7. 7

   Sprinkle mozzarella cheese over the top. Cover with a lid or foil and bake for 10 minutes. Remove the cover and bake for another 5 minutes until the cheese is bubbly and golden.

8. 8

   Let the dish rest for 5 minutes. Garnish with fresh basil leaves and a sprinkle of parmesan, if desired, and serve hot.

Recipe Notes

• Tomato passata – This is pureed, strained tomatoes, often labeled as tomato sauce in some regions. If unavailable, blend canned tomatoes until smooth. Store-bought pasta sauce can work but reduce salt to 1 tsp as it’s pre-seasoned.

• Chicken – Rotisserie chicken is a time-saver, but poached or grilled chicken breast works too. Shred finely for even distribution in the dish.

• Pan size – Use a deep skillet (10-inch or larger) or a Dutch oven to avoid spillage when stirring. The sauce is thick and doesn’t splatter, but a deeper pan makes mixing easier.

• Cheese – Cheddar adds sharpness, while mozzarella gives that gooey, stretchy top. Grate your own cheese for better melting and flavor.

• Sugar adjustment – Some tomato passatas are more acidic than others. Taste the sauce and add sugar sparingly to balance, if needed.

• Storage – Leftovers keep in the fridge for up to 3 days. Reheat in the oven at 300°F (150°C) with a splash of milk to restore creaminess. Freezing is possible for up to 2 months, but the pasta may soften.

• Make ahead – Assemble the dish up to the baking step, cover, and refrigerate for up to 2 days. Add mozzarella just before baking to prevent sogginess.

• Nutrition – Values are per serving, assuming all sauce and cheese are consumed. Using low-fat milk and cheese can reduce calories slightly.