A white bowl with a blue rim containing Creamy Tomato Chicken Pasta Bake
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4.7 from 69 votes

Creamy Tomato and Chicken Pasta Bake

It doesn't get much more comforting than a creamy pasta bake and this Creamy Tomato and Chicken Pasta Bake is an easy weeknight meal that will feed a hungry family.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Servings: 4 portions
Calories: 495kcal
Author: Dannii


  • 300 g Chicken breasts, cut in to chunks
  • 280 g Rigatoni pasta
  • 4 Shallots, diced
  • 3 Garlic cloves, crushed
  • 2 tbsp Dried oregano
  • 1 Courgette grated
  • 400 g Plum tomatoes
  • 100 ml Vegetable stock
  • 2 tbsp Tomato puree
  • 3 tbsp Reduced fat cream cheese
  • 8 Cherry tomatoes, halved
  • 40 g Mature cheddar cheese
  • 30 g Mozzarella cheese torn
  • 1 handful Fresh basil, chopped


  • Put the pasta in a pan of boiling water and simmer for 10 minutes.
  • Heat some olive oil in a large pan over a medium heat and then add the chicken and cook for 5 minutes. Add the shallots and garlic and cook for a further 2 minutes.
  • Add the tomatoes, stock, tomato puree and oregano to the chicken and mash the tomatoes a little and simmer for 2 minutes.
  • Drain the pasta and add the grated courgette and cream cheese and stir well.
  • Add the pasta mixture to the chicken mixture along with the cherry tomatoes and stir well.
  • Transfer to an oven safe baking dish and sprinkle with the cheddar, mozzarella and basil and put in a pre-heated oven at 190°C for 15 minutes.
  • Once cooked, serve with chopped basil sprinkled on top.



  • We used cheddar and mozzarella on top, but you could swap it for parmesan and goats cheese instead.
  • Keep this vegetarian by swapping out the chicken and using chunks of roasted aubergine or tofu instead. You could even for a seafood version and use king prawns or tuna instead.
  • If you want the sauce a little bit sweeter, a glug of good quality balsamic vinegar would go a long way. Or maybe turn up the heat by adding some chilli flakes.
  • Feel free to use different types of pasta if you already have some in your cupboard.
  • This is a good opportunity to sneak in lots of extra vegetables. Spinach, chopped peppers and mushrooms work well.
  • You could use leftover shredded chicken in this too.
  • Always cook your pasta for a couple of minutes less than usual with making a pasta bake, as it will cook more in the oven.


Serving: 1portion | Calories: 495kcal | Carbohydrates: 67g | Protein: 33g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 372mg | Potassium: 1069mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1495IU | Vitamin C: 34.7mg | Calcium: 220mg | Iron: 3.3mg