Delicious Chicken and Sun-dried Tomato Pasta Bake in a baking dish

Chicken and Sun-dried Tomato Pasta Bake

ByCasey Monroe

why make this recipe

Chicken and Sun-dried Tomato Pasta Bake is a delicious and comforting dish that’s perfect for any occasion. It combines the rich flavors of chicken, creamy sauce, and the zing of sun-dried tomatoes, all baked to perfection. This recipe is not only easy to prepare, but it also brings together wholesome ingredients that satisfy the whole family. Plus, it can be made ahead of time, making dinner hassle-free on busy nights.

how to make Chicken and Sun-dried Tomato Pasta Bake

Ingredients:

  • 500 g (1 lb 2 oz) rigatoni
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 tsp freshly minced garlic
  • 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tsp sweet paprika
  • ½ tsp sea salt flakes
  • ½ tsp cracked black pepper
  • 1 cup (160 g) sliced sun-dried tomatoes
  • 2 cups (500 ml) thickened (heavy) cream
  • 2 cups (90 g) fresh baby spinach leaves
  • ½ cup (50 g) freshly grated parmesan
  • 1 cup (150 g) freshly grated mozzarella

Directions:

  1. Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
  2. Cook the pasta according to the packet instructions, but reduce the cooking time by 2 minutes, as it will continue cooking in the oven. Rinse in cold water and drain. Set aside.
  3. Heat the olive oil in a large, oven-proof frying pan over medium–high heat. Add the onion and garlic, cooking and stirring for 1–2 minutes until softened.
  4. Add the chicken, paprika, salt, and pepper, cooking for 3–4 minutes until browned.
  5. Stir in the sun-dried tomatoes, cream, and baby spinach. Cook for 2 minutes until the spinach has wilted. Mix in the parmesan and the cooked pasta.
  6. If needed, transfer the mixture to an oven-proof dish, then sprinkle with mozzarella.
  7. Bake for 10–15 minutes or until golden and bubbling.

how to serve Chicken and Sun-dried Tomato Pasta Bake

Serve the Chicken and Sun-dried Tomato Pasta Bake warm from the oven. It’s a great main dish that pairs well with a simple green salad or garlic bread. If you want, you can also sprinkle some extra Parmesan on top before serving for added flavor.

how to store Chicken and Sun-dried Tomato Pasta Bake

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place it in the oven at a low temperature until warmed through, or you can microwave it until hot.

tips to make Chicken and Sun-dried Tomato Pasta Bake

  • Make sure not to overcook the pasta at the beginning; it should be slightly firm since it will cook more in the oven.
  • If you like a bit of spice, feel free to add some red pepper flakes to the dish.
  • You can also add other vegetables, like broccoli or bell peppers, to boost the nutrition.

variation

For a lighter version, consider swapping the heavy cream for a low-fat alternative or a homemade béchamel sauce. You can also use whole grain pasta for extra fiber.

FAQs

1. Can I use different types of pasta?
Yes, you can use any pasta shape you prefer, such as penne or fusilli. Just adjust the cooking time according to the package instructions.

2. Is this dish suitable for freezing?
Yes, you can freeze this dish. Just make sure to store it in a freezer-safe container. It can last up to 2-3 months in the freezer.

3. Can I make this ahead of time?
Absolutely! You can prepare it up to the baking step, cover it, and refrigerate it for a day before baking. Just add a few extra minutes to the baking time if it’s cold from the fridge.