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By: Amy
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Chicken Pasta Bake - Pasta, chicken and a variety of veggies baked in a creamy tomato sauce with a tasty cheesy topping.
Contents hide
1 Why Chicken Pasta Bake is a Family-Friendly Dish
2 Ingredients (With Alternative Suggestions)
3 Step by Step Instructions and Photos
5 Chicken Pasta Bake
Why Chicken Pasta Bake is a Family-Friendly Dish
- Make-Ahead: This dish can be prepared the night before or earlier in the day to make dinner time a breeze!
- 5 Different Veggies: Although it may not appear to have a lot of veggies, it does actually contain quite a few (onion, bell pepper (capsicum), spinach, tomatoes and peas) Serve with a side of vegetables for an extra nutritional boost!
- Easy to Adapt: This recipe is pretty flexible. Mix up the veggies and miss out the chicken, depending on what you have available or to suit your family's tastes.
Ingredients (With Alternative Suggestions)
- Pasta: In this recipe, Rigatoni is used but you can use most pasta shapes (e.g penne, fusilli, shells etc)
- Onion: Added for flavour and goes unnoticed in the dish.
- Garlic: Adds flavour
- Dried Oregano: Added for flavour, can be omitted or replaced with dried Italian herb mix or fresh herbs such as basil or parsley.
- Tomato Paste (Puree): Adds depth of flavour
- Canned Chopped Tomatoes: Can be replaced with crushed tomatoes or passata if preferred.
- Chicken Stock: Can replace with vegetable stock. To keep sodium levels down, for young children, use homemade stock. If you don't have any stock to hand you can replace with a second can of chopped tomatoes.
- Double / Thickened Cream: Adds flavour and texture to the sauce.
- Veggies (Spinach, Bell Pepper, Peas): If you have a family member with a real dislike to any of these vegetables then you can miss them out and add more of the other veggies. Alternatively, try adding grated zucchini (courgette), sauteed sliced mushrooms, small broccoli florets or corn.
- Chicken: This recipe uses shredded chicken. When my children were younger they really didn't like big chunks of chicken and I got used to using shredded chicken in many meals. You can replace with sauteed chicken chunks or miss it out for a vegetarian option.
- Cheese: A mix of mozzarella and mature cheddar is used for the topping. Mozarellamelts really well and has that nice stretch, and isn't as oily. You can replace the cheddar with other cheeses such as Gruyere, Monterey Jack, Colby, Provolone & Tasty. A little grated parmesan will also add good flavour.
- Seasoning: Taste and season the sauce before assembling the bake. (Do not season if feeding a baby / young child)
Step by Step Instructions and Photos
- Start by cooking the pasta for one minute less than recommended on the pack.
- While the pasta is cooking, get started on the sauce. Saute the onions, garlic and bell pepper (capsicum) to soften and release flavours.
- Add the tomato paste and dried oregano, stir together for a further minute. You can boost the flavour of your dish in a big way by letting the paste "brown" before adding the liquids.
- Add the tomatoes and stock, bring to a gentle bubble and stir through the cream.
- Add the spinach and allow to wilt into the sauce.Taste and season your sauce at this point but be mindful that you will be adding a cheese topping that will add saltiness. (Do not salt if serving to a baby / young child)
- Stir through the shredded chicken, cooked pasta and peas. Transfer to a large baking dish and top with freshly grated cheese. Bake in a preheated oven (190C / 375F) for 20-25 minutes.
Storage & Re-Heating Instructions
- Refrigeration: This chicken pasta bake can be stored, covered, in the refrigerator for 2-3 days.
- To reheat leftovers you can use a microwave to warm, add a little more cheese on top and then place under the grill (broiler) until topping is bubbly. Alternatively, you can place in the oven (covered in foil) at 190C/375F until hot throughout. You may find that you need to add a couple of tablespoons of stock as during storage the sauce can be absorbed by the pasta.
- Freezing: Assemble and allow to cool. Do not bake, just cover and freeze it.
- Thaw in the refrigerator overnight and then bake per the recipe.
Other Pasta Dishes You May Like
- Tuna and Tomato Pasta
- Butternut Squash Mac and Cheese
- Veggie Pasta Sauce
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4.92 from 23 votes
Author: Amy
Chicken Pasta Bake
Pasta, chicken and a variety of veggies baked in a creamy tomato sauce with a tasty cheesy topping.
Prep Time: 20 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 1 hour hour
Serves:6
Hover over "serves" value to reveal recipe scaler
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Equipment
Large Frying Pan (or large saucepan)
Large Baking Dish
Ingredients
- 400g (14 oz) Dried Rigatoni Pasta
- 1 tablespoon Olive Oil
- 1 Onion, finely chopped
- 1 teaspoon Garlic, minced
- 1 Red Capsicum (Bell Pepper), finely chopped
- 2 tablespoon Tomato Paste (Puree)
- 1 teaspoon Dried Oregano
- 400g (14oz) Canned Chopped Tomatoes
- 250ml (1 cup) Chicken Stock
- 125ml (½ cup) Double Cream (thickened cream)
- 120g (4.2 oz) Spinach Leaves
- 380g (3 cups) Cooked Shredded Chicken *See notes if you would prefer measurements and cooking instructions for using raw chicken.
- 75g (½ cup) Peas
- 80g (½ cup) Mozzarella, grated
- 80g (½ cup) Cheddar, grated
Instructions
Pre-heat oven to 190C/ 375F
Bring a large pot of water to the boil. Add pasta and cook per packet directions MINUS 1 minute, drain.
In a large frying pan, or saucepan, heat the oil over medium heat. Add the onion and cook for 2 minutes. Then add the garlic and capsicum (bell pepper) and gently saute until onion is translucent (around 3 mins.) Add the tomato paste and dried oregano and stir for a further minute.
Add the chopped tomatoes and chicken stock and bring to a gentle bubble. Then stir in the double cream. Add the spinach and continue to stir until the spinach has wilted. Taste and season accordingly. (do not season for babies and young children)
Add the chicken, cooked pasta and peas. Gently stir to combine and then transfer to a large baking dish.
Top with the grated mozzarella and cheddar. Place in the oven for 20-25 minutes. The dish should be hot throughout and the cheese golden and bubbly.
Recipe Notes
PASTA: Rigatoni is used but you can substitute with most pasta shapes (e.g penne, fusilli, shells etc)
CHICKEN: This recipe uses cooked shredded chicken. If you prefer the texture of chicken pieces or only have raw chicken available then chop two large (or 3 smaller) raw chicken breasts into bite sized pieces. Before cooking the sauce, saute the chicken pieces in a little olive oil over medium heat until sealed, around 5 mins. Remove from the pan and add back into the dish at the same point you add the pasta.
STOCK: I used chicken stock but you can also use vegetable stock. If serving a baby make sure to use homemade stock to reduce sodium levels. Alternatively you can replace with a second can of chopped tomatoes.
CHEESE: A mix of mozzarella and mature cheddar is used for the topping. Mozarella melts really well and has that nice stretch, and isn't as oily. You can replace the cheddar with other cheeses such as Gruyere, Monterey Jack, Colby, Provolone & Tasty. A little grated parmesan will also add good flavour. Bee mindful of sodium content when cooking for babies / young children. You may wish to reduce the cheese or serve a portion with less cheese topping.
Refrigeration: This chicken pasta bake can be stored, covered, in the refrigerator for 2-3 days.
Freezing: Assemble and allow to cool. Do not bake, just cover and freeze it.
Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator.
Nutritional facts
Calories: 592kcal | Carbohydrates: 61g | Protein: 35g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 101mg | Sodium: 394mg | Potassium: 758mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3307IU | Vitamin C: 45mg | Calcium: 254mg | Iron: 4mg
Course:Main Meal
Cuisine:Western
Did you make this recipe?Tag me on Instagramat @healthylittlefoodies or leave me acomment & rating below.
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Meet Amy
Amy Whiteford runs the blog Healthy Little Foodies. She is a mum to two, has a BSc (Hons) Food Science, PGDE Primary Education and a Certificate in Childhood Nutrition. She uses her experience and knowledge to create healthy and delicious recipes for kids. Explore the site for creative ideas, tips, and inspiration! Read more
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Reader Interactions
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20 Comments
Sally says
Hi my little boy liked it. What size baking dish do you use? I had to use 2
Reply
Amy says
Thanks Sally, my baking dish was 10x10inch 🙂
Reply
LoJo says
Made it! Pros: makes a TON of food. I actually put 1/4 of it in the freezer before baking bc we don’t need 7 three-person meals out of it! Easy to make. Con: makes lots of dirty dishes—a pasta pot, a stovetop pan, cutting board, raw chicken dish, and a Pyrex for baking. Also doesn’t have a ton of flavor, which I guess is ok for toddlers but not great for adults.Reply
Amy says
Thanks for the feedback LoJo, it always helps 🙂
Reply
Tam G says
I love this but mine didn't have anough sauce so added more. Delicious though!
Reply
Amy says
Thanks Tam 🙂
Reply
Natasha says
Made this for the first time today. I have a picky 2.5yr old and a happy to try anything 13 month old. The whole family loved it! I don't usually change things up, but I had to today. I used chicken mince. It was still delicious. Will be making this to freeze now too.
Reply
Amy says
Thanks Natasha, chicken mince sounds great 🙂
Reply
Madi fox says
Delicious! Replaced cream with coconut milk and was yum
Reply
Amy says
Yum! Glad you enjoyed it 🙂
Reply
Limi says
More of a succes with the husband than with the kids, but they also really liked it! Definitely making it again soon.Reply
Amy says
Thanks, Limi! Glad it got a thumbs up from your husband and that your kids enjoyed it too 🙂
Reply
Anjana says
Ty it was really really great
Reply
Amy says
Glad you enjoyed it, Anjana 🙂
Reply
Graham Chapman says
Great tasting and straight forward to makeReply
Amy says
Thanks for the 5 stars, Graham. Glad you enjoyed it 🙂
Reply
Alicia E says
I didn’t have any shredded chicken so made it with chunks of chicken. A success and hit all round. Thank youReply
Amy says
Thanks Alicia, glad you enjoyed it 🙂
Reply
Bernadette says
Such a great, make ahead meal. We had ours with mushrooms and it made a delicious easy peasy Sunday night dinner. Thanks for another great recipe!Reply
Amy says
Thanks Bernadette, mushrooms sounds like a great addition 🙂
Reply
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