If you’re looking for a hearty and satisfying meal that’s sure to please the whole family, then you have to try my Chicken and Sun-dried Tomato Pasta Bake. This dish combines the classic and old-school flavours of tender chicken and sun-dried tomatoes with a creamy sauce and cheesy topping, creating a meal that’s both comforting and delicious. This recipe is a great option for busy weeknights, because it is simple to prepare and can even be prepared in advance, so that all you need to do when it’s time for dinner is finish it off the dish in the oven.
Can you make Chicken and Sun-dried Tomato Pasta Bake ahead of time?
Follow the Chicken and Sun-dried Tomato Pasta Bake recipe up until step 6. Refrigerate for up to 48 hours in an airtight container. Bake as per recipe.
Is Chicken and Sun-dried Tomato Pasta Bake suitable for leftovers?
Chicken and Sun-dried Tomato Pasta Bake leftovers can be refrigerated in an airtight container for up to 2 days and reheated in the microwave. Not suitable to freeze.
Print Chicken and Sun-dried Tomato Pasta Bake
- Total Time: 40 mins
- Yield: 4–6 1x
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
Instructions
- Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
- Cook the pasta as per the packet instructions, minus 2 minutes, as it will continue to cook in the oven. Rinse in cold water and drain. Set aside.
- Heat the olive oil in a large, oven-proof frying pan over medium–high heat. Add the onion and garlic and cook, stirring, for 1–2 minutes until softened.
- Add the chicken, paprika, salt and pepper and cook for 3–4 minutes until browned.
- Add the sun-dried tomatoes, cream and baby spinach leaves. Cook for 2 minutes until the spinach has wilted. Stir through the parmesan and cooked pasta.
- If required, transfer to an oven-proof dish, then sprinkle with mozzarella.
- Bake for 10–15 minutes or until golden and bubbling.
Notes
MAKE AHEAD
Follow the recipe up until step 6. Refrigerate for up to 48 hours in an airtight container. Bake as per recipe.
LEFTOVERS
Can be refrigerated for up to 2 days in an airtight container and reheated in the microwave. Not suitable to freeze.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: pasta
- Method: boil, fry, bake
- Cuisine: Italian
elenidimanoski says:
So delicious!! Whole family and our guests LOVED it!! A must try!
ktbennett says:
Very easy to make and liked by the whole family
Ciara Niclasen says:
Super easy and super tasty. Thanks so much for sharing.