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Chicken and Sun-Dried Tomato Pasta Bake

Chicken and Sun dried Tomato Pasta Bake

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 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. 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 for up to 2 days and reheated in the microwave. Not suitable to freeze.

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Chicken and Sun dried Tomato Pasta Bake

Chicken and Sun-Dried Tomato Pasta Bake

  • Total Time: 40 mins
  • Yield: 4-6 1x

Ingredients

Units Scale
  • 500 g rigatoni
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 tsp garlic, freshly minced
  • 500 g chicken thigh fillets, cut into bite-sized pieces
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup sun-dried tomatoes, sliced
  • 2 cups thickened/heavy cream
  • 2 cups fresh baby spinach leaves
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 cup mozzarella, freshly grated

Instructions

  1. Preheat the oven to 200°C/400°F (180°C fan).
  2. Cook the pasta as per the packet instructions, less 2 minutes, as it will continue to cook in the oven. Rinse in cold water and drain. Set aside.
  3. Heat the olive oil in a large, oven-proof skillet on medium-high heat. Add the onion and garlic. Cook, stirring for 1-2 minutes until softened.
  4. Add the chicken thighs, paprika, salt and pepper. Cook for 3-4 minutes until browned.
  5. Add the sun-dried tomatoes, thickened cream and fresh baby spinach leaves. Cook for 2 minutes until the spinach has wilted. Stir through the Parmesan cheese and cooked pasta.
  6. If required, transfer to an oven-safe dish, then sprinkle with mozzarella cheese.
  7. 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. Bake as per recipe.

LEFTOVERS

Can be refrigerated for up to 2 days and reheated in the microwave. Not suitable to freeze.

  • Author: Nicole
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: pasta
  • Method: boil, fry, bake
  • Cuisine: Italian

Keywords: chicken pasta bake, chicken and sun-dried tomato recipe

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Comments

  1. Very easy to make and liked by the whole family

  2. So delicious!! Whole family and our guests LOVED it!! A must try!

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