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Chicken and Sun dried Tomato Pasta Bake

Chicken and Sun-Dried Tomato Pasta Bake

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4.5 from 2 reviews

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


  • 500 g (1 lb) rigatoni
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 tsp garlic, freshly minced
  • 500 g (1 lb) chicken thigh fillets, cut into bite-sized pieces
  • 1 tsp paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup (160 g) sun-dried tomatoes, sliced
  • 2 cups (480 ml) thickened/heavy cream
  • 2 cups (60 g) fresh baby spinach leaves
  • ½ cup (50 g) Parmesan cheese, freshly grated
  • 1 cup (100 g) mozzarella, freshly grated


  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.



Follow the recipe up until step 6. Refrigerate for up to 48 hours. Bake as per recipe.


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