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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, creating a meal that’s both comforting and delicious.  This recipe is simple to prepare and can be made ahead of time, making it a great option for busy weeknights.  

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

Ingredients

Units Scale

Instructions

  1. Preheat the oven to 180°C fan-forced.
  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 thigh, 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. Microwave to reheat. Not suitable to freeze.

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