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Chicken and Sun-dried Tomato Pasta Bake

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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 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.

Chicken and Sun dried Tomato Pasta Bake

Chicken and Sun-dried Tomato Pasta Bake

Author: Nicole
4.5 from 2 votes
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This creamy and comforting Chicken and Sun-dried Tomato Pasta bake is the ideal satisfying meal for the whole family. Tender chicken is first cooked with garlic, sun-dried tomatoes, parmesan, cream and spinach, then combined in a baking dish with cooked pasta, topped with melty mozzarella and baked in the oven until gloriously golden and bubbling.
Prep 10 minutes
Cook 30 minutes
Total 40 minutes
Servings: 4 –6

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.

Disclaimer re gluten-free and dairy-free recipes

Recipe 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.

Tried this recipe?

Let us know how it was!
Course pasta
Cuisine Italian

  1. Super easy and super tasty. Thanks so much for sharing.

  2. 4 stars
    Very easy to make and liked by the whole family

  3. 5 stars
    So delicious!! Whole family and our guests LOVED it!! A must try!

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.