One Pot Creamy Tomato Chicken Pasta Bake (No Cream) Recipe

Introduction

This One Pot Creamy Tomato Chicken Pasta Bake is a comforting and flavorful meal that comes together quickly without any cream. It combines tender chicken, zesty tomato passata, and melted cheese for a deliciously rich pasta bake perfect for weeknight dinners.

Ingredients

• 4 tbsp unsalted butter
• 1 small onion, diced
• 2 garlic cloves, minced
• 6 tbsp (1/2 cup) plain flour
• 2 cups (500ml) milk
• 2 cups (500ml) tomato passata
• 1 cup (250ml) water or chicken/vegetable broth
• 2 tsp salt
• Black pepper, to taste
• 3 cups dried ziti or penne pasta (uncooked)
• 2 cups shredded cooked chicken
• 1 cup shredded cheddar cheese
• 3/4 cup shredded mozzarella cheese
• Fresh basil leaves, for garnish
• Freshly grated parmesan, for garnish

Instructions

1. Step 1: Preheat your oven to 350°F (180°C).
2. Step 2: In a deep frying pan or skillet over medium heat, melt the butter. Add the diced onion and minced garlic and sauté for about 5 minutes until translucent.
3. Step 3: Stir in the flour and cook for 2 minutes to form a roux.
4. Step 4: Gradually add the milk, whisking constantly for 1 minute in small circles to help thicken the sauce.
5. Step 5: Add the tomato passata, water or broth, salt, and black pepper. Increase heat to medium-high and cook for approximately 5 minutes, whisking occasionally during the first 3 minutes and continuously for the final 2 minutes, until the sauce thickly coats the back of a spoon.
6. Step 6: Taste the sauce and add 1 to 2 teaspoons of sugar if it tastes a bit sour, depending on the passata quality.
7. Step 7: Stir in the uncooked pasta, shredded chicken, and cheddar cheese. Cook for about 1 minute more over the stove, then remove from heat.
8. Step 8: Sprinkle the mozzarella cheese on top. Cover the pan with a lid or foil and bake for 10 minutes. Remove the cover and bake for an additional 5 minutes until the cheese is melted and slightly golden.
9. Step 9: Let the pasta bake rest for 5 minutes before serving. Garnish with fresh basil leaves and freshly grated parmesan if desired.

Tips & Variations

• Use chicken broth instead of water to add more flavor to the sauce.
• If you prefer a spicier dish, add a pinch of chili flakes while cooking the sauce.
• For a vegetarian version, substitute the chicken with cooked mushrooms or roasted vegetables.
• Make sure to whisk constantly when adding the milk to prevent lumps in the sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven, adding a splash of milk to loosen the sauce if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, other short pasta shapes like penne, rigatoni, or fusilli work well in this bake.

Do I have to use passata, or can I use canned tomatoes?

Passata is preferred for its smooth texture, but crushed canned tomatoes can be used. You may want to blend them for a smoother sauce and adjust seasoning accordingly.

One Pot Creamy Tomato Chicken Pasta Bake (No Cream) Recipe

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4.5 from 74 reviews

A comforting and creamy tomato chicken pasta bake made without cream, using a rich tomato passata sauce and a blend of cheddar and mozzarella cheeses. This one-pot dish combines sautéed onions and garlic with a homemade tomato sauce, tender cooked chicken, and al dente pasta, all baked to perfection for a delicious family-friendly meal.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Pasta Bake
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Sauce Ingredients

• 4 tbsp unsalted butter
• 1 small onion, diced
• 2 garlic cloves, minced
• 6 tbsp (1/2 cup) plain flour
• 2 cups (500ml) milk
• 2 cups (500ml) tomato passata
• 1 cup (250ml) water or chicken/vegetable broth
• 2 tsp salt
• Black pepper, to taste
• 1–2 tsp sugar (optional, to balance acidity)

Main Ingredients

• 3 cups dried ziti or penne pasta (uncooked)
• 2 cups shredded cooked chicken
• 1 cup shredded cheddar cheese
• 3/4 cup shredded mozzarella cheese

Garnish

• Fresh basil leaves
• Freshly grated parmesan cheese

Instructions

1. Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for baking the pasta dish.
2. Sauté Aromatics: Melt the butter in a deep fry pan or skillet over medium heat. Add the diced onion and minced garlic, sautéing for about 5 minutes until the onion becomes translucent and fragrant.
3. Create the Sauce Base: Stir in the plain flour with the onion and garlic, cooking for 2 minutes to form a roux and remove the raw flour taste.
4. Whisk in Liquids: Gradually whisk in the milk in small circles around the pan for about 1 minute until the mixture starts to thicken. Then add the tomato passata, water (or broth), salt, and black pepper.
5. Simmer Sauce: Increase the heat to medium-high and cook the sauce for approximately 5 minutes until it thickens enough to coat the back of a spoon. Whisk occasionally during the first 3 minutes, then whisk constantly for the last 2 minutes to prevent lumps.
6. Adjust Sweetness: Taste the sauce and add 1 to 2 teaspoons of sugar if the sauce tastes a bit sour, depending on the acidity of your passata.
7. Combine Pasta and Chicken: Add the uncooked ziti or penne pasta, shredded cooked chicken, and cheddar cheese to the sauce. Stir well to combine and let it cook on the stove for about 1 minute to start softening the pasta.
8. Prepare for Baking: Remove the skillet from heat, scatter shredded mozzarella cheese over the top, and cover with a lid or aluminum foil.
9. Bake: Place the covered pan in the preheated oven and bake for 10 minutes. Then remove the cover and bake for an additional 5 minutes to brown the cheese slightly on top.
10. Rest and Serve: Remove from the oven and let the pasta bake rest for 5 minutes. Garnish with fresh basil leaves and freshly grated parmesan cheese before serving.

Notes

• Using plain flour and milk creates a creamy sauce without the need for cream, making this recipe lighter but still rich.
• Covering the dish during the initial baking helps the pasta cook evenly in the sauce.
• If you prefer a deeper tomato flavor, chicken or vegetable broth can be used instead of water.
• Adjust seasoning according to taste, especially the salt and sugar to balance acidity.
• Make sure to use cooked chicken; leftover rotisserie chicken works perfectly for this dish.
• Fresh basil and parmesan add a fresh and salty finishing touch to the dish.

Keywords: Tomato Chicken Pasta Bake, One Pot Pasta, Creamy Tomato Pasta, Easy Chicken Pasta Bake, Comfort Food, Baked Pasta