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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/one-pot-creamy-tomato-chicken-pasta-bake-no-cream-recipe/