Comforting Chicken Pasta Bake Ready in Under 1 Hour

This Chicken Pasta Bake combines juicy chicken, crispy bacon, and a rich tomato sauce, making it a perfect family-friendly meal.

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Prep Time 15

Cook Time 30

Resting Time 5

Total Time 50

Servings: 6 servings

Course: Casserole

Cuisine: Italian

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Chicken Thighs Adds juiciness and essential protein
1 teaspoon Cooking/Kosher Salt Enhances flavor, adjust to taste
1 teaspoon Black Pepper Introduces subtle heat, optional

For the Sauce

1 teaspoon Garlic Powder Provides savory depth
2 teaspoons Italian Herb Mix Substitute with mixed dried herbs if needed
1 medium Onion Forms the base of the sauce

For the Pasta

300 grams Rigatoni Pasta Holds sauce well

For the Additional Ingredients

150 grams Bacon Infuses flavor
2 cloves Garlic Cloves Freshly minced
1 teaspoon Dried Oregano Brings earthy notes
1 teaspoon Chili Flakes Adds a kick of heat, optional
100 ml Chardonnay (or other dry white wine) Elevates the sauce

For the Tomato Base

2 tablespoons Tomato Paste Intensifies flavor
400 grams Tomato Passata Gives a rich tomato flavor
2 medium Fresh Tomatoes Adds freshness
100 ml Water Use to rinse out passata jar

For the Greens and Cheese

100 grams Baby Spinach Introduces nutrients and color
200 grams Mozzarella Cheese Melts beautifully
50 grams Parmesan Cheese Provides a sharp flavor

Equipment

Large Pot
Large Skillet
baking dish

Method

Step-by-Step Instructions

Preheat your oven to 180°C (350°F). Boil salted water and cook the rigatoni pasta for about 10-12 minutes, then drain.
In a large skillet, cook chopped bacon over medium heat for 5-7 minutes until crispy. Remove and set aside.
Season chicken thighs with salt and pepper. Sear them in the skillet for 4-5 minutes on each side until golden brown. Remove and set aside.
Sauté chopped onions in bacon fat for 3-4 minutes until translucent, then add minced garlic and cook for another minute.
Sprinkle chili flakes and oregano, then pour in a splash of Chardonnay. Let it simmer for 2-3 minutes.
Stir in tomato paste and cook briefly to blend flavors. Then pour in the tomato passata and a splash of water, adding chicken juices.
Mix in fresh tomatoes, baby spinach, and rigatoni, folding in crispy bacon.
Transfer into a greased baking dish, top with mozzarella and parmesan, and bake for 25 minutes until golden.
Cool for 5 minutes before serving, cut into portions.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 60gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 6gVitamin A: 20IUVitamin C: 25mgCalcium: 15mgIron: 15mg

Notes

You can prepare this dish ahead of time and store it in the fridge before baking for the best texture.

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