Recipe image
Recipe Finder blog

Chicken Tomato Pasta Bake

Prep 20 min Cook 30 min Difficulty 2/5

Easy Chicken Tomato Pasta Bake with fresh tomatoes, basil and melted mozzarella—ready in about 50 minutes for a simple family dinner.

Why this recipe works

This Chicken Tomato Pasta Bake combines sautéed chicken, a quick fresh tomato sauce, basil and mozzarella for a comforting weeknight meal. It suits cooks who want a straightforward, hands-on dinner that feeds a family or yields leftovers.

Search intent: how to make chicken pasta bake
  • chicken tomato pasta bake
  • easy pasta bake recipe
  • baked mozzarella pasta
  • chicken pasta casserole
  • weeknight pasta bake

Key takeaways

Quick, family-friendly baked pasta with chicken and fresh tomatoes
Uses simple pantry ingredients and bakes in about 20 minutes
Tear mozzarella and rest 5 minutes for best texture

Recipe guide

This Chicken Tomato Pasta Bake combines sautéed chicken, a quick fresh tomato sauce, basil and mozzarella for a comforting weeknight meal. It suits cooks who want a straightforward, hands-on dinner that feeds a family or yields leftovers.

A quick, no-fuss baked pasta that turns simple ingredients into a dinner crowd-pleaser.

  • Quick, family-friendly baked pasta with chicken and fresh tomatoes
  • Uses simple pantry ingredients and bakes in about 20 minutes
  • Tear mozzarella and rest 5 minutes for best texture

Ingredients (serves 4)

500–600 g cooked pasta (about 400 g dry), 2 chicken breasts, 3 medium tomatoes (or one 400 g can), 2 tbsp olive oil, 3 cloves garlic, 1 tsp salt, 1/2 tsp black pepper, 10 g fresh basil, 150 g mozzarella. Adjust salt/pepper to taste.

Step-by-step

1) Preheat oven to 200°C (400°F). 2) Cook pasta to just under al dente, drain. 3) Season chicken; sauté in olive oil 6–8 min per side until cooked; slice or shred. 4) Sauté minced garlic 30–60 sec, add chopped tomatoes and cook 5–7 min until saucy; season. 5) Toss pasta and torn basil into sauce. 6) Combine pasta and chicken in a baking dish, top with torn/sliced mozzarella. 7) Bake 15–20 min until cheese bubbles, rest 5 min, garnish with basil and serve.

Tips & simple variations

Use shredded rotisserie chicken to save time. Add spinach or mushrooms to the sauce for more veg. For a creamier bake, stir 50–100 ml cream or ricotta into the sauce before combining with pasta.

Ingredients

  • 2 pcs chicken breast
  • 400 g pasta
  • 3 medium tomatoes
  • 2 tbsp olive oil
  • 3 cloves garlic
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 10 g fresh basil
  • 150 g mozzarella cheese

Instructions

  1. Preheat oven to 200°C (400°F).
  2. Cook pasta in salted boiling water until just under al dente, drain and set aside.
  3. Season chicken breasts with salt and pepper.
  4. Heat olive oil in a skillet over medium heat and cook chicken until golden and cooked through, about 6–8 minutes per side; remove and slice or shred.
  5. Add minced garlic to the skillet and sauté 30–60 seconds until fragrant.
  6. Chop tomatoes and add to the skillet, cooking until softened and saucy, about 5–7 minutes; season to taste.
  7. Stir cooked pasta and torn basil into the tomato sauce, mixing to coat evenly.
  8. Combine pasta mixture and sliced chicken in a baking dish, spreading evenly.
  9. Tear or slice mozzarella and scatter over the top.
  10. Bake until cheese is melted and bubbly, about 15–20 minutes.
  11. Let rest 5 minutes, garnish with remaining basil, and serve.

FAQs

Can I use canned tomatoes instead of fresh? Yes — use one 400 g can of chopped tomatoes, simmer 5–7 minutes to thicken before mixing with pasta.
How do I store and reheat leftovers? Keep refrigerated up to 3 days in an airtight container. Reheat covered in a 180°C (350°F) oven 10–15 minutes or microwave until hot.
Can I make this ahead and bake later? Assemble the dish, cover and refrigerate for up to 24 hours; add a few extra minutes to baking time if chilled.