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Chicken Tomato Pasta Bake — Easy Weeknight Casserole
Easy Chicken Tomato Pasta Bake: seared chicken, fresh tomatoes, garlic and melted mozzarella—ready in ~50 minutes for a simple weeknight casserole.
Why this recipe works
A straightforward Chicken Tomato Pasta Bake combining seared chicken, fresh tomatoes, garlic and melted mozzarella. Suits home cooks who want a weeknight casserole that's quick, filling, and easy to scale.
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Key takeaways
Hands-on time ~20 minutes; total ~50 minutes
Simple stovetop-to-oven method using pantry staples
Flexible: swap pasta shape or cheese to taste
Recipe guide
A straightforward Chicken Tomato Pasta Bake combining seared chicken, fresh tomatoes, garlic and melted mozzarella. Suits home cooks who want a weeknight casserole that's quick, filling, and easy to scale.
A 50-minute bake that turns pantry basics into a cheesy, family-friendly casserole.
- Hands-on time ~20 minutes; total ~50 minutes
- Simple stovetop-to-oven method using pantry staples
- Flexible: swap pasta shape or cheese to taste
Ingredients (serves 3–4)
2 chicken breasts, 400 g pasta (penne or rigatoni), 3 medium tomatoes (diced), 2 tbsp olive oil, 3 garlic cloves (minced), 1 tsp salt, 1/2 tsp black pepper, 10 g fresh basil (chopped), 150 g mozzarella (shredded).
Quick method
1) Preheat oven to 200°C (390°F). 2) Cook pasta to 2 minutes shy of al dente; drain. 3) Season chicken with salt and pepper; sear in 1 tbsp olive oil 3–4 min per side until golden (not fully cooked). Remove and slice. 4) In same pan, add 1 tbsp oil and garlic, cook 30 sec; add diced tomatoes, 1/2 tsp salt and simmer 5 min. 5) Toss pasta, sliced chicken, tomato sauce and basil in a baking dish; top with mozzarella. 6) Bake 12–15 minutes until cheese is bubbly and chicken reaches 74°C (165°F). Rest 5 minutes before serving.
Timing & simple swaps
Prep 20 min, bake 30 min total. Swap mozzarella for cheddar or parmesan, use rotisserie chicken to cut prep time, or add vegetables (spinach, mushrooms) in step 4 and sauté until softened.
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
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FAQs
Can I use canned tomatoes instead of fresh?
Yes — use one 400 g can diced tomatoes; drain excess liquid if very watery.
How do I keep chicken moist?
Don't overcook chicken when searing; finish cooking briefly in the oven with sauce to retain juices.
Can this be made ahead and reheated?
Yes — assemble and refrigerate up to 24 hours, then bake 5–10 minutes longer from cold.