Creamy tomato chicken pasta bake gets its silky sauce from milk and tomato puree instead of heavy cream, and the uncooked pasta bakes right in the sauce.
You make the sauce in one deep skillet, stir in shredded chicken and cheddar, top it with mozzarella and bake it covered. Count on about 1 hour 5 minutes and one pan to wash.
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Why This Creamy Tomato Chicken Pasta Bake Recipe Works
A quick roux of butter and flour thickens the milk and tomato into a sauce that tastes rich and clings to the pasta, with no cream needed.
Uncooked pasta absorbs the sauce as it bakes, so it picks up flavor and you skip boiling a separate pot of water.
Shredded cooked chicken makes this a fast weeknight meal, and rotisserie chicken works well when you are short on time.
Ingredients for Creamy Tomato Chicken Pasta Bake
- 4 tbsp unsalted butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 6 tbsp all purpose flour
- 2 cups milk
- 2 cups plain tomato puree (passata)
- 1 cup water or low sodium chicken broth
- 1 tsp salt and black pepper to taste
- 9 oz dried ziti or penne (about 3 cups), uncooked
- 2 cups shredded cooked chicken
- 1 cup shredded cheddar cheese
- 3/4 cup shredded mozzarella cheese
- Fresh basil leaves and grated Parmesan for serving
Tomato puree. Plain, smooth tomato puree, sold as passata, gives the sauce a clean tomato flavor. If it tastes sharp, stir in 1 to 2 teaspoons of sugar.
Milk and flour. They make a light bechamel style base that turns the tomato sauce creamy. Whisk the milk in slowly to avoid lumps.
Pasta. Ziti or penne hold the sauce in their tubes. Use regular dried pasta, not fresh or no boil, so it absorbs the liquid at the right pace.
Chicken. Shredded rotisserie chicken or poached breast both work. Two cups is about 10 oz of cooked meat.
Cheese. Cheddar melts into the sauce for flavor, and mozzarella on top gives a stretchy, golden crust.
How to Make Creamy Tomato Chicken Pasta Bake
1. Heat the oven. Set the oven to 400 degrees F and have a lid or foil ready for the skillet.
2. Soften the onion. Melt the butter in a deep oven safe skillet over medium heat. Add the onion and garlic and cook about 5 minutes, until the onion is translucent.
3. Make the roux. Stir in the flour and cook for 2 minutes. Pour in the milk gradually, whisking in small circles, and cook about 1 minute until it begins to thicken.
4. Add the tomato. Whisk in the tomato puree, water, salt and pepper. Raise the heat to medium high and cook about 5 minutes, until the sauce coats the back of a spoon. Taste and add a little sugar if it is sharp.
5. Add the pasta. Stir in the uncooked pasta, chicken and cheddar and bring the sauce back to a gentle simmer for 1 minute.
6. Top and cover. Scatter the mozzarella over the top and cover tightly with a lid or foil.
7. Bake. Bake 20 minutes covered, then uncover and bake 10 to 15 minutes more, until the pasta is tender and the top is bubbling. Rest 5 minutes and finish with basil and Parmesan.
How to Serve Creamy Tomato Chicken Pasta Bake
Serve straight from the skillet with a crisp Italian house salad and some garlic bread slices for scooping up the sauce. Steamed or roasted broccoli with Parmesan adds a green side, and warm dinner rolls go over well with kids. You might also enjoy creamy tomato ricotta pasta. Looking for something similar? Try tomato tuna pasta bake.
How to Store and Reheat Creamy Tomato Chicken Pasta Bake
Cool completely within 2 hours, then store in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave with a splash of milk, or in a covered dish at 350 degrees F until it reaches 165 degrees F. Because the sauce is milk based, it does not freeze well.
Tips and Variations for Creamy Tomato Chicken Pasta Bake
Use an oven safe pan. A Dutch oven or cast iron skillet goes from stovetop to oven without extra dishes.
Check the pasta. If it is still firm after the covered bake, add a splash of water and bake 5 minutes more.
Adjust the sweetness. Brands of puree vary, so taste the sauce before adding the pasta.
Use rotisserie chicken. It saves time and adds flavor.
Add vegetables. Saute bell peppers or stir in fresh spinach along with the onion and garlic.
Mix the cheeses. A little Parmesan stirred into the sauce adds a salty edge.
Rest before serving. Five minutes lets the sauce set and thicken.
Store it safely. Cool leftovers within 2 hours. For general guidance on storing leftovers, see this leftover storage guide from Purdue Extension.
Frequently Asked Questions About Creamy Tomato Chicken Pasta Bake
Can I make creamy tomato chicken pasta bake without cream?
Yes. This version uses milk and a butter and flour roux for a creamy texture with no cream at all.
Do I need to cook the pasta first for creamy tomato chicken pasta bake?
No. The uncooked pasta bakes in the sauce, which is why the dish is covered for the first 20 minutes.
How do I keep creamy tomato chicken pasta bake from drying out?
Cover it tightly for the first part of the bake and let it rest 5 minutes. The sauce thickens as it cools slightly.
Can I use fresh mozzarella?
Yes, but pat it dry first. Shredded low moisture mozzarella melts more evenly.
What can I use if I do not have tomato puree?
Plain tomato sauce works. Avoid seasoned jarred pasta sauce, which can make the dish too salty.
One Pot Creamy Tomato Chicken Pasta Bake
Equipment
- Deep oven safe skillet or Dutch oven
- Whisk
- Lid or foil
Ingredients
- 4 tbsp unsalted butter
- 1 small onion diced
- 2 cloves garlic minced
- 6 tbsp all purpose flour
- 2 cups milk any fat percentage
- 2 cups plain tomato puree passata
- 1 cup water or low sodium chicken broth
- 1 tsp salt
- ¼ tsp black pepper
- 9 oz dried ziti or penne about 3 cups, uncooked
- 2 cups shredded cooked chicken
- 1 cup shredded cheddar cheese
- ¾ cup shredded mozzarella cheese
- 2 tbsp grated Parmesan cheese for serving
- 6 fresh basil leaves for garnish
Instructions
- Preheat. Heat the oven to 400 degrees F.
- Build the sauce. Melt 4 tablespoons butter, cook 1 diced onion and 2 minced garlic cloves about 5 minutes, stir in 6 tablespoons flour for 2 minutes, then whisk in 2 cups milk.
- Add tomato. Whisk in 2 cups tomato puree, 1 cup water, 1 teaspoon salt, and 1/4 teaspoon pepper and cook about 5 minutes until thick. Add 1 to 2 teaspoons sugar if the sauce tastes sharp.
- Mix in the pasta. Stir in 9 ounces uncooked pasta, 2 cups chicken, and 1 cup cheddar and bring to a gentle simmer for 1 minute.
- Top. Scatter 3/4 cup mozzarella over the top and cover with a lid or foil.
- Bake. Bake covered for 20 minutes, then uncovered for 10 to 15 minutes until the pasta is tender. Rest 5 minutes and top with 6 basil leaves and 2 tablespoons Parmesan.
