One Pot Creamy Tomato Chicken Pasta Bake
Uncooked ziti baked in a creamy milk and tomato sauce with shredded chicken, cheddar and mozzarella, finished with fresh basil and Parmesan.
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.
Notes
Substitutions: Use plain tomato sauce in place of puree. Rotisserie chicken saves time.
Tips: Use regular dried pasta and keep the dish covered for the first 20 minutes so it cooks through.
Storage: Refrigerate up to 3 days. Not recommended for freezing because of the milk sauce.