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Freshly baked chicken pasta bake in a 9x13 dish with golden melted mozzarella and parmesan cheese

Chicken Pasta Bake

A hearty and saucy chicken pasta bake made with Italian-seasoned chicken thighs, crispy bacon, a rich tomato passata sauce, baby spinach, fresh tomatoes, and a golden mozzarella and parmesan topping. High in protein and perfect for family dinners or meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 567
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken thighs cut into small bite-size pieces
  • 1/2 tsp kosher salt for chicken seasoning
  • 1/4 tsp black pepper for chicken seasoning
  • 1/2 tsp garlic powder for chicken seasoning
  • 2 tsp Italian herb mix any store-bought type
  • 10 oz rigatoni or penne, elbow macaroni, or shells
  • 2 tsp salt for cooking pasta
  • 5 slices streaky bacon
  • 1/2 onion finely chopped
  • 2 cloves garlic minced
  • 1 1/2 tsp dried oregano
  • 1/2 tsp chili flakes red pepper flakes
  • 1/2 cup dry white wine chardonnay recommended, or sub low-sodium chicken broth
  • 2 tbsp tomato paste
  • 24 oz tomato passata sub tomato puree in the US
  • 1/2 cup water used to rinse out the passata bottle
  • 1 tsp kosher salt for the sauce
  • 1/2 tsp black pepper for the sauce
  • 3 tomatoes cut into wedges then halved
  • 2 large handfuls baby spinach or bite-size kale
  • 2 cups shredded mozzarella
  • 1/2 cup finely shredded parmesan tightly packed

Equipment

  • Large nonstick pan or pot
  • 9x13 inch baking dish
  • Large pot for boiling pasta

Method
 

  1. Preheat oven to 350 degrees F conventional or 320 degrees F fan/convection.
  2. Cook rigatoni in boiling water seasoned with 2 tsp salt according to package directions. Drain, rinse briefly under cold water, and set aside to cool.
  3. Toss chicken thigh pieces with Italian herb mix, garlic powder, salt, and pepper in a bowl. Set aside.
  4. Place bacon in a cold large nonstick pan. Turn heat to medium-high and cook in its own fat until light golden and crisp. Remove to paper towels leaving fat in the pan. Once cooled, chop into small pieces.
  5. Add olive oil to bacon fat if needed to reach 1 tbsp total. Increase heat to high. Cook seasoned chicken for 3 minutes until light golden on the outside but still raw inside. Remove with a slotted spoon into a bowl.
  6. In the same pan, cook onion and garlic for 1 minute. Add chili flakes and dried oregano and cook for 2 minutes until onion is translucent. Add wine and simmer rapidly for 1 to 2 minutes until mostly evaporated.
  7. Add tomato paste and cook for 1 minute, stirring constantly. Add tomato passata and use water to rinse the bottle into the pan. Add salt, pepper, seared chicken, and all collected juices. Stir and simmer on medium heat for 5 minutes.
  8. Add baby spinach, tomato wedges, cooked pasta, and chopped bacon. Toss everything together well.
  9. Transfer to a 9x13 inch baking dish and spread evenly. Top with mozzarella first, then parmesan.
  10. Bake for 25 minutes until cheese is melted with golden spots. Rest for 5 minutes then serve.

Notes

Chicken thighs stay juicier than breast through the double cooking process. For make-ahead, assemble fully with cheese topping, cover tightly, and refrigerate up to 3 days or freeze up to 3 months. Bake from thawed, covered for 20 minutes then uncovered for 20 minutes. Leftovers keep in the fridge for 3 days.
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