Easy Chicken Pasta Bake Recipe

Here's an easy and delicious chicken pasta bake that's perfect for using ripe summer tomatoes and basil from the garden. However, it's easy enough to convert to canned tomatoes for those times when fresh isn't available.

I really love using garden fresh tomatoes and basil in pasta. In fact, one of my "go-to" dinners during the summer is a fresh tomato basil pasta with spaghetti.

However, this combo is also great as a casserole baked with chicken, good mozzarella, and provolone cheeses to make a hearty delicious meal.

So today I'm sharing a chicken and pasta bake using fresh garden tomatoes, fresh basil, sweet onions, garlic, and shredded cheese.

Making a Chicken Pasta Bake

Saute the onions and chicken. Add in the basil, tomatoes, garlic, and red pepper flakes.

Then you add pasta that is just a little under or at least al dente because it will continue to cook in the oven and you don't want to overcook it.

It's a really light sauce so you may need to add some water to the casserole. I usually add a 1/2 cup up to 1 cup of pasta water to keep the dish from getting dry. If you forgot and don't save any pasta water you can simply use chicken broth or tap water.

Mix in the cheeses and don't forget to add some cheese on top to brown at the end for an appealing look and extra goodness.

This dish is covered with foil to keep the heat in and then uncovered for 5 minutes or so to get the top layer of cheese bubbling and golden brown.

I have this serving eight portions because you are adding in a nice protein. However, feel free to serve it to more or fewer people as you see fit. And, if you don't make the portions too big they can always come back for seconds.

Chicken Pasta Bake

Yield: 8

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

This easy chicken and pasta bake recipe uses fresh summer ripe tomatoes, fresh basil and lots of cheese for a delicious hearty meal in no time.

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Ingredients

• 1 pound boneless skinless chicken breasts chopped into bite sized pieces
• 1 pound of undercooked short noodle pasta such as rigatoni. (reserve about 1 cup of the pasta water)
• 3 large fresh tomatoes ~ 6 cups diced
• 1/2 cup sweet onion finely diced
• salt and black pepper to taste
• 2 large garlic cloves grated or crushed
• 2-3 tablespoons of extra virgin olive oil
• 2 tablespoons of fresh basil leaves chopped
• 1/4 teaspoon of red pepper flakes (optional)
• 2 cups mozzarella cheese shredded
• 1 cups provolone cheese shredded
• 1 cup provolone cheese shredded for top

Instructions

1. In a hot large skillet add the extra virgin olive oil and onions.
2. Add the chicken, salt, and pepper and saute for 5 minutes, turning the chicken over to brown on all sides.
3. Lower to medium heat, add garlic, and stir.
4. Next add tomatoes, red pepper flakes, and basil and saute for 1-2 minutes.
5. Add the cooked pasta and 1/2 - 1 cup of pasta water.
6. Remove from heat and add the cheeses. Mix well.
7. Pour into a greased baking dish and sprinkle with reserved provolone cheese.
8. Cover with foil and bake at 350 degrees for 30 minutes.
9. After 30 minutes remove the foil and broil for 5 minutes to melt and brown the cheese.

Notes

You can substitute a can of petite diced tomatoes if you don't have fresh tomatoes. You may not need the extra pasta water as the canned tomatoes will have extra liquid.

Substitute gemelli or penne or another short noodle. Something with ribbing is nice to hold the sauce.

Add or use a different combination of cheeses such as Parmesan, Asiago, and Romano.

You can freeze this chicken and pasta bake casserole however, I would let it thaw in the refrigerator for a day before reheating.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 511Total Fat: 24gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 104mgSodium: 578mgCarbohydrates: 31gFiber: 3gSugar: 5gProtein: 41g

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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