A Cozy Night In with Chicken Pasta Bake

I swear, every time I make this chicken pasta bake (creamy tomato style), I end up wondering why I don’t do it even more often. One rainy weeknight—absolute classic—I was rummaging through my pantry, pretty sure I had nothing to cook, but somehow this dish practically cooked itself. Well, sort of. Anyway, it’s comfort food that reminds me of those mismatched family dinners growing up, with someone inevitably leaving their fork in the pasta (younger siblings, I’m looking at you). And yes, this is the recipe where a failed attempt at gourmet ended up being a new family staple. Funny how that works.

Why You’ll Love This Dish (Or, Why I Keep Making It…)

I make this when I want something that feels easy but tastes like I put way more effort in than I did. My family goes absolutely bonkers for the crispy cheesy top (I may or may not swipe the golden bits for myself first, whoops). Plus, if you’re someone who always ends up with half a rotisserie chicken lying around, this is basically your time to shine. Don’t even get me started about the creamy tomato sauce—my youngest once tried to drink it form the pan, not kidding. Okay, maybe exaggerating a bit, but you get the idea.

What You’ll Need (Feel Free to Mix It Up!)

About 2 cups cooked chicken, shredded or cubed (Honestly, leftover roast chicken works. When I’m in a pinch, I just grab a supermarket rotisserie one—my mother would disagree, but it saves loads of time.)
250g (about 9oz) pasta shapes (penne, rigatoni, fusilli—whatever’s floating in the cupboard. I once used spaghetti broken up, and it was fine, if a little chaotic.)
1 onion, chopped (or half if you’re not feeling oniony; if no onions, a bit of celery will do for a mild base)
2-3 garlic cloves, minced (or, er, a big squeeze of that garlic paste in a tube, which I secretly love)
1 can (400g/14oz) chopped tomatoes (my gran swore by Italian brands, I grab what’s on offer—no shame)
2 tbsp tomato paste (optional, but I think it makes it richer)
1 cup double cream (or just use regular single cream, or even half milk if you’re skint—works, though not quite as lush)
Grated cheese—at least 1 cup for topping (cheddar, mozzarella, a bit of parmesan, whatever’s hiding in your fridge)
1 tsp dried oregano or Italian herbs (sometimes I just throw in some mixed herbs, not fussy)
Salt and pepper—to taste (obviously!)
Bonus: a handful of spinach or some sliced mushrooms if you’re feeling up to it

How I Do It (More or Less)

Set your oven to 200°C (400°F), or thereabouts. No need to be ultra-precise unless you’re, like, actually a baker.
Boil your pasta in salted water until it’s just a smidge firmer than you’d usually eat—trust me, it’ll cook more later. (This is usually where I forget about it and curse mildly, but it’s fine as long as you catch it before it’s mushy!) Drain and set aside.
Meanwhile, in a big frying pan, soften the onion in a splash of olive oil for a few minutes. Chuck in the garlic and let it become fragrant (that’s a fancy way of saying until you can smell it), but don’t let it burn! If you’re using mushrooms or spinach, now’s the moment for those guys.
Pour in the chopped tomatoes, tomato paste, dried herbs, plus a bit of salt and pepper. Let it bubble a bit—5 to 10 minutes ish—until it looks like an actual sauce. I usually sneak a taste here. If it’s a bit tart, a pinch of sugar doesn’t hurt.
Stir in the cooked chicken, and—once it’s all cozy together—add the cream. It might look a bit odd and streaky at this stage, but it’ll come together – promise.
Toss in the pasta, give everything a good mix, and then pour the whole thing into a big baking dish (any dish bigger than your head, as my aunt would say).
Sprinkle all the grated cheese (and extra if you want), maybe a crack of pepper on top. Into the oven it goes for about 20-25 minutes, or until it’s bubbling, and the top is gold and irresistible looking.
Let it sit for five minutes (or three, if you’re too hungry, but you’ll burn your tongue—learned this the hard way). Serve and enjoy!

A Few Notes from the Trenches

If your sauce seems too thin, just let it bubble a bit longer—or, if you’re out of time, chuck in some extra cheese. It thickens right up.
I once tried pre-grated supermarket cheese and, honestly, it melts a little weird, but in a comfort-food-sort-of-way. Don’t overthink it.
Cream amount is flexible—use what you like; sometimes I just throw in a dollop of sour cream instead.
It’s just as good, if not better, the next day (if it lasts that long—never does in our house).

Playing Around: Variations I’ve Attempted

Swapped the chicken for turkey after Christmas—worked a treat!
Added roasted peppers—looked beautiful, but, eh, nobody actually liked the flavor clash so much (so maybe skip unless you love peppers!)
Used only mozzarella for topping, which made it super stringy and fun (messy, but hey—you only live once)
Once, tried to sneak in peas. Regrets. Not sure why, just didn’t hit the spot for me.

Equipment: What You Need, Sort Of

You’ll want a frying pan (or a big pot, honestly, whatever you fry things in), a saucepan for the pasta, and a large baking dish. If you don’t have a proper baking dish, I’ve even used a foil tray in a pinch. Just don’t drop it taking it out of the oven—I, er, speak from experience!

How to Store It (Assuming You Have Leftovers)

Just let it cool, then cover with cling film or foil; stick it in the fridge. It’ll keep for about 2 days. You can freeze it, too—but, honestly, in my house it barely makes it past dinner. If reheating, I pop it back in the oven covered with a bit of extra cheese (because, why not?) until piping hot.

What To Serve It With (Or Not…)

Sometimes I go classic: garlic bread and a simple green salad (though half the time it’s just a pile of lettuce from a bag). My cousin dips crisps into hers—don’t knock it till you try it. Apparently, it’s “a thing” now.

Things I’ve Learned the Hard Way: Pro Tips

Don’t skip salting your pasta water. I was lazy once—pasta tasted like wet cardboard. Never again.
Resist the urge to overload on cheese inside the sauce. I did that—it clumped and the sauce went all gluey. Just keep most of it for the top. Actually, lesson learned!
Let the bake rest before serving, or you’ll end up with soup on your plate (not that there’s anything wrong with cheesy soup in theory, but…)

FAQ—Yes, Someone Actually Asked Me This

Can I use uncooked pasta? Hmm, I wouldn’t. It doesn’t get soft enough, plus it soaks up all the sauce. Learned that the, um, crunchy way.
Can I make it dairy free? Kinda—try cashew cream or a dairy-free substitute, though the cheese for the top is trickier. Non-dairy cheese melts weird, but some of my vegan pals swear by it.
Why is my sauce lumpy? Maybe the cream was too cold? I usually take it out ahead of time, but if not, just keep stirring and it’ll probably be just fine.
Can I cook the whole dish ahead? Oh, for sure. Actually, I think it tastes better the next day (something about all the flavors getting friendly overnight).
What pasta is best? Honestly, use whatever you have! Penne is my go-to, but shells are fun, and fusilli just holds extra sauce. Even broken up lasagna sheets have happened here.

Alright, that’s all she wrote (me, I mean)—if you give this a go, let me know how it goes for you. And if you accidentally drop a fork into the pasta at the table, well, consider it good luck!

Chicken Pasta Bake (Creamy Tomato Style)