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Easy Cheesy Chicken Pasta Bake Recipe

Easy Cheesy Chicken Pasta Bake

A comforting tomato-based pasta bake made with cooked chicken, red pepper, mozzarella, and optional mature Cheddar. This family-friendly dinner serves 4 and is ideal for using leftover or rotisserie chicken.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil
  • 1 medium Medium onion, finely chopped
  • 2 cloves Garlic cloves, crushed or finely minced
  • 1 medium Red bell pepper, seeded and finely chopped
  • 1 teaspoon Dried oregano
  • 400 g Canned chopped tomatoes
  • 2 tablespoons Tomato purée
  • 300 g Penne or other short pasta
  • 300 g Cooked, skinless chicken breast, shredded or chopped
Cheese Topping
  • 125 g Mozzarella, sliced or torn
  • 50–75 g Grated mature Cheddar, optional
Seasoning
  • To taste Salt and freshly ground black pepper

Method
 

Step-by-Step
  1. Heat the oven to 200°C conventional, 180°C fan, or 400°F. Lightly grease a medium baking dish.
  2. Cook the pasta in salted boiling water for about 2 minutes less than the package directions. Drain it well so the finished bake does not become watery or too soft.
  3. Heat the olive oil in a large frying pan. Add the onion and red bell pepper, then cook for about 5 minutes until softened.
  4. Add the garlic and dried oregano. Cook for 30–60 seconds, stirring often, until fragrant but not browned.
  5. Stir in the chopped tomatoes and tomato purée. Season with salt and pepper, then simmer for approximately 8–10 minutes until the sauce is slightly thickened.
  6. Stir the cooked chicken and drained pasta into the tomato sauce until everything is evenly coated.
  7. Transfer the mixture to the prepared baking dish. Cover with the mozzarella and, if using, the grated mature Cheddar.
  8. Bake for 20–25 minutes until bubbling and golden. Rest for 5 minutes before serving so the sauce settles slightly.

Notes

Use leftover or rotisserie chicken for convenience. Penne, fusilli, rigatoni, and other short pasta shapes work well. If starting with raw chicken, cook it separately until the thickest part reaches 74°C/165°F before adding it to the pasta. For extra browning, place the finished dish under the broiler or grill for 1–2 minutes, watching carefully.