Chicken and Sun-dried Tomato Pasta Bake
Servings: 4 –6
This creamy and comforting Chicken and Sun-dried Tomato Pasta bake is the ideal satisfying meal for the whole family. Tender chicken is first cooked with garlic, sun-dried tomatoes, parmesan, cream and spinach, then combined in a baking dish with cooked pasta, topped with melty mozzarella and baked in the oven until gloriously golden and bubbling.
Ingredients
- 500 g 1 lb 2 oz rigatoni
- 2 tbsp olive oil
- 1 onion finely chopped
- 1 tsp freshly minced garlic
- 500 g 1 lb 2 oz boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tsp sweet paprika
- ½ tsp sea salt flakes
- ½ tsp cracked black pepper
- 1 cup 160 g sliced sun-dried tomatoes
- 2 cups 500 ml thickened (heavy) cream
- 2 cups 90 g fresh baby spinach leaves
- ½ cup 50 g freshly grated parmesan
- 1 cup 150 g freshly grated mozzarella
Instructions
- Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
- Cook the pasta as per the packet instructions, minus 2 minutes, as it will continue to cook in the oven. Rinse in cold water and drain. Set aside.
- Heat the olive oil in a large, oven-proof frying pan over medium–high heat. Add the onion and garlic and cook, stirring, for 1–2 minutes until softened.
- Add the chicken, paprika, salt and pepper and cook for 3–4 minutes until browned.
- Add the sun-dried tomatoes, cream and baby spinach leaves. Cook for 2 minutes until the spinach has wilted. Stir through the parmesan and cooked pasta.
- If required, transfer to an oven-proof dish, then sprinkle with mozzarella.
- Bake for 10–15 minutes or until golden and bubbling.
Notes
MAKE AHEAD
Follow the recipe up until step 6. Refrigerate for up to 48 hours in an airtight container. Bake as per recipe.LEFTOVERS
Can be refrigerated for up to 2 days in an airtight container and reheated in the microwave. Not suitable to freeze.Scan for full recipe:
