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Cheesy Chicken Pasta Bake is a comforting, cheesy pasta dish loaded with fragrant herbs, juicy roasted cherry tomatoes, and tender, seared chicken pieces. This Chicken Pasta Bake is the ultimate weeknight comfort food—rich, hearty, and packed with flavor in every bite!
What Makes This Recipe So Good
This Chicken Pasta Bake is the perfect blend of creamy, cheesy comfort and fresh, vibrant flavors. The juicy roasted tomatoes and tender chicken combine beautifully with gooey mozzarella, making this Chicken Mozzarella pasta bake a crowd-pleaser every time.
It’s also incredibly versatile. You can swap in your favorite pasta shapes, add extra vegetables, or make it ahead for busy nights. The rich, cheesy layers and hearty protein make this cheesy chicken pasta bake a dish everyone will go back for seconds.
What Goes Into Chicken Pasta Bake
This Chicken Pasta Bake is full of fresh flavors, tender chicken, and gooey cheese. Here are the key ingredients that make this dish irresistible:
- Cherry Tomatoes: Juicy, halved cherry tomatoes roast beautifully, adding a natural sweetness and vibrant color.
- Chicken Thighs or Breast: Tender, diced chicken provides hearty protein that pairs perfectly with the creamy sauce.
- Mozzarella Cheese: Melts into gooey, stringy perfection, creating the ultimate cheesy chicken pasta bake experience.
- Pasta: Ziti, rigatoni, or penne hold onto the sauce and cheese in every bite for a comforting, filling meal.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Chicken Pasta Bake
- Preheat and Roast Tomatoes: Preheat oven to the grill or broil setting on medium heat. Arrange halved tomatoes in a single layer on a foil-lined tray, spray with oil, and roast until soft and fragrant.
- Cook the Pasta: Bring a pot of salted water to a boil and cook the pasta according to the packet instructions until just al dente. Drain well and set aside while you prepare the sauce.
- Sauté Aromatics: Heat olive oil in a large oven-proof pan over medium heat. Add chopped onion and garlic and sauté until fragrant and lightly golden, forming a flavorful base for the sauce.
- Cook the Chicken: Add diced chicken pieces to the pan and sear until golden all over. Season with oregano, basil, parsley flakes, stock powder, and a pinch of salt to taste.
- Add Tomato Sauce: Stir in the Passata (or tomato sauce) and tomato paste. Bring the mixture to a gentle simmer, stirring occasionally until the sauce begins to thicken slightly.
- Combine Tomatoes and Creamy Mix: Add the roasted cherry tomatoes to the pan, then pour in the milk and cornflour mixture. Stir until the sauce is creamy, smooth, and evenly thickened.
- Mix Pasta and Cheese: Add the cooked pasta to the chicken and sauce. Stir through half of the mozzarella cheese, ensuring everything is coated, then sprinkle the remaining mozzarella and parmesan on top.
- Bake Until Golden: Transfer the pan to the preheated oven and bake for 10 minutes, or until the top is golden and the cheese has melted. Optionally sprinkle with extra dried oregano and basil before serving.
Pair this Chicken Pasta Bake with some unexpected sides to elevate your meal. Crispy Parmesan Asparagus with Garlic Butter adds a crunchy, garlicky freshness that balances the creamy richness of the pasta. For something hearty and comforting, Warm Chicken and Pumpkin Lentil Stew works beautifully alongside, offering a cozy, subtly spiced contrast.
For a twist on flavors, try Caprese Crostini with Grilled Avocado as a fresh, vibrant starter. The creamy avocado and fresh tomato notes echo the pasta while adding a different texture to the table. These pairings turn a simple baked pasta dinner into a full, flavorful experience that feels both indulgent and thoughtfully crafted.
Tips For Making Chicken Pasta Bake
- Feel free to sneak in extra veggies like spinach, zucchini, or mushrooms—they blend right in and add a pop of color.
- Season your chicken well while cooking; it’s the secret to layers of flavor throughout the bake.
- For a golden, bubbly top, pop it under the broiler for 2–3 minutes—watch it closely, it goes fast!
- Make it ahead and freeze—it keeps beautifully, so you can have comforting pasta ready for those busy nights when you’re craving something hearty.
Recipe FAQ’s
Pasta shapes like penne, ziti, or rigatoni are ideal because they hold onto all that creamy, cheesy sauce beautifully.
For a golden, bubbly top, broil the pasta for 2–3 minutes at the end of baking. Watch it closely—it browns fast!
Yes! Swap the chicken for roasted vegetables, plant-based chicken alternatives, or even more cheese for a rich vegetarian version that everyone will love.
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Cheesy Chicken and Roasted Tomato Mozzarella Pasta Bake
Ingredients
- 2 cups washed and hulled cherry tomatoes halved
- 1 lb pack of pasta – Ziti, Rigatoni or Penne
- 2 teaspoons olive oil
- 1 medium brown onion chopped
- 2 cloves garlic crushed or minced
- 1 lb skinless and boneless chicken thighs or breast diced
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 2 teaspoons dried parsley flakes
- 1 tablespoon vegetable stock powder (Vegeta)
- 1 pinch salt to season
- 24 oz bottle of Passata or Tomato Sauce for U.S Readers
- 2 tablespoons tomato paste
- 1 cup skim/low fat milk or almond milk
- 2 tablespoons cornflour/cornstarch + 1/4 cup water mixed
- 1 cup light mozzarella cheese grated
- 1/4 cup grated parmesan cheese
Instructions
- Preheat oven to grill/broil settings on medium heat. Place the cherry tomatoes in a single layer on an oven tray lined with foil; spray with olive oil spray (or drizzle with a small amount of olive oil), and bake until soft and cooked through (about 10 minutes).
- Boil the pasta following packet instructions in salted water.
- While the pasta is boiling, in a separate large oven-proof pan, fry the onion and garlic until fragrant. Add the chicken pieces and sear until golden. Add the herbs, stock powder and salt to your tastes. Stir the Passata (or tomato sauce) and the tomato paste through the chicken; bring to a gentle simmer while stirring occasionally until the sauce begins to thicken. Add in the roasted cherry tomatoes and stir through.
- Pour in the milk and the cornflour mixture, and stir again until sauce is creamy and thick..
- When the pasta is al dente, drain and stir the pasta through the chicken. Mix half of the mozzarella cheese through the pasta; sprinkle the top with remaining cheeses. Add any extra cherry tomatoes over the top to garnish (optional).
- Bake in the preheated oven for 10 minutes, or until the top is golden and the cheese has melted through.
Optional:
- Sprinkle with extra dried oregano and basil for extra flavour!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you tell me what Vegeta i and where I can buy it in the U.S? I’m not familiar with it and wonder what I can use as a substitute. Many Thanks.
Could this me made a day in advance..
Yes, it just may not warm up the same as when baked first. Enjoy!!
Can the cheesy chicken and roasted tomato pasta bake be frozen please?
Thanks
Hi Margaret. Yes it freezes well and reheats easily 🙂