Dinner

Creamy Chicken Pasta Bake with Bacon, Spinach, and Tomato Recipe

BySophie Carsel April 1, 2026April 1, 2026

Introduction

This chicken pasta bake is a comforting, hearty dish perfect for family dinners. Tender chicken, crispy bacon, and tender pasta come together in a rich tomato sauce topped with melted mozzarella and parmesan. It’s easy to prepare and delivers big flavors in every bite.

The image shows a close-up of a baked pasta dish in a white ceramic rectangular baking dish. The top layer is golden and bubbly melted cheese sprinkled with small chopped green herbs. Underneath, there are large tubes of rigatoni pasta covered in a rich red tomato sauce with visible pieces of tomatoes and bits of cooked vegetables, possibly spinach or herbs, spread through the dish. The edges of the pasta and cheese near the baking dish are slightly browned and crispy, showing a well-cooked texture. A metal serving spoon is lifting a portion from the right side, revealing the saucy pasta underneath. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g / 1 lb chicken thighs, cut into small bite size pieces
1/2 tsp cooking/kosher salt
1/4 tsp black pepper
1/2 tsp garlic powder
2 tsp Italian herb mix (any store bought type)
300g / 10oz rigatoni (or penne, elbow macaroni, shells or similar)
2 tsp salt (for cooking pasta)
5 slices streaky bacon
1/2 onion, finely chopped
2 garlic cloves, minced
1 1/2 tsp dried oregano
1/2 tsp chilli flakes / red pepper flakes
1/2 cup chardonnay or other dry white wine
2 tbsp tomato paste
700g / 24oz tomato passata
1/2 cup water
1 tsp cooking/kosher salt
1/2 tsp black pepper
3 tomatoes, cut into 8 wedges then halved
2 big handfuls baby spinach (or bite size kale)
2 cups mozzarella, shredded
1/2 cup (tightly packed) parmesan, finely shredded

Instructions

Step 1: Preheat your oven to 180°C (350°F), or 160°C if you have a fan oven.
Step 2: Cook the pasta according to packet directions using boiling water seasoned with 2 teaspoons of salt. Drain and rinse briefly under tap water, then set aside to cool while you prepare the sauce.
Step 3: Season the chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 2 teaspoons Italian herb mix in a bowl. Toss to coat evenly.
Step 4: Place the bacon slices in a cold large non-stick pan. Turn the heat to medium-high so the bacon cooks in its own fat. Cook until light golden, then transfer to paper towels. Once cool, cut the bacon into 1cm (1/3″) pieces, leaving the fat in the pan.
Step 5: Add olive oil if the pan fat is less than 1 tablespoon. Increase heat to high. Cook the chicken in the bacon fat for about 3 minutes until golden on the outside but still slightly raw inside. Remove the chicken with a slotted spoon and set aside.
Step 6: In the same pan, cook the minced garlic and chopped onion for 1 minute. Add the chili flakes and oregano, cooking for another 2 minutes until the onion is translucent. Pour in the white wine and rapidly simmer for 1-2 minutes to evaporate most of the liquid.
Step 7: Stir in the tomato paste and cook for 1 minute to deepen the flavor. Add the tomato passata and use the 1/2 cup of water to rinse out the passata bottle, adding this to the pan as well. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Return the chicken to the pan along with any juices on the plate. Mix well and simmer on medium for 5 minutes.
Step 8: Add the baby spinach, chopped tomatoes, cooked pasta, and chopped bacon to the sauce. Toss everything together until combined.
Step 9: Transfer the mixture to a 23 x 33cm (9 x 13″) baking dish. Sprinkle the shredded mozzarella evenly on top, then scatter the parmesan over that. Bake for 25 minutes until the cheese is melted with golden spots.
Step 10: Let the bake stand for 5 minutes before serving. Enjoy your delicious chicken pasta bake!

Tips & Variations

Swap baby spinach for kale or other greens for a different texture and flavor.
Use different pasta shapes like penne or shells if you can’t find rigatoni.
For a creamier version, stir in a splash of cream before baking.
If you prefer less spice, reduce or omit the chili flakes.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This pasta bake can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.