Description
A comforting chicken pasta bake combining tender chicken thighs, crispy bacon, fresh vegetables, and a rich tomato sauce, topped with melted mozzarella and parmesan cheese. This hearty dish is perfect for family dinners and is baked to golden perfection.
Ingredients
Scale
Chicken and Seasonings
- 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 (store-bought)
Pasta
- 300g / 10oz rigatoni (or penne, elbow macaroni, shells or similar)
- 2 tsp salt (for cooking pasta)
Sauce and Additional Ingredients
- 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
- Olive oil (to top up bacon fat to at least 1 tbsp)
Instructions
- Preheat Oven: Preheat your oven to 180°C/350°F (160°C fan) to get it ready for baking the pasta later.
- Cook Pasta: Cook the rigatoni in boiling water seasoned with 2 teaspoons of salt as per packet directions. Drain the pasta, rinse briefly under cold tap water to stop cooking, and set aside to cool while you start on the sauce.
- Season Chicken: In a bowl, toss the chicken pieces with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 2 tsp Italian herb mix until evenly coated.
- Crisp Bacon: Place the bacon slices in a large cold non-stick pan. Turn heat to medium-high; the bacon will cook in its own fat. Cook until light golden and crispy. Remove bacon onto paper towels to drain, reserving the fat in the pan. Once cooled, chop bacon into 1 cm (1/3 inch) pieces.
- Sizzle Chicken: Add olive oil to the bacon fat in the pan to ensure you have at least 1 tablespoon of fat. Increase heat to high. Add the seasoned chicken and cook for about 3 minutes until the outside is light golden but the inside is still slightly raw. Remove the chicken with a slotted spoon and set aside, leaving the juices in the pan.
- Prepare Sauce: In the same pan, add minced garlic and chopped onion. Cook for 1 minute until fragrant, then add chilli flakes and dried oregano. Cook for another 2 minutes until the onion becomes translucent. Add white wine and quickly simmer for 1-2 minutes until mostly reduced. Stir in tomato paste and cook for 1 minute to deepen flavors. Add tomato passata and use the water to rinse out the passata bottle and add this to the pan. Season with 1 tsp salt and 1/2 tsp black pepper. Return chicken along with its juices to the pan. Mix well and let simmer on medium heat for 5 minutes to meld flavors.
- Toss Ingredients: Add baby spinach, chopped tomatoes, cooked pasta, and crispy bacon to the sauce. Toss everything together thoroughly to combine all elements evenly.
- Assemble Bake: Transfer the pasta mixture to a 23 x 33 cm (9 x 13 inch) baking dish. Sprinkle shredded mozzarella evenly over the top, then finish with the finely shredded parmesan cheese.
- Bake: Bake in the preheated oven for 25 minutes, or until the cheese is melted and has golden spots, indicating it’s bubbly and cooked through.
- Serve: Let the pasta bake stand for 5 minutes after baking to set slightly. Serve warm and enjoy!
Notes
- Note 1: Using chicken thighs helps keep the meat juicy and flavorful in the bake.
- Note 2: Chardonnay or other dry white wines are optional but add depth and acidity to the sauce.
- Note 3: Tomato passata is a smooth, sieved tomato sauce commonly used in Italian cooking; suitable alternatives include crushed tomatoes or marinara sauce if passata is unavailable.
- Rinsing the pasta briefly stops overcooking and helps prevent clumping when combined with the sauce.
- Using bacon fat along with olive oil adds flavor and helps cook the chicken perfectly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: chicken pasta bake, baked rigatoni, comfort food, Italian pasta bake, chicken and bacon pasta, tomato pasta bake
