Tomato Cheese and Chicken Pasta Bake

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Hello! Today I decided to make a tomato cheese and chicken pasta bake dinner for the whole flat, so once again I was experimenting with gluten free cooking! After an early start to wish my darling sister a happy birthday, I got ready to start cooking the tomato cheese and chicken pasta bake.

With one friend needing gluten free food and another refusing to eat anything with tomatoes near it (out goes any lasagne, chilli, tomato soups…) I had to combine a few recipes and come up with one of my own. In hindsight, it actually tasted pretty good! Although someone pointed out I could’ve just made a regular tomato cheese and chicken pasta bake for the 3 of us and a separate one for Nuala with some gluten free pasta. Here’s what I did though, so let me know what you think!

tomato cheese and chicken pasta bake on table in ovenproof dish

Tomato Cheese and Chicken Pasta Bake

Serving Size:
6-8 Servings
Time:
Difficulty:
Easy

Ingredients

  • 500g chopped chicken breasts
  • 4 rashers bacon chopped
  • 285g pasta (gluten free in my case but use whatever)
  • 1 small onion chopped
  • 3 garlic cloves crushed
  • 1 red pepper sliced
  • 1 yellow pepper sliced
  • 150g mushrooms chopped
  • 250g chopped tomatoes
  • 100g grated cheese
  • 25g butter
  • 1tbsp plain flour (gluten free for this one)
  • 200ml milk
  • 250g asparagus chopped
  • Handful of mangetout cut in half.
  • Basil for on top when serving

Directions

  1. Preheat your oven to 200°C.
  2. Cook your pasta as instructed on the packaging and drain.
  3. While that’s cooking, brown the chicken in a pan then add the bacon.
  4. Once the bacon is browned, add the onion and garlic.
  5. When the onion is see through, add the rest of the vegetables and cook until soft.
  6. In a separate pot, melt the butter with the flour and mix.
  7. On a medium heat, add the milk and whisk until thick and smooth then remove from the heat.
  8. Add around two thirds of the cheese to the milk mix, and stir well.
  9. Pour everything together into a large bowl and add the chopped tomatoes at this point.
  10. Mix together well and pour into an oven dish before sprinkling with the remaining cheese.
  11. Cook in the oven at 200°C for 8-10 minutes.
  12. Serve with some black pepper and basil.

This can be a great meal, especially if served with some garlic bread or a side salad. Plus, the great thing is you can throw in literally whatever ingredients you choose! Any vegetables you have lying in the fridge can be chopped up and thrown in to boost not only your fruit and veg intake for the day, but to avoid unnecessary food waste. I also decided to use some cumin and chilli powder to give it that kick, but you can add something as simple as paprika or curry powder just to boost the flavours for your household.

Ingredients:

  • 500g chopped chicken breasts
  • 4 rashers bacon chopped
  • 285g pasta (gluten free in my case but use whatever)
  • 1 small onion chopped
  • 3 garlic cloves crushed
  • 1 red pepper sliced
  • 1 yellow pepper sliced
  • 150g mushrooms chopped
  • 250g chopped tomatoes (shh don’t tell Jason)
  • 100g grated cheese
  • 25g butter
  • 1tbsp plain flour (again gluten free)
  • 200ml milk
  • 250g asparagus chopped
  • Handful of mangetout cut in half.
  • Basil for on top when serving
women in front of an oven

Method:

Cook your pasta as instructed on the packaging and drain. While that’s cooking, brown the chicken in a pan then add the bacon. Once the bacon is browned, add the onion and garlic. When the onion is see through, add the rest of the vegetables and cook until soft. In a separate pot, melt the butter with the flour and mix. On a medium heat, add the milk and whisk until thick and smooth then remove from the heat. Add around two thirds of the cheese to the milk mix, and stir well. Pour everything together into a large bowl and add the chopped tomatoes at this point. Mix together well and pour into an oven dish before sprinkling with the remaining cheese. Cook in the oven at 200 degrees Celsius for 8-10 minutes. Serve with some black pepper and basil.

Fingers crossed they all like it! If you’re at a loss as to what to cook for your household, why not have a look at a subscription service like Wiltshire Farm Foods? Take the hassle out of eating today!

tomato cheese and chicken pasta bake on table

This tomato cheese and chicken pasta bake has the kind of depth of flavour that usually comes from hours of cooking yet preparation is quick and the dish only takes 20 minutes to bake.  This is achieved with a moderate amount of cheese, without heavy cream or butter. This dish can be served with garlic bread, crispy salad, homemade breadsticks or simply on its own. It’s also delicious with grilled or roasted vegetables, such as peppers or zucchini as well as steamed broccoli. I do not recommend freezing this tomato cheese and chicken pasta bake. This is because as the dish cools the pasta will start to absorb some of the sauce so by the time it’s cooled completely and is ready to place in the freezer the pasta will have become quite soft. So you might end up with mushy pasta. To prepare the bake in advance, leave the pasta and chicken and tomato sauce to cool in the dish without the cheese topping. Cover and chill for up to 24 hrs. Then all you have to do is sprinkle with the cheese and cook at 200°C.

tomato cheese and chicken pasta bake in oven dish on a table

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