Description
A comforting and hearty chicken pasta bake featuring tender chicken thighs, crispy bacon, and a rich tomato-based sauce with fresh spinach and tomatoes, all topped with a golden layer of mozzarella and parmesan cheese.
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 (any store-bought type)
Pasta
- 300g / 10oz rigatoni (or penne, elbow macaroni, shells or similar)
- 2 tsp salt (for cooking pasta)
Bacon and Vegetables
- 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)
Cheese Toppings
- 2 cups mozzarella, shredded
- 1/2 cup (tightly packed) parmesan, finely shredded
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F), or 160°C (320°F) fan forced to prepare for baking the pasta dish.
- Cook Pasta: Boil a large pot of salted water with 2 teaspoons of salt. Cook rigatoni according to the package instructions until al dente. Drain and rinse briefly under cold water to stop cooking and set aside.
- Season Chicken: In a bowl, toss the chicken thighs with cooking salt, black pepper, garlic powder, and Italian herb mix until evenly coated.
- Crisp Bacon: Place the bacon slices in a cold large non-stick pan over medium-high heat. Allow the fat to render slowly, cooking bacon until light golden and crisp. Remove bacon to paper towels to drain, then chop into 1cm pieces. Leave the bacon fat in the pan.
- Sizzle Chicken: Add olive oil to the bacon fat in the pan to ensure there is at least 1 tablespoon of fat. Increase heat to high and cook chicken for about 3 minutes until lightly golden outside but still slightly pink inside. Remove chicken to a bowl using a slotted spoon.
- Prepare Sauce: In the same pan with bacon fat and oil, cook minced garlic and finely chopped onion for 1 minute until fragrant. Add chilli flakes and oregano, cooking for 2 minutes until onion softens. Pour in white wine and simmer rapidly for 1 to 2 minutes until mostly evaporated. Stir in tomato paste and cook for 1 minute to intensify flavor. Add tomato passata and use water to rinse out the passata bottle, adding that as well. Season with salt and pepper. Return chicken along with any juices from the bowl back to the pan. Mix and gently simmer for 5 minutes over medium heat.
- Toss Ingredients: Add baby spinach, cut tomatoes, cooked pasta, and crispy bacon pieces to the sauce. Toss everything well to combine evenly.
- Assemble Bake: Transfer the pasta mixture into a 23 x 33 cm (9 x 13 inch) baking dish. Evenly top with shredded mozzarella followed by a sprinkle of finely shredded parmesan cheese.
- Bake: Place the dish in the preheated oven and bake for 25 minutes until the cheese is melted with some golden brown spots.
- Serve: Let the pasta bake stand for 5 minutes before serving to allow it to settle and enhance flavors.
Notes
- Note 1: Use chicken thighs for juicier, more flavorful meat compared to chicken breasts.
- Note 2: Using an unheated pan for bacon allows the fat to render slowly for crispier bacon and better flavor.
- Note 3: Tomato passata provides a smooth tomato base; crushed tomatoes or a thick marinara can be substituted.
