Easy Chicken Pasta Bake with Roasted Cherry Tomato Sauce
Get ready to enjoy a steaming hot bowl of indulgent carbohydrates with this easy chicken pasta bake recipe. Quick, easy, and full of flavour.
Servings: 6 people
Calories: 638kcal
Equipment
- 1 high speed blender
- 1 stockpot for cooking the pasta
- 1 casserole dish
Ingredients
- 900 grams cherry tomatoes
- 4 tbsp olive oil
- 2 tsp dried oregano
- Shetland sea salt
- 500 grams dried fusilli pasta
- 180 grams cream cheese
- 160 grams leftover roast chicken
- 1 handful fresh basil leaves
- 100 grams mature cheddar cheese
Instructions
- Preheat your oven to 220 C.
- Halve 900 grams cherry tomatoes and arrange them, cut side up, on a baking tray.
- Drizzle with 4 tbsp olive oil, sprinkle with Shetland sea salt and 2 tsp dried oregano and roast for 15-20 minutes.
- Leave to cool slightly, and then puree in a high-speed blender.
- Turn oven down to 180 C.
- Meanwhile, prepare 500 grams dried fusilli pasta according to the packet instructions.
- Stir 180 grams cream cheese into the sauce.
- Allow to simmer for a few minutes to reduce into a nice, thick sauce. Add a splash of milk if you want a more liquid sauce.
- Drain the pasta and stir in the sauce and 160 grams leftover roast chicken, cubed, and 1 handful fresh basil leaves, torn.
- Spoon into a large casserole dish and sprinkle with 100 grams mature cheddar cheese.
- Bake for 20 - 25 minutes until the cheese is golden and bubbly.
Notes
Recipe tips
You can substitute the roasted cherry tomato sauce with a jar of your favourite tomato-based pasta sauce for a quicker evening meal.Nutrition
Calories: 638kcal | Carbohydrates: 71g | Protein: 25g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 67mg | Sodium: 245mg | Potassium: 636mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1343IU | Vitamin C: 34mg | Calcium: 195mg | Iron: 3mg