One Pot Creamy Tomato Chicken Pasta Bake (no cream)

Name: One Pot Creamy Tomato Chicken Pasta Bake (no cream)
Ingredients: 4 tbsp unsalted butter; 1 small onion (, diced); 2 garlic cloves (, minced); 6 tbsp / 1/2 cup plain flour; 2 cups milk (500ml); 2 cups tomato passata (500ml) (Note 1); 1 cup water (or chicken or vegetable broth) (250ml); 2 tsp salt; Black pepper; 3 cups dried ziti / penne pasta (uncooked); 2 cups shredded cooked chicken; 1 cup shredded cheddar cheese; 3/4 cup shredded mozzarella cheese; Pepper; Fresh basil leaves; Freshly grated parmesan

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Total Time

35 minutes

Prep Time

5 minutes

Cook Time

30 minutes

Rating

(27)

Ingredients

6 servings

4 tbsp unsalted butter
1 small onion (, diced)
2 garlic cloves (, minced)
6 tbsp / 1/2 cup plain flour
2 cups milk (500ml)
2 cups tomato passata (500ml) (Note 1)
1 cup water (or chicken or vegetable broth) (250ml)
2 tsp salt
Black pepper
3 cups dried ziti / penne pasta (uncooked)
2 cups shredded cooked chicken
1 cup shredded cheddar cheese
3/4 cup shredded mozzarella cheese
Pepper
Fresh basil leaves
Freshly grated parmesan

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Preparation

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Step 1

Preheat oven to 350F/180C.

Step 2

Melt butter in a deep fry pan or skillet (Note 2) over medium heat. Add the onion and garlic and sauté for 5 minutes until translucent. Add the flour and stir to combine, then cook for 2 minutes.

Step 3

Add the milk and whisk for 1 minute, in small circles around the fry pan, until it starts to thicken. Then add the tomato passata, water, salt and pepper. Increase the heat to medium high and cook for around 5 minutes or until thick enough to coat the back of a metal spoon (see photo below). Whisk occasionally for the first 3 minutes, then whisk constantly for the last 2 minutes.

Step 4

Do a taste test and add 1 to 2 tsp of sugar if it is a bit sour (depends on quality of passata you use).

Step 5

Add the ziti/penne, chicken and cheddar cheese and mix through. Leave it to cook for around 1 minute on the stove, then take it off the stove.

Step 6

Scatter with mozzarella cheese. Cover with a lid or foil (Note 3) and bake for 10 minutes. Remove the lid/foil and bake for a further 5 minutes. Rest for 5 minutes before serving, garnished with fresh basil leaves and grated parmesan, if desired.