Creamy Tomato Basil Pasta Bake
This Creamy Tomato Basil Pasta Bake is a comforting, cheesy delight with tender pasta, shredded chicken, and fresh basil in a luscious tomato cream sauce.
Servings: 4 servings
Ingredients
- 8 ounces pasta penne or rotini recommended
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 14.5 ounces diced tomatoes with juice, canned
- 2 cups heavy cream
- 1 cup Parmesan cheese grated
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cooked chicken shredded
- 1 cup fresh basil leaves chopped
- 1 cup mozzarella cheese shredded
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces of penne or rotini pasta and cook until al dente, usually about 1-2 minutes less than package instructions. Drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for another 1 minute until fragrant.
- Pour in the can of diced tomatoes with their juice. Stir to combine. Add 2 cups of heavy cream, 1 teaspoon of dried basil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let the sauce simmer gently for about 5-7 minutes, stirring occasionally until it thickens slightly.
- Add the cooked pasta and 1 cup shredded cooked chicken into the skillet with the sauce. Stir in 1 cup of freshly chopped basil leaves and 1 cup grated Parmesan cheese. Mix everything together until the pasta is evenly coated.
- Transfer the pasta mixture into a greased 9x9-inch baking dish. Sprinkle 1 cup shredded mozzarella cheese evenly over the top. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until the cheese is melted, bubbly, and lightly golden.
- Let the pasta bake rest for about 5 minutes before serving. Garnish with extra fresh basil if desired.
Equipment
- Large pot
- Large skillet
- Baking dish
- Wooden spoon
- Cheese grater
- Measuring cups and spoons
Notes
- Cook pasta just until al dente to prevent it from becoming mushy after baking.
- Simmer the sauce until slightly thickened to avoid a watery bake.
- Substitute gluten-free pasta or coconut milk for dietary preferences.
- For a vegetarian version, omit chicken and add sautéed vegetables or chickpeas.
- Reheat leftovers covered to retain moisture and uncover in last minutes to crisp cheese.
