Chicken Tomato Penne Bake

Ingredients

• 2 tbsp Cooking oil (vegetable or canola oil)
• 130 g Mini tomatoes (about 2 mini tomatoes or half a large tomato, diced)
• 130 g Onion (half a large onion, finely chopped)
• 140 g Chicken breast (cut into bite‑size pieces)
• 1 tbsp Minced garlic (or 2 fresh garlic cloves, minced)
• 0.5 tsp Black pepper (ground)
• 2 pinches Salt (plus 1 tsp for pasta water)
• 130 g Tomato spaghetti sauce (about 7 tbsp, store‑bought or homemade)
• 1 tsp Crushed red pepper (optional, for heat)
• 80 g Penne pasta (any short pasta works)
• 30 g Butter (unsalted)
• 20 g All‑purpose flour (about 2 tbsp)
• 240 ml Milk (whole or 2% milk)
• 140 g Mozzarella cheese (shredded or sliced)

Instructions

1. Prepare ingredients

   Dice the mini tomatoes, finely chop the onion, and cut the chicken breast into bite‑size pieces. Measure out all remaining ingredients.

   Time: PT10M

2. Sauté onion

   Heat 2 tbsp cooking oil in a large skillet over medium heat. Add the chopped onion and stir‑fry until translucent, about 2 minutes.

   Time: PT2M

3. Cook chicken

   Add the chicken pieces to the skillet, sprinkle with 0.5 tsp black pepper and 2 pinches of salt, then add 1 tbsp minced garlic. Stir‑fry on medium‑low heat until the chicken is no longer pink, about 5 minutes.

   Time: PT5M

4. Add tomatoes and sauce

   Stir in the diced tomatoes and cook for 30 seconds, then add the tomato spaghetti sauce and 1 tsp crushed red pepper (if using). Let the mixture come to a gentle boil and simmer for about 3 minutes.

   Time: PT4M

5. Boil penne pasta

   In a separate saucepan, bring 500 ml water to a rolling boil, add 1 tsp salt, then add 80 g penne pasta. Cook for 8 minutes until al dente.

   Time: PT13M

   Temperature: 100°C

6. Make butter‑flour roux

   While the pasta cooks, melt 30 g butter in a small pan over medium heat. Sprinkle 20 g flour over the melted butter and stir‑fry for 1 minute until lightly golden.

   Time: PT2M

7. Create milk sauce

   Gradually whisk in 240 ml milk to the roux, continuing to stir over low heat. Cook for about 3 minutes until the sauce thickens and coats the back of a spoon, resembling a creamy soup.

   Time: PT3M

8. Combine pasta with sauces

   Drain the cooked penne and return it to the skillet with the tomato‑chicken mixture. Pour the milk sauce over the pasta and toss everything together over low heat for 1‑2 minutes to let the flavors meld.

   Time: PT2M

9. Transfer to baking dish and add cheese

   Transfer the combined pasta to an oven‑safe baking dish, spreading it evenly. Sprinkle the shredded mozzarella (140 g) over the top, covering the surface completely without gaps.

   Time: PT2M

10. Bake until golden

    Place the dish in a pre‑heated oven at 230°C (446°F) and bake for 10‑15 minutes, until the mozzarella turns a bubbling golden brown.

    Time: PT12M

    Temperature: 230°C

11. Serve

    Remove from the oven, let rest for 2 minutes, then serve hot. Enjoy the creamy, cheesy, tomato‑chicken penne!

    Time: PT1M

Nutrition Facts

Calories

600

Protein

30 g

Carbohydrates

70 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of Cooking oil: canola oil, olive oil
• Instead of Mini tomatoes: cherry tomatoes
• Instead of Onion: shallot
• Instead of Chicken breast: boneless chicken thigh
• Instead of Minced garlic: fresh garlic
• Instead of Black pepper: white pepper
• Instead of Tomato spaghetti sauce: marinara sauce
• Instead of Crushed red pepper: chili flakes
• Instead of Penne pasta: rigatoni, fusilli
• Instead of Butter: margarine
• Instead of All‑purpose flour: gluten‑free flour
• Instead of Milk: plant‑based milk
• Instead of Mozzarella cheese: provolone, cheddar

Equipment Needed

• Cutting board
• Chef's knife
• Large skillet or frying pan
• Saucepan for boiling pasta
• Measuring spoons
• Measuring cup
• Wooden spoon or spatula
• Oven‑safe baking dish
• Oven
• Grater (optional)
• Tongs (optional)

Critical Steps — Do Not Skip

• Ensure chicken is fully cooked before adding tomatoes
• Boil pasta al dente (8 minutes) to avoid mushiness
• Thicken milk sauce until it coats a spoon
• Bake until mozzarella is golden but not burnt

Chef Tips from the Video

• For extra flavor, add a pinch of dried oregano or basil to the tomato sauce
• Use freshly grated mozzarella for better melt
• Finish with a drizzle of extra‑virgin olive oil just before serving

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended because pasta may become mushy; if frozen, use within 1 month and reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The tomato‑chicken sauce can be prepared up to 24 hours ahead and refrigerated
• Cooked penne can be tossed with a little oil and stored separately
• Assemble the dish, cover, and refrigerate; bake just before serving