Uploaded April 2026 | Updated September 2026, 2 weeks ago
This Cheesy Pasta Bake With Chicken And Bacon is a family AND reader favourite (and it makes great leftovers too!). Not a lot can beat a lovely cheesy pasta bake served up with a big side of salad or garlic bread!
Ingredients
400 g (4 1/2 cups) dried pasta shapes (I used rigatoni)
1 tbsp oil
3 large chicken breasts (approx. 600g/1.3lbs altogether) cut into bitesize chunks
1 large onion peeled and chopped
1 red bell pepper de-seeded and chopped
1 yellow bell pepper de-seeded and chopped
¼ tsp salt
¼ tsp pepper
2 cloves garlic peeled and minced
1 tbsp tomato puree (paste for USA)
½ tsp dried oregano
½ tsp dried thyme
2 x 400g (2 x 14oz) tins of finely chopped tomatoes
120 ml (1/2 cup) double (heavy) cream
100 g (3 packed cups) fresh baby spinach
6 rashers cooked bacon roughly chopped
100 g (1 cup) grated strong cheddar cheese
100 g (1 cup) grated mozzarella
small bunch parsley roughly torn
Instructions
✅Preheat the oven to 190C/375F (fan).
✅Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
✅Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the chicken, and cook until just sealed – about 5 minutes.
✅Add the onion and cook for a further 3-4 minutes until the onion is softened.
✅Add the chopped peppers, salt, pepper, garlic, tomato puree, oregano and thyme. Stir and cook for 2-3 minutes.
✅Stir in the tinned tomatoes and cream, bring to a gentle bubble, then add the pasta, spinach and cooked bacon. Stir everything together, then transfer to a large baking dish.
✅Top with the cheddar and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.
✅Take out of the oven and top with parsley before serving.
This Cheesy Pasta Bake With Chicken And Bacon is a family AND reader favourite (and it makes great leftovers too!). Not a lot can beat a lovely cheesy pasta bake served up with a big side of salad or garlic bread!
Ingredients
400 g (4 1/2 cups) dried pasta shapes (I used rigatoni)
1 tbsp oil
3 large chicken breasts (approx. 600g/1.3lbs altogether) cut into bitesize chunks
1 large onion peeled and chopped
1 red bell pepper de-seeded and chopped
1 yellow bell pepper de-seeded and chopped
¼ tsp salt
¼ tsp pepper
2 cloves garlic peeled and minced
1 tbsp tomato puree (paste for USA)
½ tsp dried oregano
½ tsp dried thyme
2 x 400g (2 x 14oz) tins of finely chopped tomatoes
120 ml (1/2 cup) double (heavy) cream
100 g (3 packed cups) fresh baby spinach
6 rashers cooked bacon roughly chopped
100 g (1 cup) grated strong cheddar cheese
100 g (1 cup) grated mozzarella
small bunch parsley roughly torn
Instructions
✅Preheat the oven to 190C/375F (fan).
✅Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
✅Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the chicken, and cook until just sealed – about 5 minutes.
✅Add the onion and cook for a further 3-4 minutes until the onion is softened.
✅Add the chopped peppers, salt, pepper, garlic, tomato puree, oregano and thyme. Stir and cook for 2-3 minutes.
✅Stir in the tinned tomatoes and cream, bring to a gentle bubble, then add the pasta, spinach and cooked bacon. Stir everything together, then transfer to a large baking dish.
✅Top with the cheddar and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.
✅Take out of the oven and top with parsley before serving.
