Kitchen notes · a little help before you start
One Pot Creamy Tomato Chicken Pasta Bake (no cream)
One Pot Creamy Tomato Chicken Pasta Bake (no cream) brings together onion, milk, and tomato passata. Leave the resting or standing step in place when planning the finish. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 5 min
- Cook
- 30 min
- Total
- 35 min
- Original yield
- Serves 4
- Ingredients
- 15 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cooking method
- Baked & roasted · One pot & sheet pan
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Budget (estimated)
- Low cost
- Dish type
- Casseroles · Pasta
A few quick notes
1. Keep the resting step
Leave the resting or standing step in place when planning the finish. Use that moment to get the serving things ready, and follow the method before cutting, stirring or serving.
2. Keep the lid step in mind
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
3. Get the oven ready first
Start with the oven-preheating step in the recipe. Then use the preparation steps that follow to get the food ready for the hot oven.
Get to know the ingredients
Onion
Look at how this ingredient comes into the method: Add the onion and garlic and sauté for 5 minutes until translucent.
Milk
Look at how this ingredient comes into the method: Add the milk and whisk for 1 minute, in small circles around the fry pan, until it starts to thicken.
Tomato passata
Look at how this ingredient comes into the method: Then add the tomato passata, water, salt and pepper.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for One Pot Creamy Tomato Chicken Pasta Bake (no cream)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Rest for 5 minutes before serving, garnished with fresh basil leaves and grated parmesan, if desired. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
Stay with the stirring step
Keep this part of the cooking within reach rather than leaving the pan. The method asks for regular stirring, so get the next ingredients ready before that step begins.
Have the sauce liquid measured
Measure the liquid before starting this sauce step. That makes it easier to follow the stirring or whisking sequence while the flour mixture is in the pan.
A few questions you might have
What should I get ready before starting?
Set out the oven and skillet. Read the first preparation step before you get going: Preheat oven to 350F/180C.
Which little step is worth remembering?
Leave the resting or standing step in place when planning the finish. Use that moment to get the serving things ready, and follow the method before cutting, stirring or serving.
What check should I look for as it cooks?
Keep this part of the method in view: 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).
Is there another preparation step to plan for?
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
View saved recipe card
Fixed portions in this saved image. Use the recipe above for current ingredients and serving amounts.
Open full-size card ↗
