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Spicy chicken pasta bake topped with cheese and baked in a cast iron dish. Bowls of salad and garlic bread to the sides. Mozzerella, salt and pepper, paprika and chilli also on table.
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Spicy Chicken Pasta Bake

Get ready for a flavour explosion with our Spicy Chicken Pasta Bake! Mouth-watering chicken, al dente pasta, and a spicy kick - perfect for dinner tonight!
Course Dinner
Cuisine British
Keyword chicken pasta bake, pasta recipes, spicy chicken pasta bake, spicy food
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 Portions
Calories 588kcal
Author Donna

Ingredients

  • 250 g Rigatoni Pasta
  • Cooking Spray or oil
  • 3 Chicken Breasts
  • Pinch Salt and pepper
  • 1 Red Onion Finely Diced
  • 4 Cloves Garlic Crushed
  • 2 Peppers Diced. I use red and orange, but any will do
  • 800 g Chopped Tomatoes
  • 2 Tablespoons Soft Cheese
  • Pinch Chilli Flakes
  • 2 Tablespoons Paprika
  • 100 g Cheddar Cheese Grated
  • 100 g Mozzarella Cheese Grated

Instructions

  • Cook the pasta to the packet instructions, but for half of the time.
  • Drain, rinse in cold water and leave to one side.
  • Heat a little cooking spray or oil in a large flameproof and heatproof dish (I use my cast iron Dutch oven)
  • Add the diced chicken to the pan, season with salt and pepper and fry for a few minutes until browned.
  • Remove from the pan and set to the side.
  • In the same pan, fry the onions for 5 mins until soft, stirring often. (you can add more oil if needed)
  • Add the garlic and fry for 2 more minutes, stirring often.
  • Add the peppers and stir for 2 minutes, stirring often.
  • Return the chicken to the pan and stir.
  • Add the tinned tomatoes, soft cheese, chilli flakes and paprika. Stir well until the colour is even.
  • Bring to a simmer.
  • Reduce the heat, and simmer for 5 minutes, stirring occasionally.
  • Remove from the heat and stir in the pasta.
  • Add the grated cheese.
  • Bake for 20 minutes at 180 degrees C, until the cheese is golden, and the sauce is bubbling around the sides.
  • Remove from the oven and leave to stand for a few minutes before serving.

Notes

  • See the post above for more tips and advice.
  • If you don’t have a pan that’s suitable for use on the hob and in the oven, start this recipe in a large frying pan, before transferring it to a casserole dish and stirring through the pasta and baking.
  • Taste the sauce carefully before adding the pasta and add more soft cheese or chilli to taste.
  • You can add a splash of cream instead of soft cheese if you prefer.