
Enjoy a rich and comforting pasta bake without the heavy cream. This one-pot wonder features tender chicken and penne tossed in a silky tomato sauce, topped with bubbly melted cheese for a perfect family dinner.
Preheat your oven to 350°F (180°C).
In a deep, oven-safe skillet or fry pan over medium heat, melt the butter. Add the finely chopped onion and minced garlic, sautéing for about 5 minutes until they become soft and translucent. Stir in the flour and cook for another 2 minutes to remove the raw flour taste.
Gradually pour in the milk while whisking constantly in small circles to prevent lumps. Once the mixture starts to thicken, add the tomato passata, water, salt, and black pepper. Increase the heat to medium-high and cook for approximately 5 minutes, whisking frequently, until the sauce is thick enough to coat the back of a metal spoon.
Perform a taste test and stir in 1 to 2 teaspoons of sugar if the sauce tastes too acidic; this will depend on the quality of the passata used.
Add the dried pasta, shredded cooked chicken, and shredded cheddar cheese to the pan. Mix everything thoroughly and let it cook on the stove for about 1 minute before removing the pan from the heat.
Scatter the shredded mozzarella cheese evenly over the top. Cover the pan with a lid or aluminum foil and bake in the oven for 10 minutes. Remove the cover and bake for an additional 5 minutes until the cheese is melted and bubbly. Let the dish rest for 5 minutes, then garnish with fresh basil leaves and grated parmesan if desired.
For the best results, use a high-quality tomato passata. If you don't have an oven-safe skillet, simply transfer the pasta mixture to a baking dish before topping with mozzarella. This is a great way to use up leftover rotisserie chicken.




