One-Pot Creamy Tomato Chicken Pasta Bake (No Cream)

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.