Chicken and Mozzarella Pasta Bake


  • 4 skinless chicken fillets, chopped into 2cm pieces
  • 2 tablesp. olive oil
  • 1 onion, peeled and finely chopped
  • 2 garlic cloves, peeled and crushed
  • 400g tin chopped tomatoes
  • 250mls stock or water
  • 2 tablesp. tomato purée
  • 2 tablesp. Crème fraiche
  • Pinch of sugar
  • 2 tablesp. chopped fresh basil, plus leaves to garnish
  • Salt and freshly ground black pepper
  • 300g pasta –penne, macaroni , tagliatelle or linguini
  • 125g mozzarella cheese, chopped

To Serve:

  • Basil leaves
  • Baby kale salad


Heat a little oil in a large frying pan over a medium heat. Add the onion and garlic and cook for about for 5 minutes until just softened.


Turn up the heat, add a little more oil and then add the chicken. Cook for about 5 minutes, stirring frequently, until browned all over.


Stir in the chopped tomatoes, water, tomato purée, crème fraiche, sugar and basil. Season with salt and freshly ground black pepper and simmer gently, uncovered, for 20 minutes.


Meanwhile, cook the pasta according to the packet instructions.


Preheat the grill to high. Drain the pasta and stir into the chicken and tomato sauce.


Transfer to a shallow heatproof dish and sprinkle over the chopped mozzarella.


Place under the grill until the cheese is golden and bubbling – this should take about 5 minutes. Garnish with basil leaves and serve with a baby kale salad.