Jamie Oliver Chicken Pasta Bake

There’s something wildly comforting about a dish that bubbles in the oven like it’s whispering, “Dinner’s nearly ready, love.” This chicken pasta bake — oh, this one — became my unexpected kitchen crush one damp Sunday. I had some wine left from the night before, a half-pack of bacon, and a pile of tomatoes that were starting to get judgmental. You know the look.

It all came together in one of those “just wing it” moments. No grand plan, just instincts and a craving for something cheesy and a bit naughty. And the result? Deeply saucy, slightly crisp on top, rich with herby chicken and that tomatoey hug of a sauce. My youngest called it “pizza lasagna pasta,” which… honestly, not wrong.

Why You’ll Love It

• Leftovers taste even better the next day — fridge magic is real.
• It’s a full meal — pasta, protein, greens — no side salad guilt needed.
• That cheese layer? Melted and golden with a few cheeky brown spots.
• Has bacon and wine in it. Enough said.
• Feeds a crew, or just you for three days straight (which I’ve done).
• A cozy bake that makes your kitchen smell like an Italian hug.

Ingredients

For the Chicken:

• 500g chicken thighs, cut into small chunks
• ½ tsp kosher salt
• ¼ tsp black pepper
• ½ tsp garlic powder
• 2 tsp Italian herb mix

For the Pasta Bake:

• 300g rigatoni (or penne, macaroni — whatever’s in the cupboard)
• 2 tsp salt (for pasta water)
• 5 rashers streaky bacon
• ½ onion, finely chopped
• 2 garlic cloves, minced
• 1½ tsp dried oregano
• ½ tsp chilli flakes
• ½ cup dry white wine (like chardonnay — not the sweet stuff)
• 2 tbsp tomato paste
• 700g passata (tomato puree)
• ½ cup water
• 1 tsp kosher salt
• ½ tsp black pepper
• 3 fresh tomatoes, cut into wedges and halved
• 2 big handfuls of baby spinach (or a bit of kale)
• 2 cups mozzarella, shredded
• ½ cup parmesan, finely grated

How to Make It

Start with the pasta (and don’t forget the salt):

Boil your pasta in generously salted water — should taste like the sea. Cook until just shy of al dente. Drain, rinse under cool water (just briefly), and set aside. It’ll finish cooking in the oven.

Season that chicken like you mean it:

Toss your chopped chicken thighs in salt, pepper, garlic powder, and the herb mix. Give it a moment to sit and absorb all that flavour. It’s worth it.

Render the bacon low and slow:

Lay the bacon strips in a cold non-stick pan, then turn on the heat. Let the fat melt out and the bacon go golden. Remove, pat dry, and chop into chunky bits. Leave that glorious fat in the pan.

Brown the chicken, but don’t overdo it:

If needed, add a splash of oil. Sear the chicken over high heat — just a couple minutes to get some colour. It won’t be fully cooked, but that’s fine. Remove and keep all those juices.

Build that rich, herby sauce:

Same pan, lower the heat a tad. Cook the onion and garlic for a minute, then toss in oregano and chilli flakes. Add the wine — it’ll sizzle — and let it reduce by half. Stir in tomato paste, then passata, water, salt, pepper, and the chicken (plus those juices). Simmer gently for 5 minutes.

Mix everything into one happy mess:

Turn off the heat. Fold in the spinach (it’ll wilt), fresh tomato chunks, the cooked pasta, and bacon bits. Use tongs or a wooden spoon — whatever works. It’s a hearty, saucy mix.

Cheese it up and bake:

Spoon into a baking dish (9×13″). Scatter mozzarella all over the top, then a light blanket of parmesan. Bake at 180°C/350°F for about 25 minutes — until the cheese is melted, bubbling, with some golden brown patches.

Rest it. Then devour it.

Let it sit for 5 minutes — this helps it settle and saves your tongue from third-degree burns. Worth the pause, promise.

Common Mistakes and How to Dodge Them

Why is my pasta soggy?
You probably cooked it fully before baking. Always go just shy of al dente. It keeps cooking in the oven.

My sauce is too thin — what happened?
Could be too much water or not enough simmering time. Let it reduce until it clings to your spoon.

Where’d the flavour go?
Did you skip the wine? I see you. It adds depth. Stock works in a pinch, but wine gives it proper character.

Forgot to season the chicken — now what?
Been there. You can sprinkle a touch of salt over the finished bake — not ideal, but still tasty.

Storage and Reheating

Fridge: Keeps up to 3 days in an airtight container. The flavours deepen overnight.

Freezer: Freeze portions or the whole tray. Wrap well. Thaw completely before baking again.

Oven: Reheat covered at 180°C for 20–25 minutes, or until hot through.

Microwave: Works fine for a quick lunch — just don’t overdo it or the pasta goes rubbery.

Frequently Asked Questions

Can I use chicken breast instead of thighs?
Yup — just cut it a bit chunkier so it doesn’t dry out. Thighs stay juicier though, always my go-to.

No wine in the house — what now?
Low-sodium chicken stock is your next best bet. But the wine really makes it sing.

Can I make this ahead?
Yes! Assemble everything (cheese and all), cover, and pop it in the fridge. Bake straight from cold — just add 10 minutes to the cook time.

What’s the difference between passata and regular tomatoes?
Passata’s smooth and silky — no bits. It makes the sauce richer, like a proper Italian-style bake.

Nutrition Facts (Per Serving):

• Calories: ~567
• Fat: 35g
• Carbs: 23g
• Protein: 38g
• Sodium: 1845mg
• Sugar: 9g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken Leek Soup
• Jamie Oliver Chicken And Sausage Pie
• Jamie Oliver Chicken Pesto Pasta Recipe