Speedy Sheet Pan Chicken & Tomato Pasta Bake

This recipe is all about minimal fuss and maximum comfort – a true weeknight winner!

Yields: 4-6 servings Prep time: 15 minutes Cook time: 25-30 minutes Cooking Method: Baking

Ingredients:

• 2 large chicken breasts (about 1.5 lbs), cut into 1-inch cubes
• 1 lb pasta (penne, rigatoni, or fusilli), cooked al dente according to package directions
• 1 (28 oz) can diced tomatoes, undrained
• 5 oz fresh spinach, roughly chopped (or 1 cup frozen spinach, thawed and squeezed dry)
• 1 small onion, diced (optional)
• 2 cloves garlic, minced (optional)
• 2 tbsp olive oil
• 1 tsp dried oregano or Italian seasoning
• Salt and freshly ground black pepper to taste
• 1/2 cup grated Parmesan cheese (plus more for serving)
• 1/2 cup shredded mozzarella or cheddar cheese (optional, for extra cheesiness)

Instructions:

1. Preheat & Prep: Preheat your oven to 400°F (200°C). Cook your pasta according to package directions until al dente. Drain and set aside.
2. Combine Ingredients: In a large mixing bowl, combine the cubed chicken, diced tomatoes (with their juice), spinach, diced onion and minced garlic (if using), olive oil, oregano, salt, and pepper. Toss everything together until the chicken is well-coated.
3. Bake the Chicken: Spread the chicken mixture in a single layer on a large sheet pan. Roast in the preheated oven for 15-20 minutes, or until the chicken is cooked through and lightly browned.
4. Add Pasta & Cheese: Carefully remove the sheet pan from the oven. Add the cooked pasta to the sheet pan with the chicken mixture. Toss gently to combine. Sprinkle evenly with Parmesan cheese and mozzarella/cheddar (if using).
5. Final Bake: Return the sheet pan to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly and the dish is heated through.
6. Serve: Ladle into bowls, and serve immediately with extra Parmesan cheese if desired.

Chef’s Tips:

• Flavour Boost: A pinch of red pepper flakes adds a nice little kick.
• Cheesy Crust: For an even richer top, broil for the last 2-3 minutes, watching carefully to prevent burning.
• Make Ahead: You can chop the chicken and vegetables ahead of time. Cooked pasta can also be stored in the fridge for a day.