This Chicken Pasta Bake is freezer-friendly, made with red peppers, onions and spinach in rose sauce topped with mozzarella cheese!
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Ingredients and substitutions
- Rigatoni pasta – any type of tubular pasta can work, such as penne or ziti.
- Olive oil – any neutral oil can be used, such as avocado oil, vegetable oil, etc.
- Chicken breasts – you can make this dish with or without chicken. You could use diced potatoes or veggies for a vegetarian option. You may also use a different type of meat, if desired, such as ground turkey or beef.
- Garlic cloves – hand minced or store-bought minced garlic both work. You can also use garlic powder, garlic flakes or garlic salt, if preferred.
- Red onion – this can be substituted with chives, shallots, leeks, onion powder, onion flakes, white onions, yellow onions, etc.
- Salt & pepper – use to taste.
- Red chili flakes – chili powder, cayenne pepper, hot paprika powder or chipotle powder all work well, too. This may also be omitted or adjusted, depending on your spice preference.
- Marinara sauce – both homemade and store-bought work great. Any type of marinara sauce will do.
- Sour cream – greek yogurt or smooth cottage cheese are both good substitute options. You may also use a dairy-free or lactose-free greek yogurt, if needed.
- Red peppers – any colour pepper can work, such as green, yellow, orange, etc. Poblano and cubanelle peppers can also be used, as well as a spicier pepper, if wanting a bit of extra heat.
- Spinach – baby spinach, kale, swiss chards, etc. are all great substitutes. Any type of leafy green will work.
- Mozzarella cheese – provolone cheese is a good substitute option. A mild white cheddar, ricotta, gouda, feta, etc. may be used, too. To make this dish dairy-free, omit the cheese completely or use a dairy-free cheese instead.
- Fresh basil leaves – fresh oregano or dried basil can both work, though the fresh leaves are a lovely addition.
Storing and reheating
To store, allow your cooked pasta to cool completely. You can then place it in an airtight container and keep it sealed in the fridge. This can be kept for up to 2-3 days. To reheat, place it in the microwave for 2-3 minutes or until hot. Adding a sprinkle of water over top of the pasta will keep it from drying out while reheating. You can also add fresh cheese and basil leaves on top once reheated.
Freezing and reheating
What really makes this chicken pasta bake amazing for meal prep though is the fact that it's a freezer meal!
I like to buy these foil containers from the dollar store to freeze individual portion sizes in because that way you can heat them up right in the oven – you'll want to reheat in a 350 F oven for 20 minutes or so until everything is warm and the cheese is melted.
Otherwise, you can freeze this chicken pasta bake in glass meal prep bowls and just reheat in the microwave – I do recommend using the oven though because it'll give you that fresh pasta taste and texture. The microwave sometimes dries pasta out.
Garnish your pasta bake with some fresh basil or parsley right when it comes out of the oven and you're set to go! I do highly recommend adding the fresh basil because it brings some colour to the finished dish and some freshness – and any kind of extra greens really never hurts!
More freezer meals
- Freezer-friendly Homemade Pizza Pockets
- Freezer-friendly Meal Prep: Baked Turkey Meatballs
- Chickpea Salad Wrap {with Sweet Potato and Avocado}
- Penne alla Vodka Pasta Bake
Meal prep tools
- Grab some glass meal prep bowls if you plan on packing this Chicken Pasta Bake in the freezer and defrosting in the microwave.
- Or these aluminum foil containers are perfect for re-heating straight from the freezer to oven.
- And of course I get all my free-range chicken from Butcher Box!
Freezer Meal: Chicken Pasta Bake
Ingredients
- 1 (450g) box rigatoni pasta (or 1lb)
- 1 tbsp olive oil
- 1/2 lb medium-sized chicken breasts, diced into 1 inch pieces
- 2 cloves garlic minced
- 1 medium sized red onion, sliced
- 1/2 tsp each salt and pepper
- 1/2 tsp red chili flakes
- 1 (650mL) jar marinara sauce
- 1/2 cup sour cream
- 1 red pepper, diced
- 2 cups spinach, chopped
- 1 (453g) log fresh mozzarella cheese, sliced
- 10 fresh basil leaves (or chopped basil as a garnish)
Instructions
- Preheat oven to 375 F. Cook pasta to just before al dente, about 6-8 minutes. Drain and set aside.
- Meanwhile, heat olive oil in a large saucepan over med-high heat. Add chicken and cook for 3-4 minutes until lightly browned. Add onions and garlic, sauteeing another 1-2 minutes or so until fragrant. Add in marinara sauce, sour cream, salt and pepper and chili flakes, then bring just to a boil, stirring well.
- Stir in red pepper and spinach, and then toss pasta in sauce mixture and remove from heat. Add pasta to a large greased 9x13 dish and then top with mozzarella cheese. Bake in the oven for 25-30 minutes until cheese is melted and starts to brown.
- Remove from oven, garnish with basil leaves then serve and enjoy! You can freeze individual portions up to 3 months. To reheat, defrost in the microwave for 6-7 minutes or reheat in a 350 F oven for 20-30 minutes.
Video
Nutrition
Mia says
Great flavor and reheats well!
Taylor Stinson says
I’m so happy you like it!
Grace says
I find jn some recipes after you unfreeze the pasta is dry how is this recipe? Is it heat and serve and don’t have to add anymore sauce?
Taylor Stinson says
You can sprinkle some water overtop and then reheat right from frozen in the oven to avoid this recipe from drying out. No more sauce needed!
Becky says
I’m from the UK, I don’t think any stores here sell marinara sauce, what would be the equivalent or could I make it myself?
Thanks Becky
Taylor Stinson says
Hi Becky – any jarred pasta sauce will do!
Anna says
Quick question….are u supposed to fully cook the chicken before u bake it in the oven or does it cook when you bake?? Thanks – cant wait to try this.
Taylor Stinson says
Yes it says in the instructions to cook the chicken first! 🙂
Julie A O'Hagan says
I can freeze this in the 9 by 13 glass dish, right? Any advice. Defrost overnight first in fridge?
Taylor Stinson says
Hey Julie – you can if it has a lid but I would avoid this if possible. It would take up way too much room in your freezer and then you would be without your casserole dish. I would recommend dividing the pasta into individual-sized servings in smaller glass containers with lids and freezing from there. To reheat, you can microwave on high for 6-7 minutes from frozen with a little water sprinkled overtop. No need to defrost in the fridge first.
Julie A O'Hagan says
Thanks. But, I want to make it in advance and serve entire casserole to family coming later in month.I have room in my freezer, etc. SO, with that in mind, night you suggest overnight in fridge before cooking? Saran and foil would work , yes? Other advice?
Taylor Stinson says
I would assume this would work! I have not tried this method myself though unfortunately. I have just reheated straight from freezer to microwave or oven.
Alyce says
Ok so do you fully cook in oven and THEN freeze?
Taylor Stinson says
Yes you do!
Emma says
This looks delicious! Just curious -where did you get your 9×13 casserole dish?
Thanks!
Taylor Stinson says
Hey Emma! You can order a 9×13 dish online through Amazon through this affiliate link (https://www.amazon.com/gp/product/B01IUKIPYY/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=thegirlonbloo-20&creative=9325&linkCode=as2&creativeASIN=B01IUKIPYY&linkId=dba5afa019ff5144c2f40e0ed69cf387) or pick one up at any store that sells kitchenware. I believe I got mine at Canadian Tire but you should be able to find one at any department store or kitchen store. Hope that helps!