This Creamy Chicken Pasta Bake Is the Weeknight Hero You Need

When I need a family lunch that actually satisfies without knocking everyone out for the afternoon, I make this baked pasta with chicken and tomatoes. It is cozy and bright at the same time: tender chicken, juicy tomatoes, soft pasta, and a golden cap of cheese. Kids get it. Adults get seconds.

What you need

• Short pasta (elbows or penne) — 300 g
• Chicken breast fillet — 400 g
• Fresh tomatoes — 2 medium (about 200 g)
• Hard cheese — 150 g
• Eggs — 2
• Milk — 150 ml
• Onion — 1 small
• Garlic — 2 cloves
• Vegetable oil — 2 tbsp
• Salt
• Ground black pepper — a pinch
• Fresh herbs (dill or parsley) — a few sprigs for serving

How it comes together

Start with the basics: dice the chicken into small cubes. Finely chop the onion and press the garlic.

Get a skillet hot with the vegetable oil. Add the onion and cook until it turns translucent. Stir in the chicken and garlic and cook, stirring, until the chicken is done — about 7–8 minutes.

Dice the tomatoes, toss them into the pan, and stir. Let them simmer for 2–3 minutes so they release some juice. Take the pan off the heat and let the mixture cool slightly while you handle the pasta.

Boil the pasta in well-salted water to al dente — just shy of fully tender — then drain and rinse under cold water. In a separate bowl, whisk the eggs with the milk, a pinch of salt, and black pepper. That is your custardy pour-over.

Grease a baking dish. Layer in half the pasta, all of the chicken-tomato mixture, then the rest of the pasta. Pour the egg-milk mixture evenly over the top. Coarsely grate the cheese and blanket the surface with it.

Bake at 180°C (about 350°F) for 25–30 minutes, until the cheese is golden and tempting. Let the dish rest for 5–10 minutes so it settles and slices cleanly.

Serve warm with a scatter of chopped fresh dill or parsley. It is hearty without feeling heavy, and it behaves well as leftovers — if you have any.