Turn up the notch on dinner with this Garlic Bread Pasta Bake! Creamy tomato pasta, hidden spinach and crispy garlic bread baked on top, this will become your new weeknight favourite.
This Garlic Bread Pasta Bake is one of those dinners that happened because everyone in my house would happily eat garlic bread with every single meal!
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So instead of putting it on the side, I ripped it up and baked it on top of a creamy chicken pasta bake instead… and honestly, it was SUCH a good idea!
You've got a rich tomatoey sauce, chunks of chicken, hidden spinach, loads of melted cheese and crispy garlic bread pieces all golden on top. The garlic bread flavour really seeps into the pasta, which elevates it so much.
It's easy, comforting, filling and uses mostly everyday ingredients you probably already have in the fridge or freezer.
It can also be prepped the day before, then baked just before serving, so it is great for busy weeknights when you really cannot be bothered to cook anything complicated.
Some of our other family favourites are this one-pan lazy day lasagne and cowboy pie.
🥘 Ingredients You Will Need
Here is a brief overview of the ingredients you will need to make this garlic bread pasta bake. To find out how to make it allergy-friendly, simply scroll down to the section below this one.
✋ Double check all packaging for allergens ✋
- Chicken Breast - I dice the chicken quite small so it cooks quickly and mixes through the sauce nicely. You could also use chicken thighs.
- Pasta - I normally use shells, penne or rigatoni, but use whatever pasta you have.
- Onion - To add flavour to the sauce base.
- Condiments, Herbs & Spices - I've used tomato puree to add some depth to the sauce, along with garlic granules & mixed/Italian herbs.
- Chopped Tinned Tomatoes - A cupboard staple - use finely chopped for a smoother sauce.
- Chicken Stock - Helps loosen the sauce and gives it loads more flavour.
- Cheese - The cream cheese makes the sauce creamy without needing loads of cream & the cheddar is used on top of the pasta & garlic bread. Use mature cheddar for a stronger cheesy flavour.
- Spinach - I chuck in a handful right at the end so it wilts into the sauce. Great for hiding a bit of veg.
- Garlic Bread Slices - I have used the larger slices & tear them into chunks so you get loads of crispy bits all over the top. You can also use the garlic baguettes, just slice them before cooking and place the slices on top of the pasta bake.
See the recipe card for full information on ingredients and quantities.
🥜 How Can I Make This Dish Allergy Friendly?
✔️ Gluten-Free: Use gluten-free pasta and garlic bread. Check that your stock is gluten-free.
✔️ Dairy-Free: Swap the cream cheese and cheddar for dairy-free alternatives.
✏️ How to Make Garlic Bread Pasta Bake
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: Cook the pasta in salted water until al dente, then drain well.
Step 2: Whilst the pasta is cooking, heat the olive oil in a large frying pan.
Add the diced chicken and onion and cook for 6-7 minutes until golden and cooked through.
Step 3: Stir in the garlic granules, Italian herbs, tomato purée and seasoning.
Let the tomato puree cook out for a minute.
Step 4: Pour in the chopped tomatoes and chicken stock, then bring to a simmer.
Step 5: Stir through the cream cheese until melted into the sauce.
Step 6: Add the cooked pasta and spinach and mix everything together until the spinach wilts down.
Step 7: Pour the pasta mixture into an ovenproof dish and sprinkle over most of the cheddar cheese.
Step 8: Tear the garlic bread slices into chunks and scatter over the top. Finish with the remaining cheese.
Step 9: Bake at 200°C for 11-13 minutes until bubbling and golden with crispy garlic bread on top.
💡 Lauren's Top Tips
- 🌟 Tear The Garlic Bread Into Different Sized Pieces: The smaller bits go extra crispy while the bigger bits stay soft in the middle.
- 🌟 Don't Overcook The Pasta: Keep it al dente as it will continue cooking in the oven.
- 🌟 Add Extra Veg: Finely chopped mushrooms, peppers or grated courgette all work well in this.
🔨 The Meal Planning Toolbox
🗒️Make Ahead
You can make the whole pasta bake earlier in the day and keep it covered in the fridge until ready to bake. I'd just wait to add the garlic bread topping until right before it goes in the oven so it stays nice and crispy.
If you want to get really ahead, you can also just make the sauce the night before, then all you need to do the next day is cook the pasta, assemble and bake.
🗒️ Batch Cooking
This recipe is really easy to double if you want to make one for now and one for the freezer. I usually bake one in a normal oven dish and freeze the second in a foil tray for an easy future dinner.
You can also portion leftovers into individual tubs for lunches - it reheats really well.
🗒️ Leftovers & Storage
Any leftovers can be stored in an airtight container in the fridge for up to 3 days.
🗒️Freezing
You can freeze this either before or after baking.
If freezing before baking, assemble everything apart from the garlic bread topping, then wrap well and freeze for up to 3 months. Add the garlic bread just before baking for the best texture.
If freezing after baking, let it cool completely first before freezing in portions or as a whole dish.
🗒️Reheating
Reheat in the microwave until piping hot, although the garlic bread topping won't stay quite as crispy. If you want to crisp the top back up, remove the garlic bread from the pasta when reheating and reheat the garlic bread separately under the grill.
💬 Recipe FAQs
Yes! This is great for using up leftover roast chicken, just add it when adding the chopped tomatoes & stock.
Yes, just leave out the chicken and add extra veg instead. Mushrooms, peppers and sweetcorn all work really well.
Yes, just make sure to defrost and squeeze out any excess water first so the sauce doesn't become watery.
⚡ More Pasta Recipes
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Garlic Bread Pasta Bake
Equipment
- Ovenproof dish
- Frying Pan
Ingredients
- 350 g (¾ lb) chicken breast diced into bite sized chunks
- 1 medium onion finely diced
- 1 teaspoon garlic granules
- 1 teaspoon Italian/mixed herbs
- 1 tablespoon tomato puree
- 400 g (14 oz) chopped tinned tomatoes
- 250 ml (1 cup) chicken stock
- 300 g (3 cups) dried pasta shapes
- 50 g (3.5 Tbsp) cream cheese
- 100 g (1 cup) cheddar cheese grated
- 1 large handful spinach
- 1 tablespoon olive oil
- salt & pepper
Topping
- 5 slices garlic bread
- 1 small handful cheddar cheese grated
Instructions
- Cook the pasta in salted water until al dente, then drain.
- Meanwhile, heat the olive oil in a large frying pan on a medium heat. Add the diced chicken and onion and cook for 6-7 minutes until golden and cooked through.
- Stir in the garlic granules, Italian herbs, tomato purée and seasoning. Let the tomato puree cook out for a minute.
- Pour in the chopped tomatoes and chicken stock, then bring to a simmer.
- Stir through the cream cheese until melted into the sauce.
- Add the cooked pasta and spinach and mix well until the spinach wilts down.
- Pour everything into an ovenproof dish and sprinkle over most of the cheese.
- Tear the garlic bread slices into chunks and scatter over the top. Finish with the remaining cheese.
- Bake at 200°C for 11-13 minutes until bubbling and the garlic bread is crispy and golden.
Video
Notes
- Don't overcook the pasta before baking or it can turn a bit soft in the oven.
- Tearing the garlic bread into chunks gives you loads of crispy golden bits.
- Great for hiding extra veg - spinach, grated courgette or finely chopped mushrooms all work well.
- If making ahead, leave the garlic bread topping off until just before baking.
- Leftovers reheat really well the next day and make a great lunch.
- This freezes best without the garlic bread topping - just add fresh garlic bread when reheating.
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