Chicken Pasta Bake
A comforting mix of chicken, pasta, cheese and tomato sauce baked together until golden.
Allergens: contains milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 55g carbs · 3g sugars · 3g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Spaghettiuse 300g | £1.191kg · £0.12 per 100g | £0.75500g · £0.15 per 100g |
| Chicken breast filletsnot compared | £2.75 | – |
| Chopped tomatoesuse 1 tin | £0.45227g | £0.45400g |
| Red onionpack 1kg · use 1 medium | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Carrotspack 500g · use 1 large | £0.55£0.11 per 100g | £0.35 |
| Cheddar cheeseuse 100g | £2.50220g · £1.14 per 100g | £2.85200g · £1.43 per 100g |
| Semi skimmed milkuse 50ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Basket total (full packs) | £6.49 | £6.20 |
| Cost of what this recipe uses | £2.31 | £2.64 |
| Per serving | £0.58 | £0.66 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Chicken breast fillets.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Preheat the oven to 200°C/180°C fan/gas 6. Finely dice the red onion. Peel and grate the carrot on the coarse side of a box grater. Cut the chicken breast fillets into 2 cm bite-sized pieces. Grate the cheddar cheese. Weigh 300 g spaghetti.
- Bring a large saucepan of salted water to a rolling boil. Add the spaghetti and cook for 2 minutes less than the packet states (about 8–9 minutes for al dente). Drain in a colander, reserving a mugful of pasta water, and set aside.
- Heat 1 tbsp vegetable oil in a large, deep frying pan or flameproof casserole over medium-high heat. Add the chicken pieces in a single layer and fry for 5–6 minutes, turning once, until golden brown on all sides and no pink remains in the centre. Transfer to a plate.
- Reduce the heat to medium. Add the diced onion and grated carrot to the same pan with a pinch of salt. Cook for 6–8 minutes, stirring occasionally, until the onion is soft and translucent and the carrot has softened.
- Pour in the tin of chopped tomatoes and stir in the 50 ml semi-skimmed milk. Add 1 tsp dried oregano if using, season generously with salt and black pepper, and stir. Bring to a gentle simmer and cook for 5 minutes until slightly thickened. Taste and adjust seasoning.
- Return the cooked chicken to the sauce along with the drained spaghetti. Toss everything together over low heat for 1–2 minutes until the pasta is well coated. If the sauce looks dry, splash in a little reserved pasta water.
- Tip the mixture into a 2-litre ovenproof baking dish (approx 20 × 30 cm). Sprinkle the grated cheddar evenly over the top.
- Bake on the middle shelf of the oven for 20–25 minutes until the cheese is golden brown and the sauce is bubbling at the edges.
- Remove from the oven and let stand for 5 minutes before serving. Spoon into bowls and serve with a simple green salad, if liked.
Tips
- Swap chicken breast for cheaper thigh fillets, or use frozen diced chicken; replace fresh carrot with a handful of frozen peas or sweetcorn stirred in at the end.
- Batch-cook: double the recipe, divide into four airtight containers once cooled, refrigerate within 1–2 hours and eat within 48 hours, or freeze for up to 3 months.
- Reheat safely: defrost frozen portions in the fridge overnight; reheat once only in a microwave or 180°C oven until steaming hot throughout (75°C), do not reheat again.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Spaghetti · about 200g left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Chicken Stroganoff, Pad Thai with Chicken, Chicken Noodle Soup. - Chicken breast fillets · about 250g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Salmon with New Potatoes, Fish Finger Sandwiches, Salmon Fish Pie. - Red onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Carrots · about 380g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg. - Cheddar cheese · about 300g left
Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole. - Semi skimmed milk · about 950ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).