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Creamy tomato chicken pasta bake

Serves: 4 people
Prep time:



  • 1L Campbell's Real Stock - Chicken
  • 400g (5 cups) large shell pasta
  • 500g chicken breast fillet, thinly sliced
  • 1 cup corn kernels, either fresh, frozen or canned
  • 2 TBS butter
  • 2 TBS flour
  • 3/4 cup milk
  • 4 TBS tomato paste
  • 2 large ripe tomatoes, thinly sliced
  • 1 cup tasty cheese, grated


  1. Preheat oven to 220°C. 
  2. Place Campbell's Real Stock in a large saucepan and bring to the boil. 
  3. Add pasta shells and cook for 10 minutes. 
  4. Stir in chicken and cook for 1 - 2 minutes or until chicken just turns white. Drain, reserving stock.
  5. Place cooked pasta and chicken into a 3 Litre (12 cup) capacity baking dish and sprinkle over corn. 
  6. Heat butter in the saucepan over medium heat until melted. 
  7. Add flour and cook, stirring, for 1 minute. 
  8. Gradually stir in reserved stock, milk and tomato paste until evenly mixed and cook for a further 1 minute.
  9. Pour sauce over the pasta and lightly stir through. 
  10. Arrange tomatoes over top then sprinkle over cheese. 
  11. Bake in a preheated oven for 15 minutes or until golden.