Creamy Basil-Tomato Chicken Pasta Bake

A baked pasta dish with cheese cherry tomatoes basil and a golden spoon in a pink baking dish — Credit:
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist:Hannah Greenwood

Active Time:

15 mins

Total Time:

55 mins

Servings:

Nutrition Profile:

No Added Sugar Gut Healthy Mediterranean Diet Sesame-Free High-Calcium Bone Health Weight Loss Nut-Free Healthy Pregnancy Healthy Aging Healthy Immunity Soy-Free High-Fiber High-Protein Egg-Free Low-Calorie

Baking chicken alongside tomatoes and Boursin cheese creates a flavorful sauce in one dish.
Whole-wheat pasta adds fiber to help support digestion.
Calabrian peppers bring a nice heat to balance the creamy sauce.

This Creamy Basil-Tomato Chicken Pasta Bake is comfort food at its finest! We bake chicken breasts alongside juicy cherry tomatoes and creamy Boursin cheese, a soft, spreadable Gournay cheese known for its savory blend of herbs and garlic. Calabrian peppers add a subtle heat that balances the creaminess and brightens the dish, but you can easily leave them out if you prefer a milder version. This dinner will leave you full, thanks to the protein in the chicken and the fiber in the whole-wheat pasta. Read our expert tips and tricks below and try this easy chicken pasta bake yourself!

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

The chicken will not be finished cooking at the end of Step 3, but don’t worry. It will continue to cook when the casserole is returned to the oven in Step 5.
You can reserve more pasta water if needed (½ cup instead of ¼ cup). It’s a great backup if the sauce feels too thick or dry.
Want to add some color to your dinner? Use yellow, orange or a mix of cherry tomatoes for a unique spin.

Nutrition Notes

Chicken contains all nine essential amino acids that our bodies can’t produce, so eating this protein can help support your overall bodily functions, from muscle growth to the production of immune cells. Chicken is also a source of B vitamins, including niacin, folate and B6, which work to support a healthy metabolism.
Whole-wheat pasta is an easy way to add more protein and fiber to your diet, compared to white pasta. Fiber is an important nutrient that can help increase good bacteria in your gut, reduce risk of certain cancers and promote better blood sugar levels.
Tomatoes contain lycopene, an antioxidant that, when eaten regularly, may protect against heart disease. The lycopene in tomatoes may also reduce cancer risk, specifically when the tomatoes are cooked like they are in this recipe. Tomatoes also have a high water content to help hydrate the skin and body.
The cheese in this pasta bake adds protein and calcium, two nutrients that are essential for strong, healthy bones. However, cheese can also be high in sodium, so if you’re watching your sodium intake, consider swapping in a low-sodium cheese like mozzarella.

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Ingredients

1/2x

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Original recipe (1X) yields 6 servings

2 tablespoons extra-virgin olive oil
3 teaspoons salt-free Italian seasoning, divided
1 teaspoon chopped Calabrian peppers
1 teaspoon garlic powder
¾ teaspoon salt, divided
¼ teaspoon ground pepper
3 cups cherry tomatoes (18 ounces)
3 medium cloves garlic, thinly sliced (about 1 tablespoon)
4 (6-ounce) boneless, skinless chicken breasts, trimmed
1 (5.2-ounce) package basil-and-chive Gournay cheese (such as Boursin), at room temperature
12 ounces whole-wheat pasta shells (about 4 cups)
1 (5-ounce) package baby spinach
½ cup half-and-half
¼ cup chopped fresh basil, plus small leaves for garnish
1¼ cups shredded fontina cheese, divided

Directions

Preheat oven to 400°F. Combine 2 tablespoons olive oil, 2 teaspoons Italian seasoning, 1 teaspoon Calabrian peppers, 1 teaspoon garlic powder, ¼ teaspoon salt and ¼ teaspoon pepper in a broiler-safe 9-by-13-inch baking dish. Add 3 cups cherry tomatoes and the sliced garlic; toss to coat.

Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Hannah Greenwood.
Season both sides of 4 chicken breasts with ¼ teaspoon salt and the remaining 1 teaspoon Italian seasoning. Place cheese in the center of the tomato mixture in the dish. Nestle the chicken around the cheese, turning to coat in the oil mixture.

Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Hannah Greenwood.
Bake, flipping the chicken halfway through, until the tomatoes have started to burst and an instant-read thermometer inserted into the thickest portion of chicken registers 150°F, 17 to 20 minutes.

Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Hannah Greenwood.
Meanwhile, bring a large saucepan of water to boil over high heat; cook 12 ounces pasta shells according to package directions for al dente, about 10 minutes. Stir in 5 ounces spinach; cook until wilted, about 30 seconds. Reserve ¼ cup of the cooking water; drain the pasta mixture.

Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Hannah Greenwood.
Remove the baking dish from the oven; transfer the chicken to a medium bowl. Using 2 forks, shred the chicken; return to the dish. Add ½ cup half-and-half, ¼ cup basil, the pasta mixture, ½ cup fontina, 1 tablespoon pasta cooking water and the remaining ¼ teaspoon salt; stir until well combined. If needed, stir in additional pasta cooking water, 1 tablespoon at a time, until the mixture is a little looser than desired consistency. Sprinkle with the remaining ¾ cup fontina. Bake, uncovered, until the mixture is heated through and the cheese has melted and the chicken is cooked through, 10 to 15 minutes. Without removing the dish, increase the oven temperature to broil. Broil until the cheese is lightly browned, 1 to 2 minutes. Let stand for 5 minutes before serving. Garnish with basil, if desired.

Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Hannah Greenwood.

Frequently Asked Questions

Can I use rotisserie chicken instead?

Yes, you can skip the step of cooking the chicken breast and just add shredded rotisserie chicken in Step 5. However, the flavor may not be as savory. Additionally, using rotisserie chicken will increase the sodium in the dish.
Can I use a different type of pasta?

Any type of short whole-wheat pasta will work. Fusilli, penne or macaroni are all good options.
What can I substitute for the Boursin cheese?

Nothing beats the creaminess and flavor of Boursin, but that’s not to say you can’t experiment! Feta cheese from a block or a block of cream cheese will melt in a similar way and could stand in for the Boursin.

EatingWell.com, August 2025

Nutrition Facts (per serving)

576	Calories
24g	Fat
44g	Carbs
49g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size about 1½ cups
Calories 576
% Daily Value *
Total Carbohydrate 44g	16%
Dietary Fiber 8g	28%
Total Sugars 4g
Added Sugars 0g	0%
Protein 49g	98%
Total Fat 24g	30%
Saturated Fat 10g	49%
Cholesterol 129mg	43%
Vitamin A 1179Âµg
Vitamin C 76mg	84%
Vitamin D 0Âµg
Vitamin E 6mg	43%
Folate 515Âµg
Vitamin K 1050Âµg
Sodium 799mg	35%
Calcium 527mg	41%
Iron 8mg	45%
Magnesium 240mg	57%
Potassium 1866mg	40%
Zinc 4mg	38%
Vitamin B12 1Âµg
Omega 3 0g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by

Carrie Myers, M.S.

and

Linda Frahm