This baked pasta is comfort food at its finest. Filled with chunks of chicken, penne pasta, chopped tomatoes all wrapped up in a creamy cheese sauce. Make this ahead of time and pop in the oven before dinner.
This is a delicious casserole that will leave your family feeling satisfied!
I have updated this recipe! The recipe is still the same, but the proportions now make one 7x11" casserole dish instead of the two dishes it made previously.
If you still like to make two for a large crowd or so you can freeze one for later, just hit the 2X button in the recipe below. The proportions will change automatically for you!
Why make this pasta dish
I love baked pasta dishes and this Chicken Pasta Bake is delicious!
Pasta is comfort food and this creamy chicken pasta is no exception. All that cheesy goodness along with chunks of chicken is just pure deliciousness. This dish is a hit with my family.
I love serving a delicious hearty meal that's easy to prepare. If you have any leftovers, they are equally delicious reheated the next day!
The best part is this pasta bake can be assembled ahead of time and then baked when it's dinner time.
Key ingredients
- Pasta - penne pasta or other hearty pasta
- Chicken - cooked and dice. This is a great dish to use leftover chicken!
- Cheese - Monterey Jack and parmesan cheese
- Diced Tomatoes - use canned peeled tomatoes that are drained from the juices. I use my homemade canned tomatoes!
- Milk - whole milk makes the creamiest sauce
Step by step directions
- Place olive oil, garlic and flour in a saute pan over medium heat. Stir for 1-2 minutes.
- Slowly whisk in milk and add seasonings
- Allow milk to come to a simmer, but not a boil. Lower to medium low heat and continue simmering until sauce thickens
- Turn off heat and whisk in cheese and stir well until cheese is melted
- Add chicken and tomatoes
- Add cooked and drained pasta
- Place in an 7x11 inch greased casserole dish
- Sprinkle with remaining parmesan cheese
- Bake in a preheated 400° oven for 25-30 minutes until golden and bubbly
- Let rest for 5-10 minutes and serve hot
- Garnish with fresh parsley
Recipe tips
- Make your sauce while your pasta is cooking
- Be certain to fully drain your pasta
- Use can diced or whole tomatoes. Fully drain and chop if needed.
- Turn heat off once you add the cheese. This will help prevent your sauce from breaking.
Variations
- Pasta - any hearty pasta; ziti, fettucini, or thick spaghetti
- Cheese - pepper jack, colby, or gouda. Smoked gouda would also be delicious
- Meat - leftover turkey or cooked Italian sausage
- Veggies - add 1 cup of cooked broccoli, peas, mushrooms or asparagus
Recipe Faqs
Yes, you can make it ahead of time. Assemble the casserole, but instead of putting it in the oven, cover casserole and place in the refrigerator until ready to bake. May need to increase baking time by 15 minutes
Yes, this dish can be fully prepared and then frozen before baking. To use a frozen bake, I pull it out of the freezer in the morning and bake in the evening.
The pasta will still be slightly frozen and you will need to increase the baking time by 30- 45 minutes.
Serving suggestions
More delicious pasta recipes
- Spinach Stuffed Shells
- Broccoli, Chicken Alfredo Bake
- Ham Tetrazzini
- One Pot Sausage, Peppers and Onions Pasta
- Chicken Orzo Pasta
- Ham and Pea Pasta
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
If you loved this recipe you'll LOVE all the others in this category. Check out all my main dish recipes here!
Chicken Pasta Bake
Ingredients
Pasta
- 8 ounces penne pasta
Sauce
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 clove garlic (minced)
- 2 cups milk (whole milk )
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon red pepper flakes
- ⅛ teaspoon Italian seasoning
- 4 ounces Monterey Jack cheese (shredded, about 2 cups)
- ¼ cup Parmesan cheese (shredded)
- 2 cups Cooked chicken (chopped)
- 1 cup Canned diced tomatoes (15 oz can, drain juice)
Topping
- ¼ cup Parmesan cheese
- 1 Tablespoon Fresh Parsley (chopped, optional)
Instructions
Pasta
- Preheat oven to 400°F
- Cook pasta according to package directions. Drain well.8 ounces penne pasta
Sauce
- In a sauce pan over medium heat combine oil and flour. Stir for 2-3 minutes.2 tablespoons olive oil, 2 tablespoons flour
- Add minced garlic and stir for 30 seconds.1 clove garlic
- Whisk in milk. Continue cooking over medium low heat, stirring often. Add seasoning. When milk begins to simmer, it will begin to thicken. Do not boil.2 cups milk, ¼ teaspoon salt, ¼ teaspoon pepper, ⅛ teaspoon red pepper flakes, ⅛ teaspoon Italian seasoning
- Turn heat off and whisk in Monterey Jack cheese and ¼ cup Parmesan cheese.4 ounces Monterey Jack cheese, ¼ cup Parmesan cheese
- Add tomatoes and chicken. Fold in gently.1 cup Canned diced tomatoes, 2 cups Cooked chicken
- Add cooked and drained pasta and fold gently until covered with cheese sauce
- Spray a 2 quart (8x11") casserole dish with a non stick spray. Add pasta mixture.
- Top with remaining ¼ cup Parmesan cheese¼ cup Parmesan cheese
- Bake uncovered in a preheated 400° oven for 20-30 minutes until hot and bubbly
- Remove from oven and let cool for 10 minutes before serving
- Add chopped parsley before serving1 Tablespoon Fresh Parsley
Video
Notes
- Make your sauce while your pasta is cooking
- Be certain to fully drain your pasta
- Use can diced or whole tomatoes. Fully drain and chop if needed.
- Turn heat off once you add the cheese. This will help prevent your sauce from breaking.
- Cheese - pepper jack, colby, or gouda. Smoked gouda would also be delicious
- Meat - leftover turkey or cooked Italian sausage
- Veggies - add 1 cup of cooked broccoli, peas, mushrooms or asparagus
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Taleen says
Hi Kathy, I have heavy whipping cream I'd like to use, your recipe calls for milk, how would I convert cream to milk?? Would like to make your chicken pasta bake very much! I'm sure my family will enjoy it!
Kathy says
Hi,
You can use cream, but you may need to dilute it a bit with water or chicken stock.
Kathy
PacifiCoast says
I meant to compliment you on the recipe format. Since I'm making this on the fly, it is so much easier to read the amounts as I'm following the directions, instead of having to skip up to the directions since I haven't pre-measured anything. Thanks for being a realist!!
I'm making this right now. I have a break in my work from home schedule, so this will be ready and bubbling in time for dinner tonight. Thanks for the recipe, too!
Kathy says
Thanks so much! I really appreciate you letting me know! 🙂
PacifiCoast says
I'm making this right now. I have a break in my work from home schedule, so this will be ready and bubbling in time for dinner tonight. Thanks for the recipe!
Kathy says
Enjoy! 🙂
Jenesse says
Just made this tonight, delicious! And, thank you SO MUCH for putting the ingredients measurements along in the recipe, so I didn't have to keep scrolling up and down. That was so helpful!!
Kathy says
Thank you! 🙂
LaDonna says
I just made this tonight with some modifications. Instead of making my own sauce, I used Buffalo Wild Wings Garlic Parmesan sauce, 1 cup milk and for the cheeses I used Fiesta Blend Cheese. I did not add the diced tomatoes, but next time, I might. My husband had one word, "WOW!"
Kathy says
Thank you!
Coleen says
Thank you for the suggestion using your alternative of the Garlic Parmes Sauce, etc. for the sauce. I think I am going to try this instead. Sounds delicious. My kids do not like bland sauces, I think this will give it more flavor.
Ashley says
I modified this using smoked chicken, half Monterey Jack, half smoked Gouda, plus the 1/4ish c of parm (and did 6 oz), sautéed thinly sliced sweet onion, shallot, and baby portabellas. I also substituted fire-roasted diced tomatoes since I was going for the smoky profile. I will be making it again. Delicious!
Kathy says
Sounds like a delicious variation!
Thanks 🙂