Looking for a baked pasta dish that’s made from scratch without canned soup? This Chicken Pasta Bake is just what you’re looking for. With over 300 five-star reviews, you know it’s going to be good!
Chicken pasta casserole
Easy Creamy Chicken Pasta Bake is a comforting dish that brings together tender chicken, pasta, and a rich, creamy sauce all baked to golden perfection. It’s a favorite in my house, especially on busy weeknights when I need a hearty, satisfying meal that comes together with minimal effort.
My top tips for the best creamy chicken pasta bake:
- Cook your pasta just shy of al dente. The pasta will continue to cook as it bakes, soaking up all the creamy goodness without becoming overcooked.
- Shred your own cheese. Pre-shredded cheese often contains anti-caking agents that can affect how it melts. For the creamiest sauce, grate your cheese fresh.
- Use leftover chicken. Use leftover chicken or pre-cooked rotisserie chicken to save time and add extra flavor.
- Customize with veggies. Add sautéed mushrooms, spinach, or broccoli to make this dish your own.
This pasta bake is rich, cheesy, and perfect for feeding a crowd or enjoying as leftovers. Once you try it, it’s sure to become a go-to recipe in your kitchen!:
Chicken Pasta Casserole Ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Pasta - penne pasta or other hearty pasta
- Chicken - cooked and diced. 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
How to make Chicken Pasta Bake
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- 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
6. Add cooked and drained pasta
7. Place in a 7x11 inch greased casserole dish
8. Sprinkle with remaining parmesan cheese
9. Bake in a preheated 400° oven for 25-30 minutes until golden and bubbly
10. Let rest for 5-10 minutes and serve hot
11. Garnish with fresh parsley
Recipe tips
- Make your sauce while your pasta is cooking
- Be certain to fully drain your pasta
- Use canned tomatoes. They can be diced or whole. Fully drain and if using whole tomatoes, chop them into smaller pieces.
- 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 - Use your favorite: pepper jack, colby, or gouda. Smoked gouda would also be delicious
- Meat - Use Leftover turkey, cooked Italian sausage, or smoked chicken.
- Tomatoes - For a spicy version, use a can of roasted tomatoes with chiles.
- Veggies - Add 1 cup of cooked broccoli, peas, sauteed mushrooms or steamed asparagus.
How to store Cheesy Chicken Pasta Bake
Store any leftover cheesy chicken pasta bake in an airtight container in the refrigerator for 3-4 days. To reheat, place a single portion in a microwave-safe dish and heat for 60-90 seconds until heated through.
Can I freeze this casserole?
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.
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
Serving Chicken and Pasta Casserole
More from Beyond The Chicken Coop
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!
Creamy Chicken Pasta Bake
Equipment
- Measuring Cups
- Measuring Spoons
- Glass Baking Dish 7x11
- Whisk
- Saute Pan
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 canned tomatoes. They can be diced or whole. Fully drain and if using whole tomatoes, chop them into smaller pieces.
- Turn the heat before you add the cheese. Add the cheese slowly and whisk while adding. 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.
Kathy S says
Could I add sun dried tomatoes instead of canned?
Kathy says
Hi,
Yes, you can use sun dried tomatoes. However, If they aren't oil packed, I'd rehydrate them a bit in hot water so they soften a bit.
Let me know what you think!
Kathy
Julie McHugh says
Great dinner. Added extra spices. Kids loved it.
Kathy says
Awesome! So glad everyone loved it! 🙂
Lois says
This was an easy recipe to follow. I’m the only one to taste it and I thought it lacked something. Another herb or spice perhaps? Or perhaps more of the Italian seasoning? I probably won’t make it again. I’m not saying it’s bad, it wasn’t. It just missed the mark for me.
Kathy says
Okey dokey 🙂
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! 🙂
cybrchez says
Having the amounts within the recipe is a huge plus.
Kathy says
Thanks so much! 🙂
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.