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
More delicious casseroles
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
Video
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
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.
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 🙂
Melinda says
Thank you for this recipe - easy dish to make for a meal train or for company coming over, especially with kids who may be a little picky. I added a packet of mixed veggies, and would have loved to add a bit of spice, too.
Kathy says
Thank you! Glad you enjoyed it! 🙂
S Robitale says
Sorry this was pretty meh. I added some marinated artichokes, onion and more garlic and still not very flavorful. I won't make it again.
Kathy says
I'm sorry it didn't work for you.
Donna H says
I made this casserole previously and we enjoyed it—it’s a very good and versatile recipe. However, since we like spicy foods, next time I’m going to use cheddar/pepper Jack cheese and Rotel tomatoes just to kick it up a notch.
Kathy says
Thank you! Add a bit of spice is a great idea! 🙂
Katherine says
Kathy, it sounds like you are making (healthier than traditional) alfredo sauce. Couple questions:
1) Can I use store bought Alfredo?
2) I'm single and live alone so I don't have any flour on hand. Can I use cornstarch (GMO eek) or better yet cassava starch as I'm guessing the flour is to thicken the sauce?
3) It sounds like the pasta would continue to cook in the casserole? So, should the pasta be cooked to aldente before adding to the casserole pan?
Kathy says
Hi Katherine,
You can definitely use a store bought alfredo sauce. That would save some time and make things quick and easy. Cornstarch should work, although I haven't tried it. I'd mix with equal parts water and add slowly until the sauce is thickened. I am not familiar with cassava starch.
And for question number 3 - YES!!! You are exactly right!
Enjoy 🙂
Jamie says
I used Cornstarch and it worked perfectly. I also added spinach to mine. Really tasty!
Kathy says
Wonderful! Thanks so much!
Dave says
I added 3-4 teaspoons of salty crunchy peanut butter, you cannot imagine how good it tasted, so try it for yourself.
Kathy says
Wow!!! I'll have to give that a try! Thanks for the suggestion. 🙂
Jeff says
This turned out really great, was able to make in ~ 25 minutes and finish up work while baking. I threw in some onion and shallots with the garlic, and also added some fresh spinach and a sliced zuchini to add veggies just before baking. Everyone loved it!
Kathy says
Thanks, Jeff! Glad everyone loved it!
Kathy 🙂
Sandy says
Just finished putting it together. The cheese sauce was yummy. Can’t wait to get this in the oven
Kathy says
Yay!!! Enjoy! 🙂
Cathy says
This is yummy! I of course never follow recipes as noted, I use them as a guide. I used butter not oil. Added sautéed diced onions and sliced mushrooms and doubled garlic, used rotini pasta and a cup of frozen peas. I also used fire roasted tomatoes because that’s what I had. A good use for leftover chicken too!
Kathy says
Thanks for all your tips! I appreciate you leaving a comment! 🙂
Denise Cummer says
Had leftover rotissery chicken and found your recipe, it's not out of the oven yet but on tasting the cheese sauce this will be yummy!
Kathy says
Hi Denise,
Thanks!!! Leftover rotisserie chicken is perfect in this baked pasta.
Enjoy,
Kathy 🙂
Martha says
Enjoyed this meal tonight. Very easy to assemble and tasty with a salad on the side.
Thanks, we will enjoy this again!
Kathy says
So glad you enjoyed it! Leftovers are just as delicious.
Kathy 🙂
David says
Can you freeze it, and if so how much time should I add to the cooking time
Kathy says
Hi David,
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. This time will vary, depending on how frozen your dish still is.
Enjoy,
Kathy 🙂
Christene Dorsett says
This turned out great, my son and husband loved it! Very yummy! Might try to create a dairy free gluten free version with substitutes.
Kathy says
Great!!! Thanks so much for your comment. I really appreciate it.
Kathy 🙂
Pat says
Didn’t realize this made 2 large pans when I started - will have plenty to freeze! Didn’t have quite enough chicken so added some sliced turkey, didn’t have Monterey cheese so used Mexican mix, used a mixture of 1/2 and 1/2 and milk - was still Devine😄
Kathy says
Hi Pat,
I'm glad you'll have enough to freeze and was able to adapt this recipe to work for you!
Kathy 🙂
Kathy says
Pat,
Just wanted to let you know that I've adjusted this recipe to make just one casserole dish. You can still make two, just hit the 2X button in the recipe card and it will automatically convert the recipe for you.
Kathy 🙂
Angela says
Hi Kathy,
Can I used whole wheat flour?
Thanks,
Kathy says
Hi Angela,
You can use whole wheat flour. You might need to reduce the amount used by 1-2 teaspoons.
Let me know how it turns out!
Kathy 🙂
Robert says
Hi I'm going to make this tonight. Do I cook the chicken completely.
Kathy says
Hi Robert,
Yes, the chicken should be fully cooked prior to adding to the rest of the ingredients.
Enjoy 🙂
Susan says
This looks delicious and sounds like a breeze to make! My question is regarding the 28 oz can of diced tomatoes and whether you drain all the juice before adding? Looking at the casserole, it doesn’t appear to have the coloring of juice added. Please advise. Can’t wait to try over weekend!
Kathy says
Hi Susan,
Yes, drain the juice off the tomatoes before adding.
Enjoy!!!
Kathy 🙂
Angela says
This was really easy and very tasty. I made the recipe for 6 (glad it allowed me to adjust on the print page). I used egg yolk noodles because I prefer the soft consistency and used mozzarella as I didn't have Monterey Jack. Also, I did not bake for 40 min. I baked it for about 25 (just until the top looked touch brown and cheese was all melted and bubbly.). My husband and son loved it.
Thanks for the recipe. It was my first time on your site so I will have a peruse of your other recipes.
Kathy says
Thank you, Angela!!! I love how you made this recipe your own! I hope you enjoy more recipes. I look forward to hearing from you again!
Kathy 🙂
Cath Gallagher says
The recipe calls for 1/4 cup flour mixed with the oil but then mentions flour again. How much flour should be in it? I tried to make using 1/4 cup flour as per recipe but my sauce wouldn’t thicken? So, dinner ruined as don’t have enough milk to start again!
Kathy says
Hi Cath,
I'm sorry for the confusion. This recipe uses just a 1/4 cup of flour which is enough to thicken the sauce.
Kathy
colleen says
Was hoping to make this tonight. Any clue if either colby or swiss, or a mixture of the 2 would work? I do not have any jack cheese on hand. I do have the grated parm tho. Please advise.....
Kathy says
Hi Colleen,
You really can use almost any type of cheese you like. For me, I don't believe colby and swiss are a good combination, but one or the other should be fine. Swiss will have a much stronger taste.
Enjoy! 🙂