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Home » Pasta » Chicken Pasta Bake

Published: Mar 11, 2019 · Modified: Nov 19, 2021 by Kathy · This post may contain affiliate links

Chicken Pasta Bake

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Penne pasta with a cheesy sauce.

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!

A plate with baked pasta with cheese and tomatoes.

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!

Table of Contents
Why make this pasta dish
Key ingredients
Step by step directions
Recipe tips
Variations
Recipe Faqs
Serving suggestions
More delicious pasta recipes
Chicken Pasta Bake

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

Ingredients needed for Chicken Pasta Bake.
  • 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
Cheese being sprinkled into a creamy sauce.
Chunks of chicken and diced tomatoes added to a creamy sauce.
  • Add cooked and drained pasta
  • Place in an 7x11 inch greased casserole dish
  • Sprinkle with remaining parmesan cheese
Penne pasta in a saute pan.
A casserole dish filled with pasta and topped with 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
A baked pasta casserole.

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

Can I make this pasta bake ahead of time?


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

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. 

Serving suggestions

  • Caesar salad
  • Garlic Breadsticks
  • Cheesy Pesto Bread

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

Chicken pasta with tomatoes and topped with fresh green parsley.

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!

  • Ground Turkey Enchiladas
  • Teriyaki Wings
  • Honey BBQ Wings
  • Baked Trout
A plate with baked pasta with cheese and tomatoes.

Chicken Pasta Bake

Kathy
Creamy baked pasta with chunks of chicken, tomatoes and a creamy sauce
4.98 from 184 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 15 mins
Cook Time 45 mins
Rest Time 10 mins
Total Time 1 hr 10 mins
Course Dinner, Main Course
Cuisine American
Servings 8 people
Calories 249 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Glass Baking Dish 7x11
  • Whisk
  • Saute Pan
Prevent your screen from going dark

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 cheese
    ¼ 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 serving
    1 Tablespoon Fresh Parsley

Video

Notes

This recipe has been updated. I have changed the proportions to make just a single 7x11 inch casserole instead of the original 2 casserole dishes. To make two, simply click the 2X button above and the original proportions will show.
 
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:
  • 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
To make 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. 

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.

Nutrition

Calories: 249kcalCarbohydrates: 27gProtein: 10gFat: 10gSaturated Fat: 4gCholesterol: 20mgSodium: 264mgPotassium: 203mgFiber: 1gSugar: 4gVitamin A: 270IUVitamin C: 2.5mgCalcium: 226mgIron: 0.9mg
Keyword baked pasta recipes, chicken pasta bake, pasta bake
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Reader Interactions

Comments

  1. David says

    January 16, 2022 at 3:46 pm

    Can you freeze it, and if so how much time should I add to the cooking time

    Reply
    • Kathy says

      January 16, 2022 at 4:39 pm

      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 🙂

      Reply
  2. Christene Dorsett says

    November 02, 2021 at 7:03 pm

    5 stars
    This turned out great, my son and husband loved it! Very yummy! Might try to create a dairy free gluten free version with substitutes.

    Reply
    • Kathy says

      November 03, 2021 at 5:48 am

      Great!!! Thanks so much for your comment. I really appreciate it.
      Kathy 🙂

      Reply
  3. Pat says

    October 31, 2021 at 3:21 pm

    5 stars
    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😄

    Reply
    • Kathy says

      November 01, 2021 at 5:33 am

      Hi Pat,
      I'm glad you'll have enough to freeze and was able to adapt this recipe to work for you!
      Kathy 🙂

      Reply
    • Kathy says

      November 19, 2021 at 7:00 am

      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 🙂

      Reply
  4. Angela says

    September 22, 2021 at 11:14 am

    Hi Kathy,

    Can I used whole wheat flour?

    Thanks,

    Reply
    • Kathy says

      September 22, 2021 at 11:44 am

      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 🙂

      Reply
  5. Robert says

    September 13, 2021 at 12:05 pm

    Hi I'm going to make this tonight. Do I cook the chicken completely.

    Reply
    • Kathy says

      September 13, 2021 at 12:07 pm

      Hi Robert,
      Yes, the chicken should be fully cooked prior to adding to the rest of the ingredients.
      Enjoy 🙂

      Reply
  6. Susan says

    August 19, 2021 at 7:17 pm

    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!

    Reply
    • Kathy says

      August 20, 2021 at 5:36 am

      Hi Susan,
      Yes, drain the juice off the tomatoes before adding.
      Enjoy!!!
      Kathy 🙂

      Reply
  7. Angela says

    August 05, 2021 at 12:39 pm

    5 stars
    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.

    Reply
    • Kathy says

      August 06, 2021 at 5:41 am

      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 🙂

      Reply
  8. Cath Gallagher says

    June 19, 2021 at 5:32 am

    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!

    Reply
    • Kathy says

      June 19, 2021 at 5:56 am

      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

      Reply
  9. colleen says

    June 16, 2021 at 7:09 am

    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.....

    Reply
    • Kathy says

      June 16, 2021 at 7:12 am

      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! 🙂

      Reply
  10. Meghan says

    May 11, 2021 at 5:12 pm

    Haven't made this yet; would love to try. But is there any way I could make this without using quite so much oil?

    Reply
    • Kathy says

      May 11, 2021 at 5:35 pm

      Hi Meghan,
      The oil and flour are mixed together to make a roux, which thickens the sauce. You could try using cornstarch and water mixed together in place of the oil and flour. Please note that the consistency will be very different. It won't be a creamy sauce, it will be a bit more similar to gravy.

      Another idea is to use all heavy cream in place of the milk and allow the cream to thicken when being heated.

      I'm afraid I don't have a low calorie/fat version of this recipe.

      Kathy

      Reply
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I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics.

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