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Home » Pasta

Published: Mar 11, 2019 · Modified: Nov 19, 2021 by Kathy

Chicken Pasta Bake

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Penne pasta with a cheesy sauce.

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!

A portion of chicken pasta bake on a white plate.

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.

Ingredients needed for Chicken Pasta Bake.
  • 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.

  1. Place olive oil, garlic and flour in a saute pan over medium heat. Stir for 1-2 minutes.
  2. Slowly whisk in milk and add seasonings
  3. Allow milk to come to a simmer, but not a boil. Lower to medium-low heat and continue simmering until sauce thickens
  4. Turn off heat and whisk in cheese and stir well until cheese is melted
  5. Add chicken and tomatoes
Cheese being sprinkled into a creamy sauce.
Chunks of chicken and diced tomatoes added to a creamy sauce.

6. Add cooked and drained pasta
7. Place in a 7x11 inch greased casserole dish
8. Sprinkle with remaining parmesan cheese

Penne pasta in a saute pan.
A casserole dish filled with pasta and topped with 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

A baked pasta casserole.

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

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

Serving Chicken and Pasta Casserole

  • Caesar salad
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  • Cheesy Pesto Bread
Chicken pasta with tomatoes and topped with fresh green parsley.

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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!

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Creamy Chicken Pasta Bake

Kathy Berget
Creamy baked pasta with chunks of chicken, tomatoes and a creamy sauce
4.99 from 317 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Rest Time 10 minutes mins
Total Time 1 hour hr 10 minutes 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

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 the heat before you add the cheese. Add the cheese slowly and whisk while adding. 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
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

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4.99 from 317 votes (285 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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