Go Back
+ servings
A glass casserole dish filled with a baked pasta.
Print Recipe
4.96 from 21 votes

Chicken Pasta Bake

Creamy pasta with chunks of chicken
Prep Time15 mins
Cook Time1 hr
Rest Time10 mins
Total Time1 hr 15 mins
Course: Dinner, Entree, Main Course
Cuisine: American, Italian
Keyword: baked pasta recipes, chicken pasta bake, pasta bake
Servings: 16 people
Calories: 249kcal
Author: Kathy



  • 1 pound penne pasta


  • 1/4 cup olive oil
  • 1/4 cup flour
  • 2 cloves garlic minced
  • 4 cups milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon Italian seasoning
  • 8 ounces Monterey Jack cheese shredded
  • 1/4 cup Parmesan cheese shredded
  • 4 cups Cooked chicken chopped
  • 1 can Diced tomatoes 28 oz can


  • 1/4 cup Parmesan cheese
  • 1 Tablespoon Fresh Parsley chopped (optional)



  • Cook pasta according to package directions. Drain, rinse with cool water and set aside.


  • In a sauce pan over medium heat combine oil and flour. Stir for 2-3 minutes.
  • Whisk in flour and continue heating over medium heat stirring for 2-3 minutes. 
  • Add minced garlic and stir for 30 seconds.
  • Whisk in milk. Continue cooking over medium heat, stirring often. When milk begins to simmer, it will begin to thicken. Do not boil.
  • Once milk is thickened, add salt, pepper, Italian seasonings and red pepper flakes.
  • Turn heat to low and whisk in Monterey Jack cheese and 1/4 cup Parmesan cheese.
  • Add tomatoes and chicken. Fold in carefully.
  • Place cooked pasta in a large bowl.  Pour cheese mixture over pasta and stir carefully so all pasta is coated with sauce. 
  • Spray two 9 x 11 inch casserole dishes with a non stick spray. Divide pasta mixture evenly into both dishes.
  • Top with remaining 1/4 cup Parmesan cheese
  • Bake uncovered in a preheated 400 degree oven for 40 minutes until hot and bubbly.
  • Remove from oven and let cool for 10 minutes before serving.
  • Add chopped parsley before serving (optional)

To Freeze

  • Allow casserole to fully cool. Wrap in foil and place in freezer. To use, remove from freezer and allow to partially thaw for at least 6 hours.  Bake as directed increasing cook time by 30 - 45 minutes. 



Calories: 249kcal | Carbohydrates: 27g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 264mg | Potassium: 203mg | Fiber: 1g | Sugar: 4g | Vitamin A: 270IU | Vitamin C: 2.5mg | Calcium: 226mg | Iron: 0.9mg