Creamy Chicken Pasta Bake
Creamy Chicken Pasta Bake is the ultimate comfort food for busy weeknights. Tender chunks of chicken, perfectly cooked pasta, a rich tomato sauce, and a trio of melted cheeses come together in one bubbling, golden casserole. It’s simple to make, incredibly satisfying, and ideal for feeding a hungry family.
Why You’ll Love This Recipe
- Deliciously cheesy: A mix of cheddar, mozzarella, and parmesan makes this dish irresistibly creamy and gooey.
- Quick and easy: You can have it in the oven in about 15 minutes — perfect for hectic evenings.
- Family favorite: Mild, comforting flavors that both kids and adults love.
- Make-ahead friendly: Prepare it in advance or freeze it for future dinners.
- Customizable: Add your favorite vegetables, swap the cheese, or make it spicy — it’s your pasta bake, your way!
Ingredients
- 3 to 4 cups uncooked penne pasta (or ziti, rigatoni)
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- ¼ to ½ cup milk (add more for creamier texture)
- 4 tablespoons olive oil, divided
- Salt and black pepper, to taste
- 1 pound boneless, skinless chicken breasts, cut into cubes
- 2 cups baby spinach
- 3 cloves garlic, minced
- 2 cups tomato or pasta sauce
- ½ cup shredded mozzarella cheese
- ½ cup shredded parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the pasta according to package directions until al dente. Drain and return to the pot.
- Make the cheesy base: Stir in the cheddar cheese, butter, and ¼ cup milk (add more as needed). Mix until the cheese melts into a creamy sauce. Transfer this mixture into your prepared baking dish.
- Cook the chicken: In a skillet, heat 2 tablespoons olive oil over medium heat. Season chicken cubes with salt and pepper. Cook for 6–8 minutes, stirring occasionally, until golden and cooked through. Set aside.
- Prepare the sauce: In the same skillet, heat the remaining 2 tablespoons olive oil. Add minced garlic and spinach, season with salt and pepper, and cook until the spinach wilts. Add the cooked chicken and tomato sauce, stirring to combine.
- Assemble: Spoon the chicken and sauce mixture evenly over the pasta. Gently stir to combine.
- Top and bake: Sprinkle mozzarella and parmesan over the top. Bake for 15–20 minutes, or until the casserole is bubbling and golden.
- Rest and serve: Let the dish sit for 5–8 minutes before serving to allow it to set and thicken slightly.
Tips for Success
- Use freshly grated cheese for smoother melting — pre-shredded cheese can be grainy.
- Cook pasta al dente so it doesn’t become mushy after baking.
- Let it rest before serving to help the sauce thicken and the flavors blend.
- Want it spicier? Add crushed red pepper flakes or chopped chili to the tomato sauce.
- Extra veggies: Mix in sautéed zucchini, mushrooms, or cherry tomatoes for more color and nutrition.
- Swap the protein: Use shredded cooked chicken or leftover rotisserie chicken for convenience.
- Vegetarian version: Replace chicken with roasted vegetables or mushrooms.
Make Ahead and Storage
- Make ahead: Assemble the pasta bake, let it cool, then cover tightly and refrigerate for up to 24 hours before baking.
- Freeze: Wrap tightly in plastic wrap and foil. Freeze for up to 1 month. To bake from frozen, cook at 375°F for about 1 hour, or thaw overnight and bake for 45 minutes.
- Store leftovers: Keep refrigerated in an airtight container for up to 4 days. Reheat in the oven or microwave, adding a splash of milk or water if needed.
Serving Ideas
Serve your creamy chicken pasta bake with:
- A crisp green salad with lemon dressing
- Roasted or steamed vegetables
- Homemade garlic bread or dinner rolls
- A simple fruit salad or light dessert for balance
Nutritional Estimate (per serving)
Calories: 579 | Protein: 35g | Carbohydrates: 49g | Fat: 27g | Fiber: 3g