Chicken Pasta Bake

Why You’ll Love This Recipe

This Chicken Pasta Bake is an easy way to turn pantry staples into a warm and comforting dinner. It’s versatile—you can use whatever pasta or cheese you have on hand, and it’s a great way to use up leftover chicken. The baked topping adds a satisfying golden crust, while the creamy or tomato-rich sauce keeps the inside perfectly moist and flavorful. Plus, it reheats beautifully for leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken, shredded or chopped
• Pasta (penne, rotini, or ziti work well)
• Marinara or Alfredo sauce (or a combination)
• Shredded mozzarella cheese
• Grated Parmesan cheese
• Garlic, minced
• Onion, diced
• Olive oil
• Italian seasoning
• Salt and pepper
• Optional: red pepper flakes, spinach, mushrooms, bell peppers, fresh basil

Directions

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Sauté diced onion and garlic until softened. Add any optional vegetables and cook until tender.
4. Stir in the cooked chicken and sauce. Season with Italian seasoning, salt, pepper, and red pepper flakes if using.
5. Add the cooked pasta to the sauce mixture and stir until everything is evenly coated.
6. Pour half of the mixture into a greased 9×13-inch baking dish. Sprinkle with half the mozzarella and Parmesan.
7. Add the remaining pasta mixture and top with the remaining cheese.
8. Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until the cheese is golden and bubbly.
9. Let rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired.

Servings and timing

Makes 6–8 servings.
Prep time: 20 minutes
Bake time: 30–35 minutes
Total time: About 55 minutes

Variations

• Creamy chicken pasta bake: Use Alfredo or a mix of Alfredo and marinara for a creamier texture.
• Spicy version: Add crushed red pepper, hot sauce, or diced jalapeños.
• Low-carb: Swap pasta for cooked spaghetti squash or zucchini noodles.
• BBQ chicken twist: Use BBQ sauce and cheddar cheese for a smoky, Southern-inspired version.
• Make it vegetarian: Omit the chicken and add extra vegetables like zucchini, spinach, and mushrooms.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, let the casserole cool completely, then cover tightly and freeze for up to 2 months.
Reheat in the oven at 350°F (175°C) for 20–25 minutes, or in the microwave until heated through. If frozen, thaw overnight in the refrigerator before reheating.

FAQs

Can I use rotisserie chicken?

Yes, rotisserie chicken is a great time-saving option and adds extra flavor.

What pasta shape works best?

Short pasta like penne, ziti, or rotini holds the sauce well and bakes evenly.

Can I make this ahead of time?

Yes, assemble the casserole and refrigerate up to 24 hours before baking. Add 5–10 minutes to the bake time if chilled.

What kind of cheese should I use?

Mozzarella and Parmesan are classic, but you can also use cheddar, provolone, or a cheese blend.

Is this dish freezer-friendly?

Absolutely. Freeze before or after baking for a make-ahead meal.

How do I keep it from drying out?

Don’t overbake, and make sure there’s enough sauce to coat the pasta well before baking.

Can I use uncooked pasta?

No, the pasta should be cooked until al dente before baking, or it won’t soften properly.

What can I serve with chicken pasta bake?

It pairs well with a green salad, garlic bread, or steamed vegetables.

Can I add more protein?

Yes, you can add cooked sausage, bacon, or ground turkey for extra heartiness.

Can I use gluten-free pasta?

Yes, just be sure to cook it al dente and handle gently to prevent breakage.

Conclusion

Chicken Pasta Bake is the kind of dish you’ll keep coming back to—it’s cozy, cheesy, and endlessly adaptable. Whether you’re feeding a hungry family, meal prepping for the week, or just craving comfort food, this easy casserole delivers big flavor with minimal effort. Serve it up with your favorite sides, and enjoy a warm, satisfying dinner any night of the week.

Chicken Pasta Bake

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Chicken Pasta Bake is a hearty, cheesy, and comforting casserole made with pasta, tender chicken, rich sauce, and melty cheese. It’s baked to golden perfection, making it a satisfying and versatile dish for family dinners, potlucks, or meal prep.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 30–35 minutes
• Total Time: 55 minutes
• Yield: 6–8 servings
• Category: Main Dish
• Method: Baking
• Cuisine: Italian-American
• Diet: Halal

Ingredients

1. 3 cups cooked chicken, shredded or chopped
2. 12 oz pasta (penne, rotini, or ziti)
3. 3 cups marinara or Alfredo sauce (or a combination)
4. 2 cups shredded mozzarella cheese
5. 1/2 cup grated Parmesan cheese
6. 3 cloves garlic, minced
7. 1 medium onion, diced
8. 2 tbsp olive oil
9. 1 tsp Italian seasoning
10. Salt and black pepper to taste
11. Optional: red pepper flakes, spinach, mushrooms, bell peppers, fresh basil

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Instructions

Preheat oven to 375°F (190°C).

1. Cook pasta until al dente according to package instructions. Drain and set aside.
2. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until softened, then add optional vegetables and cook until tender.
3. Stir in chicken and sauce. Season with Italian seasoning, salt, pepper, and red pepper flakes if desired.
4. Toss pasta with sauce mixture until evenly coated.
5. Spread half the mixture in a greased 9×13-inch baking dish. Top with half the mozzarella and Parmesan.
6. Add remaining pasta mixture and sprinkle with remaining cheese.
7. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes, until golden and bubbly.
8. Let rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired.

Notes

1. Cook pasta just until al dente to avoid overcooking during baking.
2. Use a mix of mozzarella and Parmesan for gooey and flavorful layers.
3. For extra creaminess, mix marinara with Alfredo sauce.
4. Make ahead by assembling the casserole and refrigerating up to 24 hours before baking.
5. Freeze unbaked or baked portions for convenient meal prep.

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 6g
• Sodium: 690mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 70mg