Cheesy Chicken Pasta Bake

Why You’ll Love This Recipe

I love this pasta bake because it’s incredibly easy to throw together, especially with leftover chicken or pre-cooked rotisserie. The sauce is rich and flavorful without being heavy, and the cheesy topping bakes into a golden, bubbly crust that makes every bite irresistible. Whether it’s a weeknight dinner or a potluck offering, this dish always gets rave reviews in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups uncooked penne or rotini pasta

• 1 tablespoon olive oil

• 2 cups cooked chicken breast, shredded or cubed

• 2 cloves garlic, minced

• 1 small onion, diced

• 1 can (14.5 oz) diced tomatoes, drained

• 1 cup milk (or cream for richness)

• ½ cup chicken broth

• 1 teaspoon Italian seasoning

• ½ teaspoon paprika

• Salt and black pepper, to taste

• 1 ½ cups shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 2 tablespoons chopped parsley (optional)

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. I cook the pasta according to package directions until al dente, then drain and set it aside.

3. In a large skillet, I heat the olive oil over medium heat and sauté the diced onion and garlic until translucent, about 3–4 minutes.

4. I add the cooked chicken, drained diced tomatoes, milk, chicken broth, Italian seasoning, paprika, salt, and pepper. I let it simmer for 5–6 minutes until it’s warmed through and slightly thickened.

5. I stir in the cooked pasta and 1 cup of mozzarella cheese until everything is well combined.

6. I transfer the mixture to the prepared baking dish and top it with the remaining mozzarella and Parmesan cheese.

7. I bake it uncovered for about 20 minutes, or until the top is bubbly and golden.

8. I remove it from the oven, sprinkle with chopped parsley, and serve it warm.

Servings and timing

This recipe makes about 6 servings.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

Variations

Sometimes I swap the chicken for leftover turkey or rotisserie meat. I also like to mix in spinach, mushrooms, or broccoli to make it a complete one-dish meal. For a spicy kick, I sprinkle in a bit of crushed red pepper or use pepper jack cheese in place of mozzarella. If I’m craving a creamier texture, I use heavy cream or add a dollop of cream cheese to the sauce.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm individual portions in the microwave or heat the whole dish in the oven at 325°F until warmed through. If it starts to dry out, I stir in a splash of milk or broth to bring back the creaminess.

FAQs

Can I make this pasta bake ahead of time?

Yes, I often assemble the dish ahead and keep it covered in the fridge. When I’m ready to eat, I just bake it as directed—adding a few extra minutes if it’s going straight from the fridge.

What pasta works best for this recipe?

I usually use penne or rotini, but shells, rigatoni, or ziti work just as well. I pick something that holds sauce nicely.

Can I freeze this dish?

Absolutely. I let it cool completely, then cover it tightly and freeze for up to 2 months. I thaw it in the fridge overnight and reheat in the oven.

Is there a way to make it healthier?

I’ve made lighter versions by using low-fat milk, part-skim cheese, and whole wheat pasta. It’s still creamy and satisfying.

What’s the best cheese combo?

Mozzarella and Parmesan are classic, but I also like mixing in provolone, cheddar, or gouda for extra richness.

Conclusion

Cheesy Chicken Pasta Bake is one of my go-to comfort meals when I want something hearty, creamy, and full of flavor without too much fuss. It’s easy to prep, even better the next day, and totally customizable. Whether I’m feeding the whole family or meal-prepping for the week, this dish always hits the mark.