A creamy, oven-baked pasta dish packed with tender chicken, melty cheese, and rich Italian flavor—perfect for cozy weeknight meals.

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 heavy cream for extra richness)

1/2 cup chicken broth

1 teaspoon Italian seasoning

1/2 teaspoon paprika

Salt and black pepper, to taste

1½ cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 tablespoons chopped parsley (optional, for garnish)

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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

Cook pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Sauté onion and garlic for 3–4 minutes until soft.

Add cooked chicken, drained tomatoes, milk, broth, Italian seasoning, paprika, salt, and pepper. Simmer for 5–6 minutes until slightly thickened.

Stir in cooked pasta and 1 cup of mozzarella cheese. Mix well to combine.

Transfer the mixture into the prepared baking dish. Top with the remaining ½ cup of mozzarella and the Parmesan cheese.

Bake uncovered for 20 minutes until hot, bubbly, and lightly golden on top.

Remove from oven, garnish with chopped parsley, and serve warm.

Substitute cream of chicken soup for a shortcut creamy sauce.

Add spinach or broccoli for extra veggies.

Swap in rotisserie chicken for convenience.