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–+ servings
image of fresh chicken breast penne pasta shredded cheddar mozzarella parmesan butter onion garlic flour milk heavy cream sour cream tomato paste diced tomatoes Italian seasoning bacon broccoli mushrooms spinach red pepper flakes breadcrumbs arranged on white marble counter with clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
Benjamin

Ultimate Cheesy Chicken Pasta Bake

A creamy, cheesy, and comforting chicken pasta bake that is perfect for busy weeknights. This recipe uses simple ingredients, pre-cooked rotisserie chicken for convenience, and delivers a golden, bubbly top every time. It's a family favorite that brings joy and satisfaction to the table.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 lb Penne, Rigatoni, or Bowtie Pasta (Farfalle) Choose a sturdy shape that holds sauce well.
For the Chicken
  • 3 cups Cooked, shredded Chicken Rotisserie chicken is recommended for ease and flavor.
For the Cream Sauce Base
  • 2 tablespoons Unsalted Butter Use for cooking the onions.
  • 1 large Onion Finely chopped.
  • 4 cloves Garlic Minced.
  • 1/4 cup All-Purpose Flour Use for thickening the sauce.
  • 3 cups Whole Milk Or a mix of milk and chicken broth.
  • 1/2 cup Heavy Cream Or substitute with sour cream or Greek yogurt for a tangy flavor.
  • 1 teaspoon Italian Seasoning Adds a savory depth to the sauce.
  • to taste Salt and Pepper Adjust seasoning to your preference.
For the Cheese Blend
  • 1 cup Sharp Cheddar Cheese Shred yourself for the best melt. Essential for cheesy stretch.
  • 1 cup Mozzarella Cheese Shredded for a gooey top.
  • 1/2 cup Parmesan Cheese Finely grated for depth of flavor.
Optional Add-ins
  • 1/2 cup Fresh Spinach or Broccoli Florets Chopped or florets for added nutrition.

Equipment

  • 9x13-inch casserole dish
  • Large pot
  • Large saucepan or Dutch oven
  • Mixing spoon or whisk
  • cutting board,
  • Chef's Knife
  • - Measuring cups and spoons

Method
 

Preheat and Prep
  1. Preheat your oven to 375°F (190°C). Grease a standard 9x13 inch casserole dish with butter or oil. While the oven heats, bring a large pot of salted water to a boil for cooking the pasta.
Cook the Pasta
  1. Add the 1 lb of pasta (penne, rigatoni, or farfalle) to the boiling water and cook according to package directions, but only until it’s al dente (about 1 minute shy of fully cooked). Drain well and set aside.
Prepare the Cream Sauce
  1. In a large saucepan or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5 minutes.
  2. Stir in the minced garlic and cook for about 60 seconds until fragrant. Whisk in the 1/4 cup all-purpose flour until a thick paste (roux) forms. Cook this roux for 1 to 2 minutes, stirring constantly.
  3. Gradually whisk in the 3 cups of whole milk and 1/2 cup heavy cream, ensuring no lumps form. Bring the sauce to a gentle simmer, stirring frequently. Once thickened and coating the back of a spoon (about 5-7 minutes), remove it from the heat.
  4. Stir in the Italian seasoning, salt, and pepper to taste. Add 3/4 cup of shredded sharp cheddar, 3/4 cup of shredded mozzarella, and all 1/2 cup of finely grated parmesan. Stir until the cheese is melted and the sauce is smooth and velvety.
Combine and Bake
  1. Add the shredded cooked chicken and the drained pasta to the creamy cheese sauce. If using, fold in optional ingredients like spinach or broccoli florets. Stir gently until everything is evenly coated.
  2. Pour the entire mixture into the prepared casserole dish. Sprinkle the remaining 1/4 cup of shredded sharp cheddar and 1/4 cup of shredded mozzarella evenly over the top.
  3. Bake for 20 to 25 minutes, or until the cheese is melted, golden brown, and bubbly around the edges. For the first 15 minutes, cover the dish loosely with foil to prevent the cheese from browning too quickly. Remove the foil for the last 5-10 minutes to achieve a golden top.
  4. Let the casserole rest for 5-10 minutes before serving. This allows the sauce to settle, making it easier to serve and preventing a runny dish.

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 35gFat: 20g

Notes

For extra crispiness, mix 1/2 cup of panko breadcrumbs with 2 tablespoons of melted butter and sprinkle this mixture over the cheese before baking. This adds a delightful crunch to the dish.
To ensure the pasta bake stays moist, do not overcook the pasta initially. It will finish cooking in the oven. If the mixture seems too thick before baking, add a splash of milk or chicken broth to loosen it up.
This recipe can be made ahead and stored in the refrigerator for up to 2 days before baking. For freezing, assemble the dish completely but do not bake it. Cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed.
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