Cheesy Chicken Pasta Bake – Comforting, Creamy, and Crowd-Pleasing

Sharing is caring!

This Cheesy Chicken Pasta Bake is the kind of weeknight dinner that makes everyone happy. It’s creamy, hearty, and packed with flavor, yet simple enough to pull together without stress. You get tender chicken, perfectly cooked pasta, and a rich, cheesy sauce that bakes into bubbly goodness.

It’s cozy, satisfying, and great for leftovers. If you’re looking for a reliable dish that feels special but uses everyday ingredients, this is it.

Print

Cheesy Chicken Pasta Bake - Comforting, Creamy, and Crowd-Pleasing

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Ingredients

• Pasta: 12 ounces short pasta (penne, rigatoni, or rotini)
• Chicken: 2 cups cooked, shredded or diced (breasts or thighs; rotisserie works great)
• Cheese: 2 cups shredded mozzarella, 1 cup shredded sharp cheddar, 1/2 cup grated Parmesan
• Dairy: 2 cups milk (whole or 2%), 1 cup heavy cream (or substitute half-and-half)
• Butter and flour: 3 tablespoons butter, 3 tablespoons all-purpose flour (for the roux)
• Aromatics: 1 small onion (finely chopped), 3 cloves garlic (minced)
• Tomato element (optional but tasty): 1 cup crushed tomatoes or your favorite marinara
• Seasonings: Salt, black pepper, Italian seasoning, red pepper flakes (optional)
• Broth: 1/2 cup chicken broth (low-sodium)
• Olive oil: 1–2 tablespoons
• Fresh herbs (optional): Parsley or basil for garnish
• Breadcrumb topping (optional): 1/2 cup panko mixed with 1 tablespoon melted butter

Instructions

• Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente (1–2 minutes less than package directions). Drain and set aside.
• Prep the oven and pan: Heat oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little olive oil or butter.
• Sauté aromatics: In a large skillet, heat olive oil over medium. Add onion with a pinch of salt and cook 3–4 minutes until soft. Stir in garlic for 30 seconds, until fragrant.
• Make the roux: Add butter to the skillet. When melted, whisk in flour and cook 1–2 minutes, stirring, until it smells nutty and looks foamy.
• Build the sauce: Slowly whisk in milk and cream. Add chicken broth. Simmer 3–5 minutes, whisking, until thick enough to coat a spoon. Season with 1–1.5 teaspoons salt, 1/2 teaspoon black pepper, 1–2 teaspoons Italian seasoning, and a pinch of red pepper flakes if you like.
• Add cheese: Off heat, stir in 1 cup mozzarella, 1/2 cup cheddar, and 1/4 cup Parmesan until melted and smooth.
• Add tomatoes (optional): For a rosé-style bake, stir in the crushed tomatoes or marinara. Taste and adjust seasoning.
• Combine: In a large bowl, mix cooked pasta, chicken, and the cheese sauce. The mixture should be well coated but not soupy.
• Assemble: Spread half the pasta mixture into the baking dish. Sprinkle with a mix of mozzarella, cheddar, and a little Parmesan. Add the rest of the pasta. Top with remaining cheese. If using, sprinkle the buttered panko over the top for extra crunch.
• Bake: Bake 18–22 minutes, until bubbly around the edges. Broil 1–2 minutes at the end to brown the top—watch closely.
• Rest and serve: Let the bake sit 5–10 minutes so it sets. Garnish with chopped parsley or basil. Serve warm.

What Makes This Recipe So Good

• Comfort in a pan: Creamy sauce, tender chicken, and golden, melty cheese make this a guaranteed hit.
• Simple ingredients: Nothing fancy here—just pantry staples and a few fresh touches.
• Make-ahead friendly: Assemble it earlier in the day and bake when you’re ready.
• Flexible: Swap in different cheeses, add veggies, or use rotisserie chicken to save time.
• Family-approved: Mild, cheesy flavors that both kids and adults love.

Shopping List

• Pasta: 12 ounces short pasta (penne, rigatoni, or rotini)
• Chicken: 2 cups cooked, shredded or diced (breasts or thighs; rotisserie works great)
• Cheese: 2 cups shredded mozzarella, 1 cup shredded sharp cheddar, 1/2 cup grated Parmesan
• Dairy: 2 cups milk (whole or 2%), 1 cup heavy cream (or substitute half-and-half)
• Butter and flour: 3 tablespoons butter, 3 tablespoons all-purpose flour (for the roux)
• Aromatics: 1 small onion (finely chopped), 3 cloves garlic (minced)
• Tomato element (optional but tasty): 1 cup crushed tomatoes or your favorite marinara
• Seasonings: Salt, black pepper, Italian seasoning, red pepper flakes (optional)
• Broth: 1/2 cup chicken broth (low-sodium)
• Olive oil: 1–2 tablespoons
• Fresh herbs (optional): Parsley or basil for garnish
• Breadcrumb topping (optional): 1/2 cup panko mixed with 1 tablespoon melted butter

How to Make It

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente (1–2 minutes less than package directions).

   Drain and set aside.

2. Prep the oven and pan: Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little olive oil or butter.
3. Sauté aromatics: In a large skillet, heat olive oil over medium. Add onion with a pinch of salt and cook 3–4 minutes until soft.

   Stir in garlic for 30 seconds, until fragrant.

4. Make the roux: Add butter to the skillet. When melted, whisk in flour and cook 1–2 minutes, stirring, until it smells nutty and looks foamy.
5. Build the sauce: Slowly whisk in milk and cream. Add chicken broth.

   Simmer 3–5 minutes, whisking, until thick enough to coat a spoon. Season with 1–1.5 teaspoons salt, 1/2 teaspoon black pepper, 1–2 teaspoons Italian seasoning, and a pinch of red pepper flakes if you like.

6. Add cheese: Off heat, stir in 1 cup mozzarella, 1/2 cup cheddar, and 1/4 cup Parmesan until melted and smooth.
7. Add tomatoes (optional): For a rosé-style bake, stir in the crushed tomatoes or marinara. Taste and adjust seasoning.
8. Combine: In a large bowl, mix cooked pasta, chicken, and the cheese sauce.

   The mixture should be well coated but not soupy.

9. Assemble: Spread half the pasta mixture into the baking dish. Sprinkle with a mix of mozzarella, cheddar, and a little Parmesan. Add the rest of the pasta.

   Top with remaining cheese. If using, sprinkle the buttered panko over the top for extra crunch.

10. Bake: Bake 18–22 minutes, until bubbly around the edges. Broil 1–2 minutes at the end to brown the top—watch closely.
11. Rest and serve: Let the bake sit 5–10 minutes so it sets.

    Garnish with chopped parsley or basil. Serve warm.

Keeping It Fresh

• Storage: Cool completely, then cover and refrigerate for up to 4 days.
• Reheat: For best results, reheat covered in a 325°F (165°C) oven for 15–20 minutes, or microwave in short bursts with a splash of milk to restore creaminess.
• Freeze: Assemble without baking, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge and bake as directed, adding 5–10 minutes if chilled.
• Meal prep tip: Portion into single-serve containers for easy lunches.

Why This is Good for You

• Protein-rich: Chicken provides lean protein to keep you full and support muscle health.
• Balanced energy: Pasta gives steady carbs for energy, great for busy days or post-workout meals.
• Calcium boost: The dairy adds calcium for bones and teeth.
• Room for veggies: Toss in spinach, broccoli, or bell peppers to bump up fiber and nutrients.

Common Mistakes to Avoid

• Overcooking pasta: Start with slightly underdone pasta so it doesn’t turn mushy in the oven.
• Skipping seasoning: Taste the sauce before assembling.

  Cheese is salty, but the sauce still needs balanced seasoning.

• Dry bake: If the mixture looks tight, add a splash of milk or broth before baking to keep it creamy.
• Too much heat: High oven temps can break the sauce. Stick to 375°F and finish with a quick broil if you want more color.
• Clumpy cheese: Add cheese off heat and in stages so it melts smoothly.

Variations You Can Try

• Buffalo style: Stir in 2–3 tablespoons buffalo sauce and use a mix of cheddar and Monterey Jack. Top with green onions.
• Bacon ranch: Add crisp bacon bits and 1–2 tablespoons ranch seasoning to the sauce.
• Veggie-packed: Fold in sautéed mushrooms, spinach, or roasted broccoli.
• Pesto twist: Swirl 2–3 tablespoons basil pesto into the sauce and use mozzarella plus Parmesan.
• Spicy kick: Add diced jalapeños and a touch of smoked paprika.

  Pepper Jack works well here.

• Gluten-free: Use gluten-free pasta and a 1:1 gluten-free flour blend for the roux.
• Lighter version: Swap half the cheese for part-skim mozzarella and use half-and-half instead of heavy cream.

FAQ

Can I use uncooked chicken?

Yes, but cook it first for safety and best texture. Dice raw chicken, season with salt and pepper, and sauté in a little oil until fully cooked, then proceed with the recipe.

What pasta shape works best?

Short, ridged shapes like penne, rigatoni, rotini, or cavatappi hold the sauce well. Avoid very small shapes that can overcook easily.

Do I have to use the tomato element?

No.

The bake is delicious with a pure white cheese sauce. The tomato just adds a gentle tang and color if you want it.

How do I prevent a grainy sauce?

Whisk the roux thoroughly, add dairy slowly, and melt cheese off the heat. Avoid boiling the sauce after the cheese goes in.

Can I make it ahead?

Absolutely.

Assemble up to a day ahead, cover, and refrigerate. Bake straight from the fridge, adding a few extra minutes until hot and bubbly.

What cheeses melt best?

Low-moisture mozzarella, mild or sharp cheddar, fontina, and Monterey Jack melt smoothly. A bit of Parmesan adds flavor but doesn’t melt the same—use it for depth and topping.

How can I make it more flavorful?

Brown the onions well, season each step, add a splash of broth or white wine to deglaze, and finish with fresh herbs or a pinch of red pepper flakes.

Wrapping Up

This Cheesy Chicken Pasta Bake brings together simple ingredients and big comfort.

It’s flexible, reliable, and perfect for busy nights or casual gatherings. Keep the fundamentals the same—al dente pasta, a well-seasoned sauce, and a generous cheesy top—and you’ll have a dish that never disappoints. Serve it with a crisp salad or garlic bread, and you’re set for a cozy, satisfying meal.