Few comfort foods can compare to this hearty chicken pasta bake. This classic recipe combines tender pieces of chicken thighs, perfectly cooked pasta, and a cheesy, creamy tomato sauce baked to golden perfection.
Whether you’re looking for quick weeknight dinners or a meal to impress guests, this chicken pasta bake recipe is guaranteed to satisfy you.
Packed with flavor and is an easy dish to prepare, like my delicious garlic parmesan pasta and cauliflower casserole. A cheesy chicken casserole that the whole family will love.
Table of contents
Why I Love Chicken Pasta Bake
There are several reasons why this chicken pasta bake recipe is a go-to meal for my household. Here’s what makes it so special:
1. Versatile and Customizable
This casserole dish is incredibly versatile. While the core recipe includes chicken, pasta, and a tomato-based sauce, you can easily modify it to suit your taste or use ingredients you have on hand. For example, add vegetables like zucchini, asparagus, green pepper, red bell pepper, or broccoli florets for extra nutrition, or swap the chicken for ground beef or turkey for a different flavor.
2. Perfect for Leftover
One of the best things about this chicken pasta bake is how well it keeps. It’s the ideal meal prep dish, as it tastes just as good, if not better, the next day. Simply store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave for a quick and satisfying meal.
3. Comforting and Satisfying
There’s something inherently comforting about a baked pasta dish. The combination of gooey cheese, juicy chicken, and al dente pasta in a rich, flavorful creamy pasta sauce makes this a meal that pleases both kids and adults alike. It’s the perfect dish to serve on a cozy night in or for a family gathering.
Ingredients In Chicken Pasta Bake
For the Chicken Pasta Bake:
- Penne pasta or rigatoni pasta: cooked al dente
- Olive oil: for sautéing vegetables and chicken thighs.
- Chicken broth: I use chicken broth to enhance the chicken flavor.
- Heavy cream: I prefer my chicken pasta bake to be rich and creamy.
- Cheese: I use grated mozzarella and parmesan.
- Seasonings: I seasoned the chicken pasta bake with dried oregano, dried basil, salt, chili flakes, and freshly cracked black pepper.
- Vegetables: You’ll need a yellow onion, fresh minced garlic, mushrooms, tomato passata, tomato paste, and baby spinach.
- Fresh parsley: chopped, for garnish (optional)
For the Chicken:
- Boneless, skinless chicken thighs, diced
- Seasonings: I seasoned the chicken with all-purpose spicy seasoning, garlic powder, and black pepper.
Optional Add-Ins:
- Baby spinach for added greens
- Mushrooms, sliced, for an earthy flavor
- Chili flakes for a hint of heat
How to Make Chicken Pasta Bake
Step 1: Pre-heat Oven
Before beginning, preheat your oven to 180°C (350°F). This ensures your one-pot pasta bake will cook evenly and develop that golden, bubbling crust.
Step 2: Cook the Pasta
While the oven is preheating, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, ensuring it is al dente—this means it should be firm to the bite, as it will continue to cook in the oven. Once cooked, drain the pasta and set it aside.
Step 3: Prepare the Chicken
In a large saucepan or skillet, heat the olive oil over medium-high heat. Add the diced chicken thighs, seasoned with all-purpose spicy, garlic powder, salt, and pepper, and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set it aside.
Step 4: Sauté the Vegetables
Using the same skillet, add a little more olive oil if needed, and sauté the onions until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant. If you’re adding optional ingredients like mushrooms and spinach, add them now and cook until softened.
Step 5: Create the Creamy Sauce
Add tomato passata, tomato paste, dried herbs (oregano and basil), chili flakes, and chicken stock to the skillet. Stir well and let the sauce simmer for 5-7 minutes, allowing the flavors to meld together. If you prefer a creamier sauce, stir in the heavy cream at this stage. Adjust seasoning with salt and pepper to taste.
Step 6: Combine the Ingredients
Once the sauce is ready, return the cooked chicken to the skillet and stir to coat. Next, add the cooked pasta and mix everything, ensuring the pasta is evenly covered in the sauce.
Step 7: Assemble the Bake
Transfer the chicken and pasta mixture into a large baking dish. Sprinkle the grated mozzarella and Parmesan cheese over the top, making sure the cheese is spread evenly for a perfectly golden, cheesy crust.
Step 8: Bake to Perfection
Place the baking dish in the pre-heated oven and bake for 20–25 minutes, or until the cheese is bubbly and golden brown. For an extra crispy top, switch the oven to broil for the last 2-3 minutes, but keep an eye on it to prevent burning.
Step 9: Garnish and Serve
Once the chicken pasta bake is out of the oven, let it rest for 5 minutes before serving. Garnish with freshly chopped parsley for a burst of color and added flavor. Serve hot and enjoy!
Tips for Making the Best Chicken Pasta Bake
- Use fresh herbs: If you have fresh herbs like basil or oregano, substitute them for dried herbs. Fresh herbs add a burst of flavor and fragrance.
- Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. For the best cheesy topping, shred your mozzarella and parmesan.
- Broil/grill for a crispier top: If you love a crunchy, golden crust, turn on the broiler for the last few minutes of baking. Just be careful not to burn the cheese.
- Add extra creaminess: For a richer, creamier bake, you can increase the amount of heavy cream or even add sour cream or cream cheese to the sauce.
Pasta Bake Variations
- Meat variations: swap the chicken for ground beef or turkey for a different flavor.
- Cheese variations: Ricotta cheese and cheddar cheese substitutes work just as well.
- Veggie substitutes: experiment with flavors and textures while accommodating dietary needs or preferences. Use Bell peppers, artichoke hearts, asparagus, cauliflower, broccoli or carrots
- Sauce variation: For a creamy twist, I sometimes add cream cheese and dry white wine, which makes the sauce extra rich and indulgent
Serving Suggestions
This chicken pasta bake is a go-to in my house, especially mid-week because it’s a complete dish. It has veggies and protein in one casserole but also pairs wonderfully with a variety of side dishes. Here are some ideas to complete your meal:
- Roasted Vegetables: Roast up some asparagus, carrots, or Brussels sprouts to serve alongside your pasta.
- Garlic Bread: The ultimate companion to any pasta dish. The crispy, buttery garlic bread is perfect for mopping up any leftover sauce.
- Green Salad: A light, crisp green salad with a tangy shallot vinaigrette can balance out the richness of the pasta bake.
Storing and Reheating Leftover
- Cool Completely: Allow the chicken pasta bake to cool completely before freezing. This prevents condensation, which can lead to freezer burn.
- Portion for Convenience: If you’d like to freeze individual portions, divide the bake into freezer-safe containers or wrap portions tightly in aluminum foil and place them in airtight freezer bags. Label each container with the date.
- Freeze for Up to 3 Months: The leftovers can be frozen for up to 3 months. Beyond that, the texture and flavor may begin to deteriorate.
- Reheat Properly: To reheat, thaw the pasta and bake in the refrigerator overnight. Once thawed, reheat it in the oven at 180°C (350°F) for about 20–25 minutes, or until heated through. Cover the dish with foil during reheating to prevent it from drying out.
Freezing is a great way to make your leftover chicken pasta bake last longer, ensuring you have a delicious, homemade meal at work ready when you need it!
More One-Pot Casserole or BakeRecipes
Chicken Pasta Bake
Equipment
- Large pot
- Large Skillet
- Casserole or Baking Dish
- sharp knife
- Colander
- Oven Mittens
- Cheese Grater
Ingredients
For the Pasta Bake:
- 400 g /14.11 oz rigatoni pasta or penne - cooked al dente
- 2 tablespoons olive oil
- 1 large onion - finely chopped
- 3 garlic cloves - minced
- 400 g tomato passata - or canned diced tomatoes
- 2 tbsp tomato paste
- 250 ml chicken broth
- 300 ml heavy cream
- 200 g mozzarella cheese - grated
- 150 g Parmesan cheese - grated
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ tsp black pepper
- Salt to taste
- Fresh parsley - chopped, for garnish (optional)
For Seasoning the Chicken
- 500 g /1 lb boneless - skinless chicken thighs, diced
- ¼ tsp black pepper
- 1 tsp garlic powder
- 2 tsp all-purpose spicy - or chicken spice of your choice
Optional Add-Ins:
- 100 g baby spinach for added greens
- 150 g mushrooms - sliced, for an earthy flavor
- ½ tsp chili flakes for a hint of heat
Instructions
Step 1: Preheat the Oven
- Before beginning, preheat your oven to 180°C (350°F). This ensures your pasta bake will cook evenly and develop that golden, bubbling crust.
Step 2: Cook the Pasta
- While the oven is preheating, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, ensuring it is al dente—this means it should be firm to the bite, as it will continue to cook in the oven. Once cooked, drain the pasta and set it aside.
Step 3: Prepare the Chicken
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken thighs, seasoned with all purpose spicy, garlic powder, and black pepper, and cook until browned and cooked through, about 6–8 minutes. Remove the chicken from the skillet and set it aside.
Step 4: Sauté the Vegetables
- Using the same skillet, add a little more olive oil if needed, and sauté the onions until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant. If you’re adding optional ingredients like mushrooms or spinach, add them now and cook until softened.
Step 5: Create the Sauce
- Add tomato passata, tomato paste, chili flakes, dried herbs oregano and basil (or Italian mixed herbs), and chicken brot to the skillet. Stir well and let the sauce simmer for 5-7 minutes, allowing the flavors to meld together. For a creamier sauce, stir in the heavy cream at this stage. Adjust seasoning with salt and pepper to taste.
Step 6: Combine the Ingredients
- Once the sauce is ready, return the cooked chicken to the skillet and stir to coat. Next, add the cooked pasta and mix everything together, ensuring the pasta is evenly covered in the sauce.
Step 7: Assemble the Bake
- Transfer the chicken and pasta mixture into a large baking dish. Sprinkle the grated mozzarella and parmesan cheese over the top, making sure the cheese is spread evenly for a perfectly golden, cheesy crust.
Step 8: Bake to Perfection
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown. For an extra crispy top, switch the oven to broil/grill for the last 2-3 minutes, but keep an eye on it to prevent burning.
Step 9: Garnish and Serve
- Once the Chicken Pasta Bake is out of the oven, let it rest for 5 minutes before serving. Garnish with freshly chopped parsley for a burst of color and added flavor. Serve hot and enjoy!
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients used. Please use your preferred nutritional calculator for more detailed and personalised calculations.
