Chicken Pasta Bake Recipe

This creamy, comforting Cheesy Chicken Pasta Bake is made with tender chicken, penne, and plenty of mozzarella, ready in 45 minutes. The best part is pulling the baking dish from the oven to see a bubbling, golden crust of melted cheese stretching over the pasta. I make this whenever I need a reliable dinner that everyone actually eats.

Why This Classic Works

I used to end up with dry pasta bakes because I didn’t add enough liquid before sliding the dish into the oven. Now, I make sure the sauce is slightly thinner than I think it needs to be. The pasta absorbs the excess moisture while baking, leaving every bite perfectly coated.

Using a mix of heavy cream and marinara creates a foolproof base that doesn’t split under high heat. Covering the dish for the first half of the baking time keeps the chicken tender while melting the cheese beautifully.

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Cheesy Chicken Pasta Bake Ingredients

• 1 lb penne pasta
• 1 lb boneless skinless chicken breasts, diced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 (24 oz) jar marinara sauce
• 1/2 cup heavy cream
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated parmesan cheese
• 1 tbsp Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper

How To Make Cheesy Chicken Pasta Bake

1. Boil the Pasta: Cook the penne in salted boiling water until al dente, about 2 minutes less than the package directions, then drain.
2. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat, then add the diced chicken, Italian seasoning, salt, and pepper, cooking until browned for 6-8 minutes.
3. Make the Sauce: Lower the heat to medium and stir in the minced garlic, cooking for 1 minute until fragrant. Pour in the marinara sauce and heavy cream, letting it simmer for 5 minutes.
4. Combine: Toss the cooked pasta, chicken, sauce, 1 cup of mozzarella, and the parmesan cheese together in a lightly greased 9×13-inch baking dish.
5. Bake: Top with the remaining 1 cup of mozzarella and bake at 375°F (190°C) for 20 minutes until the cheese is melted, bubbling, and golden brown.

Recipe Tips

• Under-cook the pasta: Boiling the pasta slightly less than al dente stops it from turning mushy in the oven.
• Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly into a creamy crust.
• Let it rest: Waiting 5 minutes before scooping helps the sauce thicken up and cling better to the noodles.

What To Serve With Cheesy Chicken Pasta Bake

A crisp green salad with a sharp vinaigrette cuts through the richness of the heavy cream and melted mozzarella. Garlic bread is also a great choice for soaking up any extra tomato sauce left on the plate.

How To Store

Keep leftovers in an airtight container in the fridge for up to 4 days. You can also freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or oven until warmed through.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like ziti, rigatoni, or fusilli works perfectly for holding onto the creamy sauce.

Can I make this ahead of time?

Assemble the entire dish, cover it tightly, and keep it in the fridge for up to 2 days before baking. Add 5-10 extra minutes to the baking time if cooking straight from cold.

Do I need to cover it while baking?

I leave this uncovered to get a crispy cheese topping, but if your oven runs hot, cover it with foil for the first 10 minutes to prevent burning.

Nutrition

• Calories: 480 kcal
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 95mg
• Sodium: 850mg
• Total Carbohydrate: 42g
• Protein: 28g

Try More Recipes:

• Buffalo Chicken Dip Mac and Cheese Recipe
• Lemon Garlic Chicken Pasta Recipe
• Lemon Chicken Pasta Recipe