Chicken Pasta Bake Recipe

This cheesy bubbly Chicken Pasta Bake is made with tender chicken, penne, and mozzarella cheese and ready in 45 minutes. Pulling the dish from the oven reveals a golden crust of melted cheese that stretches beautifully when you scoop out the first portion. I always turn to this recipe on busy weeknights when my family craves comfort food.

Why This Classic Works

I used to struggle with pasta bakes drying out in the oven before the cheese properly melted. The secret I discovered is slightly undercooking the pasta so it absorbs the extra sauce while baking.

Now, I always make sure there is a generous layer of sauce at the bottom of the dish to prevent sticking. It turns out perfectly saucy and tender every single time.

Jump to Recipe

Chicken Pasta Bake Ingredients

• 300g (10 oz) penne pasta
• 2 tbsp olive oil
• 500g (1 lb) chicken breasts, diced
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 600g (24 oz) marinara sauce
• 200g (2 cups) shredded mozzarella cheese
• 50g (1/2 cup) grated parmesan cheese
• 2 tbsp fresh basil, chopped

How To Make Chicken Pasta Bake

1. Boil the pasta: Cook the penne in salted boiling water for 2 minutes less than package instructions, then drain well.
2. Cook the chicken: Heat olive oil in a large skillet over medium-high heat, add the diced chicken, and cook until browned on all sides.
3. Add the aromatics: Stir in the minced garlic and dried oregano, cooking for one more minute until fragrant.
4. Combine everything: Mix the marinara sauce, cooked chicken, and drained pasta together in a large 9×13 inch baking dish.
5. Bake to finish: Top evenly with mozzarella and parmesan cheese, then bake at 200°C (400°F) for 20 minutes until bubbling and golden.

Recipe Tips

• Do not overcook the pasta: Boiling the penne fully before baking will lead to a mushy texture once it comes out of the oven.
• Grate your own cheese: Pre-shredded mozzarella contains anti-caking agents that prevent it from melting into a smooth, gooey layer.
• Rest before serving: Letting the dish sit for 5 minutes after baking helps the sauce thicken so it clings better to the pasta.

What To Serve With Chicken Pasta Bake

A crisp green salad with a sharp vinaigrette cuts through the rich cheese and hearty tomato sauce perfectly. Garlic bread is also a fantastic addition for wiping your plate clean at the end of the meal.

How To Store

Keep leftovers in an airtight container in the fridge for up to four days. You can also freeze portions for up to three months and reheat them straight from frozen in a moderate oven.

FAQs

Can I use a different type of pasta?

Yes, any short pasta shape like fusilli, rigatoni, or ziti works well. They hold the sauce perfectly in their ridges and tubes.

Can I make this ahead of time?

You can assemble the entire dish, cover it tightly, and keep it in the fridge for up to 24 hours before baking. Simply add 10 extra minutes to your baking time.

How do I prevent the top from burning?

If your cheese is browning too quickly, loosely cover the baking dish with aluminum foil. Remove it for the last two minutes of baking.

Nutrition

• Calories: 450 kcal
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 85mg
• Sodium: 680mg
• Total Carbohydrate: 42g
• Protein: 32g

Try More Recipes:

• Slow Cooker Olive Garden Chicken Pasta Recipe
• Chicken Sausage Zucchini Pasta Recipe
• Chicken Pot Pie Pasta Recipe