Ultimate Cheesy Chicken Pasta Bake Recipe — Creamy Baked Pasta for Easy Weeknight Dinners

A Cheesy Chicken Pasta Bake is a comforting, oven-baked casserole that layers tender chicken, al dente pasta, a creamy cheese sauce, and a browned, melty cheese topping. It’s a one-pan family favorite that bridges Italian-American comfort food and straightforward, satisfying weeknight cooking.

The dish is flexible — you can make it bright by adding tomatoes and spinach, hearty by adding sausage or roasted vegetables, or lighter by choosing reduced-fat dairy and whole-grain pasta. The basic idea is simple: prepare the proteins and sauce, combine with pre-cooked pasta, top with cheese and a crunchy crumb, and bake until bubbly and golden.

Also read: Ultimate 30-Minute Crispy Orange Chicken

Nutritional Overview: What This Dish Provides

A Cheesy Chicken Pasta Bake offers a balanced mix of macronutrients when built thoughtfully. Chicken supplies high-quality protein (important for muscle repair and satiety), pasta provides carbohydrates for energy, and the cheeses and milk supply fats for flavor and satiety as well as calcium for bone health.

Adding vegetables such as spinach, broccoli, or bell peppers increases vitamins, minerals, and fiber. Typical macronutrient ranges for one serving (1/6 of the casserole) are roughly: 25–40 g protein, 30–60 g carbohydrates, and 12–30 g total fat depending on ingredient choices. Calories will vary but commonly fall between 420 and 650 per serving.

To make it lighter without sacrificing taste, use whole-grain pasta, part-skim cheese, and add extra vegetables; for a richer indulgence, choose full-fat dairy and add cream or extra cheese.

Also read: Creamy Jalapeño Chicken

Yield and Total Quantity

This recipe yields 6 generous servings and is sized for a 9×13-inch (23×33 cm) baking dish. The finished casserole will weigh roughly 2.5–2.8 kilograms (including sauce and topping) depending on the moisture content of vegetables. If you need fewer portions, halve ingredients proportionally; to feed a larger crowd, double the recipe and use two baking dishes or a larger pan.

Main Ingredients — Exact Quantities and Why They Matter

Below are the ingredients with precise amounts for the full recipe and short notes to explain their role. These choices aim to deliver a creamy, well-seasoned bake with good texture.

Pasta & Protein

• Pasta (penne, rigatoni, ziti, or similar) — 1 pound (450 g) uncooked. Pasta shape with ridges or tubes holds sauce well. Cook al dente because it will finish cooking in the oven.
• Boneless skinless chicken breasts — 1.5 pounds (700 g), about 3 medium breasts. Chicken provides lean protein. You can substitute boneless thighs for more fat and flavor (use same weight).

Dairy & Cheese

• Shredded mozzarella — 2 cups (200 g). Melts into stretchy, mild pockets.
• Shredded sharp cheddar — 1 cup (100 g). Adds flavor depth and a sharper finish.
• Cream cheese (softened) — 4 ounces (115 g). Gives silkiness and helps emulsify the sauce.
• Milk (low-fat or whole) — 1 1/2 cups (360 ml). Liquid for sauce; substitute unsweetened plant milk if dairy-free.
• Grated Parmesan — 1/2 cup (50 g). Adds umami and finishing saltiness.

Sauce & Vegetables

• Olive oil — 2 tablespoons (30 ml) for sautéing aromatics.
• Yellow onion, finely diced — 1 medium (about 120 g).
• Garlic, minced — 3 cloves (≈9 g).
• All-purpose flour — 2 tablespoons (16 g) to form a light roux that thickens the sauce.
• Chicken stock — 1 cup (240 ml) — adds savory body with less fat than cream alone.
• Canned diced tomatoes — 1 can (14.5 oz / 410 g), optional for a tomato-forward version.
• Fresh spinach, chopped — 4 cups loosely packed (≈120 g), or use frozen thawed and drained.
• Broccoli florets, cut small — 2 cups (≈200 g) — optional for added fiber and color.
• Italian seasoning — 1 teaspoon (1 g).
• Salt — 1 1/2 teaspoons (8 g), or to taste.
• Freshly ground black pepper — 1/2 teaspoon (2 g).

Topping & Finish

• Panko breadcrumbs — 1/2 cup (50 g) for crunch.
• Melted butter — 1 tablespoon (14 g) to bind crumbs.
• Fresh parsley, chopped — 2 tablespoons (6 g) for garnish.

How to Prepare — Step-by-Step

Step 1: Cook the Pasta to Al Dente

Bring a large pot of water to a vigorous boil and season liberally with salt — the pasta will absorb flavor as it rehydrates. Add 1 pound (450 g) of your chosen pasta and cook for 1–2 minutes less than the package recommends so it remains al dente. Drain thoroughly and set aside, reserving 1/2 cup of pasta cooking water; that starchy water can be used to loosen the sauce if needed. Undercooking intentionally prevents the pasta from becoming mushy after baking.

Step 2: Prepare and Cook the Chicken

While the pasta cooks, heat 1 tablespoon olive oil over medium-high heat in a large skillet. Season the 1.5 pounds (700 g) of chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sear the chicken for 3–4 minutes per side until golden but not fully cooked through (it will finish cooking in the sauce). Remove the pieces to a plate and let rest 5 minutes, then shred with two forks or dice into bite-size pieces. Searing builds savory Maillard flavors that elevate the finished dish.

Step 3: Sauté Aromatics and Build the Roux

In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of olive oil. Add the diced onion and sauté for about 4–5 minutes until translucent and beginning to soften. Add the minced garlic and cook for 30 seconds until fragrant, careful not to brown it. Sprinkle 2 tablespoons (16 g) of flour over the aromatics and stir continuously for about a minute to remove the raw flour taste and create a light roux. This roux is the foundation that thickens the sauce and gives it body.

Step 4: Make the Creamy Sauce

Gradually whisk 1 cup (240 ml) chicken stock into the roux, followed by 1 1/2 cups (360 ml) milk, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer; it will thicken into a smooth bechamel-style base. Reduce heat to low and stir in the 4 ounces (115 g) cream cheese until completely melted and incorporated.

Fold in 1 cup (100 g) shredded cheddar, then half of the mozzarella (1 cup / 100 g), stirring until smooth. Add the 1 can (410 g) diced tomatoes if using, the chopped spinach, broccoli florets (if using), 1 teaspoon Italian seasoning, and adjust salt and pepper. Simmer 2–4 minutes until the spinach wilts and flavors meld. If the sauce seems too thick, stir in a tablespoon or two of reserved pasta water.

Step 5: Combine Pasta, Chicken, and Sauce

Preheat your oven to 375°F (190°C). In a large bowl, combine the drained pasta, shredded chicken, and the creamy cheese-vegetable sauce, folding gently to coat every piece. Taste and adjust seasoning. If you want a saucier casserole, add another 1/4 cup of chicken stock or milk. Transfer the mixture to a lightly greased 9×13-inch baking dish, spreading it evenly for uniform baking and browning.

Step 6: Add Cheese and Crunchy Topping, then Bake

Evenly sprinkle the remaining 1 cup (100 g) mozzarella and the 1/2 cup (50 g) grated Parmesan over the pasta. In a small bowl combine 1/2 cup (50 g) panko breadcrumbs with 1 tablespoon melted butter (14 g) and a pinch of salt; scatter this crumb mixture across the top for a golden crunchy finish.

Bake uncovered for 20–25 minutes until the casserole is bubbling and the top turns deep golden. For an extra-crisp top, broil for 1–2 minutes while watching closely. Remove and rest 5 minutes to firm the sauce before serving; garnish with chopped parsley.

Healthy Habits and Nutrition Tips

Cheesy pasta bakes can be made more nutritious with a few mindful adjustments. Swap refined pasta for whole-grain or legume-based pasta to increase fiber and protein. Use part-skim mozzarella and reduce the cheddar amount while keeping Parmesan for flavor intensity — a little parmesan goes a long way.

Increase vegetable volume: finely dice mushrooms, bell peppers, zucchini, or carrots and sauté them first; they add fiber, vitamins, and bulk without too many calories. Substitute half the milk with unsweetened plant milk and use low-sodium chicken stock to control sodium. If you want to reduce fat further, use cooked shredded rotisserie chicken and omit extra butter in the topping. Portion control matters: pairing a moderate-sized portion of pasta bake with a big green salad balances the meal.

Variations — Six Delicious Ways to Change the Profile

Mediterranean Spinach, Feta & Sun-Dried Tomato Bake

Add Mediterranean notes by substituting 1 cup crumbled feta (150 g) for some of the cheddar and folding in 3/4 cup chopped sun-dried tomatoes and 1 tablespoon chopped fresh basil. Swap the spinach for baby arugula at the end for peppery brightness and finish with a drizzle of extra virgin olive oil and lemon zest before serving. The feta’s briny tang balances the creaminess, and sun-dried tomatoes offer concentrated sweetness that contrasts with savory cheese.

Preparation notes: sauté garlic and sun-dried tomatoes briefly before making the roux so their flavor distributes into the sauce. Fold in feta at the end to preserve its texture. Bake as directed and garnish with toasted pine nuts if you want a nutty flourish for crunch and aroma.

Buffalo Chicken Pasta Bake (Spicy Game-Day Favorite)

Transform the bake into a spicy bowl: toss shredded chicken with 1/2 cup hot sauce (such as Frank’s) and 2 tablespoons melted butter prior to mixing with the sauce. Use pepper jack (1 cup) and mozzarella (1 cup) for the cheese mix and fold in 1 cup finely chopped celery for crunch. Top with blue cheese crumbles just after baking and a drizzle of ranch or blue cheese dressing for serving.

This variation is excellent for game day or spicy-food lovers. The hot sauce infuses the dish with tang and heat; serve with carrot and celery sticks to offer a refreshing contrast and balance the spice with crispness.

Pesto Chicken Alfredo Bake (Herbaceous & Elegant)

Stir 1/2 cup basil pesto into the cheese sauce and reduce or omit tomatoes for a green, herb-forward profile. Swap 1/2 cup of milk for 1/2 cup heavy cream for a silkier texture, and fold in sun-dried tomatoes (1 cup) and toasted pine nuts (1/2 cup) for texture and flavor. Finish with fresh basil leaves and shaved Parmesan after baking.

The pesto provides an aromatic lift and transforms the dish into a slightly more upscale, party-friendly main. The creamy pesto-alfredo nature pairs well with a simple side salad dressed in lemon vinaigrette.

Veggie-Loaded Three-Cheese Bake (Vegetarian, Hearty)

Omit chicken and roast 2 cups mushrooms, 2 cups zucchini, and 1 cup red bell pepper until caramelized; fold these into the sauce along with 1 cup ricotta for extra creaminess. Use a three-cheese blend: mozzarella 1 cup, fontina 1 cup, and Parmesan 1/2 cup for depth. Roast vegetables intensifies their sweetness and reduces moisture so the casserole sets well.

This vegetarian option is satisfying and nutrition-forward, ideal for families wanting more vegetables. The roasted veg adds umami and texture; serve with crusty whole-grain bread to soak up the sauce.

Italian Sausage & Roasted Pepper Bake (Robust Flavor)

Brown 1 pound (450 g) Italian sausage (remove casings if using links) and incorporate in place of half the chicken or replace chicken completely with sausage. Add 1 1/2 cups roasted red peppers and a teaspoon fennel seed to the sauce for classic Italian sausage flavor. Use rigatoni to trap sausage and sauce, and finish with extra Parmesan.

Sausage renders savory fat into the sauce, amplifying depth and a rustic profile. This version is perfect for cold-weather dinners and serves well with sautéed greens or roasted Brussels sprouts to round out the plate.

Low-Carb Cauliflower & Chicken Bake (Keto-Friendly)

Replace the pasta with about 8 cups riced cauliflower (1.5 kg) that has been sautéed or roasted to remove moisture. Use full-fat dairy: replace milk with 1 cup heavy cream, add an extra 1/2 cup Parmesan, and keep cream cheese for body. Fold in 1.5 pounds (700 g) shredded chicken and bake until set; the texture will be denser but still rich.

This low-carb adaptation keeps the creamy, cheesy identity while drastically lowering carbohydrate content. Serve with a crisp green salad to add fiber and freshness; portion sizes typically are smaller to align with ketogenic macros.

Storage, Make-Ahead, and Reheating

This casserole is ideal for meal prep. Cool completely before refrigerating in airtight containers to avoid condensation and sogginess. Refrigerate up to 4 days or freeze portions for up to 3 months. To reheat refrigerated portions, bake at 350°F (175°C) for 12–20 minutes until hot and bubbling; add a splash of milk or stock if the casserole has dried.

From frozen, thaw overnight then reheat in the oven for 25–35 minutes. For faster reheating, microwave individual portions in 60–90 second bursts, stirring and checking heat. To restore a crisp topping, remove foil for the last 5–10 minutes of reheating or broil briefly, watching carefully to prevent burning.

Pro Tips for Best Results

• Underbake the pasta slightly before assembling; the oven will finish it and prevent mushiness.
• Grate cheese from blocks for best melting performance — pre-shredded cheeses often include anti-caking agents.
• Sear chicken quickly for more flavor; use leftover rotisserie chicken to save time.
• Sauté vegetables first to concentrate flavor and eliminate excess water that can make the bake runny.
• Reserve some pasta water; its starch helps thin sauce without diluting flavor.
• Check seasoning at finish — baked dishes sometimes taste muted; a final sprinkle of finishing salt, lemon juice, or fresh herbs brightens the plate.

Frequently Asked Questions (FAQ)

Can I make this gluten-free?

Yes; use gluten-free pasta and substitute the flour in the roux with a gluten-free thickener such as rice flour or a cornstarch slurry. Use gluten-free panko or crushed gluten-free crackers for the topping.

Can I use rotisserie chicken?

Absolutely. Shredded rotisserie chicken speeds assembly — fold warmed chicken into the sauce and shorten baking time slightly since the protein is pre-cooked.

How can I reduce calories and fat?

Use part-skim cheeses, reduce total cheese quantity, choose low-fat milk, and increase vegetable content. Baking rather than frying and using lean chicken minimize added fat.

Is this suitable for meal prep?

Yes. Portion and freeze individual servings for convenient lunches or dinners. Reheat in the oven or microwave with a splash of liquid to restore creaminess.

Final Thoughts

The Cheesy Chicken Pasta Bake is a versatile, comforting, and family-pleasing dish that adapts to many tastes and dietary needs. With straightforward techniques — searing protein, making a simple roux-based cheese sauce, mixing with undercooked pasta, and baking to golden perfection — you’ll reliably produce a satisfying casserole.

The recipe’s flexibility lets you experiment with Mediterranean herbs, spicy buffalo flavors, vegetarian roasts, or low-carb swaps while keeping the core idea intact: creamy sauce, tender protein, and bubbly, golden cheese on top. Try the variations and pro tips to discover the version that becomes your household favorite.