Easy and Delicious Cheesy Chicken Pasta Bake

This easy and delicious cheesy chicken pasta bake is my go-to recipe when I want something warm, hearty, and loaded with cheesy goodness. It’s made with tender chicken, pasta, a creamy sauce, and layers of melted cheese—all baked until golden and bubbling. It’s the kind of dish that comforts everyone at the table and leaves no leftovers behind.

Why You’ll Love This Recipe

I love this recipe because it’s quick to prep, easy to customize, and completely satisfying. It’s a great way to use up leftover chicken or rotisserie chicken, and the cheesy pasta layers come together in one pan for minimal cleanup. Whether I’m feeding my family on a busy weeknight or making it ahead for guests, this pasta bake always delivers big flavor with very little effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked pasta (penne, rotini, or elbow)

• Cooked chicken (shredded or diced)

• Olive oil or butter

• Garlic (minced)

• Onion (chopped)

• Cream cheese or heavy cream

• Milk or chicken broth

• Shredded cheddar cheese

• Shredded mozzarella cheese

• Parmesan cheese (optional)

• Salt and pepper

• Dried Italian seasoning or oregano

• Fresh parsley (for garnish)

Directions

1. I preheat the oven and grease a large baking dish.

2. I cook the pasta just until al dente, then drain and set aside.

3. In a skillet, I heat olive oil or butter and sauté the onion and garlic until fragrant and soft.

4. I stir in the cream cheese (or heavy cream) and milk or broth, whisking until smooth and creamy.

5. I add shredded chicken and season with salt, pepper, and Italian herbs.

6. I combine the cooked pasta with the creamy chicken mixture and stir in half the cheddar and mozzarella.

7. I pour everything into the prepared baking dish, top with the remaining cheese, and a sprinkle of Parmesan if I’m using it.

8. I bake until hot and bubbly, then let it rest a few minutes before serving. I like to garnish it with chopped parsley for a fresh finish.

Servings and timing

This recipe makes 6–8 servings.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• I use rotisserie chicken for speed or leftover grilled chicken for extra flavor.

• I’ve added frozen spinach, peas, or sautéed mushrooms to make it heartier.

• For a spicy version, I stir in crushed red pepper or a spoonful of buffalo sauce.

• I sometimes swap the cream cheese for a jar of Alfredo sauce when I need an even quicker version.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I warm it in the oven at 350°F until hot, or microwave in portions with a splash of milk to keep it creamy.
It also freezes well—once cooled, I wrap the bake tightly and freeze for up to 2 months. I thaw overnight in the fridge and reheat before serving.

FAQs

Can I use uncooked pasta in this recipe?

No, I cook the pasta first until just al dente. It finishes cooking in the oven but starting with raw pasta would result in uneven texture.

What type of chicken works best?

I use cooked shredded chicken—rotisserie is perfect. Any leftover roasted or grilled chicken works too.

Can I make this ahead of time?

Yes, I often assemble the pasta bake ahead and refrigerate it. I bake it right before serving, adding a few extra minutes to the cooking time.

What cheese combination works best?

I like using cheddar and mozzarella for meltiness and flavor. Sometimes I mix in Monterey Jack or fontina for extra creaminess.

Can I make it gluten-free?

Yes, I use gluten-free pasta and check that all other ingredients (like broth or seasoning blends) are gluten-free.

Conclusion

This easy and delicious cheesy chicken pasta bake is the kind of comforting, family-friendly meal I turn to again and again. It’s creamy, cheesy, and full of flavor—with simple ingredients that I always have on hand. Whether I’m serving it for dinner tonight or prepping it for later in the week, this dish never disappoints.

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