Chicken Pasta Bake combines tender cubes of chicken and al dente penne in a creamy marinara sauce for a comforting family dinner. Topped with melty mozzarella and Parmesan, this hearty dish bakes until golden and bubbly, then garnished with fresh basil. Ready in just an hour, it’s the kind of crowd-pleasing meal that makes weeknights feel warm and satisfying.
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Ingredients for Chicken Pasta Bake
For the chicken
- Olive Oil – Just enough to coat the pan and keep things from sticking.
- Chicken Breasts – Boneless and skinless, cut into bite-sized pieces for easy eating.
- Kosher Salt – Seasons the chicken perfectly—don’t skimp.
- Black Pepper – Freshly ground adds the best flavor.
For the sauce
- Yellow Onion – Finely chopped so it melts right into the sauce.
- Garlic – Minced fresh, because jarred just doesn’t compare.
- Marinara Sauce – Use your favorite store-bought jar or homemade if you’re feeling fancy.
- Heavy Cream – Makes the sauce luxuriously rich and creamy.
- Italian Seasoning – That classic blend of herbs ties everything together.
For the pasta
- Penne – The ridges hold onto the sauce so well, but any short pasta works.
- Mozzarella Cheese – Low-moisture shreds melt beautifully—save half for topping.
- Parmesan Cheese – Freshly grated is worth the extra effort.
For garnish
- Fresh Basil – Chopped and sprinkled on top for a pop of color and freshness.
Cook Time for Easy Chicken Pasta Bake
I love a recipe that comes together without a fuss, and I know you do too. This creamy Chicken Pasta Bake is one of those wonderfully reliable dishes. If you’re short on time or planning ahead, you might also love my spicy garlic penne pasta for another quick dinner fix. Here’s the simple breakdown for this family favorite:
| Step | Time |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Total Time | 60 minutes |
How to Make Creamy Chicken Pasta Bake
Step 1: Preheat and Prep
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with oil or nonstick spray. In a large pot, bring salted water to a boil over high heat for cooking the pasta.
Step 2: Cook the Chicken
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed chicken, season with 1/2 teaspoon of kosher salt and the black pepper, and cook for 6–8 minutes, stirring occasionally, until the chicken is fully cooked through and no longer pink in the center. Transfer the cooked chicken to a plate and set aside.
Step 3: Build the Sauce
In the same skillet, add the chopped onion and cook for 4–5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1 more minute until fragrant. Pour in the marinara sauce, heavy cream, and Italian seasoning, stirring to combine. Bring the sauce to a gentle simmer, then remove the skillet from the heat.
Step 4: Combine Pasta and Sauce
Cook the penne pasta in the boiling water according to the package instructions for al dente, about 9–10 minutes. Drain the pasta thoroughly and return it to the pot. Add the cooked chicken, prepared sauce, and half of the shredded mozzarella cheese. Stir until the pasta, chicken, and sauce are evenly combined.
Step 5: Assemble the Bake
Transfer the pasta mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining mozzarella cheese and the grated Parmesan evenly over the top.
Step 6: Bake to Perfection
Bake, uncovered, for 20–25 minutes, or until the cheese is fully melted and the edges are bubbly. For a golden-brown top, broil the dish for the final 2–3 minutes, keeping a close eye to prevent burning.
Step 7: Rest and Serve
Remove the dish from the oven and let it rest for 5 minutes before serving. Garnish with freshly chopped basil.
Pro Tips & Tasty Tweaks
Over the years, I’ve made this savory chicken pasta casserole more times than I can count. Here are a few of my favorite ways to make it even better, straight from my kitchen to yours.
- Flavor Swap: Try swapping the marinara for a rich Alfredo sauce one night. It creates an entirely different, yet equally delicious, baked chicken pasta experience.
- Diet Tweak: For a lighter version, use half-and-half instead of heavy cream and add a handful of fresh spinach when you build the sauce.
- Prep Fix: To ensure your penne stays perfectly al dente, undercook it by just one minute before baking. It soaks up that creamy sauce without getting mushy.
- Storage Tip: This dish reheats beautifully. Store leftovers in an airtight container and warm them up in the oven to keep that golden brown baked pasta texture. For another great make-ahead meal, check out my baked manicotti recipe.
Chicken Pasta Bake
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts cut into 1-inch cubes
- 1 teaspoon kosher salt divided
- 1/2 teaspoon black pepper
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 jar (24-ounce) marinara sauce
- 1/2 cup heavy cream
- 1 teaspoon dried Italian seasoning
- 12 ounces dried penne pasta
- 8 ounces shredded low-moisture mozzarella cheese divided
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh basil chopped, for garnish
Equipment
- skillet
- stockpot
- 9×13-inch baking dish
- oven
Method
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil for the pasta.
- Heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken, season with 1/2 teaspoon of salt and the black pepper, and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center. Transfer the cooked chicken to a clean plate.
- In the same skillet, add the chopped onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant. Pour in the marinara sauce, heavy cream, and Italian seasoning, and stir to combine. Bring the sauce to a gentle simmer, then remove from heat.
- Cook the penne pasta in the boiling water according to package directions for al dente, usually about 9-10 minutes. Drain the pasta well and return it to the pot. Add the cooked chicken and the sauce from the skillet, along with half of the shredded mozzarella cheese. Stir until everything is evenly combined.
- Pour the pasta mixture into the prepared baking dish and spread it into an even layer. Top evenly with the remaining mozzarella cheese and the grated Parmesan.
- Bake for 20-25 minutes, uncovered, until the cheese is completely melted and the edges are bubbly. For a more golden top, broil for the final 2-3 minutes, watching carefully to prevent burning.
- Let the bake rest for 5 minutes out of the oven before serving. Garnish with fresh chopped basil.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
There’s something so deeply nourishing about a meal that feels like a warm hug from the inside out. This Chicken Pasta Bake isn’t just about comfort; it’s also packed with wholesome ingredients that come together to create a balanced family dinner. For another protein-packed pasta favorite, my chicken burgers are always a hit. I love that this dish provides a good source of protein from the chicken and cheese, along with carbohydrates from the penne to keep everyone energized. As a resource for balanced meal planning, I often reference BBC Food’s Chicken Pasta Bake Guide for additional nutritional insights.
This savory chicken pasta casserole brings more to the table than just great flavor. The tomatoes in the marinara sauce offer a boost of lycopene, and using a whole-grain penne can add extra fiber to your meal. It’s the kind of hearty, well-rounded dish that makes you feel good about serving it to your loved ones.
A Lighter Version of Easy Chicken Pasta Bake
Sometimes we all crave that creamy comfort but want to keep things a little lighter on busy weeknights. I’ve made this Easy Chicken Pasta Bake countless ways for friends with different dietary preferences, and these simple swaps never disappoint. Instead of heavy cream, try using half-and-half or even whole milk for a still-creamy but lighter sauce. You can also boost the nutrition by stirring in fresh spinach or chopped zucchini when you build the sauce—they blend right in and add vibrant color.
For a leaner protein option, grilled chicken breast works beautifully here. I often use the techniques from my easy grilled chicken breast recipe when preparing chicken for this bake. Another favorite tweak is using part-skim mozzarella and reducing the Parmesan slightly—you’ll still get that golden brown baked pasta with Italian seasoning we all love, just with a lighter touch. If you’re looking for more healthy twists on classics, my healthy pasta salad offers plenty of inspiration for fresh, vibrant meals.
Thoughtful Tips for Special Diets
In our family, we’ve learned that good food brings everyone together, no matter their dietary needs. I’ve shared this Chicken Pasta Bake with friends who are sugar conscious or managing their blood sugar, and we’ve found some simple adjustments that keep the flavor while making it more diabetic-friendly. It’s all about thoughtful tweaks that honor both health and taste.
For a lower glycemic index option, try using whole wheat or legume-based penne—they have more fiber and won’t spike your glucose like regular pasta. I sometimes reduce the marinara sauce by half and add more diced tomatoes for a fresher, lower-sugar alternative. Portion control is key too; serving this rich casserole with a large green salad helps create a more balanced plate. Remember, the goal is enjoyment without compromise, and these small changes let everyone savor this tender chicken and penne in creamy sauce together.
How to Serve Chicken Pasta Bake
I’ll never forget the first time I made this Chicken Pasta Bake for Sunday dinner with my extended family. The table was crowded with cousins and aunts, and that golden, bubbly dish right in the center seemed to make everyone lean in closer. There’s something magical about serving a meal that feels both generous and deeply comforting.
This creamy baked pasta with chicken and mozzarella pairs beautifully with simple sides that complement its richness. A crisp green salad with a light vinaigrette cuts through the creaminess perfectly—my caprese pasta salad makes a wonderful companion on warmer days. For something heartier, roasted vegetables like broccoli or asparagus add texture and nutrition. And if you’re serving a crowd, this dish goes wonderfully with my BBQ chicken breasts for a full feast that satisfies every appetite at the table.
When it comes to drinks, I love serving this with iced tea or a light red wine that doesn’t overpower the Italian seasoning. Remember to let the bake rest for those five minutes after coming out of the oven—it makes serving so much easier and allows the flavors to settle into that perfect, comforting harmony we all love.
Mistakes to Avoid
Over the years, I’ve learned a few kitchen lessons the hard way, and I want to share them so your Chicken Pasta Bake turns out perfectly every time. One common mistake is using pasta that’s overcooked before it even hits the oven. Always cook your penne just to al dente, because it will continue to soften as it bakes in that rich, creamy sauce. Otherwise, you might end up with a mushy casserole instead of that tender chicken and penne in creamy sauce we all love.
Another pitfall is not seasoning each component as you go. Don’t just rely on the salty Parmesan at the end. I make sure to season the chicken while cooking and taste the marinara sauce before combining everything. This layered seasoning makes such a difference in the final golden brown baked pasta with Italian seasoning. For more tips on building flavor, I often look to Jamie Oliver’s Chicken, Leek & Pea Pasta Bake for inspiration on balancing herbs and spices.
Finally, resist the urge to skip the resting time after pulling the bake from the oven. Letting it sit for those five minutes allows the sauce to thicken slightly and makes serving so much easier. This patience is key to achieving that perfect savory chicken pasta casserole with parmesan consistency. If you’re looking for another forgiving, family-friendly dish, my cheeseburger pasta is a great option for learning how to build flavors in a bake.
How to Store Chicken Pasta Bake
I’ll never forget the year my nephew went off to college, and I sent him back to his dorm with a container of this Chicken Pasta Bake. He texted me a week later saying it tasted even better reheated, and that it got him through finals. It truly is a gift that keeps on giving, and storing it properly means you can enjoy that comfort all week long.
Once your creamy baked pasta with chicken and mozzarella has cooled completely, transfer it to an airtight container. It will keep beautifully in the refrigerator for up to four days. For longer storage, you can freeze portions in freezer-safe containers for up to three months. When reheating, I find that adding a tiny splash of milk or broth helps to bring back the sauciness. For another make-ahead marvel, my baked manicotti is a freezer-friendly favorite that’s just as comforting. Thaw frozen portions overnight in the fridge before reheating in the oven for the best texture.
Try This Chicken Pasta Bake Yourself
I truly hope this Easy Chicken Pasta Bake finds its way to your table and becomes a part of your own family’s story. There’s something so special about a recipe that can bring everyone together, filling the kitchen with warmth and conversation. I remember the first time I made it for a potluck; it was the first dish to disappear, and I knew I had a keeper.
So, gather your ingredients, preheat your oven, and give this family dinner pasta bake a try. I promise, the aroma alone is worth the effort. If you love this cozy casserole, you might also enjoy exploring other simple, satisfying meals from my kitchen. For instance, my chicken pasta is a quicker stovetop version, while my baked chicken and broccoli alfredo offers a richer, creamier twist. For those who love a bit of heat, spicy garlic penne pasta is always a crowd-pleaser.
Frequently Asked Questions
Should I cook chicken before adding to pasta bake?
Yes, absolutely. For food safety and the best texture, you should fully cook the chicken before adding it to your Chicken Pasta Bake. This prevents the pasta from overcooking while you wait for the chicken to be done, ensuring your oven-baked penne in rich marinara sauce turns out perfectly. I like to use the method from my easy grilled chicken breast recipe for juicy, flavorful results every time.
Do I need to boil pasta before baking it?
You do need to partially boil the pasta. Cook it until it’s just al dente, as it will continue to absorb liquid and soften in the oven. If you add raw pasta, it can end up undercooked and tough, and it might soak up too much of your delicious sauce.
Can you cook raw chicken and pasta together?
I don’t recommend it. Cooking raw chicken and pasta together is risky because their cooking times are so different. The pasta would likely become mushy by the time the chicken is fully cooked and safe to eat. Pre-cooking the chicken is the best way to ensure a safe and delicious Chicken Pasta Bake.
What are the 5 ingredients in pasta bake?
While you can make a simple version with just pasta, protein, sauce, cheese, and a seasoning, this recipe is all about building layers of flavor. Our Chicken Pasta Bake Recipe uses a combination of ingredients like tender chicken, penne, marinara, creamy elements, and mozzarella to create a truly comforting meal.
More Cozy Casseroles For Your Table
If this Chicken Pasta Bake has you dreaming of more warm, bubbly dinners, you’re in the right place. Here are a few more of my go-to recipes for when only comfort food will do.
Chili Cheese Pasta – A zesty, satisfying twist that combines two weeknight favorites in one pan.
Manicotti – Impress your guests with these elegant, cheese-stuffed pasta tubes smothered in marinara.
Easy Homemade Pasta – Experience the pure joy of making your own pasta from scratch for a special meal.
Chicken Soup – The ultimate hug in a bowl, perfect for chilly days or when you need a little TLC.
