This creamy chicken pasta bake is the kind of cozy, dependable dinner that always wins: tender pasta, juicy chicken, a silky sauce, and a bubbly golden top.
Why You’ll Love This Creamy Chicken Pasta Bake
- Family-friendly comfort food with a rich, creamy sauce
- Great way to use leftover or rotisserie chicken
- Make-ahead and freezer-friendly
- Easy to customize with your favorite veggies and cheeses
Ingredients
- 12 oz penne (or rotini)
- 2 cups cooked chicken, shredded or diced (rotisserie works great)
- 2 tbsp butter
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup chicken broth
- 6 oz cream cheese, softened
- 1 tsp Italian seasoning
- 1/2 tsp kosher salt, plus more for pasta water
- 1/4 tsp black pepper
- 2 cups shredded mozzarella, divided
- 1/2 cup grated Parmesan
- 1 cup frozen peas (optional)
- 1/2 cup panko breadcrumbs
- 1 tbsp olive oil
- 2 tbsp chopped parsley (optional, for serving)
How to Make Creamy Chicken Pasta Bake
1) Cook the pasta. Heat oven to 375°F. Bring a large pot of well-salted water to a boil and cook pasta 1–2 minutes shy of al dente (it will finish in the oven). Drain.
2) Make the creamy sauce. In a large saucepan over medium heat, melt butter. Add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Slowly whisk in milk and broth. Simmer, whisking, until slightly thickened, 3–5 minutes. Whisk in cream cheese until smooth, then stir in Italian seasoning, salt, and pepper.
3) Combine. Stir in 1 1/2 cups mozzarella and all the Parmesan until melted. Add cooked pasta, chicken, and peas (if using). Mix until everything is evenly coated.
4) Assemble. Spread mixture into a greased 9×13-inch baking dish. Top with remaining 1/2 cup mozzarella.
5) Add topping and bake. In a small bowl, toss panko with olive oil. Sprinkle over the top. Bake 20–25 minutes, or until bubbly and lightly browned. Broil 1–2 minutes for extra color if needed (watch closely).
6) Rest and serve. Let stand 5–10 minutes to set, then sprinkle with parsley and serve warm.
Tips for the Best Bake
- Undercook the pasta slightly: It prevents a mushy casserole after baking.
- Soften the cream cheese: It melts faster and keeps the sauce smooth.
- Don’t skip the rest time: A few minutes helps the sauce thicken up before slicing.
- Want it extra saucy? Add an extra 1/4 cup milk with the broth.
Easy Variations
- Veggie boost: Add sautéed mushrooms, spinach, or broccoli florets.
- Spicy: Stir in 1/4 tsp crushed red pepper or a few dashes of hot sauce.
- Different cheese: Swap some mozzarella for cheddar, provolone, or Monterey Jack.
- Turkey option: Use cooked turkey (great after Thanksgiving).
Make Ahead, Storage, and Reheating
- Make ahead: Assemble (without panko), cover, and refrigerate up to 24 hours. Add panko right before baking. Bake covered 15 minutes, then uncovered until bubbly.
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze baked or unbaked (tightly wrapped) up to 2 months. Thaw overnight in the fridge for best texture.
- Reheat: Warm in the oven at 350°F covered until hot, or microwave individual portions with a splash of milk.
What to Serve With Creamy Chicken Pasta Bake
- Simple green salad with vinaigrette
- Roasted broccoli or green beans
- Garlic bread or warm dinner rolls
Recipe Summary
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: 6–8
