Family dinner nights deserve a recipe that feels cozy, tastes like a treat, and doesn’t require a full-on cooking marathon. This Cheesy Chicken Pasta Bake is that dish: creamy sauce, juicy chicken, tender pasta, and a bubbly cheese top that basically guarantees everyone shows up to the table on time.
It’s also the kind of bake that works whether you’re feeding picky kids, hungry teens, or just your future self (because leftovers are elite). Let’s get into it.
Why You’ll Love This
It’s creamy, cheesy, and super satisfying, but still totally doable on a weeknight. You can use rotisserie chicken, prep it ahead, and it bakes up into one comforting pan that’s perfect for sharing (or for seconds… no judgment).
Ingredients
- 12 oz pasta (penne, rotini, or rigatoni work best)
- 2 cups cooked chicken, shredded or chopped (rotisserie chicken is perfect)
- 2 tbsp olive oil or butter
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups milk (whole or 2% for best creaminess)
- 1 cup chicken broth
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika (optional but recommended)
- 1 tsp kosher salt, plus more for pasta water
- 1/2 tsp black pepper
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 oz cream cheese, softened (optional for extra creamy vibes)
- 2 cups baby spinach (optional)
- 1/3 cup panko breadcrumbs (optional for a crunchy topping)
- 1 tbsp melted butter (only if using panko)
- Fresh parsley, chopped (optional for serving)
How to Make It
- Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish and set it aside.
- Cook the pasta in well-salted boiling water until just al dente (about 1–2 minutes less than the box says). Drain and set aside.
- In a large skillet or saucepan, heat olive oil (or butter) over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds.
- Sprinkle in the flour and stir constantly for 1 minute to cook off the raw flour taste (this is your quick roux moment).
- Slowly whisk in the milk, then the chicken broth. Add Italian seasoning, paprika (if using), salt, and pepper. Simmer 3–5 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
- Turn the heat to low. Stir in cheddar, mozzarella, and Parmesan (reserve a small handful of mozzarella for the top). Add cream cheese if using and stir until melted and smooth.
- Fold in the cooked chicken, drained pasta, and spinach (if using). Stir until everything is coated in the sauce.
- Pour into the prepared baking dish. Top with the reserved mozzarella. If you want a crunchy top, mix panko with melted butter and sprinkle it over the cheese.
- Bake for 20–25 minutes until hot and bubbly. Broil for 1–2 minutes at the end if you want extra golden, but keep an eye on it.
- Let it rest for 5–10 minutes before serving so it sets up (and you don’t burn your mouth on molten cheese). Finish with parsley if you’re feeling fancy.
Tips for the Best Results
- Undercook the pasta slightly. It finishes cooking in the oven, so this keeps it from turning mushy.
- Shred your own cheese if you can. Pre-shredded works, but fresh-shredded melts smoother and creamier.
- Season the pasta water. This is one of those tiny steps that makes the whole dish taste more “restaurant.”
- Keep the sauce moving while it thickens. A quick whisk now saves you from lumps later.
- Want it extra saucy? Add an extra 1/4 cup milk before baking, especially if your pasta is very absorbent.
- Use a deep baking dish if you’re adding spinach or extra mix-ins. This recipe gets generous.
Variations
- Buffalo chicken pasta bake: Stir 1/3 cup buffalo sauce into the cheese sauce and swap cheddar for a mix of cheddar and pepper jack.
- Broccoli cheddar version: Add 2 cups small broccoli florets (steam or microwave until just tender) before baking.
- Tomato-y twist: Stir in 1/2 cup marinara or 2 tbsp tomato paste for a rosy, tangy sauce.
- Extra veggie packed: Mix in sautéed mushrooms, bell peppers, or zucchini. Just cook off excess moisture first.
- Make it spicy: Add crushed red pepper flakes, diced jalapeños, or a pinch of cayenne.
- Swap the protein: Use turkey, ham, or even browned ground chicken if that’s what you have.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat portions in the microwave with a splash of milk to bring back the creaminess, or warm the whole dish covered in the oven at 350°F until heated through (about 15–25 minutes depending on depth).
FAQ
Can I make this Cheesy Chicken Pasta Bake ahead of time?
Yes. Assemble everything in the baking dish, cover tightly, and refrigerate for up to 24 hours. When you’re ready, let it sit at room temp for 20–30 minutes while the oven preheats, then bake until hot and bubbly (you may need an extra 10–15 minutes).
What’s the best chicken to use for family dinner nights?
Rotisserie chicken is the easiest and stays juicy. You can also use leftover roasted chicken or quickly cook and shred 2 medium chicken breasts. Just avoid overcooking the chicken before baking since it will heat again in the oven.
How do I keep the pasta bake from drying out?
Don’t overbake it, and make sure your pasta is slightly undercooked before mixing in. If your pasta bake looks a little thick before going into the oven, stir in a splash of milk or broth. Covering with foil for the first 15 minutes also helps if your oven runs hot.
Can I freeze it?
Yes. For best texture, freeze after assembling but before baking. Wrap tightly (plastic wrap plus foil) and freeze up to 2 months. Thaw overnight in the fridge, then bake as directed, adding extra time as needed. You can also freeze baked leftovers, but the pasta may soften a bit after reheating.
What pasta shape works best for this bake?
Short, sturdy shapes like penne, rotini, rigatoni, or shells are ideal because they hold the sauce and don’t get lost in the cheese. If using a smaller shape (like macaroni), reduce the bake time slightly and watch for over-softening.