Easy Cheesy Baked Chicken Pasta

Baked Chicken Pasta combines tender penne, cooked chicken, tomato cream sauce, mozzarella, and Parmesan in one bubbling casserole. The sauce coats the pasta before baking, while the cheese topping develops lightly golden spots in the oven.

Using cooked chicken makes this recipe especially convenient for weeknight dinners. Rotisserie chicken, leftover roasted chicken, or chicken breasts prepared specifically for the casserole all work well.

Why You’ll Love This Recipe

• Uses convenient precooked chicken.
• Makes approximately six generous servings.
• Features a creamy tomato sauce and melted cheese.
• Can be assembled ahead of time.
• Works well with several short pasta shapes.
• Freezes well before or after baking.

Ingredients

• Nonstick cooking spray, for the baking dish
• 12 ounces penne pasta
• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 jar (32 ounces) marinara sauce
• 1/2 cup heavy cream
• 1 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt, plus more for the pasta water
• 1/4 teaspoon ground black pepper
• 3 cups cooked shredded or diced chicken
• 2 1/2 cups shredded low-moisture mozzarella cheese, divided
• 1/2 cup finely grated Parmesan cheese, divided
• 2 tablespoons chopped fresh basil or parsley, for serving

Low-moisture mozzarella melts without releasing as much liquid as fresh mozzarella. Heavy cream softens the acidity of the marinara and gives the sauce a smoother texture.

Ingredient Substitutions

• Penne: Use rigatoni, ziti, rotini, bow ties, or medium pasta shells.
• Cooked chicken: Substitute cooked turkey or fully cooked Italian sausage.
• Heavy cream: Use half-and-half for a lighter sauce.
• Mozzarella: Substitute provolone, Monterey Jack, or an Italian-style shredded cheese blend.
• Parmesan: Use Pecorino Romano, reducing the added salt if necessary.
• Yellow onion: Substitute a white onion or 1 teaspoon onion powder.
• Fresh herbs: Use 1 teaspoon dried parsley or omit the garnish.

How to Make Baked Chicken Pasta

1. Prepare the oven and baking dish.
   Preheat the oven to 375°F. Lightly coat a 9-by-13-inch baking dish with nonstick cooking spray.
2. Cook the pasta.
   Bring a large pot of generously salted water to a boil. Add the penne and cook it for approximately 2 minutes less than the package’s al dente time.
3. Drain the pasta.
   Drain the penne without rinsing it. The pasta should remain slightly firm because it will continue cooking in the oven.
4. Cook the onion.
   Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the onion and cook for 4 to 5 minutes, until soft and translucent.
5. Add the garlic.
   Stir in the minced garlic and cook for approximately 30 seconds, just until fragrant.
6. Prepare the sauce.
   Add the marinara sauce, heavy cream, Italian seasoning, salt, and black pepper. Stir until evenly combined and bring the sauce to a gentle simmer.
7. Add the chicken.
   Stir the cooked chicken into the sauce. Simmer for 2 to 3 minutes, just until the chicken is warmed.
8. Combine the pasta and sauce.
   Add the drained penne and stir until every piece is coated. Fold in 1 1/2 cups mozzarella and 1/4 cup Parmesan.
9. Transfer to the baking dish.
   Spoon the pasta mixture into the prepared dish and spread it into an even layer.
10. Add the cheese topping.
    Sprinkle the remaining 1 cup mozzarella and 1/4 cup Parmesan evenly over the casserole.
11. Bake.
    Bake uncovered for 20 to 25 minutes. The sauce should be bubbling around the edges, and the cheese should be completely melted.
12. Brown the top if desired.
    Broil for 1 to 2 minutes to create additional golden spots. Watch closely because the cheese can brown quickly.
13. Rest and serve.
    Let the pasta rest for 5 to 10 minutes. Garnish with chopped basil or parsley before serving.

Cheesy Baked Ziti

Tips for the Best Baked Chicken Pasta

• Undercook the pasta by approximately 2 minutes.
• Use enough sauce to prevent the casserole from drying out.
• Choose low-moisture mozzarella rather than fresh mozzarella.
• Use freshly grated cheese for smoother melting.
• Avoid overcooking the chicken before adding it.
• Bake only until the sauce bubbles and the cheese melts.
• Let the casserole rest briefly before serving.

Common Mistakes to Avoid

Fully Cooking the Pasta Before Baking

Pasta cooked until completely tender can become soft or mushy in the oven. Drain it while it is still slightly firm.

Using Too Little Sauce

The pasta absorbs liquid while baking. A generous amount of marinara keeps the casserole moist.

Adding Raw Chicken

This recipe is designed for cooked chicken. Raw chicken may not cook evenly within the casserole and can release excess liquid.

Using Fresh Mozzarella

Fresh mozzarella contains more moisture and may make the casserole watery. Use shredded low-moisture mozzarella.

Baking for Too Long

Extended baking can dry out the chicken and pasta. Remove the dish once the edges bubble and the cheese is melted.

Variations

Chicken and Broccoli Pasta

Add 2 cups of small steamed broccoli florets when combining the chicken and sauce.

Chicken and Spinach Pasta

Stir 3 packed cups of baby spinach into the sauce. Let it wilt before adding the chicken and pasta.

Spicy Baked Chicken Pasta

Add 1/2 teaspoon crushed red pepper flakes with the garlic. Use spicy marinara or pepper Jack cheese for additional heat.

Mushroom Chicken Pasta

Cook 8 ounces of sliced mushrooms with the onion until browned and their moisture has evaporated.

Vegetable Baked Pasta

Omit the chicken and add 3 cups of cooked zucchini, mushrooms, bell peppers, or spinach.

What to Serve With Baked Chicken Pasta

• Garlic bread or breadsticks
• Caesar salad
• Mixed green salad
• Roasted broccoli
• Steamed green beans
• Roasted asparagus

How to Store

Allow the pasta to cool before covering the baking dish or transferring portions to an airtight container. Refrigerate for up to 4 days.

Baked Chicken Pasta can be frozen for up to 2 months. Wrap the casserole tightly or freeze individual portions in freezer-safe containers. Thaw overnight in the refrigerator.

Reheat several portions in a covered baking dish at 350°F until hot. Add a few spoonfuls of marinara if the pasta appears dry. Individual servings can be microwaved in short intervals.

Frequently Asked Questions

What type of chicken should I use?

Rotisserie chicken, leftover roasted chicken, poached chicken breasts, or baked chicken all work. Remove any skin and bones before shredding or dicing.

Can I use raw chicken?

Cook the chicken before adding it to the casserole. Raw chicken can release liquid and may not cook evenly with the pasta.

Can I assemble the casserole ahead of time?

Yes. Assemble it, cover tightly, and refrigerate for up to one day. Let the dish stand at room temperature while the oven preheats, then bake. It may need several additional minutes.

Why is my baked pasta dry?

The pasta may have been overcooked initially, too little sauce may have been used, or the casserole may have baked too long.

Should I cover the pasta while baking?

It can bake uncovered because the ingredients are already warm and the cooking time is brief. Cover with foil if the cheese begins browning too quickly.

Can I use a different pasta shape?

Yes. Choose a short, sturdy shape such as rigatoni, ziti, rotini, shells, or bow ties.

Can I freeze the casserole before baking?

Yes. Assemble it in a freezer-safe dish, cover tightly, and freeze. Thaw overnight in the refrigerator before baking.

Final Thoughts

Baked Chicken Pasta turns cooked chicken, marinara, pasta, and cheese into a straightforward family dinner. Keep the pasta slightly firm before assembly and use a generous amount of sauce for a moist casserole with a golden cheese topping.

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