Easy Cheesy Chicken Pasta Bake

Easy Cheesy Chicken Pasta Bake is the ultimate comfort food solution, perfect for busy weeknights or a crowd-pleasing family dinner. This recipe offers a straightforward way to create a satisfying baked pasta dish with minimal fuss and maximum flavor.

Key Ingredients for Easy Cheesy Chicken Pasta Bake :

• 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded (rotisserie chicken is a great shortcut!)
• 12 ounces dried pasta (penne, rotini, or macaroni work well)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (10 ounce) can condensed cream of mushroom soup (or cream of chicken soup)
• 1/2 cup milk
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 2 cups shredded cheddar cheese, divided
• 1/2 cup grated Parmesan cheese
• Optional: Fresh parsley, chopped, for garnish

How to Make Easy Cheesy Chicken Pasta Bake :

This Easy Cheesy Chicken Pasta Bake is incredibly simple to whip up, requiring just one pot for the sauce and a baking dish for the magic to happen. In under an hour, you’ll have a bubbling, cheesy masterpiece that’s bursting with flavor and sure to become a family favorite, perfect for any night of the week.

Step-by-Step Instructions :

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or butter.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the dried pasta and cook according to package directions until al dente. Drain the pasta and set aside.
3. Sauté Aromatics: While the pasta cooks, heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. Build the Sauce: Stir in the undrained diced tomatoes, condensed soup, and milk into the skillet. Mix well until combined.
5. Season the Sauce: Add the Italian seasoning, salt, and pepper to the sauce. Stir to distribute the seasonings evenly.
6. Incorporate Chicken and Cheese: Add the shredded cooked chicken to the sauce. Stir in 1.5 cups of the shredded cheddar cheese and the grated Parmesan cheese. Stir until the cheese is mostly melted and the chicken is coated in the creamy sauce.
7. Combine Pasta and Sauce: Add the drained, cooked pasta to the skillet with the sauce and chicken mixture. Gently toss everything together until the pasta is evenly coated.
8. Assemble the Bake: Pour the pasta mixture into the prepared baking dish, spreading it out evenly.
9. Top with Cheese: Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the pasta bake.
10. Bake to Perfection: Cover the baking dish loosely with aluminum foil. Bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the top is golden brown and the edges are bubbling.
11. Rest and Serve: Let the Easy Cheesy Chicken Pasta Bake rest for 5-10 minutes before serving. This allows the flavors to meld and the dish to set slightly, making it easier to serve. Garnish with fresh parsley if desired.

Why You’ll Love This Easy Cheesy Chicken Pasta Bake :
Get ready to fall head over heels for this Easy Cheesy Chicken Pasta Bake! Its main feature is an irresistibly creamy, cheesy sauce that coats every strand of pasta and tender piece of chicken, creating a hug in a bowl. This dish is also a fantastic money-saver, transforming simple pantry staples and leftover chicken into an impressive meal that tastes far more expensive than it is. The combination of the rich, savory sauce, tender chicken, and beautifully melted cheeses, especially that golden, bubbly topping, makes it a truly special weeknight wonder.

Unlike a complicated lasagna, this pasta bake skips the lengthy layering and assembly, making it a lifesaver for busy evenings. It’s a comforting, flavorful alternative to a standard spaghetti dinner, offering that satisfying baked goodness without the fuss. Give this Easy Cheesy Chicken Pasta Bake a try tonight – your taste buds (and your wallet!) will thank you.

Storing and Reheating Tips :
To store leftover Easy Cheesy Chicken Pasta Bake, allow it to cool completely at room temperature. Once cooled, transfer it to an airtight container. It will keep well in the refrigerator for up to 3-4 days.

To reheat, you have a couple of options. For individual portions, scoop out what you need into a microwave-safe dish and microwave on medium power until heated through, stirring occasionally. For a larger portion, you can gently reheat the entire dish in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. If the pasta seems a little dry, you can add a tablespoon or two of milk or chicken broth before reheating. You can also freeze portions of the cooled pasta bake for up to 2-3 months. Thaw overnight in the refrigerator before reheating as described above.

Final Thoughts :
The Easy Cheesy Chicken Pasta Bake is a wonderfully comforting and uncomplicated dish that’s guaranteed to please. Give it a go tonight and experience the joy of simple, delicious, home-cooked goodness.

Easy Cheesy Chicken Pasta Bake

This recipe offers a straightforward way to create a satisfying baked pasta dish with minimal fuss and maximum flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound boneless, skinless chicken breasts or thighs cooked and shredded (rotisserie chicken is a great shortcut!)
• 12 ounces dried pasta penne, rotini, or macaroni work well
• 1 tablespoon olive oil
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 1 15 ounce can diced tomatoes undrained
• 1 10 ounce can condensed cream of mushroom soup or cream of chicken soup
• 1/2 cup milk
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon black pepper or to taste
• 2 cups shredded cheddar cheese divided
• 1/2 cup grated Parmesan cheese
• Fresh parsley chopped, for garnish (optional)

Equipment

• 9×13-inch baking dish
• Large pot (for pasta)
• Large skillet or pot (for sauce)
• Aluminum Foil

Method

 

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or butter.
2. Bring a large pot of salted water to a boil. Add the dried pasta and cook according to package directions until al dente. Drain the pasta and set aside.
   12 ounces dried pasta
3. While the pasta cooks, heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
   1 tablespoon olive oil, 1 medium onion, 2 cloves garlic
4. Stir in the undrained diced tomatoes, condensed soup, and milk into the skillet. Mix well until combined.
   1 15 ounce can diced tomatoes, 1 10 ounce can condensed cream of mushroom soup, 1/2 cup milk
5. Add the Italian seasoning, salt, and pepper to the sauce. Stir to distribute the seasonings evenly.
   1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper
6. Add the shredded cooked chicken to the sauce. Stir in 1.5 cups of the shredded cheddar cheese and the grated Parmesan cheese. Stir until the cheese is mostly melted and the chicken is coated in the creamy sauce.
   1 pound boneless, skinless chicken breasts or thighs, 2 cups shredded cheddar cheese, 1/2 cup grated Parmesan cheese
7. Add the drained, cooked pasta to the skillet with the sauce and chicken mixture. Gently toss everything together until the pasta is evenly coated.
   12 ounces dried pasta
8. Pour the pasta mixture into the prepared baking dish, spreading it out evenly.
9. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the pasta bake.
   2 cups shredded cheddar cheese
10. Cover the baking dish loosely with aluminum foil. Bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the top is golden brown and the edges are bubbling.
11. Let the Easy Cheesy Chicken Pasta Bake rest for 5-10 minutes before serving. This allows the flavors to meld and the dish to set slightly, making it easier to serve. Garnish with fresh parsley if desired.
    Fresh parsley

Notes

This is a versatile recipe. You can use cream of chicken soup instead of cream of mushroom. Rotisserie chicken is a great shortcut for the cooked chicken.