Easy Cheesy Chicken Pasta Bake

This Easy Cheesy Chicken Pasta Bake is the ultimate comfort food, a no-fuss weeknight dinner that’s incredibly satisfying and remarkably simple to prepare. This recipe is your secret weapon for busy evenings when you crave a delicious, homemade meal without spending hours in the kitchen.

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Prep Time 15

Cook Time 35

Resting Time 10

Total Time 55

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

1 pound boneless, skinless chicken breasts cut into bite-sized pieces
1 tablespoon olive oil
1 medium onion finely chopped
2 cloves garlic minced
1 (28 ounce) can crushed tomatoes
1/2 cup chicken broth
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
12 ounces uncooked pasta such as penne, rotini, or elbow macaroni
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
Fresh parsley chopped, for garnish (optional)

Equipment

Large Skillet or Dutch Oven
9x13-inch baking dish
Aluminum Foil

Method

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or a little olive oil.
Heat the tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the bite-sized chicken pieces and cook, stirring occasionally, until browned on all sides and cooked through. Remove the chicken from the skillet and set aside, leaving any drippings behind.
1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts
Add the chopped onion to the same skillet (with the chicken drippings if any remain) and cook over medium heat 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 medium onion, 2 cloves garlic
Pour in the crushed tomatoes and chicken broth into the skillet with the onions and garlic. Stir in the Italian seasoning, salt, and pepper. Bring the mixture to a simmer, then reduce the heat and let it cook for about 5 minutes, allowing the flavors to meld.
1 (28 ounce) can crushed tomatoes, 1/2 cup chicken broth, 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Add the uncooked pasta directly into the simmering sauce. Stir well to ensure all the pasta is submerged in the liquid. Return the cooked chicken pieces to the skillet. Stir everything together.
12 ounces uncooked pasta, 1 pound boneless, skinless chicken breasts
Pour the entire mixture from the skillet into the prepared baking dish. Spread it out evenly.
Sprinkle the shredded cheddar cheese and mozzarella cheese evenly over the top of the pasta mixture.
2 cups shredded cheddar cheese, 1 cup shredded mozzarella cheese
Cover the baking dish tightly with aluminum foil. Bake for 20 minutes.
Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
Let the pasta bake rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and makes it easier to serve. Garnish with fresh parsley if desired.
Fresh parsley

Notes

Garnish with fresh parsley if desired.