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Easy Cheesy Chicken Pasta Bake

Easy Cheesy Chicken Pasta Bake

This recipe offers a straightforward way to create a satisfying baked pasta dish with minimal fuss and maximum flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
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

  • 9x13-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 9x13 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.
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