This Creamy Chicken Pasta Bake is the perfect weeknight dinner that brings warmth, flavor, and comfort to your table. With tender chicken, hearty pasta, loads of colorful veggies, and a velvety rose sauce, this dish is cheesy, filling, and completely irresistible. It’s one of those recipes that never fail — easy to make, easy to freeze, and even easier to love.
Whether you’re meal-prepping for the week or cooking a cozy dinner for your family, this chicken pasta bake is a total win. It’s freezer-friendly, customizable, and made with simple ingredients you probably already have in your kitchen.
Why You’ll Love This Creamy Chicken Pasta Bake
Freezer-friendly: Make it ahead of time and freeze individual portions for quick dinners on busy nights.
Simple ingredients: You don’t need fancy ingredients — just pasta, chicken, veggies, and cheese.
Customizable: Swap the protein, sauce, or veggies to suit your taste.
Comfort food done right: A creamy, cheesy pasta bake that’s satisfying and wholesome.
Ingredients You’ll Need
This chicken pasta bake is made from easy-to-find ingredients, each one bringing texture, flavor, and creaminess to the dish.
- Pasta: Rigatoni or penne work beautifully — their ridges hold onto the sauce perfectly.
- Olive oil: A touch of olive oil to brown the chicken and build flavor.
- Chicken breasts: Boneless, skinless, and diced into bite-sized pieces. You can also use rotisserie chicken for a quick shortcut.
- Garlic: Freshly minced garlic gives the sauce that rich, aromatic depth.
- Red onion: Adds sweetness and color; yellow or white onions also work.
- Crushed chili flakes: Optional, but adds a nice kick.
- Marinara sauce: Use your favorite jarred or homemade tomato sauce.
- Sour cream: Makes the sauce creamy and smooth — you can replace it with Greek yogurt or cream cheese if you like.
- Red bell pepper: Adds crunch and sweetness.
- Fresh spinach: Stirred in at the end for extra greens and nutrition.
- Mozzarella cheese: Melts beautifully for that golden, gooey top layer.
- Fresh basil: Adds fragrance and color just before serving.
Tip: This recipe is flexible. You can easily swap ingredients depending on what’s in your fridge — think mushrooms, kale, zucchini, or even broccoli.
How to Make Creamy Chicken Pasta Bake
Follow these simple steps to get that perfect, bubbly pasta bake every time:
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta until just before al dente — about 6 to 8 minutes. It will continue cooking in the oven, so undercooking it slightly prevents it from becoming mushy later. Drain and set aside.
Step 2: Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Add the diced chicken and season with a little salt and pepper. Sauté until golden and nearly cooked through, about 4 minutes. Remove from the pan and set aside.
Step 3: Build the Sauce
In the same skillet, add the onions and garlic, sautéing until fragrant. Pour in the marinara sauce, stir in the sour cream, and sprinkle in the chili flakes for a touch of heat. Let the sauce simmer gently for a few minutes.
Step 4: Add the Veggies
Stir in the diced red pepper and spinach until the spinach wilts slightly. Add the cooked chicken back into the skillet and toss everything together to coat it in the creamy rose sauce.
Step 5: Combine with Pasta
Add the cooked pasta to the sauce mixture and stir until everything is evenly coated. The sauce should cling nicely to the pasta and chicken.
Step 6: Bake
Transfer the mixture into a greased 9×13-inch baking dish. Top generously with slices of mozzarella cheese. Bake in a preheated oven at 375°F (190°C) for 25–30 minutes, or until the cheese is bubbly and golden brown.
Step 7: Garnish and Serve
Remove from the oven and let the bake rest for 5–10 minutes — this allows the sauce to thicken and the flavors to come together. Garnish with fresh basil leaves before serving.
Recipe Tips & Variations
1. Don’t overcook the pasta:
Since the pasta continues cooking in the oven, boil it just until it’s slightly firm. This prevents a mushy texture.
2. Let it rest:
After baking, allow the dish to sit for 5–10 minutes so the sauce thickens and flavors meld together.
3. Add extra veggies:
Boost the nutrition by adding mushrooms, zucchini, broccoli, or kale. They pair wonderfully with the creamy sauce.
4. Cheese lovers’ twist:
For a richer, creamier pasta bake, mix ricotta or cream cheese into the sauce. You can also sprinkle Parmesan, feta, or cheddar on top for extra flavor.
5. Protein boost:
If you want more protein without adding extra chicken, consider tossing in cooked lentils, chickpeas, or white beans.
6. Dietary swaps:
- Vegetarian: Replace chicken with roasted vegetables or legumes.
- Gluten-free: Use gluten-free pasta to make the meal safe for those avoiding gluten.
- Lower fat: Use part-skim cheese and limit added oil.
Frequently Asked Questions
Q: Can I make this ahead of time?
Absolutely! Prepare it in advance, cover tightly, and store in the fridge for up to 4 days or freeze individual portions for up to 3 months.
Q: How do I reheat it?
- From the fridge: Heat in a 350°F oven for 20–25 minutes, or microwave in 1–2 minute intervals until warmed.
- From frozen: Defrost overnight and bake at 350°F for 30–35 minutes. If baking directly from frozen, cover with foil and bake for 60 minutes, uncovering for the last 10 minutes.
Q: What sides go well with this pasta bake?
Serve with a fresh side salad, roasted vegetables like zucchini or Brussels sprouts, or garlic bread. A simple soup like tomato or minestrone also complements it beautifully.
Serving Suggestions
- Pair with a crisp Caesar or mixed green salad to balance the richness of the pasta.
- For an extra cozy meal, serve alongside warm garlic bread or dinner rolls.
- Add a sprinkle of extra fresh basil or Parmesan cheese on top for presentation and flavor.
Creamy Chicken Pasta Bake – The Ultimate Family Comfort Meal
- Total Time: 50 min
Ingredients
1 (450g) box rigatoni pasta (or penne)
1 tbsp olive oil
1/2 lb chicken breasts, diced into 1-inch pieces
2 cloves garlic, minced
1 medium red onion, sliced
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp red chili flakes (optional)
1 (650mL) jar marinara sauce
1/2 cup sour cream
1 red bell pepper, diced
2 cups fresh spinach, chopped
1 (453g) log fresh mozzarella cheese, sliced
10 fresh basil leaves, for garnish
Instructions
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Preheat oven to 375°F (190°C). Cook pasta in salted water until just under al dente, about 6–8 minutes. Drain and set aside.
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Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook 4 minutes until lightly browned. Remove chicken and set aside.
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In the same skillet, sauté onions and garlic until fragrant. Stir in marinara sauce, sour cream, and chili flakes. Bring to a gentle simmer.
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Add red pepper and spinach, then return chicken to the skillet. Stir to combine.
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Toss the cooked pasta into the sauce. Transfer the mixture to a greased 9×13-inch baking dish. Top with mozzarella slices.
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Bake for 25–30 minutes until cheese is melted and lightly golden.
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Let rest 5–10 minutes. Garnish with fresh basil and serve.
Notes
- Try different sauces such as Alfredo, Bolognese, or Pesto for variety.
- For a vegetarian version, replace chicken with roasted vegetables or legumes.
- Store leftovers in the fridge for 2–3 days. Reheat in the microwave with a splash of water for 2–3 minutes.
- Freeze for up to 3 months in foil containers. Reheat at 350°F for 20 minutes from thawed.
- Prep Time: 20 min
- Cook Time: 30 min
I’m a passionate home cook sharing easy, flavorful recipes inspired by my roots and travels — bringing a splash of joy and global taste to every family meal.
