Chicken Pasta Bake

The smell hits first – warm, savory, comforting in a way I can’t quite explain, like something familiar simmering in another room. The kind that makes people slowly wander into the kitchen, not saying anything, just asking with their eyes. It’s creamy and golden on top, a little crisp at the edges where cheese meets heat… and when you spoon it up, there’s that hum of soft pasta mingling with the juice of roasted chicken and something lush in the sauce that tastes like it’s been standing guard all day, waiting to make someone feel taken care of. That’s this chicken pasta bake. Not flashy, not difficult – just steady, cozy joy.

Why You’ll Crave It

• The creamy chicken pasta bake is hearty, cozy, and wonderfully filling – perfect for weeknight dinners or family lunches that naturally linger longer than usual.
• You don’t need fancy ingredients – just real ones, things that probably already live in your fridge or pantry.
• It’s flexible: add more cheese, hide some vegetables, swap the pasta shape – it allows you to be creative without losing its soul.
• Leftovers (if there are any) reheat beautifully… and taste just as good the next day, maybe even better.

The first time I made this for my partner’s parents, I accidentally doubled the garlic – and to this day, they still ask for it that exact way.

What You’ll Need

• 500 grams diced chicken breast: tender and lean, easiest if it’s cut in bite-sized bits
• 300 grams pasta (penne or whatever short pasta you like): I use rigatoni when I want more sauce trapped inside
• 2 tablespoons olive oil: for sautéing, adds richness without heaviness
• 1 onion, finely chopped: softens into sweetness and builds the flavor base
• 2 garlic cloves, minced: strong and aromatic, feel free to use three if you’re like me
• 200 ml heavy cream: makes the sauce silky and indulgent as it thickens with the cheese
• 240 ml chicken broth: adds depth and keeps everything beautifully moist
• 100 grams grated Parmesan cheese: salty, nutty, the umami that’s just… needed
• Salt and black pepper to taste: don’t skip the pepper, it lifts all the creamy notes
• Fresh parsley (optional): for scatterings of color and freshness on top

Easy How-To

Boil the pasta just shy of done

Bring a big pot of salted water to a boil and cook your pasta until just under al dente – about a minute less than the package says. You want it to hold shape once baked. Drain and set aside (no rinsing).

Cook the chicken and aromatics

In a large skillet or saucepan, heat the olive oil over medium heat. Add the diced chicken and season it lightly with salt and pepper. Let it get golden-brown in places – it takes about 6-8 minutes, depending on size. Move it around but not too much, so it can really sear. Stir in the chopped onion and cook until soft and translucent (about 4 minutes), then add the garlic. Give everything a quick stir and inhale, because that’s cozy right there.

Make the sauce happen

Pour in the chicken broth and let it bubble for a minute or two. Lower the heat. Stir in the heavy cream slowly and let it all come together. The sauce should look glossy and just slightly thickened. Add in half of the grated Parmesan – stir until melted and smooth. Taste. Adjust salt and pepper if needed.

Mix it all and bake

Combine the cooked pasta with the creamy chicken mixture in the skillet or in a big bowl. Toss gently so everything’s coated. Spoon it into a lightly oiled baking dish. Sprinkle the rest of the Parmesan over the top. Bake at 200°C (about 400°F) for 20 minutes – or until golden and bubbling. If you like extra crispy bits on top, broil for the last 2-3 minutes (but keep an eye on it!)

Rest a little, then serve

Let it cool down for 5 minutes before eating. Those juices settle. The flavors get deeper. You’ll see.

Good to Know

• If you grate the cheese fresh, it melts smoother. Pre-grated works, but it changes the texture a bit (still tasty though).
• Sometimes I stir in a handful of fresh spinach just before baking. It wilts right in and feels like you did something virtuous.
• I’ve overbaked it once and didn’t hate it… the crispy edges were almost too good.

Serving Ideas

• I like it with a sharp green salad – arugula with lemon and olive oil cuts the richness just right
• Or warm bread – to spoon the saucy bits from your plate, very necessary
• For kids, serve with sweet corn or peas stirred in – they don’t complain as much that way

Top Tricks

• Use pasta with ridges or curves – it clings to the sauce better and gives every bite more flavor
• Undercook your pasta just slightly – it finishes cooking in the oven and stays perfectly tender, not mushy
• If you’re making this ahead, mix everything except the cheese topping – then top and bake fresh

Frequently Asked Questions

Can I use leftover chicken?

Yes – shredded rotisserie chicken works beautifully here. Just warm it slightly before adding to the sauce so it blends in well and doesn’t dry out.

Can I make chicken pasta bake gluten-free?

Absolutely. Just use your favorite gluten-free pasta and check your broth and Parmesan for contamination if needed. Some tweaks might affect texture slightly but still delicious.

How do I store leftovers?

In an airtight container in the fridge, it keeps well for 3-4 days. Reheat gently in the microwave or oven with a splash of broth or cream to revive the sauce.

Could I add vegetables into the bake?

Yes – mushrooms, chopped spinach, bell peppers, or even frozen peas all work nicely. Just sauté them first or thaw before adding so they don’t release too much water.

Can this be frozen?

Yes. You can freeze before baking (add cheese just before cooking), or after baking in portions. Let it thaw overnight in the fridge, then reheat through in the oven covered with foil.