Creamy Chicken Pasta Bake with Golden Cheesy Crust

Looking for a homemade baked pasta without canned soup? This Chicken Pasta Bake is made from scratch with a creamy cheese sauce, tender chicken, and tomatoes — and it’s one of my family’s go-to comfort meals with hundreds of rave reviews.

Chicken pasta casserole

This creamy chicken pasta bake combines cooked chicken, sturdy pasta, and a homemade cheese sauce that bakes to a golden, bubbly finish. It’s simple to prepare, feeds a crowd, and reheats beautifully for leftovers — perfect for busy weeknights or potlucks.

Top tips for a great pasta bake:

• Cook pasta just shy of al dente. It finishes cooking in the oven and will absorb the sauce without getting mushy.
• Shred cheese fresh. Pre-shredded cheese can contain anti-caking agents that alter melting; freshly grated cheese gives a smoother sauce.
• Use cooked or leftover chicken. Rotisserie or previously cooked chicken speeds preparation and adds flavor.
• Add vegetables as desired. Sautéed mushrooms, spinach, or broccoli make great additions for extra color and nutrition.

This dish is rich, cheesy, and versatile — once you try it, it will likely become a family favorite.

Chicken Pasta Casserole Ingredients

• Pasta – penne or another sturdy pasta
• Chicken – cooked and diced; leftover or rotisserie chicken works well
• Cheese – Monterey Jack and Parmesan for a creamy, savory sauce
• Diced tomatoes – use drained canned tomatoes for convenience
• Milk – whole milk makes the creamiest sauce, but lower-fat milk can be used

How to make Chicken Pasta Bake

1. In a sauté pan over medium heat, combine olive oil, minced garlic and flour. Cook, stirring, for 1–2 minutes to form a roux.
2. Slowly whisk in milk, then add salt, pepper, red pepper flakes and Italian seasoning.
3. Bring the milk to a gentle simmer — do not boil — and reduce heat to medium-low; continue stirring until the sauce thickens.
4. Remove from heat and whisk in Monterey Jack and Parmesan until smooth.
5. Stir in drained diced tomatoes and cooked chicken.
6. Fold in cooked, well-drained pasta so it’s evenly coated with the cheese sauce.
7. Transfer the mixture to a greased 7×11 (or 8×11) casserole dish and sprinkle the top with remaining Parmesan.
8. Bake in a preheated 400°F oven for 20–30 minutes, until hot and bubbly and the top begins to brown.
9. Let rest 5–10 minutes, then garnish with chopped fresh parsley and serve warm.

Recipe tips

• Make the sauce while the pasta cooks to save time.
• Drain pasta thoroughly so the casserole doesn’t become watery.
• Use canned tomatoes — diced or whole — but be sure to drain them well. If using whole tomatoes, chop before adding.
• Turn off the heat before adding the cheese and whisk it in slowly to prevent the sauce from separating.

Variations

• Pasta: Substitute ziti, rigatoni, or wide noodles.
• Cheese: Swap in pepper jack, Colby, or gouda; smoked gouda adds a nice depth of flavor.
• Meat: Use leftover turkey, cooked Italian sausage, or smoked chicken.
• Tomatoes: For heat, try roasted tomatoes with chiles.
• Veggies: Stir in a cup of cooked broccoli, peas, sautéed mushrooms or steamed asparagus.

How to store Cheesy Chicken Pasta Bake

Keep leftovers in an airtight container in the refrigerator for 3–4 days. Reheat individual portions in the microwave for 60–90 seconds until warmed through, or reheat a larger portion in a covered dish at 350°F until hot.

Can I freeze this casserole?

Yes. Assemble the casserole and freeze before baking. When ready to use, thaw in the refrigerator if possible, then bake. If baking from partially frozen, increase baking time by about 30–45 minutes until heated through and bubbly.

More delicious casseroles

• Baked Spaghetti
• Chicken Fajita Casserole
• Chicken Broccoli and Rice

If you try this recipe, I’d love to hear about it — leave a comment and share a photo on Instagram.

If you enjoy this recipe, explore more main-dish ideas in the same category for additional family-friendly dinners.