Name: Chicken Pasta Bake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 3 cups chopped cooked chicken breast (rotisserie or grilled chicken are best); 12 ounces short pasta of choice: farfalle, penne, elbows, etc. (can also use gluten-free pasta); ¼ cup salted butter; 1 yellow onion, diced; 2 cloves garlic, minced; 2 tablespoons all-purpose flour (or all-purpose gluten-free flour); 2 tablespoons tomato paste; 14.5 oz canned diced tomatoes, drained; 2 cups whole milk; 2-3 teaspoons Italian seasoning (or sub up to ¼ cup chopped fresh herbs like basil); ¼ to ½ teaspoon red pepper flakes (to taste); ½ teaspoon salt; ground black pepper to taste; 2 cups shredded mozzarella cheese, divided; ¾ cup shredded parmesan cheese, divided; ¼ cup fresh chopped parsley (plus more for garnish)

You’ll love the comforting flavours of this Chicken Pasta Bake, made with a homemade cheesy tomato sauce and simple ingredients. It’s a great way to turn a rotisserie chicken into a full meal. A true family favourite!

You might also like my Baked Feta Pasta with Chicken!

A cheesy chicken pasta bake photographed from above in a white rectangular casserole dish, garnished with chopped fresh parsley.

Why we love this recipe

This Chicken Pasta Bake recipe is

Comforting and satisfying: It’s a delicious stick-to-your-ribs kind of meal. With tender chicken, cheesy goodness and perfectly cooked pasta, this pasta casserole is a favourite of kids and adults alike!
Ideal for meal prep: Assemble it the day before, so you can save time the day you plan to serve!
An easy way to stretch ingredients: We love to use a rotisserie chicken because it costs about the same as a two-pack of uncooked chicken breast (sometime it’s cheaper depending on where you buy it!). The rotisserie is not only a timesaver, but a great way to stretch the chicken to feed more people!
Customizable: For added nutrition, you could add chopped fresh spinach to the sauce or mix in small steamed broccoli florets along with the chicken.

Ingredients and variations

Find the complete recipe with measurements in the recipe card below.

Cooked chicken breast – grilled or rotisserie work best; you can also sub leftover turkey or cooked ground Italian sausage
Short pasta – any variety; use gluten free if necessary
Salted butter
Onion and garlic – sautéed for depth of flavour
All purpose flour – for thickening the sauce; use all-purpose gluten free flour, if needed
Tomato paste
Italian seasoning – or sub up to a quarter cup finely chopped fresh herbs (I highly recommend fresh basil for this recipe)
Red pepper flakes – for heat, optional
Canned diced tomatoes
Whole milk – this will give the creamiest sauce versus using skim or 2% (but 2% works in a pinch!)
Shredded cheese – both mozzarella and parmesan
Fresh parsley

Ingredients needed to make a baked chicken and pasta casserole, arranged in assorted prep bowls, viewed from overhead.

How to make it

Preheat the oven to 400 °F, grease a 9×13″ baking dish and get the pasta cooking according to the package instructions. Reserve a half cup of pasta cooking water before draining.

Heat a large skillet over medium heat. Melt the butter then add the diced onion and sauté until translucent, 3-5 minutes. Add the garlic and cook another 30 seconds, then sprinkle the flour over top and mix in the tomato paste. Cook another minute or two.

Next, add the diced tomatoes, slowly whisk in the milk until well combined, then sprinkle in the Italian seasoning, red pepper flakes, salt and pepper. Bring to a simmer, stirring often, until the sauce starts to thicken.

A 4-photo process collage showing the steps to make the cheesy tomato sauce for the Chicken Pasta Bake.

Mix in the parsley and the cheeses, stirring until the cheese is melted. Then, whisk in the reserved pasta cooking water until the sauce is nicely thinned. Fold in the chicken and stir until well distributed.

A 4-photo process collage showing the steps to assemble the chicken and pasta casserole in a white rectangular Staub dish.

Add the cooked pasta to the casserole dish, carefully pour the sauce on top and mix until the pasta is evenly coated. Top with the remaining cheese and bake uncovered for 20 minutes, until the cheese is golden brown and bubbly.

A close up photo of a chicken pasta bake in a white rectangular casserole dish, highlighting the melted cheese topping and garnished with parsley.

Tips for success

Measure the pasta by weight. You want 12-ounces uncooked pasta for this recipe. Different pasta shapes will have different volume measurements, so you’ll want to go by weight for the best result.
Don’t forget to reserve some pasta water. Adding the pasta water will loosen the sauce, which helps prevent it from drying out during baking. It also helps the sauce cling to the pasta.
Take care transferring the sauce to the casserole dish. Depending on your pan, it can be heavy and awkward to pour the sauce over the pasta. Scooping a ladle at a time might be a safer bet!

How to prep ahead

You can prepare this Chicken Pasta Bake up to a day before you plan to serve it. Follow all instructions to assemble the casserole. Instead of baking, allow the casserole to cool, cover tightly and refrigerate. To heat, bake at 400 °F uncovered for 20-30 minutes, or until the internal temperature reaches 165 °F.

How to store and reheat

Storage: If storing most of the pasta bake, allow the casserole dish to cool, wrap tightly with food wrap. For smaller portions, store in an air tight container. Refrigerate. Leftovers will keep well for 3-4 days from when the chicken was originally cooked.

Reheat in the oven: Preheat the oven to 350 °F. Cover the casserole dish with aluminum foil to prevent it from drying out. Place the dish in the oven and heat for about 20-30 minutes or until the casserole is heated to an internal temperature of 165 °F.

Reheat in the microwave: Using a microwave-safe dish, heat on medium power in 1-minute intervals until it reaches an internal temperature of 165 °F, stirring occasionally for even heating.

What to serve with a Chicken Pasta Bake

Leafy green salad
Caesar salad
Garlic bread
Steamed vegetables like broccoli or green beans
Roasted vegetables like asparagus, bell pepper or zucchini

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