Chicken Pasta Bake

5 from 8 votes

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!

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: American, Italian-inspired

Keyword: baked pasta with chicken, cheesy baked pasta with chicken, chicken and pasta casserole, chicken pasta bake

Servings:

Calories: 644kcal

Author: Laura Lawless, BASc

Equipment

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

Instructions

Preheat oven to 400˚F. Lightly grease a 9x13” baking dish.
Cook the pasta in salted water according to package instructions. Reserve a ½ cup pasta water. Drain the rest and set the pasta aside.
Melt butter in a large skillet over medium heat. Add the onion and sauté for 3-5 minutes. Add the garlic and continue cooking for 30 seconds until fragrant, then evenly sprinkle in the flour, add the tomato paste and stir well. Continue cooking for 1-2 minutes, stirring often.
Add the diced tomatoes and slowly stir in the milk until well combined. Sprinkle in the Italian seasoning, red pepper flakes, salt and pepper. Bring to a simmer. Cook for a few minutes, stirring often, until the sauce starts to thicken.
Add the parsley, 1 ½ cups mozzarella cheese, and ½ cup parmesan cheese. Stir until cheese is melted, then whisk in the reserved pasta water until the sauce is nicely thinned and smooth. Fold in the diced cooked chicken.
Add the cooked pasta to the prepared baking dish, then top with the chicken/sauce mixture and stir well to combine. Top with remaining mozzarella and parmesan cheese.
Bake uncovered for 20 minutes, until the cheese is golden brown and bubbly. Serve immediately topped with fresh parsley.

Notes

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

Nutrition