Few things beat the comforting embrace of a creamy chicken pasta bake on a busy weeknight. Whether you’re craving classic flavors or want to try something new, these 20 delicious recipes are here to save your dinner routine. From quick fixes to cheesy masterpieces, get ready to find your family’s new favorite comfort meal!
Spicy Buffalo Chicken Pasta Bake
Oh my goodness, friends—if you’re craving that classic Buffalo wing flavor but want something more substantial than finger food, this spicy Buffalo chicken pasta bake is about to become your new favorite comfort meal. I first whipped this up during a game day when I was tired of the same old snacks, and now my family requests it weekly. There’s just something magical about how the tangy, spicy sauce clings to every noodle and tender piece of chicken.
Ingredients
– 1 lb penne pasta (or any short pasta you have on hand)
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp olive oil (or any neutral oil)
– 1 cup Frank’s RedHot Buffalo sauce (adjust to your preferred spice level)
– 8 oz cream cheese, softened to room temperature
– 1 cup shredded mozzarella cheese
– 1/2 cup shredded cheddar cheese
– 1/2 cup ranch dressing
– 1/4 cup chopped celery (adds fresh crunch)
– 2 tbsp unsalted butter
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with cooking spray.
2. Bring a large pot of salted water to a rolling boil and cook the penne pasta for 9 minutes exactly—it should be al dente since it will continue cooking in the oven.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add cubed chicken breasts and cook for 6-8 minutes, turning pieces occasionally until all sides are golden brown and internal temperature reaches 165°F.
5. Drain the cooked pasta and return it to the warm pot.
6. Reduce skillet heat to low and stir in Buffalo sauce, cream cheese, and butter until the cream cheese melts completely and forms a smooth sauce—this usually takes about 3 minutes of constant stirring.
7. Pour the Buffalo sauce mixture over the cooked pasta and stir until every noodle is coated.
8. Transfer the saucy pasta to your prepared baking dish and spread it evenly.
9. Drizzle ranch dressing over the top in zigzag patterns for even distribution.
10. Combine mozzarella and cheddar cheeses, then sprinkle evenly over the entire surface.
11. Bake uncovered for 20-25 minutes until the cheese is fully melted and bubbly with light golden spots.
12. Remove from oven and let rest for 5 minutes—this allows the sauce to thicken slightly.
13. Sprinkle chopped celery over the top just before serving.
Velvety cheese pulls apart with every scoop, revealing pasta that’s perfectly coated in that signature spicy-tangy Buffalo flavor. The fresh celery garnish provides a satisfying crunch that contrasts beautifully with the creamy, cheesy base. Try serving it straight from the baking dish with extra ranch for dipping—it makes for such a fun, interactive family dinner that always disappears faster than I can photograph it!
Broccoli Cheddar Chicken Pasta Bake
Busy weeknights call for comforting dishes that come together without fuss, and this broccoli cheddar chicken pasta bake has been my go-to for years. I first made it when my cousin dropped by unexpectedly, and now it’s a family favorite—cheesy, hearty, and perfect for using up leftover chicken.
Ingredients
- 8 oz penne pasta (or any short pasta you have on hand)
- 2 cups cooked chicken, shredded (rotisserie chicken works great here)
- 3 cups broccoli florets, chopped into bite-sized pieces (fresh or frozen both work)
- 2 tbsp olive oil (or any neutral oil)
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 cups whole milk (for a creamier sauce)
- 2 cups shredded sharp cheddar cheese (reserve 1/2 cup for topping)
- 3 tbsp all-purpose flour
- 1/2 tsp paprika (adds a subtle smoky flavor)
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a rolling boil and cook the penne according to package directions until al dente, about 8–10 minutes.
- While the pasta cooks, heat olive oil in a large skillet over medium heat and sauté the diced onion for 4–5 minutes until translucent.
- Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.
- Whisk in the flour and cook for 1 minute to form a roux, stirring constantly to prevent clumping.
- Gradually pour in the milk while whisking continuously until the sauce thickens, about 3–4 minutes.
- Reduce heat to low and stir in 1 1/2 cups of cheddar cheese until melted and smooth.
- Mix in the paprika, black pepper, and salt until fully incorporated.
- Drain the cooked pasta and return it to the pot, then add the shredded chicken and broccoli florets.
- Pour the cheese sauce over the pasta mixture and toss until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and sprinkle the reserved 1/2 cup cheddar cheese on top.
- Bake for 20–25 minutes until the cheese is bubbly and lightly golden on top.
- Let the bake rest for 5 minutes before serving to allow the sauce to set.
Perfectly creamy with tender broccoli and savory chicken, this bake delivers comfort in every bite. I love serving it straight from the dish with a simple side salad for a complete meal, and the leftovers reheat beautifully for lunch the next day.
Spinach Artichoke Chicken Pasta Bake
During those busy weeknights when takeout seems tempting, this creamy spinach artichoke chicken pasta bake has become my family’s saving grace. I first threw it together using pantry staples after a particularly exhausting day, and now it’s in our regular rotation—proof that comfort food doesn’t have to be complicated.
Ingredients
- 8 oz penne pasta (or any short pasta you prefer)
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil (or any neutral oil)
- 1 cup chopped yellow onion
- 3 cloves garlic, minced
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 14 oz canned artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional, for heat)
Instructions
- Preheat your oven to 375°F and grease a 9×13 inch baking dish.
- Cook the penne pasta according to package directions until al dente, then drain thoroughly. Tip: Undercook pasta slightly since it will continue cooking in the oven.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add chicken cubes and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through.
- Transfer chicken to a plate and set aside.
- In the same skillet, add chopped onion and cook for 4-5 minutes until translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Reduce heat to medium and add cream cheese, stirring constantly until melted and smooth.
- Pour in chicken broth and heavy cream, whisking to combine completely.
- Stir in Italian seasoning and red pepper flakes if using.
- Add thawed spinach and chopped artichokes, mixing until evenly distributed.
- Return cooked chicken to the skillet and stir to coat with sauce.
- Combine the sauce mixture with cooked pasta in a large bowl. Tip: Reserve a little pasta water to thin sauce if needed.
- Transfer everything to the prepared baking dish and spread evenly.
- Sprinkle mozzarella and Parmesan cheeses over the top. Tip: For extra browning, place under broiler for the last 2 minutes.
- Bake for 20-25 minutes until bubbly around edges and cheese is golden brown.
- Let rest for 5 minutes before serving to allow sauce to thicken.
Golden and bubbling straight from the oven, this bake delivers creamy comfort with every forkful—the tender pasta and chicken swimming in that rich spinach-artichoke sauce make it impossible to resist. I love serving it with garlic bread to soak up every last bit, though it’s equally satisfying on its own when you need that quick, cozy meal after a long day.
Bacon Ranch Chicken Pasta Bake
My family’s weeknight dinners often need to be quick, comforting, and crowd-pleasing, which is exactly why this Bacon Ranch Chicken Pasta Bake has become a regular in our rotation. It’s the kind of meal that fills the kitchen with the most incredible cheesy, herby aroma, and I love how easily it comes together even on my busiest days.
Ingredients
- 8 oz penne pasta (or any short pasta you have on hand)
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 6 slices bacon, chopped (thick-cut adds great texture)
- 1 tbsp olive oil (or any neutral oil)
- 1 packet (1 oz) ranch seasoning mix
- 1 cup chicken broth
- 4 oz cream cheese, softened (this helps it blend smoothly)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a rolling boil and cook the penne according to package directions until al dente, about 8-10 minutes.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat and cook the cubed chicken for 5-7 minutes until no longer pink inside.
- Transfer the cooked chicken to a plate and add the chopped bacon to the same skillet.
- Cook the bacon for 6-8 minutes until crispy, stirring occasionally to prevent burning.
- Drain all but 1 tablespoon of bacon grease from the skillet, then return the cooked chicken to the skillet.
- Sprinkle the ranch seasoning over the chicken and bacon, stirring to coat evenly.
- Pour in the chicken broth and add the softened cream cheese, stirring constantly until the cream cheese melts and the sauce becomes smooth, about 2-3 minutes.
- Drain the cooked pasta and add it to the skillet, tossing to coat completely in the sauce.
- Transfer the entire mixture to the prepared baking dish and top evenly with both cheddar and mozzarella cheeses.
- Bake for 15-18 minutes until the cheese is fully melted and bubbly around the edges.
- Let the bake rest for 5 minutes before serving to allow the sauce to thicken slightly.
- Sprinkle with fresh parsley if desired before serving.
Velvety cheese and crispy bacon bits create a wonderful contrast against the tender pasta, while the ranch seasoning adds a tangy, herby kick that’s just irresistible. I love serving this straight from the baking dish with a simple side salad to balance the richness, and any leftovers reheat beautifully for lunch the next day.
Pesto Chicken Pasta Bake
Nothing beats coming home to the comforting aroma of a pasta bake filling the kitchen after a long day. I first made this pesto chicken pasta bake when my sister visited last fall, and now it’s become our go-to cozy meal whenever we need a taste of home. The way the cheese gets all bubbly and golden on top always makes me smile—it’s pure comfort in a baking dish.
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (thighs work great too for more flavor)
– 12 oz penne pasta (or any short pasta like rigatoni)
– 1 cup basil pesto (homemade or store-bought, adjust based on your preference)
– 1 cup heavy cream (half-and-half can substitute for a lighter version)
– 2 cups shredded mozzarella cheese, divided (freshly shredded melts better than pre-shredded)
– 1/2 cup grated Parmesan cheese
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with cooking spray.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the penne pasta to the boiling water and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
4. Drain the pasta in a colander but do not rinse—the starch helps the sauce cling better.
5. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
6. Add chicken pieces in a single layer and season with salt, pepper, and garlic powder.
7. Cook chicken for 6-8 minutes, turning pieces occasionally, until golden brown and internal temperature reaches 165°F.
8. Reduce skillet heat to low and stir in pesto and heavy cream until fully combined.
9. Add the drained pasta to the skillet and toss to coat evenly with the sauce.
10. Transfer half of the pasta mixture to the prepared baking dish and sprinkle with 1 cup of mozzarella.
11. Layer remaining pasta on top and cover with remaining 1 cup mozzarella and all the Parmesan.
12. Bake uncovered for 20-25 minutes until cheese is melted and edges are bubbly.
13. Switch oven to broil and broil for 2-3 minutes until the top is golden brown with crispy spots.
14. Remove from oven and let rest for 5 minutes before serving—this helps the sauce thicken.Keep an eye on that broiler step because it transforms the cheese into this incredible crispy, golden crust that contrasts beautifully with the creamy pasta underneath. The pesto infuses every bite with herby brightness while the tender chicken and gooey cheese make it feel indulgent yet balanced. I love serving this straight from the baking dish with a simple arugula salad tossed in lemon vinaigrette to cut through the richness.
BBQ Chicken Pasta Bake
Delicious doesn’t even begin to describe this BBQ Chicken Pasta Bake—it’s the ultimate comfort food that reminds me of those lazy Sunday afternoons when my family gathers around the table, sharing stories and second helpings. I first made this dish for a potluck years ago, and now it’s my go-to whenever I need something hearty that pleases everyone from kids to grandparents. The smoky-sweet barbecue sauce mingling with tender chicken and melted cheese creates a flavor that feels like a warm hug in every bite.
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes (thighs work too for more flavor)
– 8 oz penne pasta (or any short pasta like rigatoni)
– 1 cup barbecue sauce, divided (use your favorite brand—I prefer smoky over sweet)
– 1 cup shredded cheddar cheese (sharp cheddar adds a nice tang)
– 1/2 cup diced red onion (yellow onion works in a pinch)
– 2 tbsp olive oil (or any neutral oil like vegetable oil)
– 1/2 tsp garlic powder (fresh minced garlic can be substituted)
– 1/4 tsp black pepper (adjust to your preference)
– 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of olive oil.
2. Bring a large pot of salted water to a rolling boil over high heat—this helps the pasta cook evenly and absorb flavor later.
3. Add the penne pasta to the boiling water and cook for 8–10 minutes, stirring occasionally, until it’s al dente (firm to the bite but not hard).
4. Drain the pasta in a colander and set it aside; do not rinse it, as the starch helps the sauce cling better.
5. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 1–2 minutes.
6. Add the cubed chicken to the skillet and cook for 5–7 minutes, stirring occasionally, until the pieces are golden brown and no longer pink inside.
7. Stir in the diced red onion and cook for 2–3 minutes, until the onion softens and becomes translucent.
8. Sprinkle the garlic powder and black pepper over the chicken mixture, stirring to coat everything evenly.
9. Pour 3/4 cup of barbecue sauce into the skillet, reduce the heat to low, and simmer for 2 minutes, allowing the sauce to thicken slightly and coat the chicken.
10. In a large mixing bowl, combine the cooked pasta, chicken mixture, and remaining 1/4 cup of barbecue sauce, tossing gently to ensure everything is well incorporated.
11. Transfer the mixture to the prepared baking dish and spread it into an even layer with a spatula.
12. Sprinkle the shredded cheddar cheese evenly over the top, covering the entire surface for a golden, bubbly finish.
13. Bake in the preheated oven for 15–20 minutes, or until the cheese is fully melted and the edges are lightly bubbly.
14. Remove the bake from the oven and let it rest for 5 minutes on a heat-safe surface—this helps the flavors meld and makes serving easier.
15. Garnish with chopped fresh parsley if desired, then serve warm. This dish has a wonderful creamy texture from the melted cheese and a smoky-sweet kick that pairs perfectly with a crisp green salad or garlic bread for dipping into the saucy edges.
Mediterranean Chicken Pasta Bake
Last week, when my kids declared they were “so over” plain pasta, I knew I had to whip up something special—this Mediterranean Chicken Pasta Bake was born out of that desperation, and now it’s our new family favorite.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 8 oz penne pasta (or any short pasta shape)
- 2 tbsp olive oil (or any neutral oil)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1/2 cup pitted Kalamata olives, halved
- 1/4 cup sun-dried tomatoes in oil, chopped
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional, for heat)
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the penne pasta to the boiling water and cook for 9 minutes, stirring occasionally, until al dente (it should still have a slight bite).
- Drain the pasta in a colander, but do not rinse—the starch helps the sauce cling better.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
- Add the cubed chicken to the skillet and season with 1/2 tsp salt and 1/4 tsp black pepper.
- Sauté the chicken for 6–7 minutes, stirring occasionally, until golden brown and cooked through (no pink remains).
- Transfer the cooked chicken to a plate using a slotted spoon, leaving any drippings in the skillet.
- Add the diced onion to the same skillet and cook for 4–5 minutes, stirring often, until softened and translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
- Pour in the diced tomatoes with their juices, then add the olives, sun-dried tomatoes, oregano, and red pepper flakes.
- Simmer the sauce for 5 minutes over medium heat, stirring occasionally, until slightly thickened.
- Return the cooked chicken to the skillet and stir to combine with the sauce.
- Add the drained pasta to the skillet and toss everything together until evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the shredded mozzarella and crumbled feta evenly over the top.
- Bake for 20–25 minutes, until the cheese is melted and bubbly with golden spots.
- Remove the bake from the oven and let it rest for 5 minutes—this helps the layers set for cleaner slices.
- Garnish with chopped fresh parsley before serving.
What I love most is how the feta gets creamy while the pasta edges crisp up slightly in the oven. Serve it straight from the dish with a simple arugula salad tossed in lemon vinaigrette to balance the richness.
Lemon Garlic Chicken Pasta Bake
Busy weeknights call for comforting meals that come together with minimal fuss, and this Lemon Garlic Chicken Pasta Bake has become my go-to solution when I need something satisfying but don’t want to spend hours in the kitchen. I first threw this together using whatever I had in the pantry after a particularly long workday, and now it’s a regular in our dinner rotation because it always delivers that cozy, homemade feel without the stress.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (thighs work too for more flavor)
- 8 oz penne pasta (or any short pasta like rigatoni)
- 2 tbsp olive oil (or any neutral oil)
- 4 cloves garlic, minced (fresh is best, but 1 tsp jarred works in a pinch)
- 1 cup heavy cream (half-and-half can substitute for a lighter version)
- 1/2 cup chicken broth (low-sodium recommended to control saltiness)
- 1/4 cup grated Parmesan cheese (plus extra for topping)
- 2 tbsp fresh lemon juice (about 1 medium lemon, adjust for brightness)
- 1 tsp dried Italian seasoning (or 1 tbsp fresh herbs like basil and oregano)
- 1/2 tsp red pepper flakes (optional, for a subtle kick)
- Salt and black pepper to taste (I start with 1/2 tsp salt and 1/4 tsp pepper)
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
- Bring a large pot of salted water to a rolling boil and cook the penne pasta for 2 minutes less than the package directions indicate, about 8-10 minutes, since it will continue cooking in the oven.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
- Add the chicken pieces to the skillet in a single layer, seasoning them with salt and black pepper, and cook for 5-7 minutes until golden brown and no longer pink inside, turning occasionally for even browning.
- Reduce the skillet heat to medium and push the chicken to one side, then add the remaining 1 tablespoon of olive oil and minced garlic, sautéing for 30-60 seconds until fragrant but not browned to avoid bitterness.
- Pour in the heavy cream and chicken broth, stirring to combine and scrape up any browned bits from the bottom of the skillet for extra flavor.
- Stir in the dried Italian seasoning, red pepper flakes, and grated Parmesan cheese, simmering the sauce for 3-4 minutes until it thickens slightly and coats the back of a spoon.
- Remove the skillet from heat and stir in the fresh lemon juice, then taste the sauce and adjust seasoning with more salt or pepper if needed.
- Drain the cooked pasta and add it to the skillet along with the chicken, tossing everything together until well coated with the sauce.
- Transfer the mixture to the prepared baking dish, spreading it evenly, and sprinkle additional Parmesan cheese over the top for a golden crust.
- Bake uncovered for 15-20 minutes until the top is bubbly and lightly browned, and the edges are crisp.
Amazingly creamy with a bright lemon zing that cuts through the richness, this bake emerges from the oven with perfectly tender pasta and juicy chicken in every bite. I love serving it straight from the dish with a simple arugula salad on the side to balance the warmth, or topping individual portions with extra lemon zest for an extra burst of freshness that makes it feel special.
Cajun Chicken Pasta Bake
Yesterday, I was craving something comforting but didn’t want to spend hours in the kitchen—that’s when this Cajun Chicken Pasta Bake saved my weeknight! I’ve been making variations of this dish for years, and it’s become my go-to when I need something hearty that pleases everyone at the table. There’s something magical about that spicy, creamy sauce bubbling away with tender chicken and pasta—it just feels like a hug in a baking dish.
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (thighs work great too)
– 2 tbsp Cajun seasoning (adjust to your preferred spice level)
– 8 oz penne pasta (or any short pasta you have on hand)
– 1 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 1 red bell pepper, sliced
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley (optional for garnish)
Instructions
1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Toss the chicken pieces with Cajun seasoning until evenly coated.
3. Cook the penne pasta according to package directions until al dente, then drain.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add the seasoned chicken and cook for 6-8 minutes, turning occasionally, until browned on all sides and cooked through.
6. Transfer the cooked chicken to a plate using a slotted spoon.
7. Add diced onion and bell pepper to the same skillet and cook for 5 minutes until softened.
8. Stir in minced garlic and cook for 1 minute until fragrant.
9. Pour in heavy cream and chicken broth, scraping up any browned bits from the bottom of the skillet.
10. Bring the sauce to a simmer and cook for 3-4 minutes until slightly thickened.
11. Return the cooked chicken to the skillet and stir to combine.
12. Add the drained pasta to the skillet and toss until everything is well coated.
13. Transfer the mixture to the prepared baking dish and spread evenly.
14. Sprinkle mozzarella and Parmesan cheeses evenly over the top.
15. Bake at 375°F for 20-25 minutes until the cheese is melted and bubbly with golden spots.
16. Let the bake rest for 5 minutes before serving to allow the sauce to set.
17. Garnish with fresh parsley if desired.
Creamy, spicy, and incredibly satisfying, this bake has the perfect balance of tender pasta, juicy chicken, and that signature Cajun kick. The cheese forms a beautiful golden crust that gives way to the rich, flavorful sauce underneath. Consider serving it with a simple green salad or garlic bread to soak up every last bit of that delicious sauce—it’s comfort food that never fails to impress.
White Wine Chicken Pasta Bake
Finally, after a long day at work, I find myself craving something comforting yet elegant—this white wine chicken pasta bake has become my go-to solution. It’s the kind of dish that fills the kitchen with incredible aromas and makes everyone gather around the table, no matter how tired we are. I love how it transforms simple ingredients into a cozy, impressive meal that feels like a warm hug.
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (thighs work too for more flavor)
– 8 oz penne pasta (or any short pasta like rigatoni)
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 cup dry white wine, such as Sauvignon Blanc (avoid sweet varieties)
– 1 cup heavy cream
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 tsp dried Italian seasoning
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 2 tbsp chopped fresh parsley (for garnish)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the penne pasta to the boiling water and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
4. Drain the pasta in a colander and set it aside; do not rinse to help the sauce cling better.
5. Heat olive oil in a large skillet over medium-high heat until it shimmers.
6. Add the chicken pieces in a single layer and cook for 5–6 minutes, turning occasionally, until golden brown and cooked through.
7. Transfer the chicken to a plate using a slotted spoon, leaving any drippings in the skillet.
8. Reduce the heat to medium and add the chopped onion to the skillet, sautéing for 4–5 minutes until softened and translucent.
9. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
10. Pour in the white wine, scraping the bottom of the skillet with a wooden spoon to deglaze and lift any browned bits.
11. Simmer the wine for 3–4 minutes until reduced by about half, which concentrates the flavor.
12. Add the heavy cream, Italian seasoning, salt, and pepper, stirring to combine.
13. Let the sauce simmer gently for 2–3 minutes until slightly thickened, then remove from heat.
14. Combine the cooked pasta, chicken, and sauce in the prepared baking dish, tossing gently to coat everything evenly.
15. Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
16. Bake uncovered for 20–25 minutes, or until the cheese is bubbly and lightly golden.
17. Remove from the oven and let it rest for 5 minutes to set before serving.
18. Garnish with chopped fresh parsley just before serving. Keep in mind that the creamy sauce soaks into the pasta as it bakes, creating a rich, velvety texture with a subtle tang from the wine. I love serving this straight from the dish with a simple side salad—it’s perfect for weeknights or when friends drop by unexpectedly.
Four Cheese Chicken Pasta Bake
This Four Cheese Chicken Pasta Bake has become my go-to comfort meal on busy weeknights—it’s the kind of dish that makes my kitchen smell incredible and brings everyone running to the table. Trust me, the cheesy, creamy goodness is worth every minute of prep!
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (thighs work too for more flavor)
– 8 oz penne pasta (or any short pasta like rigatoni)
– 2 cups shredded mozzarella cheese, divided (freshly shredded melts better than pre-shredded)
– 1 cup shredded cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/2 cup crumbled feta cheese (adds a tangy kick)
– 1 cup heavy cream (half-and-half can be substituted for a lighter option)
– 1/2 cup chicken broth (low-sodium recommended to control saltiness)
– 2 tbsp olive oil (or any neutral oil like avocado oil)
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced (use more if you love garlic)
– 1 tsp dried Italian seasoning
– 1/2 tsp paprika (for a subtle smoky note)
– Salt and black pepper, to taste (start with 1/2 tsp salt and 1/4 tsp pepper)
– Fresh parsley, chopped (for garnish, optional but adds freshness)
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
2. Bring a large pot of salted water to a rolling boil and cook the penne pasta according to package directions until al dente, about 8–10 minutes.
3. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
4. Add the diced chicken pieces to the skillet and season with salt, black pepper, and paprika; cook for 5–7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
5. Transfer the cooked chicken to a plate and set aside, leaving any drippings in the skillet.
6. Reduce the heat to medium and add the diced onion to the same skillet; sauté for 3–4 minutes until softened and translucent.
7. Stir in the minced garlic and dried Italian seasoning, cooking for 1 minute until fragrant to avoid burning the garlic.
8. Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
9. Simmer the sauce for 3–4 minutes, stirring occasionally, until it slightly thickens and coats the back of a spoon.
10. Drain the cooked pasta and add it to the skillet along with the cooked chicken, 1 cup of mozzarella, cheddar, Parmesan, and feta cheeses; stir until evenly combined.
11. Transfer the mixture to the prepared baking dish and spread it into an even layer.
12. Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top.
13. Bake uncovered for 20–25 minutes, or until the cheese is bubbly and lightly golden brown on top.
14. Let the bake rest for 5 minutes before serving to allow the sauce to set slightly.
15. Garnish with fresh parsley if desired. What I love most is how the feta adds a tangy contrast to the rich, gooey mozzarella and cheddar, while the pasta stays perfectly tender without turning mushy. Serve it straight from the baking dish with a simple side salad or garlic bread for a meal that feels indulgent yet effortless.
Tomato Basil Chicken Pasta Bake
Remember that cozy feeling when you walk into a kitchen filled with the aroma of garlic and tomatoes? That’s exactly what I was craving last Sunday when I decided to create this comforting pasta bake—it’s become my go-to dish for busy weeknights when I want something satisfying without spending hours at the stove.
Ingredients
– 12 oz penne pasta
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp olive oil (or avocado oil)
– 1 medium yellow onion, diced
– 4 garlic cloves, minced
– 28 oz canned crushed tomatoes
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
– 1 tsp dried oregano
– 1 tsp salt
– 1/2 tsp black pepper
– 2 cups shredded mozzarella cheese
Instructions
1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with cooking spray.
2. Bring a large pot of salted water to a rolling boil and cook penne pasta for 2 minutes less than package directions indicate (it will finish cooking in the oven).
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add chicken cubes in a single layer and cook for 5-6 minutes until golden brown on all sides.
5. Transfer cooked chicken to a clean plate using a slotted spoon, leaving drippings in the skillet.
6. Reduce heat to medium and add diced onion to the same skillet, cooking for 4 minutes until translucent.
7. Stir in minced garlic and cook for 30 seconds until fragrant (be careful not to burn it).
8. Pour in crushed tomatoes and heavy cream, stirring to combine completely.
9. Add dried oregano, salt, and black pepper, then simmer the sauce for 8 minutes until slightly thickened.
10. Drain the partially cooked pasta and return it to the empty pot.
11. Combine the cooked chicken, tomato cream sauce, Parmesan cheese, and chopped basil with the pasta, mixing thoroughly.
12. Transfer the pasta mixture to the prepared baking dish and spread evenly.
13. Sprinkle shredded mozzarella cheese evenly over the entire surface.
14. Bake uncovered for 25 minutes until the cheese is melted and bubbly with golden spots.
15. Let the bake rest for 5 minutes before serving to allow the sauce to thicken slightly.
Everything about this dish just works—the creamy tomato sauce clings beautifully to every piece of pasta, while the baked cheese forms that irresistible crispy-edged crust we all love. I sometimes serve it with garlic bread for dipping into any extra sauce, and the leftovers taste even better the next day when the flavors have fully melded together.
Jalapeño Popper Chicken Pasta Bake
Haven’t we all had those days where comfort food calls but we want something with a little kick? I first made this creamy, spicy pasta bake when my garden was overflowing with jalapeños, and now it’s my go-to for potlucks. There’s something magical about how the creamy sauce coats every noodle while the crispy topping adds that perfect crunch.
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (thighs work too for more flavor)
– 8 oz penne pasta (or any short pasta you have on hand)
– 4 oz cream cheese, softened (leave out for 30 minutes for easier mixing)
– 1 cup shredded cheddar cheese (sharp works best for flavor)
– 1/2 cup sour cream (Greek yogurt makes a great substitute)
– 4 jalapeños, seeds removed and finely chopped (wear gloves if sensitive to heat)
– 6 slices bacon, cooked and crumbled (save 2 tbsp for topping)
– 1/2 cup panko breadcrumbs
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
– 1/4 cup chopped fresh cilantro (parsley works if you’re not a cilantro fan)
Instructions
1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with cooking spray.
2. Bring a large pot of salted water to a rolling boil and cook penne according to package directions until al dente, about 9-10 minutes.
3. While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
4. Add chicken pieces in a single layer and cook for 5-6 minutes until golden brown on all sides.
5. Reduce heat to medium and stir in chopped jalapeños, cooking for 2 minutes until slightly softened.
6. Drain cooked pasta and return it to the warm pot off the heat.
7. Add softened cream cheese, sour cream, garlic powder, smoked paprika, and black pepper to the pasta, stirring until creamy and well combined.
8. Fold in cooked chicken, most of the crumbled bacon (reserving 2 tablespoons), and 3/4 cup cheddar cheese.
9. Transfer the mixture to your prepared baking dish and spread evenly.
10. In a small bowl, combine panko breadcrumbs, remaining 1 tablespoon olive oil, remaining cheddar cheese, and reserved bacon.
11. Sprinkle the breadcrumb mixture evenly over the pasta bake.
12. Bake at 375°F for 20-25 minutes until the topping is golden brown and the edges are bubbly.
13. Remove from oven and let rest for 5 minutes before serving.
14. Garnish with fresh chopped cilantro just before serving.
This pasta bake emerges from the oven with the most satisfying contrast—creamy, cheesy pasta underneath a crispy, golden crust that crackles when you scoop into it. The jalapeños provide just enough heat to wake up your taste buds without overwhelming the rich creaminess. Try serving it with a simple green salad to cut through the richness, or spoon it into individual ramekins for a cute presentation at dinner parties.
Greek Yogurt Chicken Pasta Bake
Sometimes the best dinners come from staring into the fridge and realizing you have just enough random ingredients to create something magical. That’s exactly how this Greek Yogurt Chicken Pasta Bake came to be during one particularly hectic Tuesday when takeout wasn’t in the budget but comfort food definitely was. I love how this dish transforms simple pantry staples into a creamy, satisfying meal that even my pickiest eater devours.
Ingredients
– 8 oz penne pasta (or any short pasta you have on hand)
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tbsp olive oil (or any neutral oil)
– 1 cup plain Greek yogurt (full-fat works best for creaminess)
– 1 cup shredded mozzarella cheese, divided
– 1/2 cup grated Parmesan cheese
– 1 tsp garlic powder
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with cooking spray.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the penne pasta to the boiling water and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
4. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add cubed chicken to the hot skillet in a single layer, ensuring pieces don’t touch for proper browning.
6. Cook chicken for 6-8 minutes, turning pieces occasionally until all sides develop golden-brown color and internal temperature reaches 165°F.
7. Drain cooked pasta thoroughly and return it to the warm pot off the heat.
8. In a medium bowl, combine Greek yogurt, 3/4 cup mozzarella, Parmesan, garlic powder, oregano, salt, and pepper until fully incorporated.
9. Add the cooked chicken and yogurt mixture to the pasta in the pot, stirring gently until every piece is coated evenly.
10. Transfer the mixture to your prepared baking dish, spreading it into an even layer.
11. Sprinkle the remaining 1/4 cup mozzarella cheese evenly over the top.
12. Bake uncovered for 20-25 minutes until the cheese is melted and bubbly with light golden spots.
13. Let the bake rest for 5 minutes before serving to allow the sauce to thicken slightly.
14. Garnish with fresh parsley if desired before serving. Last night’s leftovers transformed beautifully into today’s lunch when I added a handful of fresh spinach before reheating. The creamy yogurt sauce clings perfectly to every noodle while the baked cheese topping provides that satisfying crunch we all crave. Leftovers taste even better the next day as the flavors continue to meld together in the refrigerator.
Herbed Cream Cheese Chicken Pasta Bake
Every time I make this creamy pasta bake, it reminds me of those cozy Sunday evenings when my family gathers around the table, sharing stories from the week. I first created this recipe when I needed to use up some leftover cream cheese and fresh herbs from my garden, and now it’s become our go-to comfort meal. There’s something magical about how the herbs infuse the creamy sauce while everything bakes together into pure deliciousness.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (thighs work too for more flavor)
- 8 oz penne pasta (or any short pasta like rigatoni)
- 8 oz cream cheese, softened (leave out for 30 minutes to soften faster)
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil (or any neutral oil)
- 2 tbsp fresh parsley, chopped (dried works but use 2 tsp instead)
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
Instructions
- Preheat your oven to 375°F and grease a 9×13 inch baking dish with cooking spray.
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the penne pasta to the boiling water and cook for exactly 9 minutes until al dente.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
- Add chicken pieces in a single layer and cook for 6-8 minutes until golden brown on all sides and internal temperature reaches 165°F.
- Drain the pasta and return it to the warm pot off the heat.
- Add softened cream cheese, heavy cream, 3/4 cup mozzarella, Parmesan, parsley, thyme, garlic powder, onion powder, black pepper, and salt to the pasta pot.
- Stir continuously for 2-3 minutes until the cream cheese melts completely and forms a smooth sauce.
- Tip: If your sauce seems too thick, add 2-3 tablespoons of pasta water to reach your desired consistency.
- Gently fold in the cooked chicken pieces until evenly distributed throughout the pasta mixture.
- Transfer everything to the prepared baking dish and spread into an even layer.
- Sprinkle the remaining 1/4 cup mozzarella cheese evenly over the top.
- Bake for 20-25 minutes until the cheese is melted and golden brown with bubbly edges.
- Tip: For extra browning, broil for the final 2-3 minutes while watching carefully to prevent burning.
- Remove from oven and let rest for 5 minutes before serving to allow the sauce to thicken slightly.
- Tip: The resting time helps the flavors meld together and makes serving easier.
Fresh from the oven, this bake delivers the most wonderful contrast between the crispy, golden cheese topping and the creamy, herb-infused pasta beneath. I love how the thyme and parsley brighten up the rich sauce, making each bite feel both comforting and refreshing. For a complete meal, serve it alongside a simple arugula salad with lemon vinaigrette to cut through the richness.
Summary
Nothing beats the comfort of a creamy chicken pasta bake, and with these 20 delicious recipes, you’re sure to find new family favorites. We hope this collection inspires your next cozy meal! Try one (or several) of these comforting dishes, then leave a comment telling us which recipe you loved most. Don’t forget to share this roundup on Pinterest so other home cooks can discover these tasty ideas too.
