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Creamy Chicken Pasta Bake with golden-brown topping, a comforting family dinner.

Easy Chicken Pasta Bake

This easy chicken pasta bake recipe combines tender pasta, shredded chicken, a creamy marinara sauce, and a generous topping of melted mozzarella and Parmesan cheese. Baked until golden brown and bubbly, it's a comforting and satisfying meal perfect for a weeknight dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta penne, rotini, or your favorite shape
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 pound cooked chicken, shredded or diced
  • 1/2 cup milk
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt to taste
  • Pepper to taste
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley, for garnish optional

Equipment

  • Large pot
  • Colander
  • Large Skillet
  • 9x13 inch baking dish
  • Measuring cups
  • Measuring spoons
  • Mixing Spoon
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Cook the pasta according to package directions until al dente. Drain well.
  3. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and bell pepper and cook for another 2 minutes, until fragrant.
  4. Stir in the cooked chicken, marinara sauce, cream of mushroom soup, milk, oregano, basil, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  5. Remove the skillet from the heat and stir in the cooked pasta and 1 1/2 cups of the mozzarella cheese.
  6. Pour the pasta mixture into a greased 9x13 inch baking dish.
  7. Top with the remaining 1/2 cup mozzarella cheese and the Parmesan cheese.
  8. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the top is lightly golden brown.
  9. Let stand for 5-10 minutes before serving. Garnish with fresh parsley, if desired.

Notes

For a spicier kick, add a pinch of red pepper flakes to the sauce. You can substitute other vegetables like mushrooms or zucchini for the bell pepper. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.