Oh my goodness, friends! If you’re looking for that perfect weeknight dinner that feels like a warm hug from your grandma (but way less judgmental about your life choices), you’ve hit the jackpot. Our chicken pasta bake is the ultimate crowd-pleaser that combines creamy, cheesy goodness with tender chicken and al dente pasta in one glorious dish.
Why This Recipe Works
- The combination of cream cheese and mozzarella creates an incredibly rich and velvety sauce that clings perfectly to every noodle without becoming greasy or separating during baking.
- Pre-cooking the chicken with Italian seasoning and garlic powder ensures maximum flavor penetration throughout the dish rather than relying solely on sauce seasonings.
- Using penne pasta provides the ideal shape for holding onto the creamy sauce while maintaining its structure through the baking process without becoming mushy.
- The final broil step creates that irresistible golden-brown crust on top that provides textural contrast to the creamy interior.
- This recipe balances convenience with from-scratch quality by using simple ingredients that come together quickly but taste like you spent hours in the kitchen.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1 pound penne pasta
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 (24-ounce) jar marinara sauce
- 1 (8-ounce) package cream cheese, softened
- 1 cup heavy cream
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
Equipment Needed
- Large pot for boiling pasta
- Large skillet or Dutch oven
- 9×13 inch baking dish
- Mixing bowls
- Whisk
- Cutting board and chef’s knife
- Measuring cups and spoons
Instructions
Prepare and Cook the Chicken
Let’s start by giving our chicken some personality! In a large skillet, heat 1 tablespoon of olive oil over medium-high heat until it shimmers when you tilt the pan. Season your cubed chicken with garlic powder, Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper, making sure every piece gets some love. Cook the chicken for 6-8 minutes, turning occasionally, until all sides develop a beautiful golden-brown color and the internal temperature reaches 165°F on an instant-read thermometer. The browning isn’t just for looks—it creates those delicious fond bits at the bottom of the pan that will add incredible depth to our sauce later. Remove the chicken from the skillet and set it aside while we work on the other components. This resting time allows the juices to redistribute, ensuring moist, tender chicken in every bite.
Cook the Pasta and Prepare the Base
While the chicken is resting, bring a large pot of generously salted water to a rolling boil—you want it to taste like the sea because this is our only chance to season the pasta from within. Add the penne and cook for exactly 2 minutes less than the package directions indicate, which should be about 9-10 minutes for most brands. We’re going for al dente here because the pasta will continue cooking in the oven, and nobody wants mushy noodles! Drain the pasta but reserve about 1 cup of the starchy cooking water—this liquid gold will help our sauce cling to the pasta beautifully. In the same skillet used for the chicken, add the remaining tablespoon of olive oil and sauté the diced onion over medium heat for 4-5 minutes until translucent, then add the minced garlic and cook for another 60 seconds until fragrant.
Create the Creamy Sauce
Now for the magic part! Reduce the heat to low and add the softened cream cheese to the skillet with the onions and garlic. Whisk continuously for about 2-3 minutes until the cream cheese melts completely and forms a smooth base. Slowly pour in the heavy cream while whisking constantly to create a luxurious, velvety mixture. Add the entire jar of marinara sauce and whisk until everything is beautifully combined and heated through—this should take about 3-4 minutes. Stir in 1 cup of the shredded mozzarella and all of the Parmesan cheese until melted and incorporated. The sauce should coat the back of a spoon thickly at this point. If it seems too thick, add a splash of that reserved pasta water until it reaches a pourable consistency.
Combine Everything and Transfer to Baking Dish
Return the cooked chicken to the skillet and add all of the drained pasta, gently folding everything together until every piece of chicken and every noodle is generously coated in that glorious pink-orange sauce. Taste and adjust seasoning with additional salt and pepper if needed—remember, cheeses are salty, so go easy at first. Transfer this magnificent mixture to your greased 9×13 inch baking dish, spreading it into an even layer. Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top, creating a blanket of cheesy goodness that will become golden and bubbly in the oven. For extra crunch, you could add a breadcrumb topping here, but we’re keeping it classic today!
Bake to Perfection
Preheat your oven to 375°F and place the baking dish on the middle rack. Bake uncovered for 20-25 minutes until the edges are bubbling vigorously and the cheese is completely melted. Then, switch your oven to broil on high and watch carefully for 2-3 minutes until the top develops those beautiful golden-brown spots that make everyone’s mouth water. Remove from the oven and let it rest for 10 minutes—this crucial step allows the sauce to thicken slightly and makes serving much cleaner. Sprinkle with fresh basil right before serving to add a pop of color and fresh flavor that cuts through the richness. The internal temperature should be at least 165°F if you check with a thermometer.
Tips and Tricks
If you want to take this dish to the next level, consider using homemade marinara sauce—simply sauté some additional garlic and onion, add two 28-ounce cans of crushed tomatoes, a tablespoon of sugar to balance acidity, and simmer for at least 30 minutes. For an extra flavor boost, try adding a teaspoon of red pepper flakes to the sauce for a subtle heat that builds with each bite. When cubing your chicken, make sure all pieces are uniform in size to ensure even cooking—nothing worse than some pieces being done while others are still pink inside! If you’re short on time, use a rotisserie chicken instead; shred about 3 cups of meat and add it directly to the sauce without cooking. For the cheese, always shred your own mozzarella from a block rather than using pre-shredded—the anti-caking agents in pre-shredded cheese can make your sauce grainy and prevent it from melting smoothly. If you’re making this ahead, assemble everything except the final cheese topping, cover tightly, and refrigerate for up to 24 hours—add 10-15 minutes to the baking time if going straight from the refrigerator to the oven. To freeze, assemble completely but don’t bake, wrap tightly in plastic and foil, and freeze for up to 3 months—thaw overnight in the refrigerator before baking as directed. For a creamier sauce, replace the heavy cream with whole milk mixed with 2 tablespoons of flour, but be sure to cook it for a few extra minutes to eliminate the raw flour taste. If your sauce seems too thick before baking, don’t hesitate to add more of that reserved pasta water—the starch helps the sauce adhere to the pasta beautifully. For those who love extra vegetables, sauté some sliced mushrooms or spinach with the onions—just make sure to cook out any excess moisture to prevent a watery bake. Always let your bake rest for at least 10 minutes after removing from the oven—this allows the proteins to relax and the sauce to set, making serving much cleaner and more attractive.
Recipe Variations
- For a spicy kick, add 1-2 diced jalapeños (seeds removed for less heat) with the onions and stir in 1 teaspoon of chipotle powder with the seasonings. Replace the Italian seasoning with taco seasoning and use pepper jack cheese instead of mozzarella for a Tex-Mex version that will make your taste buds do a happy dance.
- Create a white version by omitting the marinara sauce and increasing the heavy cream to 2 cups. Add 1 cup of frozen peas and carrots during the last 5 minutes of baking for a chicken pot pasta bake that comforts like a favorite sweater.
- For an Italian restaurant-style upgrade, layer slices of fresh mozzarella instead of shredding it and add 1/4 cup of pesto to the sauce. Include sliced black olives and artichoke hearts for a chicken pasta bake that tastes like it came straight from a trattoria in Naples.
- Make it vegetarian by replacing the chicken with 2 cups of sliced mushrooms and 1 cup of quartered artichoke hearts. Use vegetable broth instead of pasta water to thin the sauce and consider adding a tablespoon of nutritional yeast for extra umami flavor that mimics Parmesan.
- For a lighter version, use Greek yogurt instead of cream cheese and half-and-half instead of heavy cream. Increase the garlic to 5 cloves and add 2 cups of fresh spinach during the last few minutes of stovetop cooking for a nutrient-packed twist that doesn’t sacrifice flavor.
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! While penne works beautifully because its tube shape holds sauce perfectly and its ridges help everything cling, you can certainly use other pasta shapes. Rigatoni, ziti, or fusilli are excellent alternatives that maintain their structure well during baking. Avoid long pasta like spaghetti or linguine as they become difficult to serve and eat in bake form. If using smaller shapes like rotini or farfalle, reduce the baking time by 5 minutes as they cook faster. The key is choosing pasta with nooks and crannies to capture that delicious sauce—smooth pasta tends to let the sauce slide right off!
How do I prevent the pasta from drying out during baking?
The secret lies in two things: slightly undercooking your pasta and ensuring enough sauce coverage. Always cook your pasta 2 minutes less than package directions since it will continue absorbing liquid in the oven. Make sure your sauce is slightly thinner than you think it should be—it will thicken during baking. The reserved pasta water is your best friend here; add it gradually until the sauce easily coats the pasta but still pools slightly at the bottom of the skillet. Covering with foil for the first 15 minutes of baking can help retain moisture, but remove it for the final 10 minutes to achieve that golden crust.
Can I make this dish ahead of time?
You sure can! This bake actually benefits from being assembled ahead as the flavors have time to meld together. Prepare everything through the combining step, transfer to your baking dish, but wait to add the final cheese topping until right before baking. Cover tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove from refrigerator while preheating the oven, add the cheese, and bake for 30-35 minutes instead of 20-25 since it’s starting cold. You may need to cover with foil for the first 20 minutes to prevent excessive browning if the top cheese is getting too dark before the center is hot.
What’s the best way to reheat leftovers?
For the best results, reheat individual portions in the oven at 350°F for 15-20 minutes covered with foil, then uncover for the last 5 minutes to crisp the top. The microwave will work in a pinch—place a portion on a microwave-safe plate, sprinkle with a teaspoon of water to create steam, cover with a damp paper towel, and heat on 50% power for 2-3 minutes, stirring halfway through. Avoid high power as it can make the cheese rubbery and the pasta mushy. For larger amounts, use the oven method but add 10-15 minutes to the heating time depending on the quantity.
Can I freeze the baked pasta?
Freezing works beautifully with this recipe! Cool the completely baked pasta completely to room temperature—this is crucial to prevent ice crystals from forming. Portion into freezer-safe containers or wrap the entire baking dish tightly in both plastic wrap and aluminum foil. Label with the date and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator first, then bake at 375°F for 25-30 minutes until heated through. You can also reheat from frozen by covering with foil and baking at 350°F for 45-50 minutes, then uncovering for the last 10 minutes to crisp the top. The texture may be slightly softer after freezing but still delicious!
Summary
This chicken pasta bake delivers creamy, cheesy comfort with perfectly cooked chicken and al dente pasta, topped with a golden-brown crust. Perfect for weeknights or entertaining, it’s customizable and always crowd-pleasing.
