Classic Chicken Pasta Bake You’ll Crave Every Week

You don’t need a chef’s jacket to pull off a dinner that tastes like a win. This Classic Chicken Pasta Bake is that golden, bubbly, crowd-pleasing plate that makes you look like you tried way harder than you did.

It’s fast, cheesy, and unapologetically comforting—like a warm hug that also crunches. If you can stir, season, and press “bake,” you’re already overqualified.

And yes, it reheats like a champion for those late-night fridge raids.

The Magic in This Recipe

This dish stacks three major flavor plays: well-seasoned chicken, saucy pasta, and a two-cheese melt that forms those legendary cheese pulls. The sauce-to-pasta ratio is dialed to coat every piece without turning it soupy.

A touch of smoked paprika and garlic wakes everything up, while a crispy top layer delivers maximum texture. It’s the definition of “one-pan comfort,” minus the 17-pan cleanup.

Servings, Prep time, Cooking time, Calories

Servings: 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Calories: ~520 per serving (estimate)

Your Pantry Guide

12 oz (340 g) pasta — penne, rigatoni, or ziti
1 lb (450 g) chicken breast, bite-size pieces
2 cups (480 ml) marinara or tomato-basil sauce
1/2 cup (120 ml) chicken stock or water
1 cup (240 ml) heavy cream or half-and-half
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 cup mozzarella, shredded
1/2 cup Parmesan, grated
1 cup ricotta (optional but epic creaminess)
2 tbsp olive oil
1 tsp dried oregano
1 tsp smoked paprika
1/2 tsp red pepper flakes (optional heat)
Salt and black pepper, to taste
Fresh basil or parsley, chopped, for garnish
Breadcrumbs (1/4 cup), optional for crunch

Instructions

Preheat and prep. Set oven to 400°F (200°C).
Grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil.
Cook the pasta. Boil until just shy of al dente (1–2 minutes less than package).
Drain and set aside; a little undercooked is perfect so it doesn’t turn mushy in the oven.
Sear the chicken. Heat olive oil in a large skillet over medium-high. Season chicken with salt, pepper, smoked paprika, and oregano.
Sear 4–5 minutes until cooked through and lightly browned. Transfer to a plate.
Sauté aromatics. In the same pan, add onion and a pinch of salt.
Cook 3–4 minutes until translucent. Add garlic and red pepper flakes; cook 30 seconds until fragrant.
Don’t burn the garlic—sadness ensues.
Build the sauce. Stir in marinara and chicken stock. Simmer 2 minutes.
Reduce heat and add cream; stir until silky. Taste and adjust salt and pepper.
You want a balanced, slightly savory sauce.
Combine the good stuff. Add pasta and chicken to the sauce, tossing to coat. If using ricotta, dollop in and fold gently—leave some pockets for creamy surprises.
Layer and top. Transfer to your baking dish.
Sprinkle mozzarella and Parmesan evenly. If you want crunch, mix breadcrumbs with a teaspoon of olive oil and scatter over the top.
Bake to glory. Bake 15–20 minutes until bubbly and golden.
For a deeper crust, broil 1–2 minutes at the end—watch closely like it owes you money.
Rest and garnish. Let it sit 5 minutes so the sauce settles. Top with chopped basil or parsley.
Serve hot and accept compliments graciously.

Preservation Guide

Fridge: Store in an airtight container up to 4 days. Reheat covered at 350°F (175°C) for 15 minutes or microwave in short bursts with a splash of water.
Freezer: Cool completely, wrap tightly, and freeze up to 2 months.
Thaw overnight, then bake covered at 350°F (175°C) for 25–30 minutes. Add a fresh sprinkle of cheese to revive the top.
FYI, breadcrumb toppings soften after freezing—still tasty.
Make-ahead: Assemble unbaked, cover, and refrigerate up to 24 hours. Add 5–10 minutes to bake time.

Benefits of This Recipe

Time-smart: Uses pantry staples and one main pan, minimizing cleanup and chaos.
High satisfaction: Protein, carbs, and fat in a craveable ratio that actually keeps you full.
Flexible: Swap proteins, adjust heat, and use whatever pasta you have on hand—no culinary police here.
Meal-prep friendly: Reheats like a pro, making leftovers you’ll actually want to eat.

Nutrition Stats

Per serving (estimate): 520 calories; 32 g protein; 52 g carbs; 19 g fat; 3 g fiber; 900 mg sodium.

Protein: Chicken plus cheese delivers solid muscle-friendly macros.
Carbs: Pasta provides quick energy; choose whole-wheat for extra fiber.
Fats: Dairy fats boost flavor and satiety; use half-and-half to lighten it up.
Micros: Tomato sauce brings vitamin C and lycopene; add spinach or broccoli for bonus nutrients.

Don’t Make These Errors

Overcooking the pasta. It keeps cooking in the oven—aim for firm edges pre-bake.
Skipping seasoning. Salt the pasta water and the chicken; blandness is not invited.
Too little sauce. Dry bakes are tragic.
Ensure the mix looks generously coated before it hits the oven.
Burning the top. Broilers are spicy. Watch the final minutes closely.
Waterlogged add-ins. If adding veggies like mushrooms or spinach, sauté off moisture first or your bake turns soggy.

Mix It Up

Lean & green: Stir in 2 cups baby spinach and 1 cup steamed broccoli before baking.
Spicy arrabbiata: Use spicy marinara, add extra red pepper flakes, and finish with chopped Calabrian chiles.
BBQ twist: Swap half the marinara with BBQ sauce, add smoked gouda, and top with scallions.
Unexpected but elite.
Protein swap: Rotisserie chicken, turkey, or Italian sausage all work. Just cook off excess fat for sausage.
Lighter version: Use half-and-half, part-skim mozzarella, and skip ricotta.
Still delicious, IMO.
Gluten-free: Use GF pasta and check sauce labels. Bake slightly less to keep texture.

FAQ

Can I use pre-cooked chicken?

Yes.

Shred or cube rotisserie chicken and add it when combining with the sauce and pasta. Reduce skillet time by skipping the sear step.

What pasta shape works best?

Short, ridged shapes like penne, rigatoni, and ziti hold sauce and cheese well.

Smooth or very small shapes can get lost in the bake.

Is ricotta necessary?

No, but it adds lush creaminess. If skipping, consider an extra 1/4 cup cream or a bit more mozzarella for balance.

How can I make it less rich?

Use half-and-half, reduce mozzarella to 3/4 cup, and bump up veggies.

Whole-wheat pasta adds fiber and keeps you satisfied with fewer calories.

Can I make it without an oven?

Mostly. Combine everything in a large skillet and cook covered on low for 8–10 minutes until cheese melts.

You’ll miss the crispy top, but flavor stays strong.

Why is my bake watery?

Likely from over-saucing, undercooked sauce, or watery add-ins. Simmer the sauce briefly to thicken and sauté veggies first to remove moisture.

To Sum It Up

This Classic Chicken Pasta Bake is weeknight-friendly comfort with restaurant-level payoff.

It’s saucy, cheesy, and structured to stay satisfying—not sloppy. Keep the pasta al dente, season boldly, and let the oven do the heavy lifting.

Make it once, and it’ll be in your weekly rotation faster than you can say, “Who wants seconds?”