Chicken Pasta Bake

Content… What Kind of Pasta? Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions FAQs What to Serve More Quick Dinner Recipes to Try Conclusion

What Kind of Pasta Is in Chicken Pasta Bake?

I used fusilli pasta in this recipe, but the short answer is any pasta you want. Yes, literally, you can use anything from penne to fettuccine. Just choose your favorite, or grab a box of whatever is in the pantry and cook it according to the package instructions.

Recipe Ingredients

1. Chicken – Chicken breast cut into cubes is my protein of choice, but you could use another cut of chicken if that’s what you have on hand.
2. Broccoli – A few cups of broccoli florets add color and nutrients to this easy meal. 
3. Pasta – Two cups of cooked pasta go into this quick casserole. 
4. Sauce Ingredients – The creamy sauce contains onion and garlic, milk, chicken broth, butter, and a little flour to thicken it up. 
5. Seasonings – Creole seasoning, fresh thyme, and a healthy dose of S&P are all you need to get some amazing flavor. 
6. Cheese – The cheese really ties everything together and makes it super rich! A cup of shredded mozzarella will do the trick. 😉

How to Make Chicken Pasta Bake

Saute the Chicken

• Pasta – Cook your choice of pasta per package instructions. (Photo 1)
• Season the chicken with salt and pepper, followed by salt-free Cajun or Creole seasoning. Stir until thoroughly mixed. (Photos 2-3)
• Saute Chicken – Next, heat oil in a large skillet and stir in the chicken, cooking for 3-5 minutes or until slightly browned. (Photo 4)
• Add Seasonings – Then, add minced garlic, stirring for about a minute, followed by chopped onion and thyme. Cook everything until the onions wilt – about 4 more minutes. Then remove all ingredients from the pan and set them aside. (Photos 5-6)

Make the Sauce

• The Roux – Add butter to the same pan, and whisk in flour as soon as it melts. Continue whisking until flour is fully combined with butter, then continue cooking for about a minute. (Photos 7-8)
• Sauce Base – Next, add the chicken broth, a little at a time, followed by the milk, stirring continuously. (Photos 9-10)
• Simmer – Turn the heat down to medium so it simmers gently and slightly thickens into a creamy sauce—it should take 5-6 minutes. Season with salt and pepper to taste. (Photo 11)
• Assemble – Finally, turn off the heat and stir in the pasta, broccoli, and about ¾ cup of cheese, along with the chicken mixture and Creole seasoning. Give it a taste and adjust seasonings to your preference. (Photo 12-13)

Bake the Chicken Pasta

• Transfer the pan’s contents to a casserole dish. (Photo 14)
• Cheese – Then, top it with the remaining cheese. (Photo 15)
• Bake, uncovered, at 350°F/177℃ for 15 minutes or until heated through. (Photo 16)
• Serve warm, garnished with parsley, if desired.

Recipe Variations

1. Use a different protein. Swap out the chicken for ham, shrimp, or any other protein that goes well with pasta dishes. 
2. Change up the vegetables. Instead of broccoli (or along with it), use peas, carrots, asparagus, or literally any other veggie you love in this dish.
3. Pick a different cheese. A gooey, melty cheese will work best, like Gruyere. But you do you. Cheddar, Colby, Jack, pretty much any cheese tastes good with this pasta dish. (See! I told you this was a flexible dish!) 🤩

Tips and Tricks

1. You don’t want a lumpy cream sauce, so make sure the butter absorbs the flour completely before adding the milk and chicken broth. When you add the liquids, add them slowly and keep mixing the sauce the whole time. This will keep lumps from forming.
2. Don’t overcook the pasta; go for al dente here. Keep in mind the pasta is going in the oven for 15 minutes, and the last thing we want is mushy noodles. 
3. Also, drain your pasta well before adding it to the sauce. If there’s still a lot of water with your pasta, it will make the sauce runny. 😢

Make-Ahead Instructions

Follow the recipe and assemble the ingredients in the casserole dish as per the recipe. Then, instead of baking, cover the dish with foil and keep it in the refrigerator for up to 24 hours. When meal time approaches, get it out, let it come to room temperature for 20 minutes, and then bake as instructed.

You can also freeze this dish. To do so, cover it tightly with aluminum foil and freeze it for up to 2 months. Thaw overnight in the fridge before baking.

Serving and Storage Instructions

Serve this casserole hot out of the oven. If you have leftovers, they’ll last in the fridge for 3-5 days. 

To reheat this casserole, the microwave works great for individual portions. But the oven is better if you want to reheat the whole casserole dish. Just bake it at 300℉/150℃ for 10-15 minutes or until heated through.

FAQs

What Goes With Chicken Pasta Bake

I round out this meal with two classic side dishes my whole family loves: Caesar salad and homemade garlic bread. This meal is always a hit! 

If you really want to spoil your friends and family. Serve them some homemade sweet tea along with their meal. And complete your evening with a slice of buttermilk pound cake if you really want to impress. 😉

More Quick Dinner Recipes to Try

1. Easy Meatloaf
2. Cajun Shrimp and Grits
3. Tuscan Chicken
4. Beef Bourguignon
5. Instant Pot Whole Chicken

Conclusion

I hope this quick-and-easy chicken dinner recipe is as much of a lifesaver for you as it is for me! Already tried it? Let me know what you think in the comments. Your feedback is so important to me! 😘

This blog post was originally published in November 2019 and has been updated with additional tips, new photos, and a video.