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Cheesy Chicken Pasta Bake featured image showcasing a delicious and golden-brown baked pasta dish with chicken and cheese.

Irresistible Cheesy Chicken Pasta Bake

This Cheesy Chicken Pasta Bake transforms simple ingredients into a comforting and flavorful meal. The combination of tender chicken, perfectly cooked pasta, and a rich, creamy cheese sauce, topped with a crispy panko crust, makes it a family favorite.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1 lb penne pasta
  • Water for boiling
  • 1 tbsp salt for pasta water
  • 6 tbsp butter
  • 1/2 cup all-purpose flour
  • 4 cups milk whole milk recommended
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg optional
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup frozen peas, thawed optional
  • 1 cup chopped cooked bacon optional
  • 1/2 cup chopped sun-dried tomatoes, oil-packed and drained optional
  • 1/2 cup panko breadcrumbs
  • 2 tbsp melted butter

Equipment

  • large skillet
  • Large saucepan
  • Large bowl
  • 9x13-inch baking dish
  • small bowl
  • whisk
  • Measuring cups
  • Measuring spoons
  • Oven
  • colander
  • Stirring spoon

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium-high heat. Add chicken and season with salt, pepper, paprika, and garlic powder.
  3. Cook chicken until cooked through, about 6-8 minutes. Set aside.
  4. Cook penne pasta according to package directions in salted boiling water until al dente. Drain well and set aside.
  5. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  6. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until sauce thickens, about 5-7 minutes.
  7. Stir in salt, pepper, and nutmeg (if using).
  8. Remove from heat and stir in cheddar cheese, mozzarella cheese, and Parmesan cheese until melted and smooth.
  9. In a large bowl, combine cooked pasta, cooked chicken, and cheese sauce. Add any optional extras (peas, bacon, sun-dried tomatoes) if desired. Stir to combine.
  10. Pour mixture into a greased 9x13 inch baking dish.
  11. In a small bowl, combine panko breadcrumbs and melted butter. Sprinkle over the top of the pasta bake.
  12. Bake for 20-25 minutes, or until golden brown and bubbly.
  13. Let cool for 10-15 minutes before serving.

Notes

For a smoother cheese sauce, use freshly grated cheese instead of pre-shredded. To prevent the pasta from becoming mushy, ensure it is cooked al dente. Feel free to add other vegetables like cooked broccoli or spinach. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through or microwave in short intervals.