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Chicken Pasta Bake

A heartwarming and creamy dish that combines comforting flavors of chicken and cheese with pasta, ideal for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 430
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 8 ounces penne pasta This pasta's tubular shape holds the cheesy sauce and chicken beautifully.
  • 2 tablespoons olive oil A healthy fat that adds richness and depth to your sauce.
  • 2 tablespoons flour This helps thicken the creamy cheese sauce.
  • 1 clove garlic (minced) Aromatic and savory, brings a warm flavor.
  • 2 cups whole milk Essential for achieving a decadent sauce.
  • ¼ teaspoon salt Enhances the natural flavors of the ingredients.
  • ¼ teaspoon pepper A touch of spice to balance the creaminess.
  • ⅛ teaspoon red pepper flakes Adds a gentle kick of heat.
  • ⅛ teaspoon Italian seasoning A fragrant blend that evokes Italian cuisine.
Cheeses and Chicken
  • 4 ounces Monterey Jack cheese (shredded) Melts beautifully for a stretchy texture.
  • ¼ cup Parmesan cheese (shredded) Adds a nutty flavor contrast.
  • 2 cups cooked chicken (chopped) Juicy and tender, packed with protein.
  • 1 cup canned diced tomatoes (15 oz can, drained) Provides freshness and acidity.
  • ¼ cup Parmesan cheese (reserved for topping) Creates a beautiful crust as it bakes.
Garnish
  • 1 tablespoon fresh parsley (chopped) Optional green garnish for color and flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cook 8 ounces of penne pasta according to package instructions. Drain and set aside.
  3. In a saucepan over medium heat, combine 2 tablespoons of olive oil and 2 tablespoons of flour. Stir for 2-3 minutes until it forms a roux.
  4. Mince 1 clove of garlic and stir into the roux, cooking for another 30 seconds.
  5. Gradually whisk in 2 cups of whole milk, adding ¼ teaspoon salt, ¼ teaspoon pepper, ⅛ teaspoon red pepper flakes, and ⅛ teaspoon Italian seasoning. Cook until it thickens slightly without boiling.
Combine and Bake
  1. Turn off the heat and whisk in 4 ounces of Monterey Jack cheese and ¼ cup of Parmesan cheese until melted.
  2. Add the drained canned diced tomatoes and 2 cups of chopped cooked chicken to the sauce, folding in gently.
  3. Mix in the cooked penne pasta until fully coated.
  4. Spray a 2-quart casserole dish with non-stick spray and pour the mixture in.
  5. Sprinkle with the reserved ¼ cup of Parmesan cheese on top.
  6. Bake uncovered for 20-30 minutes, until hot and bubbly with a golden crust.
  7. Let cool for 10 minutes and garnish with chopped parsley before serving.

Notes

For extra creaminess, add cream cheese or sour cream to the sauce. Consider adding vegetables for extra nutrition. This dish can be made ahead and refrigerated, and frozen once cooled.