Here’s a rich, comforting Creamy Chicken Pasta Bake—perfect for family dinners, meal prep, or leftovers. It’s cheesy, creamy, and super satisfying.
Ingredients (Serves 4–6)
- 2 cups cooked pasta (penne, fusilli, or macaroni)
- 2 cups cooked chicken, shredded or diced
- 1 cup heavy cream (or half-and-half)
- 1 cup milk
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2–3 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning (optional)
- Optional: 1 cup broccoli, mushrooms, or spinach
Instructions
1. Cook pasta
- Boil pasta in salted water until just al dente. Drain and set aside.
2. Make the creamy sauce
- In a pan, melt butter over medium heat.
- Add garlic and cook for 30 seconds.
- Stir in flour and cook 1 minute to form a roux.
- Gradually whisk in milk and cream.
- Cook until thickened, then add salt, pepper, and Italian seasoning.
3. Combine
- Add cooked chicken, pasta, and optional vegetables into the sauce.
- Mix well, then stir in half of the mozzarella and Parmesan.
4. Bake
- Preheat oven to 180°C (350°F).
- Pour mixture into a greased baking dish.
- Top with remaining cheese.
- Bake 20–25 minutes until bubbly and golden on top.
5. Serve
- Let rest for 5–10 minutes before serving.
Tips
- Use rotisserie chicken to save time.
- Add a pinch of chili flakes for a slight kick.
- For a crisp topping, add breadcrumbs mixed with butter before baking.
- This dish freezes well—just reheat in the oven.
If you want, I can give a super quick one-pot creamy chicken pasta (no baking needed) that’s ready in under 30 minutes with minimal cleanup.
