Here’s a hearty, comforting Creamy Chicken Pasta Bake—perfect for dinner and easy to prep ahead:
🍗 Creamy Chicken Pasta Bake
🔹 Ingredients (serves 4–6)
- 2 cups cooked pasta (penne, rigatoni, or elbow)
- 2 cups cooked chicken (shredded or diced)
- 2 tbsp butter
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups milk (whole or 2%)
- ½ cup chicken broth (optional for thinner sauce)
- 1 tsp Italian seasoning
- Salt & pepper to taste
- 1 cup shredded mozzarella (or cheddar)
- ½ cup grated Parmesan
- Optional: 1 cup veggies (peas, spinach, or mushrooms)
🔹 Instructions
1. Preheat & Prep
- Preheat oven to 375°F (190°C)
- Grease a 9×13-inch baking dish
2. Make the creamy sauce
- Melt butter in a saucepan over medium heat
- Add garlic, cook 30 seconds
- Stir in flour → cook 1 minute
- Slowly whisk in milk (and broth if using)
- Cook until thickened (~5 minutes)
- Add Italian seasoning, salt, and pepper
3. Combine pasta, chicken & sauce
- In a large bowl, mix pasta, chicken, veggies, and sauce
- Pour into prepared baking dish
- Top with mozzarella and Parmesan
4. Bake
- Cover with foil, bake 20 minutes
- Remove foil, bake another 10–15 minutes until cheese is golden and bubbly
5. Serve
- Let cool 5 minutes before serving
- Optional: sprinkle fresh parsley or red pepper flakes
🔹 Tips
- Use rotisserie chicken for quick prep
- Add a crumb topping (breadcrumbs + butter) for crunch
- Swap pasta for gluten-free or whole wheat for a healthier version
- Make ahead: assemble and refrigerate, bake later (add 5–10 extra minutes)
I can also give you a quick 20-minute stovetop creamy chicken pasta version if you want it faster and without baking.
Do you want me to do that?
