This baked chicken pasta is a hearty, cheesy, and satisfying dish perfect for weeknight dinners or feeding a hungry crowd. With tender penne, shredded chicken, a rich tomato sauce, and layers of gooey cheese, it’s a comforting casserole that’s as easy to make as it is delicious to eat.

Why You’ll Love This Recipe

This dish combines the best of pasta and casserole in one easy bake. It’s ideal for using up leftover chicken, can be prepped in advance, and is always a family favorite. The Italian seasoning gives it a classic flavor, while the mozzarella and Parmesan cheeses provide a perfect melty, savory finish. Serve it with a salad or garlic bread for a complete meal.

Baked Chicken Pasta

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 box (16 ounces) penne pasta
1 pound cooked chicken, shredded
2 teaspoons Italian seasoning
2 cups mozzarella cheese, shredded and divided
1 cup Parmesan cheese, shredded and divided
32 ounces spaghetti sauce
Fresh parsley or basil, optional for garnish

Directions

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
In a large bowl, combine the cooked pasta, shredded chicken, Italian seasoning, 1 cup mozzarella, 1/2 cup Parmesan, and the spaghetti sauce. Stir until evenly mixed.
Transfer the mixture to the prepared baking dish and spread evenly.
Top with the remaining 1 cup mozzarella and 1/2 cup Parmesan cheese.
Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbly and golden.
Garnish with fresh parsley or basil before serving, if desired.

Servings and timing

Servings: 6–8
Prep time: 15 minutes
Bake time: 30–35 minutes
Total time: 45–50 minutes

Variations

Use rotisserie chicken to save time and add flavor.
Substitute penne with rigatoni, ziti, or rotini.
Add sautéed onions, mushrooms, or spinach for extra vegetables.
Spice it up with crushed red pepper flakes or a spicy marinara sauce.
Try a blend of cheeses like provolone, gouda, or fontina for a gourmet touch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave in 1-minute intervals until hot, or in the oven at 350°F (175°C) for 15–20 minutes.
Freeze the baked pasta (cooled completely) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat as needed.

FAQs

Can I use a different type of pasta?

Yes, you can substitute with rigatoni, ziti, or any short pasta you prefer.

Is it okay to use store-bought rotisserie chicken?

Absolutely—it saves time and adds great flavor.

Can I assemble this ahead of time?

Yes, assemble the dish, cover, and refrigerate for up to 24 hours before baking.

What kind of spaghetti sauce should I use?

Use your favorite jarred marinara or homemade sauce—traditional, garlic, or even spicy varieties all work well.

Can I add vegetables to this recipe?

Yes, try adding sautéed mushrooms, bell peppers, or spinach for added nutrition.

How do I prevent the pasta from overcooking?

Cook the pasta until just al dente before baking, as it will continue to cook in the oven.

Can I use pre-shredded cheese?

Yes, but freshly shredded cheese melts better and has a smoother texture.

Is this recipe freezer-friendly?

Yes, it freezes well. Just be sure it’s fully cooled before freezing.

Can I make this dish vegetarian?

Yes, omit the chicken and add more vegetables or a meat substitute.

How can I make this dish creamier?

Stir in a dollop of ricotta or a splash of heavy cream before baking for a richer texture.

Conclusion

Baked chicken pasta is a reliable go-to for busy weeknights or when you need to feed a group. With its creamy cheese layers, savory sauce, and tender pasta, it’s satisfying and versatile. Make it ahead, mix in your favorite additions, and enjoy a dish that’s both comforting and customizable.

Jane