Chicken Pasta Bake Recipe – Easy Cheesy Family Dinner

Chicken Pasta Bake is a creamy, cheesy baked pasta made with tender chicken, bell peppers, tomato sauce, and a simple homemade béchamel. It bakes into a bubbly, golden casserole that is hearty enough for dinner and easy enough to make with everyday ingredients.

This is the kind of meal that hits the table hot, comforting, and full of flavor. The chicken and vegetables cook in a rich tomato sauce, then get tossed with pasta and creamy béchamel before everything is finished with a generous layer of cheese.

It is a great family-style dinner when you want something filling and cozy without making a complicated sauce from scratch. Every bite has creamy pasta, savory chicken, and that golden cheesy top that makes baked pasta so hard to resist.

Why You’ll Love This Recipe

• Creamy, cheesy, and full of comforting flavor
• Made with simple pantry and fridge staples
• Great for feeding a family or meal prepping ahead
• A full dinner in one baking dish
• Easy to customize with different pasta shapes or vegetables

Ingredients

Candy base

• 13 oz (370 g) pasta of your choice
• 2 tbsp olive oil
• 3 chicken breasts, cut into small cubes
• 1 onion, chopped
• 3 garlic cloves, crushed
• 2 bell peppers, diced
• 1 tbsp tomato paste
• 14 oz (400 g) tomato sauce or chopped tomatoes
• Salt, to taste
• Black pepper, to taste
• 1 tsp oregano
• 1 tsp paprika
• 6 tbsp (90 g) butter
• 3/4 cup (90 g) flour
• 3 cups (720 ml) warm milk
• Salt, to taste
• Black pepper, to taste
• 1/4 tsp nutmeg

Finish

• 3 oz (85 g) mozzarella, grated
• 3 oz (85 g) cheddar cheese, grated

Ingredient Notes & Substitutions

• Pasta: Penne works especially well because it holds the sauce nicely, but ziti, rigatoni, or fusilli also work.
• Chicken breasts: Boneless skinless chicken breasts keep it lean, but boneless thighs are a flavorful substitute.
• Bell peppers: Use any color you like. A mix of colors gives the dish a brighter look.
• Tomato sauce: Smooth tomato sauce gives a creamier result, while chopped tomatoes make the sauce chunkier.
• Milk: Warm milk helps the béchamel come together more smoothly.
• Cheese: Mozzarella gives stretch, while cheddar adds sharper flavor. You can swap in Monterey Jack or a mild white cheese if needed.
• Nutmeg: Just a small amount gives the béchamel a warm, classic flavor. Do not skip it if you can help it.

How to Make Chicken Pasta Bake

• Preheat your oven to 375°F (190°C). Grease a baking dish lightly and set it aside.
• Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, then stir in the crushed garlic.
• Add the chicken cubes and diced bell peppers. Cook until the chicken starts turning white on the outside.

• Stir in the tomato paste and tomato sauce, then season with salt, black pepper, oregano, and paprika.
• Let the sauce simmer until the chicken is cooked through and the mixture thickens slightly.

• Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente, then drain.

• To make the béchamel, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute.
• Gradually pour in the warm milk, whisking well after each addition to keep the sauce smooth.
• Season the béchamel with salt, black pepper, and nutmeg. Cook until thick and creamy.

• In a large pot or bowl, combine the cooked pasta, chicken sauce, and béchamel. Mix until everything is well coated.
• Transfer the mixture to the prepared baking dish and spread it out evenly.

• Top with the grated mozzarella and cheddar cheese.
• Bake until hot and bubbly and the cheese is melted and golden on top.

• Let it rest for a few minutes before serving so it sets slightly and scoops more neatly.

Expert Tips

• Cook the pasta just under al dente so it does not get too soft in the oven.
• Warm the milk before making the béchamel for a smoother sauce.
• Whisk the flour into the butter well to avoid lumps.
• Let the tomato chicken mixture simmer a bit so the filling is flavorful and not watery.
• Use freshly grated cheese if possible for the best melting texture.
• Rest the baked pasta for 5 to 10 minutes before serving.
• A deeper baking dish works best because the sauce and pasta mixture is generous.
• Taste both sauces before assembling so the seasoning is balanced.

Storage & Freezing

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze baked or unbaked portions for up to 2 months in a freezer-safe container.
• Thawing: Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat covered in the oven at 350°F (175°C) until warmed through, or microwave individual portions until hot.

Variations

• Add mushrooms for a heartier vegetable-packed version
• Use rotisserie chicken for a faster shortcut version
• Stir in spinach before baking for extra greens
• Swap the bell peppers for zucchini or corn
• Add red pepper flakes if you want a little heat

FAQs

More Recipes You Will Like :

• Cheese Meat Pasta Bake (Cheesy & Bubbly)
• One Pot Pasta with Tomato Sauce – Easy Stovetop Dinner Recipe
• Croque Monsieur Recipe (Easy French Ham & Cheese Sandwich)
• One-Pot Garlic Parmesan Pasta
• One-Pan Baked Butter Chicken (Creamy & Easy Dinner!)

Estimated reading time: 8 minutes