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vertical close-up of baked chicken pasta casserole with melted cheese and penne

Chicken Pasta Bake

A creamy, cheesy baked pasta made with tender chicken, tomato sauce, bell peppers, and homemade béchamel, finished with mozzarella and cheddar.
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Prep Time 20 minutes
Cook Time 35 minutes
rest time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 645
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • For the filling
  • 13 oz 370 g Pasta of your choice
  • 2 tablespoons Olive oil
  • 3 Chicken breasts cut into small cubes
  • 1 Onion chopped
  • 3 Garlic cloves crushed
  • 2 Bell peppers diced
  • 1 tablespoon Tomato paste
  • 14 oz 400 g Tomato sauce or chopped tomatoes
  • Salt to taste
  • Black pepper to taste
  • 1 teaspoon Oregano
  • 1 teaspoon Paprika
  • For the béchamel
  • 6 tablespoons 90 g Butter
  • 3/4 cup 90 g Flour
  • 3 cups 720 ml Milk warm
  • Salt to taste
  • Black pepper to taste
  • 1/4 teaspoon Nutmeg
  • For the topping
  • 3 oz 85 g Mozzarella grated
  • 3 oz 85 g Cheddar cheese grated

Equipment

  • Large skillet
  • Large pot
  • Medium saucepan
  • Whisk
  • Wooden spoon or spatula
  • Colander
  • 9x13-inch baking dish
  • Cheese grater

Method
 

  1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
  2. Heat the olive oil in a large skillet over medium heat. Cook the onion and garlic until softened.
  3. Add the chicken and bell peppers. Cook until the chicken begins to lose its raw color.
  4. Stir in the tomato paste, tomato sauce, oregano, paprika, salt, and black pepper. Simmer until the chicken is cooked through and the sauce thickens slightly.
  5. Boil the pasta in salted water until just under al dente. Drain well.
  6. In a saucepan, melt the butter over medium heat. Add the flour and whisk for 1 minute.
  7. Slowly pour in the warm milk while whisking until smooth.
  8. Season the béchamel with salt, black pepper, and nutmeg. Cook until thick and creamy.
  9. Combine the cooked pasta, chicken sauce, and béchamel until fully coated.
  10. Transfer to the baking dish and spread evenly.
  11. Top with mozzarella and cheddar cheese.
  12. Bake for 20 to 25 minutes until bubbly and lightly golden.
  13. Rest for 5 to 10 minutes before serving.

Nutrition

Calories: 645kcalCarbohydrates: 49gProtein: 37gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 132mgSodium: 690mgPotassium: 745mgFiber: 3gSugar: 8gVitamin A: 1190IUVitamin C: 34mgCalcium: 287mgIron: 3.4mg

Video

Notes

  • Penne is a great choice because it holds the sauce well.
  • Do not overcook the pasta before baking.
  • Warm milk helps the béchamel turn out smooth.
  • Add more black pepper or a pinch of chili flakes if you want a stronger flavor.
  • For a deeper golden top, broil briefly at the end.

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