Best Chicken Pasta Bake Recipes

CHICKEN PASTA BAKE

Steps:

• Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
• Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
• Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.

CHEESY CHICKEN ALFREDO PASTA BAKE RECIPE BY TASTY

Steps:

• In a pot, heat oil and add chicken.
• Season chicken with salt and pepper.
• Add garlic, then brown the chicken.
• Add broth, heavy cream, and pasta, and bring to a boil.
• Cover and reduce the heat to a simmer for 15-20 min.
• Turn off heat and stir in 1 ½ cups (165 grams) of parmesan cheese.
• Pour half of the pasta into a greased 11×7 inch or 9×13 inch (28x18 cm or 33x23 cm) baking dish.
• Sprinkle evenly with 1 cup (115 grams) of mozzarella cheese.
• Layer the remaining half of the pasta evenly on top. Sprinkle evenly with 1 cup of mozzarella (115 grams) and ½ cup (55 grams) of parmesan.
• Broil 10 - 15 minutes, or until the cheese is golden brown. Remove and sprinkle with fresh parsley.
• Enjoy!

CHICKEN, SPINACH, AND CHEESE PASTA BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until tender, 5 to 7 minutes.
• Mix penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese together in a baking dish until the cream cheese melts and coats everything. Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.

CHEDDAR CHEESE CHICKEN PASTA BAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Heat olive oil in a large skillet on medium-high heat. Toss in chicken, onion powder, garlic, 1 teaspoon salt, and black pepper. Cook and stir until chicken is no longer pink in the center and the juices run clear, about 7 minutes. Reduce heat to low.
• Whisk chicken broth and flour together in a bowl until well blended. Pour over the chicken in the skillet. Add half the Cheddar cheese, diced tomatoes, cream, butter, hot sauce, and Worcestershire sauce; stir to combine. Continue stirring over medium heat until sauce starts to thicken, about 10 minutes. Stir cooked pasta into skillet.
• Pour chicken-pasta mixture into a glass baking dish. Sprinkle remaining Cheddar cheese on top.
• Bake in the preheated oven until cheese is bubbly and melted, about 15 minutes.

CHEESY CHICKEN ALFREDO PASTA BAKE

Steps:

• Heat oil in a skillet over medium heat. Add chicken, salt, and pepper; cook and stir until golden brown, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Add broth and heavy cream; stir in pasta and bring to a boil. Reduce heat and simmer until pasta is tender, about 15 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease an 11x17-inch baking pan.
• Pour 1/2 the pasta mixture into the prepared pan. Sprinkle 1/2 the Parmesan cheese and 1/2 the mozzarella cheese over the pasta. Layer remaining pasta on top; finish with remaining Parmesan and mozzarella cheeses.
• Broil in the preheated oven until cheese is golden brown, 10 to 15 minutes.

THREE-CHEESE CHICKEN PENNE PASTA BAKE

Steps:

• Heat oven to 375 degrees F.
• Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
• Meanwhile, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in tomatoes and spaghetti sauce; bring to boil. Simmer on low heat 3 min. or until chicken is done, stirring occasionally. Stir in Neufchatel.
• Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; pour into 2-qt. casserole sprayed with cooking spray.
• Bake 20 min. or until heated through; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

CHICKEN-BACON-RANCH PASTA BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, melt butter in a saucepan over medium heat. Add cream cheese and ranch dressing mix; whisk until smooth. Slowly whisk in milk. Stir in Monterey Jack cheese; cook until cheese has melted and sauce has thickened, 5 to 10 minutes. Crumble 6 slices bacon and stir into sauce.
• Combine cooked pasta and shredded chicken in a large bowl. Pour sauce on top and mix until well combined. Transfer to the prepared baking dish. Top with Cheddar Jack cheese and crumble remaining 2 slices of bacon on top.
• Bake in the preheated oven until cheese has melted, about 20 minutes.

CHICKEN & BROCCOLI PASTA BAKE

Steps:

• Heat the oven to 190C/ fan170C/ gas 5. Bring a large pan of salted water to the boil. Throw in 350g pasta shells or quills, stir well and return to the boil.
• Cook for 6 minutes, then add 200g broccoli, cut into very small florets and stems thinly sliced, and cook for 5-6 minutes more until the pasta is just cooked. Drain well, then return to the pan.
• Heat 2 tbsp olive oil in a wide pan, add 350g thinly sliced boneless, skinless chicken breasts and fry until lightly browned.
• Tip in 175g quartered chestnut mushrooms and stir fry for 1 minute, then stir in 4 tbsp sundried tomato paste, 80g soft cheese with garlic and herbs and a 284ml carton single cream.
• Gently simmer, stirring, until the cheese has melted to thicken the sauce. Season with salt and pepper.
• Pour the sauce over the pasta, stirring gently until coated, then tip into a shallow ovenproof dish (about 1.7 litre capacity) and level the top.
• Mix a bunch of finely sliced spring onions, 85g grated mature cheddar, 1 finely chopped garlic clove and 50g flaked almonds for the topping and sprinkle over the pasta. Bake for 20 minutes until golden.

CHICKEN, SPINACH AND ARTICHOKE PASTA BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain pasta as directed on package; set aside.
• Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Season chicken with salt and pepper; cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. Remove from skillet; set aside. Reduce heat to medium; in same skillet, add onion and garlic. Cook 2 to 3 minutes or until tender.
• In large bowl, beat mayonnaise, sour cream and milk with whisk. Stir in onion mixture, crushed red pepper flakes, Parmesan cheese, artichoke hearts, spinach, roasted red bell peppers and Monterey Jack cheese. Add pasta and chicken; stir until combined. Transfer mixture to baking dish.
• Bake 40 to 45 minutes or until cheese is melted and casserole is heated through.
• If making ahead to bake and serve at a later date: Line 13x9-inch (3-quart) baking dish with 2 layers of plastic wrap, leaving enough overhang to completely enclose assembled casserole. Spread mixture in large shallow pan; cool mixture completely, covered, 30 to 45 minutes in refrigerator. Spoon mixture into baking dish; cover with another layer of plastic wrap. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Spray 13x9-inch (3-quart) baking dish with cooking spray. Remove plastic wrap from casserole; place in baking dish. Cover tightly with foil; thaw completely in refrigerator, 24 to 48 hours. Heat oven to 350°F. Uncover; bake 50 to 60 minutes or until casserole is heated through (165°F in center).

CHICKEN AND CHORIZO PASTA BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
• Heat the oil in a large deep skillet over medium-high heat. Add chicken, and cook until firm and lightly browned, about 5 minutes. Stir in the bell pepper and chorizo and cook for 5 minutes until the chorizo is hot and the chicken is no longer pink in the center. Remove from heat.
• Pour the tomato puree, cream, and red pepper flakes into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes until the sauce has thickened. Add drained pasta and sauce to the skillet containing the chicken and mix well. Spoon the mixture into an oven proof dish. Sprinkle the Cheddar, mozzarella, and Parmesan cheese over the top. Bake 30 minutes, or until the top is golden and bubbly.

CHEESY CHICKEN, BROCCOLI AND PESTO PASTA BAKE

Steps:

• Boil a large pan of water with a sprinkle of salt, when bubbling, add pasta to water and leave for 10 - 12 minutes. Add broccoli and leave for further 5 minutes, once cooked, drain out and add pasta and broccoli back to pan.
• Add a tbsp of oil to a large frying pan and add to high heat. Add chicken breast to pan and fry until begins to brown, remove from the pan. Add bacon into pan and fry for around 3 - 5 minutes, then add mushroom, garlic and spring onions and leave for another 2 - 3 minutes.
• Once bacon has cooked, add chicken back to the pan and stir together gently for another 5 minutes. Remove from heat and stir into pasta.
• In a medium sized saucepan, melt the soft cheese and butter together on a low heat, stirring together constantly. Once melted together and the sauce is visibly thinner, stir in the milk and add the pesto and stir for roughly 5 minutes. When happy with the sauce, stir into the pasta pan and mix together well so all contents are coated.
• Now, add all the pasta mix to a deep oven dish and spread out around dish, then sprinkle over Parmesan cheese and put into the oven, for about 30-35 minutes on 200c (Fan Oven) or until Cheese is brown and golden.

SOUTHWEST CHICKEN ALFREDO PASTA BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C)
• Cook the fusilli pasta according to box instructions. This will make about 4½ cups (900g) of cooked pasta.
• In a large bowl, mix together cooked pasta, corn, black beans, cooked chicken, alfredo sauce, and taco seasoning.
• Pour into a 9x13-inch (23x33 cm) baking pan and spread evenly around the pan.
• Sprinkle Monterey Jack and cheddar cheese over the top and cover with foil.
• Bake for 35 minutes, uncovering after 20 minutes to allow the cheese to brown.
• Garnish with cilantro.
• Enjoy!

CHICKEN FAJITA PASTA BAKE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in ziti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
• Heat oil in a skillet over medium heat; add onion and green pepper. Cook and stir until soft, 5 to 7 minutes; remove from skillet. Place chicken into the skillet; cook and stir until no longer pink, 7 to 10 minutes.
• Combine salsa, cream cheese, and taco seasoning in a saucepan over low heat: cook until cream cheese is melted, about 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine ziti, chicken, salsa mixture, black beans, corn, and onion mixture in a large bowl. Add 8 ounces Cheddar cheese; mix until combined. Pour into a baking pan.
• Bake in the preheated oven for 20 minutes. Remove from oven; top with remaining Cheddar cheese. Bake until cheese is melted, about 10 minutes.

CHICKEN, BACON AND CARAMELIZED ONION PASTA BAKE (COOKING FOR 2)

Steps:

• Heat oven to 425°F. In 7-inch cast-iron skillet, heat 1 tablespoon of the butter over medium heat. Add onion; cook 8 to 10 minutes, stirring occasionally, until onions are browned. Remove from heat.
• Meanwhile, cook pasta as directed on package to al dente; drain.
• In 2-quart saucepan, heat 2 tablespoons butter over medium heat. Add flour; cook and stir 1 minute. Beat in milk, salt and pepper with whisk; heat to boiling. Reduce heat to medium-low; cook and stir 1 to 2 minutes or until thickened. Remove from heat; beat in Gruyère and Parmesan cheeses. Add cooked pasta, chicken, bacon and browned onions; gently stir to combine. Transfer to same 7-inch cast-iron skillet.
• In small bowl, mix bread crumbs and 1 tablespoon melted butter. Sprinkle over top of pasta mixture. Bake 14 to 17 minutes or until bubbly and golden brown.

BROCCOLI CHEDDAR CHICKEN PASTA BAKE RECIPE BY TASTY

Steps:

• Preheat the broiler to high.
• Melt the butter in a medium pot over medium-high heat. Whisk in the flour until fully incorporated, then toast for about 30 seconds, or until slightly darkened in color.
• Add the half-and-half and whisk until the flour mixture has completely dissolved. Reduce the heat to medium-low and simmer for 3-4 minutes, or until the liquid has thickened lightly.
• Stir in the kosher salt, onion powder, black pepper, nutmeg, and celery salt. Add the shredded mozzarella and 1 cup of the shredded cheddar, and whisk until completely melted and smooth, 2-3 minutes.
• Remove the pot from the heat and fold in 1½ cups Kroger® Brand Frozen Broccoli Florets, 1¼ cups Kroger® Brand Grilled Chicken Breast Dices, and the cooked Kroger® Brand 100% Whole Grain Salad Rotini Pasta.
• Transfer the pasta to an 8"x13" baking dish and spread in an even layer. Sprinkle the remaining ½ cup Kroger® Brand Frozen Broccoli Florets, remaining ½ cup Kroger® Brand Grilled Chicken Breast Dices, and remaining ¾ cup shredded cheddar cheese on top.
• Place the dish under the broiler for 3-6 minutes, or until the cheese on top has melted and is lightly browned and crispy.
• Serve immediately with Kroger® Brand Italian Herb Focaccia.
• Enjoy!

CREAMY CHICKEN, PASTA AND BROCCOLI BAKE

Steps:

• Heat oven to 350°F Cook pasta as per package directions, adding broccoli for the last 3 minutes.
• Meanwhile, heat large nonstick frying pan on medium-high heat. Add chicken; cook 3 minutes or until no longer pink, stirring frequently. Stir in broth; simmer 3 minutes or until chicken is done. Add cream cheese; cook and stir on low heat 1 minute or until melted. Remove from heat and stir in 1/2 cup mozzarella.
• Drain pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8 inch square baking dish; cover.
• Bake 15 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, 3 minutes or until melted. Let stand 5 minutes.

CHICKEN, SPINACH & MUSHROOM PASTA BAKE (PAULA DEEN) RECIPE - (1/5)

Steps:

• Preheat oven to 350. Spray 13x9 baking dish with cooking spray. In lg pan, melt butter over med heat. Add spinach; cook, stirring occasionally just until wilted. Remove from pan & set aside. Add mushrooms & onion to pan; cook stirring frequently, 5 min. Add flour (dissolved in sm amount of water) & cook stirring occasionally, 2 min. Stir in broth & cook stirring often, 15 min until mixture is thickened & bubbly. Remove from heat & stir in spinach, pasta & next 6 ingredients. Spoon mixture into baking dish & sprinkle with Parmesan. Bake for 30 min. until hot & bubbly. Recipe can be assembled & frozen up to 1 mo. Let thaw overnight in refrigerator & bake as directed.

MEDITERRANEAN CHICKEN PASTA BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain pasta as directed on package; set aside.
• Meanwhile, in 10-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Season chicken with salt and pepper, and add to skillet; cook 5 to 7 minutes or until chicken is no longer pink. Remove from skillet; set aside.
• Reduce heat to medium. In same skillet, add 1 tablespoon of the olive oil, the onion and garlic; cook 2 to 3 minutes or until tender. Add spinach; cook and stir until starting to wilt, about 1 minute.
• In very large bowl, mix cooked chicken, spinach mixture, pasta, crushed tomatoes, Italian seasoning, olives, sun-dried tomatoes, feta cheese and Italian cheese blend. Transfer mixture to baking dish.
• In small bowl, mix bread crumbs and remaining 1 tablespoon olive oil. Sprinkle on top of pasta mixture in baking dish. Bake 35 to 40 minutes or until bread crumbs are golden brown and casserole is heated through (165°F in center). Garnish with basil, and serve.

SKINNY CHICKEN PARMESAN PASTA BAKE

Steps:

• Heat oven to 425°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In large bowl, mix pasta sauce and water; stir in pasta. Pour into baking dish.
• Rub chicken tenders with pepper flakes and salt. Place chicken in single layer on top of pasta mixture in baking dish. Top with mozzarella cheese and 1/2 cup of the Parmesan cheese. Cover tightly with foil. Bake 40 to 45 minutes or until pasta is tender and most of sauce is absorbed. Remove foil; let stand 5 minutes.
• Meanwhile, melt butter in 8-inch skillet over medium heat. Add bread crumbs; stir to coat in butter. Cook 1 to 3 minutes, stirring frequently, until toasted. Pour mixture into medium bowl; stir in remaining 1/4 cup Parmesan cheese. Sprinkle over baked pasta. Top with basil.

BUFFALO CHICKEN PASTA BAKE

Steps:

• Cook pasta according to package directions. , Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Remove from skillet. In same skillet, saute carrots, celery and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Remove from heat., Preheat oven to 350°. Stir in salad dressing, mayonnaise and hot sauce into skillet. Drain pasta. Add pasta and chicken to skillet; toss to coat. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese and bread crumbs. Drizzle with butter., Bake, uncovered, 25-30 minutes or until heated through and cheese is melted.