Chicken Pasta Bake
This post may contain affiliate links. Please read my disclosure policy.
This cheesy Chicken Pasta Bake has been a TSRI classic since 2012… one of the first pasta bakes we ever shared, and it’s still going strong! It’s creamy, comforting, and ready in just 30 minutes. Rigatoni pasta is tossed in a silky roasted red pepper and ricotta sauce, folded with tender chicken, and topped with bubbly mozzarella. With just 10 minutes of prep and simple pantry staples, this chicken and pasta bake is the kind of dish you’ll want to make on repeat. Busy weeknights, Sunday suppers, or anytime you crave cheesy comfort!
Table of Contents
WHY YOU’LL LOVE THIS CHEESY CHICKEN PASTA BAKE
- TSRI classic: A longtime fan favorite that’s stood the test of time.
- 30-minute dinner: Creamy, cheesy, and weeknight-ready.
- Family-approved: Chicken, pasta, and cheese = guaranteed winner.
- Comfort food: Cozy and satisfying with melty mozzarella.
- Make-ahead friendly: Sauce can be prepped days in advance.
Chicken Pasta Bake
This is one of those recipes that feels like an old friend.
I’ve made it for hectic weeknights, for friends who needed a little dinner love, and even as a hearty holiday side when the menu needed something cheesy and comforting.
The roasted red pepper sauce is what makes it so special… creamy, colorful, and just a little unexpected.
Chad piles his with crushed red pepper flakes, while Munchkin always digs into the corners first to claim the cheesiest bites.
No matter when I make it, this cheesy chicken pasta bake recipe always brings empty plates and happy faces.
INGREDIENT NOTES
- Rigatoni Pasta: Holds sauce beautifully with its ridges, but penne or ziti work too. Always reserve pasta water to thin the sauce.
- Chicken: A great way to use up leftover rotisserie or cooked chicken breast. Ground chicken also works.
- Roasted Red Peppers: Use jarred for convenience or homemade for extra depth. Drain well to avoid watery sauce.
- Ricotta Cheese: Creates creaminess without being heavy. Cottage cheese can be swapped in if it’s blended smooth first.
- Parmesan: Adds salty richness to balance the sweetness of peppers.
- Mozzarella: Freshly shredded melts more smoothly than pre-shredded.
- Seasonings: Fresh basil brightens the sauce, while tomato paste deepens flavor. Salt and pepper bring balance.
- Butter or Oil: Butter adds richness, while olive oil makes it a touch lighter.
VARIATIONS
Spicy Kick: Add crushed red pepper flakes or stir in a spoonful of Calabrian chili paste.
Veggie Boost: Fold in spinach, zucchini, or mushrooms before baking.
Different Protein: Swap chicken for Italian sausage, ground turkey, or shrimp.
Four-Cheese Bake: Add fontina, provolone, or gouda for a cheesier twist.
Meatless Monday: Skip the chicken and bulk up with extra veggies or beans.
SERVING SUGGESTIONS
- Garlic Bread: Slices of toasty garlic bread or soft garlic knots make this cheesy chicken and pasta bake feel like an Italian feast.
- Simple Green Salad: Toss crisp romaine with olive oil, lemon, and parmesan for freshness, or throw together a burrata caprese for guests.
- Roasted Broccoli: Our garlic-roasted broccoli brings color and balance to the creamy pasta.
- Wine Pairing: A chilled glass of Pinot Grigio or Sauvignon Blanc cuts through the richness of the dish beautifully.
CHICKEN AND PASTA BAKE FAQ
Yes, but just to al dente. It will continue to soften in the oven.
Not for this recipe. The sauce is a thick, cheesy mixture of ricotta, roasted red peppers, tomato pasta, and plenty of aromatics.
Jarred sauce will be too thin and won’t have that complex flavor we’re after!
I’ll usually pop individual servings in the microwave, but it’s better to use the oven if you’ll be warming enough for the whole family.
Add a little milk or broth to help loosen the sauce and keep the pasta from drying out.
You bet! If you’re just trying to cut down on prep, blend the sauce up to 3 days in advance and store it in the fridge. It’ll be one less thing to do when it’s time to start dinner.
This dish also freezes beautifully, making it a great recipe for meal prep, batch cooking, or taking to a friend.
Freeze it baked or unbaked, wrapped tightly in plastic wrap and foil. Then, thaw it in the fridge overnight before unwrapping and baking.
This cheesy chicken pasta bake recipe works because of balance. Roasted red peppers bring natural sweetness, tomato paste adds depth, and ricotta creates a creamy emulsion that clings to the pasta.
Stirring in reserved pasta water adds starch that binds the sauce to the noodles, ensuring every bite is coated. Baking under mozzarella finishes it with that bubbling, golden crust.
After more than a decade of making this chicken pasta bake, I can promise it’s not just quick and easy. It’s a lesson in how simple ingredients combine into something comforting, colorful, and crave-worthy.
DONNA’S PRO TIPS
- Don’t skip the pasta water: It helps the sauce coat the noodles without being dry.
- Use freshly shredded cheese: Pre-shredded cheese has additives that prevent smooth melting.
- Drain peppers well: Too much liquid will water down the sauce.
- Cook pasta just to al dente: It will finish in the oven without overcooking.
- Make sauce ahead: Save time on busy nights by blending the sauce 2–3 days in advance.
- Customize toppings: Mozzarella is classic, but try parmesan, provolone, or a sprinkle of fontina for extra flavor.
- Rest before serving: Give the chicken pasta bake 5 minutes out of the oven to set. It makes scooping easier!
TOOLS NEEDED
- Large Pot: For boiling pasta.
- Large Skillet: To sauté aromatics and simmer the sauce.
- Blender or Food Processor: Creates a silky smooth roasted red pepper sauce.
- Wooden Spoon or Spatula: For stirring pasta into the sauce.
- Strainer: To drain pasta while reserving water.
- 9×13-inch Baking Dish: For baking and serving the casserole.
- Box Grater: Shredding fresh mozzarella and parmesan gives the best melt.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Chicken Pasta Bake
Ingredients
- 12 ounces rigatoni pasta, reserve 1/2 cup pasta water
- 2 tablespoons unsalted butter, or olive oil
- 1 medium white onion, diced (about 1 cup)
- 4 cloves garlic, minced (about 1 tablespoon)
- 1 16-ounce jar roasted red peppers, drained, or 1/2 recipe homemade roasted red peppers
- 1 cup whole milk ricotta cheese
- 1 ounce parmesan cheese, freshly grated (¼ cup)
- 2 tablespoons tomato paste
- 1 tablespoon fresh basil, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 12 ounces cooked chicken, chopped
- 8 ounces mozzarella cheese, shredded (about 2 cups)
- Optional Garnishes: shredded parmesan, chopped fresh basil or parsley, crushed red pepper flakes
Instructions
- Preheat the Oven: Preheat oven to 375°F. Grease a 9×13-inch baking dish with butter or nonstick spray.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain, reserving 1/2 cup pasta water, and set aside.
- Sauté Aromatics: In a large skillet, melt butter over medium-high heat. Add onion and sauté for 3–5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
- Blend the Sauce: Transfer onions, garlic, roasted red peppers, and tomato paste to a blender or food processor. Blend until smooth.
- Simmer the Sauce: Pour the blended mixture back into the skillet. Stir in ricotta, parmesan, basil, salt, and pepper. Simmer gently while the pasta finishes cooking. Stir in reserved pasta water for a silky sauce.
- Combine with Pasta and Chicken: Add pasta and chopped chicken to the sauce. Stir until everything is well coated.
- Bake: Transfer mixture to the prepared baking dish. Top with mozzarella and bake uncovered for 10–15 minutes, until cheese is melted and bubbly.
- Serve: Garnish with parmesan, basil, parsley, or red pepper flakes if desired. Serve hot.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
congrats to you and chad! So proud of this new venture and what a wonderful way to kick it off with an amazing delicious and easy dish!
I am so excited for you both! The recipe looks delicious and that header is spectacular. Way to go, Chad!
Design looks spectacular, as always! Heading over now!
Wow Donna that is so exciting! Authors of Parade Magazine! You rock! The recipe looks fantastic too. Good for you both!
this looks nice!!
AlvianaKalin
viethefoodamateur
x
This is the best, especially with your homemade ricotta recipe!!