30 Minute Cheesy Chicken Pasta Bake

ByDonna Elick Published Updated
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Cheesy Chicken Pasta Bake is ready in just 30 minutes and loaded with pre-cooked chicken, red peppers and plenty of cheese.

cheesy chicken bake, closeup


 

Chad and I are excited to share with you that we are now authoring a blog for Dash Recipes (from the editors of PARADE).  The Simple Kitchen – creating delicious meals in a snap!  This is an evolution of TSRI’s “Simply Delicious” dishes that we were sharing with you.

You can now see these new delicious dishes exclusively on Dash Recipes, every week.  Check us out, you are going to love these recipes!

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This week we are sharing a quick and easy dinner that goes from prep to plate in 30 minutes.  It is so delicious that Chad, Munchkin and I devoured this dish! The secret ingredient really makes this dish pop!  30 Minute Cheesy Chicken Pasta Bake.

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closeup of cheesy chicken pasta bake with a fork

Chicken Pasta Bake

Donna Elick
This Chicken Pasta Bake is ready in 30 minutes and loaded with roasted red peppers and plenty of cheese. A classic and comforting meal!
5 stars from 1 review
Tried this recipe?Please comment and review!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main
Cuisine Italian
Method Oven
Servings 6

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

Make-Ahead Tips: Sauce can be blended and stored in the refrigerator up to 3 days in advance. Assemble and bake when ready to serve.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating Tips: Reheat individual portions in the microwave in 30-second intervals, stirring halfway. Add a splash of milk or broth if sauce thickens.
Freezing Tips: Freeze baked or unbaked portions for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator and bake as directed, adding extra minutes if chilled.

Nutrition

Serving: 1 | Calories: 559cal | Carbohydrates: 48g | Protein: 37g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 107mg | Sodium: 909mg | Sugar: 4g | Fiber: 3g | Calcium: 366mg | Iron: 2mg

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.

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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 >>

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6 Comments

  1. 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!

    Reply

  2. I am so excited for you both! The recipe looks delicious and that header is spectacular. Way to go, Chad!

    Reply

  4. Wow Donna that is so exciting! Authors of Parade Magazine! You rock! The recipe looks fantastic too. Good for you both!

    Reply