Chicken Pasta Bake

5 stars from 1 review

This Chicken Pasta Bake is ready in 30 minutes and loaded with roasted red peppers and plenty of cheese. A classic and comforting meal!

Author: Donna Elick

Servings:

Prep Time10

Cook Time20

Total Time30

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 9x13-inch baking dish with butter or nonstick spray.
Cook the Pasta: Bring a large pot of salted water to a boil. Cook 12 ounces rigatoni 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 2 tablespoons unsalted butter over medium-high heat. Add 1 medium white onion and sauté for 3–5 minutes until softened. Stir in 4 cloves garlic and cook for 30 seconds until fragrant.
Blend the Sauce: Transfer onions, garlic, 1 16-ounce jar roasted red peppers, drained, or 1/2 recipe homemade roasted red peppers, and 2 tablespoons tomato paste to a blender or food processor. Blend until smooth.
Simmer the Sauce: Pour the blended mixture back into the skillet. Stir in 1 cup whole milk ricotta cheese, 1 ounce parmesan cheese, 1 tablespoon fresh basil, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black 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 12 ounces cooked chicken to the sauce. Stir until everything is well coated.
Bake: Transfer mixture to the prepared baking dish. Top with 8 ounces mozzarella cheese 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.

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.

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