Creamy Chicken Pasta Bake is the ultimate comfort food, combining tender chicken, perfectly cooked pasta, spinach, and a rich, creamy sauce all baked to golden perfection! It’s an easy, crowd-pleasing meal that’s ideal for busy weeknights or when you’re craving something hearty.
No fuss, no stress—this creamy chicken pasta bake is a delicious, comforting dinner that’s ready in just about 30 minutes! With the savory flavors and cheesy, gooeyness, it’s sure to become a family favorite!
A creamy chicken skillet on its own is absolutely to die for, but even better when you add in some tender noodles to soak up all the sauce! The sauce in this recipe is a mouthwatering combination of tomato paste, cream, mozzarella, parmesan cheese, and spinach. It’s rich and creamy, and the tomato paste perfectly balances it. You’ll love it!
What you’ll need
- Pasta: Use any shape you like—short pasta works best for holding the creamy sauce.
- Chicken breasts: Lean, tender protein that adds heartiness to the dish.
- Seasonings: A flavorful mix of garlic, onion, paprika, Italian seasoning, and a touch of spice for depth.
- Onion & garlic: Provides a savory base and a hint of sweetness.
- Tomato paste: Adds a deep, concentrated tomato richness to the sauce but is totally optional.
- Flour: Helps thicken the sauce for a luscious, creamy texture.
- Heavy cream: Creates the ultra-creamy, velvety sauce.
- Fresh spinach: Adds color, nutrients, and a fresh, slightly earthy flavor.
- Cheese: This recipe uses both mozzarella cheese and parmesan cheese for extra cheesy deliciousness.
Substitutions and variations
- Add veggies: Feel free to toss in and sauté mushrooms, bell peppers, or sun-dried tomatoes for extra texture and taste.
- Customize the protein: Swap chicken breasts for chicken thighs or even shrimp or sausage.
- Crunchy topping: Sprinkle buttered breadcrumbs or crushed crackers on top before baking for a crispy texture.
How to make creamy chicken pasta bake
Prep Pasta: Begin by preheating your oven and boiling water for the the pasta. Cook the pasta al dente and be sure to reserve 1 cup of pasta water aside.
Prep Spices: While the pasta is cooking, combine all the spices in a small bowl and set aside.
Cook Chicken: Season both sides of the chicken breasts with half the seasoning mixture and cook chicken breasts in a little oil for about 3-4 minutes per side. remove and set aside.
Make Sauce: To the same pan, add the butter and onion. Cook down for a few minutes then add the garlic and cook down for a few seconds. Next add in the flour, seasoning, and tomato pasta, and sauté for a few seconds to cook the flour down. Whisk in the reserved pasta water and heavy cream until lump free. Stir in the chopped spinach and about half the mozzarella and parmesan cheese.
Assemble: Drain pasta and transfer to a 9×13-inch casserole dish. Chop or slice the chicken breasts and transfer them on top of the pasta. Pour the sauce mixture on top and gently give it a stir to combine. Top the mixture with the remaining mozzarella and parmesan cheese.
Bake: Bake for 20-25 minutes or until bubbly and cheese is lightly browned. Remove from the oven and serve immediately. Enjoy!
Recipe tips
- Reserve the pasta water: Don’t forget to reserve the pasta water! This starchy water will help bind the sauce and coat the pasta perfectly.
- Cook pasta al dente: Since the pasta will continue to cook in the oven, slightly undercook it when boiling to prevent mushy pasta.
- Don’t overcook the chicken: Cook the chicken until it’s just done to avoid dry meat. Use a meat thermometer to check for doneness. It’s done when the temperature reaches 165°F.
- Let it rest: After baking, let the pasta sit for a few minutes before serving to allow the sauce to set and thicken.
Frequently asked questions
What is the best pasta to use?
Any sturdy pasta works well, such as penne, rigatoni, rotini, or fusilli. Avoid delicate pasta like angel hair, as it may become too soft when baked.
Can I make this ahead of time?
Yes! You can assemble the pasta bake up to a day in advance and store it covered in the refrigerator. When ready to bake, let it sit at room temperature for about 20 minutes before placing it in the oven.
Can I use pre-cooked or rotisserie chicken?
Yes! If using cooked chicken, shred or chop it and mix it in with the sauce before baking. This is a great shortcut to save time.
More Delicious Chicken Pasta Bakes
Creamy Chicken Pasta Bake
Ingredients
- 8-10 oz pasta, any shape
- 2-3 medium chicken breasts
- 1 teaspoon EACH garlic powder, onion powder, paprika, Italian seasoning, red pepper flakes, salt, black pepper
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- ½ medium onion, diced
- 4-5 cloves garlic, minced or crushed
- 2 Tablespoons tomato paste
- 1 Tablespoon flour
- 1 cup pasta water
- 2 cups heavy cream
- 2-3 cups fresh spinach, chopped
- 2 cups mozzarella cheese, shredded
- ½ cup parmesan cheese, grated
Instructions
- Preheat oven to 375ºF.
- Prep Pasta: Bring a large pot of water to boil and generously salt with at least 1 Tablespoon salt. Add the pasta and cook al dente according to package instructions. Be sure to reserve about 1 cup of pasta water.
- Prep Spices: While the pasta is cooking, combine all the spices in a small bowl and set aside.
- Prep Chicken: If the chicken breasts are thick, slice each breast in half horizontally or pound them to make them a little thinner. Season both sides of the chicken breasts with half the seasoning mixture; reserve the rest for later.
- Cook Chicken: Heat olive oil in a large heavy-duty pan over medium-high heat and cook chicken breasts 3-4 minutes per side. Remove from heat and set aside.
- Make Sauce: To the same pan, add the butter and onion. Cook down the onion for 2-3 minutes or until wilted and lightly golden then add the garlic and saute for a few seconds or until fragrant. Whisk in the flour, remaining seasoning, and tomato paste. Cook the mixture down for about a minute, then gradually whisk in about 1 cup of pasta water until lump free. Add the heavy cream and chopped spinach and mix until wilted. Turn off the heat and mix about half of the mozzarella cheese and half the parmesan cheese.
- Assemble: Drain pasta and transfer to a 9×13-inch casserole dish. Chop or slice the chicken breasts and transfer them on top of the pasta. Pour the sauce mixture on top and gently give it a stir to combine. Top the mixture with the remaining mozzarella and parmesan cheese.
- Bake: Bake for 20-25 minutes or until bubbly and cheese is lightly browned. Remove from the oven and serve immediately. Enjoy!
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to store leftovers
- Storing: Transfer any leftover creamy chicken pasta bake to an airtight container and store in the fridge for 3-4 days.
- Reheating: For the best results, reheat on the stovetop or in the oven to bring the sauce back to its creamy consistency. Try heating at 350ºF until warmed through. Alternatively, you can microwave individual servings in short intervals.
*Recipe by Layla Atik // Photography by: Tanya Pilgrim
One of our family favorite meals!