Creamy Chicken Pasta Bake

5 from 2 votes

Creamy Chicken Pasta Bake is the ultimate comfort food, combining tender chicken, perfectly cooked pasta, 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.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Keyword: chicken pasta bake, creamy chicken pasta

Servings: people

Author: Layla Atik

Equipment

9-inch casserole dish

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 9x13-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!

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