Description
This ultimate comfort food combines tender pasta, juicy chicken, and three types of melted cheese in a creamy, flavorful sauce, all baked to golden, bubbling perfection. Perfect for family dinners, meal prep, or feeding a crowd!
Ingredients
Scale
For the Pasta Bake:
- 1 pound penne pasta (or rigatoni, ziti)
- 2 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt (divided)
- 1/2 teaspoon black pepper (divided)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
- 1 cup sour cream
- 1 cup chicken broth (low-sodium)
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional)
For the Cheese Topping:
- 2 cups shredded mozzarella cheese (divided)
- 1 1/2 cups shredded sharp cheddar cheese (divided)
- 1/2 cup grated Parmesan cheese (divided)
Optional Add-Ins:
- 1 cup frozen spinach, thawed and squeezed dry
- 1 cup frozen broccoli florets, thawed
- 1/2 cup sun-dried tomatoes, chopped
- Fresh parsley or basil for garnish
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray and set aside. This prevents sticking and makes serving easier.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions MINUS 2 minutes (you want it very al dente as it continues cooking in the oven). Drain in a colander and set aside. Don’t rinse – the starch helps sauce cling better.
- Cook the Chicken: While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to the hot skillet in a single layer (work in batches if needed to avoid crowding). Cook for 5-7 minutes, stirring occasionally, until chicken is golden brown and cooked through (internal temperature of 165°F). Transfer cooked chicken to a plate and set aside.
- Sauté Aromatics: In the same skillet, reduce heat to medium. Add diced onion and sauté for 3-4 minutes until softened and translucent. Add minced garlic and cook for 1 minute more until fragrant. Don’t let the garlic burn!
- Create the Sauce: To the skillet with onions and garlic, add the cream of chicken soup, sour cream, chicken broth, Italian seasoning, garlic powder, onion powder, paprika, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and red pepper flakes if using. Whisk everything together until completely smooth and well combined. Let it simmer for 2-3 minutes, stirring occasionally, until the sauce is heated through and slightly thickened.
- Combine Everything: In a large mixing bowl, combine the cooked pasta, cooked chicken, and the creamy sauce mixture. Add 1 cup of mozzarella cheese, 3/4 cup of cheddar cheese, and 1/4 cup of Parmesan cheese. Stir everything together gently but thoroughly until the pasta and chicken are evenly coated with sauce and cheese is distributed throughout. If adding optional vegetables like spinach or broccoli, fold them in now.
- Transfer to Baking Dish: Pour the pasta mixture into your prepared 9×13-inch baking dish, spreading it evenly with a spatula. Press down gently to create an even layer and eliminate air pockets.
- Add Cheese Topping: Sprinkle the remaining cheeses over the top in an even layer: 1 cup mozzarella, 3/4 cup cheddar, and 1/4 cup Parmesan. This generous cheese topping will create that gorgeous golden-brown, bubbly crust everyone loves.
- Bake Covered: Cover the baking dish tightly with aluminum foil (spray the underside with cooking spray first to prevent cheese from sticking). Bake for 20 minutes. This initial covered baking allows everything to heat through evenly without the top browning too quickly.
- Bake Uncovered: Remove the foil and continue baking for an additional 15-20 minutes, uncovered, until the cheese topping is golden brown, bubbling around the edges, and slightly crispy in spots. If you want extra-brown cheese, turn on the broiler for the last 2-3 minutes, watching carefully to prevent burning.
- Rest and Serve: Remove from the oven and let the pasta bake rest for 5-10 minutes before serving. This allows the sauce to set slightly, making it easier to serve neat portions. Garnish with fresh parsley or basil if desired. Serve hot and enjoy!
Notes
- Pasta Cooking Time: Undercooking the pasta is crucial! It continues cooking in the oven, so very al dente (2 minutes less than package directions) prevents mushy pasta.
- Chicken Shortcut: Save time by using 3 cups of shredded rotisserie chicken. Skip steps 3 and just mix it into the sauce with the pasta.
- Make It Lighter: Use light cream of chicken soup, low-fat sour cream or Greek yogurt, reduced-fat cheeses, and whole wheat pasta. It will still be delicious!
- Gluten-Free Option: Use gluten-free pasta and ensure your cream of chicken soup is gluten-free (or make your own with gluten-free flour).
- Cheese Tips: Always grate cheese from blocks rather than buying pre-shredded. Pre-shredded contains anti-caking agents that prevent smooth melting.
- Storage: Cover tightly and refrigerate for up to 4 days. Reheat covered at 350°F for 20 minutes or microwave individual portions.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American-Italian Fusion
Nutrition
- Serving Size: 1/8 of recipe (approximately 1.5 cups)
- Calories: 542
- Sugar: 4g
- Sodium: 789mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 112mg