If you’re craving a dish that feels like a cozy hug on a plate, then you absolutely have to try this Chicken Pasta Casserole Recipe. It’s the perfect combination of tender chicken, al dente pasta, and a rich, creamy tomato sauce melted under a blanket of gooey cheese. Every bite bursts with flavors and textures that make this casserole a standout comfort food that’s easy enough for weeknights but special enough to impress family and friends. Get ready to fall in love with a recipe that will quickly become a staple in your kitchen rotation.
Ingredients You’ll Need
This Chicken Pasta Casserole Recipe calls for simple, accessible ingredients that each add their own magic to the final dish. From the vibrant vegetables to the creamy cheeses, every component plays a crucial role in crafting the perfect balance of flavor, texture, and color.
- 2 cups uncooked pasta of your choice: Pick your favorite shape to hold that luscious sauce beautifully.
- 2 tablespoons olive oil: Essential for sautéing and adding a subtle fruity richness.
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces: Tender protein that makes the casserole hearty and satisfying.
- Salt and freshly ground black pepper, to taste: Simple seasoning that enhances all the flavors.
- 2 cloves garlic, minced: Brings aromatic depth and a little kick.
- 1 onion, finely chopped: Adds sweetness and warmth as it cooks down.
- 1 red bell pepper, diced: For a pop of color and subtle sweetness.
- 1 cup mushrooms, sliced: Earthy flavor that complements the creaminess perfectly.
- 1 can (14.5 ounces) diced tomatoes, drained: Adds a touch of acidity and fruity brightness.
- 1 cup heavy cream: The luxurious component that makes the sauce silky smooth.
- 1 1/2 cups shredded mozzarella cheese: Melts beautifully to create that irresistible cheesy top.
- 1/2 cup grated Parmesan cheese: Adds sharp, nutty notes for complexity.
- 1 teaspoon dried oregano: Infuses an herby Italian flair.
- 1 teaspoon dried basil: Complements the tomatoes and cheese with its sweet aroma.
- 1/2 teaspoon crushed red pepper flakes (optional): Gives a subtle heat if you want a little extra kick.
- 1 tablespoon chopped fresh parsley (for garnish): A fresh, vibrant finish to brighten each serving.
How to Make Chicken Pasta Casserole Recipe
Step 1: Preheat and Prepare the Pasta
Start by preheating your oven to 375°F (190°C). Meanwhile, cook the pasta in boiling salted water until it’s just tender but still has a slight bite — this ensures it won’t get mushy once baked. Drain and set aside to keep it ready for mixing with the other flavorful ingredients.
Step 2: Cook the Chicken
In a large skillet, warm the olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then cook them until they are golden brown and fully cooked through, which usually takes about 6 to 8 minutes. The searing adds such a lovely texture and locks in the juiciness. Remove the chicken from the skillet and set aside for the next step.
Step 3: Sauté Vegetables
Using the same skillet, toss in the garlic, onion, and red bell pepper. Sauté for a few minutes until the onion becomes translucent, letting those aromatics release their charm. Then add the mushrooms and cook until they soften and develop rich flavors—this builds the hearty base of your sauce.
Step 4: Add Tomatoes and Simmer
Stir in the drained diced tomatoes and bring the mix to a gentle simmer. Letting it cook down for about 3 to 4 minutes helps thicken the sauce slightly while intensifying those fresh tomato notes, perfectly balancing the creaminess that comes next.
Step 5: Stir in Cream and Combine Ingredients
Lower the heat and pour in the heavy cream, carefully stirring it into the vegetable mixture. Let it cook for a couple more minutes to meld everything. Then, add the cooked pasta, chicken, and half of your mozzarella and Parmesan cheeses. Sprinkle in the oregano, basil, and red pepper flakes if you want that subtle heat. Gently toss everything together so the flavors get cozy.
Step 6: Bake to Perfection
Transfer the entire mixture into a greased 9×13-inch baking dish. Top it with the remaining mozzarella and Parmesan cheeses to create that golden, bubbling crust we all love. Bake in your preheated oven for 20 to 25 minutes, or until the cheese is beautifully melted, bubbly, and lightly golden on top.
Step 7: Rest and Garnish
Once out of the oven, let the casserole rest for a few minutes. This pause lets the sauce thicken a bit more and makes it easier to serve. Don’t forget to sprinkle with fresh parsley right before bringing this comforting dish to the table.
How to Serve Chicken Pasta Casserole Recipe
Garnishes
Fresh herbs like parsley or basil add a lovely burst of color and a hint of freshness that balances the richness. A light dusting of extra Parmesan right before serving is a nice touch, too.
Side Dishes
This hearty chicken pasta casserole pairs wonderfully with a crisp green salad or steamed green beans to add some crunch and lighten the meal. Garlic bread also makes a fantastic side, soaking up every last bit of that creamy sauce.
Creative Ways to Present
For a fun twist, serve individual portions in ramekins straight out of the oven, allowing each person to enjoy a personalized cheesy crust. You can also add roasted cherry tomatoes or drizzle a little balsamic glaze on top for a fancy, flavor-packed finish.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (though this casserole goes fast!), store them in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making a perfect grab-and-go meal.
Freezing
This Chicken Pasta Casserole Recipe freezes well. Before baking, cover the casserole tightly with foil and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator and then bake as directed, adding a few extra minutes if needed.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through and bubbly, about 15 to 20 minutes. You can also microwave individual portions, though baking helps keep that cheesy topping delightfully melty.
FAQs
Can I use a different type of pasta in this Chicken Pasta Casserole Recipe?
Absolutely! This dish is very flexible, so feel free to use penne, rotini, fusilli, or even shells—just make sure to cook it al dente before mixing to avoid mushy pasta.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the heavy cream with full-fat coconut milk and use dairy-free cheese alternatives. The flavor will be slightly different but still delicious and creamy.
Can I use leftover chicken or rotisserie chicken?
Definitely! Using cooked chicken helps speed up the process and works wonderfully in this casserole. Just be sure to shred or chop it into bite-sized pieces before adding.
What can I add to make it more veggie-packed?
Feel free to toss in extra vegetables like spinach, zucchini, or broccoli. Adding them during the sauté step or briefly steaming beforehand ensures everything cooks evenly.
How spicy is this casserole with the crushed red pepper flakes?
The red pepper flakes add a gentle heat that complements the creamy sauce without overpowering it. If you prefer no spice, you can omit them entirely, or add more if you love some extra kick.
Final Thoughts
This Chicken Pasta Casserole Recipe is the kind of dish that brings warmth to the table and joy to every bite. Its creamy, cheesy goodness combined with wholesome chicken and vibrant veggies makes it a crowd-pleaser any day of the week. I can’t wait for you to try it and see how easily it becomes a beloved favorite in your home, just like it did in mine!
Print
Chicken Pasta Casserole Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 35m
- Total Time: 0h 50m
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This comforting Chicken Pasta Casserole combines tender chicken, al dente pasta, and a creamy tomato sauce baked to perfection with melted mozzarella and Parmesan cheese. Perfect for a satisfying weeknight dinner or meal prep.
Ingredients
Main Ingredients
- 2 cups uncooked pasta of your choice
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 1 cup mushrooms, sliced
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 cup heavy cream
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole later.
- Cook Pasta: Cook the pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside to be added later.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook chicken pieces until browned and cooked through, about 6-8 minutes. Remove chicken and set aside.
- Sauté Vegetables: In the same skillet, add minced garlic, chopped onion, and diced red bell pepper. Sauté for 2-3 minutes until onion turns translucent.
- Cook Mushrooms: Add sliced mushrooms to the skillet and cook for another 3-4 minutes until tender.
- Add Tomatoes: Stir in drained diced tomatoes and bring mixture to a simmer. Cook for 3-4 minutes until sauce slightly thickens.
- Add Cream: Reduce heat, pour in heavy cream, and stir to combine. Cook for 2 more minutes to blend flavors.
- Combine Ingredients: Add cooked pasta, chicken, and half of the mozzarella and Parmesan cheese to the skillet. Sprinkle oregano, basil, and optional red pepper flakes. Gently stir to mix evenly.
- Prepare Casserole: Transfer the mixture into a greased 9×13-inch baking dish. Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the top.
- Bake: Bake in the preheated oven for 20-25 minutes, until cheese is melted, bubbly, and the top has a light golden color.
- Garnish and Serve: Remove from oven and let the casserole rest for a few minutes. Garnish with chopped fresh parsley before serving.
Notes
- Use any pasta shape you prefer such as penne, rigatoni, or fusilli.
- For a lighter version, substitute heavy cream with half-and-half or a light cream alternative.
- Feel free to add other vegetables like spinach or zucchini according to your preference.
- Make sure to not overcook the pasta during boiling to keep it from becoming mushy during baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
