This Chicken Pasta Bake is classic comfort food—creamy, cheesy, and an excellent way to use leftover or rotisserie chicken. It’s a weeknight favorite that my family asks for again and again.
I make this casserole often on busy nights because it’s simple to prepare and everyone enjoys it. You can easily switch up the vegetables—broccoli makes a great substitute—or add extra sauce for a saucier bake. It’s forgiving and adaptable.
This chicken pasta casserole also reheats well, freezes nicely, and makes a thoughtful meal to bring to new parents.
Recipe Ingredients:
Gather the following ingredients for this chicken penne casserole:
- Cooked chicken (cubed)
- Penne pasta
- 1 (10.5 oz) can cream of chicken soup (or cream of mushroom / cream of celery)
- Sour cream
- Chicken broth
- Shredded cheddar cheese
- Frozen peas
- Salt
- Dried basil
- Dried oregano
- Garlic powder
- Onion powder
- Pepper
Ingredient Notes:
- Cooked chicken: Use any cooked chicken you have—rotisserie, roasted, or grilled. Shredded or cubed chicken both work.
- Pasta: Penne is ideal, but short shapes like ziti, rigatoni, or shells will work just as well.
- Cheese: Freshly shredded cheddar melts best and gives the best flavor and texture.
How to make Chicken Pasta Bake step-by-step:
Step 1: Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
Step 2: Cook the penne according to package directions until al dente. Drain and set aside.
Step 3: In a large bowl, whisk together the cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, dried basil, dried oregano, salt, and pepper to make a creamy sauce.
Step 4: Fold in the cooked pasta, cubed chicken, frozen peas, and 1 cup of shredded cheddar cheese.
Step 5: Pour the mixture into the prepared baking dish and spread it evenly.
Step 6: Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
Step 7: Cover with aluminum foil and bake for 25 minutes.
Step 8: Remove the foil and bake an additional 10 minutes until the cheese is melted and bubbly.
Step 9: Let the casserole rest for 5 minutes before serving so the sauce thickens and it’s easier to portion.
Pro Tip:
Don’t skip the 5-minute rest after baking—this helps the sauce set. Also, cook pasta just until al dente since it will finish cooking in the oven.
Storage and Reheating:
Storage: Refrigerate leftovers in an airtight container for 3–4 days.
Reheating: Reheat portions in the microwave in 1-minute intervals, or warm covered with foil in a 350°F oven until heated through. Add a splash of chicken broth if it’s dry.
Freezing: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that pasta can soften a bit after freezing and reheating.
Additions and Substitutions:
Additions:
- Vegetables: Broccoli, carrots, corn, bell pepper, or extra peas add color and nutrition.
- Toppings: Crushed crackers, breadcrumbs, or French fried onions add crunch.
- Cheese: Try mixing in parmesan, mozzarella, or romano for different flavors.
- Heat: Red pepper flakes, cayenne, or green chilies for a spicy twist.
Substitutions:
- Protein: Swap chicken for turkey, ham, or canned tuna.
- Sauce: Cream of mushroom or alfredo sauce can replace cream of chicken.
- Sour cream: Greek yogurt or softened cream cheese work as alternatives.
- Pasta: Any short pasta shape—shells, rotini, elbows, or egg noodles—will work.
FAQs about this Chicken and Pasta Casserole:
Can I make this ahead of time?
Yes—cook the chicken and pasta and mix the sauce ahead. If you assemble the casserole before baking, add an extra 1/2 cup chicken broth so it stays moist.
Can I use a different size baking dish?
A 9×13-inch dish is recommended. You can use a deep 3-quart casserole, but avoid going much smaller to prevent overflow.
Can I add more ingredients?
Yes—try diced onion, tomatoes, or extra garlic for more flavor.
What to serve with this Chicken & Pasta Casserole?
Serve with a simple green salad, garlic bread, or roasted potatoes for a complete and comforting meal.
Recipe Card
Chicken Pasta Bake
Yields: 6 servings
Prep time: 15 mins | Cook time: 35 mins | Total time: 50 mins
Ingredients
- 3 cups cooked chicken, cubed
- 12 oz penne pasta, uncooked
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1 1/2 cups chicken broth
- 2 cups shredded cheddar cheese, divided
- 1 cup frozen peas
- 1 tsp salt
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp pepper
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Cook penne until al dente, drain, and set aside.
- In a large bowl, combine cream of chicken soup, sour cream, chicken broth, basil, garlic powder, onion powder, oregano, salt, and pepper.
- Stir in pasta, chicken, peas, and 1 cup cheddar.
- Transfer to the prepared baking dish and top with remaining cheddar.
- Cover with foil and bake 25 minutes. Remove foil and bake 10 more minutes until bubbly.
- Let rest 5 minutes before serving.
Notes
Cook pasta until just al dente and allow the casserole to rest 5 minutes after baking to let the sauce thicken.
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