Chicken Pasta Bake
A comforting baked pasta dish combining tender chicken, flavorful tomato sauce, and melted cheese, perfect for a family dinner.
Ingredients
Protein
- 3 cups chopped cooked chicken breast (rotisserie or grilled)
- 12 ounces short pasta of choice (farfalle, penne, elbows, etc.)
Dairy & Fats
- ¼ cup salted butter
- 2 tablespoons all-purpose flour (or gluten-free)
- 2 tablespoons tomato paste
- 14.5 oz canned diced tomatoes (drained)
- 2 cups whole milk
Herbs & Spices
- 2-3 teaspoons Italian seasoning (or chopped fresh herbs)
- ¼ to ½ teaspoon red pepper flakes (to taste)
- ½ teaspoon salt
Cheese
- 2 cups shredded mozzarella cheese (divided)
- ¾ cup shredded parmesan cheese (divided)
- ¼ cup fresh chopped parsley (plus more for garnish)
Instructions
- Preheat oven to 400°F and grease a 9x13 inch baking dish.
- Cook pasta in salted water, reserve ½ cup pasta water, then drain.
- Melt butter, sauté onion, add garlic, then stir in flour and tomato paste. Add tomatoes and milk, simmer until thickened.
- Mix in parsley, 1½ cups mozzarella, ½ cup parmesan, then whisk in reserved pasta water. Fold in chicken.
- Add pasta to dish, top with remaining cheese, and bake for 20 minutes until bubbly and golden.
Notes
Use rotisserie chicken for convenience and flavor. Feel free to add extra herbs or spice to suit your taste.