Baked Chicken Pasta Casserole
This creamy baked chicken pasta casserole is a cozy, family-friendly dish that's perfect for weeknight dinners, meal prep, and impressing guests.
Ingredients
Pasta and Chicken
- 12 oz short pasta (penne, rotini, or shells)
- 2 cups cooked chicken, shredded or cubed (leftover or rotisserie)
Cheese
- 2 cups shredded mozzarella or cheddar blend
- 1 cup grated Parmesan
Sauce Ingredients
- 2 cups milk (or a mix of milk + Greek yogurt for tang) Using Greek yogurt adds protein and tang.
- 2 tbsp butter
- 2 tbsp flour For a quick roux.
- 1 cup chicken broth (low-sodium if preferred)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
Vegetables and Seasoning
- 1 cup frozen peas or chopped spinach Hidden veg!
- Salt and pepper to taste
- Optional: a pinch of red pepper flakes, lemon zest for brightness
Instructions
Preparation
- Boil the pasta until just shy of al dente, about 1-2 minutes less than package directions. Drain and set aside.
Making the Sauce
- Melt butter over medium heat and whisk in flour for about a minute.
- Slowly whisk in milk and chicken broth until smooth and slightly thickened.
- Add seasonings and stir in half the cheeses until melted.
- If the sauce looks too thin, cook for another minute; if too thick, splash in more milk.
Combining and Baking
- Toss together the pasta, chicken, veggies, and sauce in a big bowl.
- Pour into a baking dish and sprinkle remaining cheese on top.
- Bake at 375°F for 20-25 minutes until bubbly and golden. Cover with foil if browning too fast.
Notes
Assemble ahead and refrigerate up to 24 hours before baking. Freeze before baking for up to 3 months and thaw overnight before cooking. Store leftovers in an airtight container for 3-4 days.