Creamy Cheesy Chicken Penne Pasta Bake
If you’re looking for a comforting dinner that brings together tender chicken, hearty pasta, and plenty of melted cheese, this Creamy Cheesy Chicken Penne Pasta Bake is a recipe worth adding to your weekly menu. It combines perfectly cooked penne pasta and bite-sized chicken pieces with a rich tomato cream sauce, then finishes everything in the oven beneath a golden layer of mozzarella, cheddar, and Parmesan.
The sauce brings together diced tomatoes, tomato sauce, heavy cream, chicken broth, garlic, onion, and Italian-inspired seasonings. The result is a delicious balance of creamy, savory, and tangy flavors that coats every piece of pasta.
This chicken penne pasta bake is ideal for busy weeknights, Sunday family dinners, or evenings when you want something warm and satisfying without preparing several separate dishes. You can assemble everything in one skillet before transferring it to a baking dish, making the cooking process straightforward and manageable.
Serve it fresh from the oven while the cheese is melted and bubbly, and enjoy a hearty homemade meal the whole family can look forward to.
Why Everyone Loves This Creamy Cheesy Chicken Penne Pasta Bake
Creamy, Cheesy Goodness
The combination of mozzarella, cheddar, and Parmesan creates layers of flavor and texture. Mozzarella melts beautifully, cheddar adds a richer cheese flavor, and Parmesan brings a savory finish. Together, they make every serving especially satisfying.
Tender Chicken and Hearty Pasta
Bite-sized chicken breast pieces cook quickly and mix easily with penne pasta. The pasta’s ridged shape and hollow center help catch the creamy tomato sauce, ensuring that every bite is flavorful.
A Delicious Tomato Cream Sauce
Rather than choosing between a traditional tomato sauce and a creamy white sauce, this recipe combines both. Tomato sauce and diced tomatoes provide a rich, tangy foundation, while heavy cream softens the acidity and creates a smooth texture.
Perfect for Family Dinners
This baked pasta is filling enough to serve as the main course. Pair it with a simple green salad or steamed vegetables, and dinner is ready without needing an elaborate menu.
Easy-to-Follow Preparation
The recipe uses familiar ingredients and straightforward cooking steps. You cook the pasta, prepare the chicken and sauce, combine everything, and finish the dish in the oven. Most of the hands-on work happens before baking.
Ingredients Overview
Each ingredient contributes something important to the flavor, texture, or appearance of this chicken pasta bake.
Pasta and Chicken
- Penne pasta: One pound of penne provides a hearty base. Cook it just until al dente so it retains its shape during baking instead of becoming too soft.
- Boneless, skinless chicken breast: One pound of chicken, cut into bite-sized pieces, distributes protein throughout the dish and makes serving easy.
- Olive oil: Two tablespoons help cook the chicken and soften the onion.
- Onion: One small, finely diced onion adds sweetness and depth to the sauce.
- Garlic: Three minced cloves bring a fragrant, savory flavor that complements the tomatoes and cheese.
Creamy Tomato Sauce
- Diced tomatoes: One 14.5-ounce can adds texture and bright tomato flavor.
- Tomato sauce: One 15-ounce can creates the main body of the sauce and helps coat the pasta.
- Heavy cream: Half a cup adds richness and balances the acidity of the tomatoes.
- Chicken broth: Half a cup helps loosen the sauce and adds savory flavor.
- Italian seasoning: One teaspoon provides a blend of familiar Italian-style herbs.
- Paprika: One teaspoon adds warmth and helps season the chicken.
- Garlic powder: Half a teaspoon reinforces the garlic flavor.
- Dried oregano: Half a teaspoon adds an earthy, herbaceous note.
- Salt and black pepper: These seasonings bring the other ingredients together.
Cheese Topping
- Shredded mozzarella: One and a half cups provide a stretchy, melty cheese layer.
- Shredded cheddar: One cup adds a sharper, richer taste and helps create a colorful golden topping.
- Grated Parmesan: Half a cup contributes a savory, slightly nutty flavor. Some is stirred into the pasta mixture to enrich the sauce.
Garnish
- Fresh parsley: One tablespoon of chopped parsley adds a fresh finish and a touch of color after baking.
For the best melting results, freshly shredded cheese is a good choice when available. Pre-shredded cheese also works well when convenience is important.
Variations
This recipe is easy to adapt to your family’s preferences while keeping its creamy, cheesy character.
Add Vegetables
Stir in baby spinach, sliced mushrooms, diced bell peppers, or steamed broccoli. Cook moisture-rich vegetables before combining them with the sauce when necessary to avoid making the pasta bake watery.
Make It Extra Cheesy
If you enjoy a richer cheese flavor, experiment with a little additional mozzarella or cheddar. Keep in mind that extra cheese can make the finished dish heavier, so balance it with a fresh salad or vegetables.
Use Another Pasta Shape
Rigatoni, ziti, rotini, or fusilli can replace penne. Choose a sturdy pasta that holds its shape and catches the sauce well. Cooking times may differ depending on the shape.
Add a Little Heat
For a spicier version, add red pepper flakes to the tomato sauce. Start with a small amount and adjust to your preferred level of heat.
Use Chicken Thighs
Boneless, skinless chicken thighs can replace chicken breasts. They tend to remain juicy and have a slightly richer flavor. Cut them into similar-sized pieces and cook until they reach a safe internal temperature.
Make It Ahead
Prepare the chicken, sauce, and pasta, then combine them in the baking dish. Cover and refrigerate until you’re ready to bake. For the best texture, cook the pasta slightly firm and avoid leaving the assembled dish refrigerated for an extended period. Allow extra baking time if the dish is cold, and confirm that the center is thoroughly heated.
How to Make Creamy Cheesy Chicken Penne Pasta Bake
Follow these steps for a bubbling pasta bake with tender chicken, a creamy tomato sauce, and a beautifully melted cheese topping.
Step 1: Preheat the Oven and Cook the Pasta
Preheat your oven to 375°F (190°C). Bring a large pot of generously salted water to a boil, then add the penne pasta.
Cook according to the package directions until just al dente. The pasta should be tender but still slightly firm because it will continue cooking in the oven.
Drain the pasta well and set it aside. Avoid overcooking it at this stage, as overly soft pasta can become mushy during baking.
Step 2: Season the Chicken
Place the bite-sized chicken pieces in a bowl. Add the paprika, garlic powder, salt, and black pepper, then toss until the chicken is evenly coated.
Cutting the chicken into similarly sized pieces helps it cook evenly and makes it easier to distribute throughout the pasta.
Step 3: Cook the Chicken
Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for approximately 5–6 minutes, stirring occasionally, until lightly golden and cooked through.
Check that the thickest pieces reach an internal temperature of 165°F (74°C). Transfer the cooked chicken to a clean plate and set it aside.
Step 4: Cook the Onion and Garlic
Using the same skillet, add the diced onion and cook for 2–3 minutes, stirring occasionally, until softened and slightly translucent.
Add the minced garlic and cook for another 30 seconds. Stir frequently to prevent the garlic from burning, which can give the sauce a bitter taste.
Step 5: Prepare the Creamy Tomato Sauce
Add the diced tomatoes, tomato sauce, chicken broth, Italian seasoning, and dried oregano to the skillet. Stir everything together and let the mixture simmer gently for about 5 minutes.
Reduce the heat and pour in the heavy cream. Stir until the sauce looks smooth and creamy. Avoid letting it boil vigorously after adding the cream.
Taste the sauce and adjust the seasoning if needed.
Step 6: Combine the Chicken, Pasta, and Cheese
Return the cooked chicken to the skillet and add the drained penne. Gently stir until the pasta and chicken are evenly coated in sauce.
Add half a cup of the mozzarella and all of the Parmesan. Stir until the cheese begins to melt into the warm mixture.
This step helps the pasta stay flavorful throughout, rather than relying only on the cheese topping.
Step 7: Assemble the Pasta Bake
Lightly grease a 9 × 13-inch baking dish. Transfer the chicken and penne mixture into the dish and spread it evenly.
Sprinkle the remaining mozzarella over the top, followed by the shredded cheddar. Spread the cheese close to the edges so the entire surface gets a delicious cheesy layer.
Step 8: Bake Until Bubbling
Place the uncovered dish in the preheated oven and bake for 20–25 minutes.
The sauce should bubble around the edges, and the cheese should be fully melted. If the cheese has melted but hasn’t developed enough color, you can use the broiler for the final step.
Step 9: Broil for a Golden Finish
Switch the oven to broil and broil for 2–3 minutes, watching closely. Remove the dish when golden-brown spots appear across the cheese.
Broilers can brown food very quickly, so don’t walk away during this step.
Step 10: Rest and Serve
Remove the pasta bake from the oven and let it rest for about 5 minutes. Sprinkle the chopped fresh parsley over the top, then spoon generous portions onto plates.
Serve while the cheese is still warm and stretchy and the creamy tomato sauce coats the penne.
Pro Tips and Cooking Secrets
Cook the Pasta Slightly Firm
The pasta continues to soften in the oven. Cooking it just until al dente helps prevent a mushy final texture.
Cut the Chicken Evenly
Uniform pieces cook at a similar rate. Very large pieces may need longer, while tiny pieces can dry out before the larger ones are done.
Don’t Rush the Sauce
Allowing the tomato mixture to simmer for about five minutes helps the seasonings blend and the sauce develop flavor. Add the cream after reducing the heat for a smoother result.
Drain the Pasta Well
Excess cooking water can thin the sauce. Drain the penne thoroughly before mixing it with the chicken and tomato cream sauce.
Keep an Eye on the Cheese
The final broiling step is optional, but it adds an attractive golden top. Watch carefully because cheese can change from perfectly browned to burnt in a short time.
Let the Dish Rest Before Serving
A short rest allows the sauce to settle and makes the pasta bake easier to portion. It also reduces the chance of burning your mouth on piping-hot sauce.
Prepare Your Ingredients Before Cooking
Dice the onion, mince the garlic, cut the chicken, and measure the seasonings before turning on the stove. Having everything ready makes the process smoother, especially on a busy evening.
Serving Suggestions
This creamy chicken penne pasta bake is hearty enough to serve on its own, but a few simple sides can make the meal feel complete.
- Green salad: A crisp salad with lettuce, cucumber, tomatoes, and a light vinaigrette balances the richness of the cheese.
- Garlic bread: Serve warm garlic bread or crusty bread to soak up the creamy tomato sauce.
- Steamed broccoli: Broccoli adds color, texture, and a fresh vegetable side.
- Roasted vegetables: Roasted zucchini, carrots, or bell peppers complement the Italian-inspired seasonings.
- Simple green beans: Lightly seasoned green beans provide a fresh contrast to the rich pasta.
For a family dinner, serve the pasta directly from the baking dish at the table. For a casual gathering, pair it with a salad and bread so guests can help themselves.
How to Store Creamy Cheesy Chicken Penne Pasta Bake
Refrigerating Leftovers
Allow leftovers to cool slightly, then transfer them to airtight containers and refrigerate within two hours of cooking. Store them in the refrigerator for 3–4 days.
For easier reheating, divide large portions into smaller containers. This helps the pasta cool and reheat more evenly.
Reheating in the Oven
Place the desired portion in an oven-safe dish, cover it loosely with foil, and reheat at 325°F (165°C) until hot throughout. If the pasta looks dry, add a small splash of chicken broth before reheating.
Remove the foil toward the end if you want the cheese on top to become more exposed and lightly browned.
Reheating in the Microwave
Place an individual serving in a microwave-safe dish. Cover loosely and heat in short intervals, stirring when possible, until evenly hot. A small splash of broth can help loosen the sauce.
Freezing
You can freeze the pasta bake, although the creamy sauce and pasta may change texture slightly after thawing. Store cooled portions in freezer-safe, airtight containers for the best quality, ideally using them within 2–3 months.
Thaw overnight in the refrigerator before reheating. Heat until the center reaches 165°F (74°C).
FAQs
Can I make this chicken penne pasta bake ahead of time?
Yes. Assemble the dish, cover it, and refrigerate it until you’re ready to bake. Cook the pasta slightly firm, and allow additional baking time if the dish goes into the oven cold. Check that the center is hot before serving.
Can I use rotisserie chicken instead of raw chicken breast?
Yes. Shredded or chopped cooked rotisserie chicken is a convenient alternative. Skip the raw-chicken cooking step and stir the cooked chicken into the sauce before combining everything with the pasta. Adjust the salt as needed because rotisserie chicken may already be seasoned.
Why is my pasta bake dry?
The pasta may have been overcooked, the sauce may have reduced too much, or the dish may have spent too long in the oven. Cook the penne until just al dente, keep the sauce creamy before assembling, and bake only until the cheese melts and the sauce bubbles.
Can I use a different cheese?
Absolutely. Provolone or Monterey Jack can replace some of the mozzarella, while a little extra Parmesan adds a stronger savory flavor. Choose cheeses that melt well and complement the tomato sauce.
How do I know when the chicken is fully cooked?
Use a food thermometer to check the thickest pieces. Chicken should reach an internal temperature of 165°F (74°C). The same temperature is a useful target when reheating leftovers.
Can I make this recipe without heavy cream?
Heavy cream provides the richest texture, but you can experiment with half-and-half as an alternative. The sauce may be less thick, so keep the heat gentle after adding the dairy to reduce the risk of separation.
What pasta works best for this recipe?
Penne is an excellent choice because it holds the sauce well and stays sturdy during baking. Rigatoni, ziti, rotini, or fusilli are suitable alternatives.
Can I make the dish spicier?
Yes. Add red pepper flakes to the sauce or use a little extra paprika if you prefer a warmer flavor. Add seasonings gradually so they don’t overpower the tomato, herbs, and cheese.
Creamy Cheesy Chicken Penne Pasta Bake
Ingredients
- 1 pound penne pasta
- 1 pound boneless, skinless chicken breast cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 small onion finely diced
- 3 cloves garlic minced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) tomato sauce
- ½ cup heavy cream
- ½ cup chicken broth
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups shredded mozzarella cheese divided; ½ cup mixed into pasta and remaining cheese for topping
- 1 cup shredded cheddar cheese for topping
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Bring a large pot of generously salted water to a boil and cook the penne until just al dente. Drain well and set aside.
- Season the bite-sized chicken pieces with paprika, garlic powder, salt, and black pepper, tossing until evenly coated.
- Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5–6 minutes, stirring occasionally, until lightly golden and cooked through. Transfer to a plate.
- In the same skillet, cook the diced onion for 2–3 minutes until softened and slightly translucent. Add the minced garlic and cook for another 30 seconds.
- Add the diced tomatoes, tomato sauce, chicken broth, Italian seasoning, and dried oregano. Stir and simmer gently for about 5 minutes. Reduce the heat, add the heavy cream, and stir until smooth and creamy.
- Return the cooked chicken to the skillet and add the drained penne. Gently stir to coat everything with the sauce. Add 1/2 cup of mozzarella and all of the Parmesan, stirring until the cheese begins to melt.
- Lightly grease a 9 × 13-inch baking dish. Transfer the chicken and penne mixture to the dish and spread evenly. Top with the remaining mozzarella and the shredded cheddar, making sure the cheese reaches the edges.
- Bake uncovered for 20–25 minutes, until the sauce is bubbling around the edges and the cheese is completely melted.
- For a more golden top, switch the oven to broil and broil for 2–3 minutes, watching closely until golden-brown spots appear on the cheese.
- Remove the pasta bake from the oven and let it rest for about 5 minutes. Garnish with freshly chopped parsley and serve warm.
