Oh, you are going to LOVE this Baked Pasta with Creamy Chicken Sauce! Seriously, it’s the ultimate hug in a dish. Whenever I need something truly comforting, something that just *feels* like home, this is what I whip up. It’s got this ridiculously rich, creamy sauce that just coats every single piece of pasta, and then you’ve got these tender little bites of chicken nestled in there. It’s pure magic!

I actually came up with this version after a particularly *long* week. I was craving something hearty but didn’t want to spend hours in the kitchen. I wanted that satisfying, cheesy, saucy goodness without all the fuss. This recipe is my answer – it’s a total lifesaver and always hits the spot. It’s become our family’s go-to for weeknight dinners and even for feeding a crowd. Trust me, it’s a keeper!

Gather Your Ingredients for Baked Pasta with Creamy Chicken Sauce

Alright, let’s get everything ready to make this dream happen! For our amazing Baked Pasta with Creamy Chicken Sauce, you’ll need:

1 pound dried pasta (penne, rigatoni, or shells work great!)
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces (about 1-inch cubes)
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 cup unsalted butter
1/2 cup all-purpose flour
3 cups whole milk, warmed just a bit
1 cup heavy cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg (it’s my secret touch!)
1 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup plain breadcrumbs

Essential Components for Baked Pasta with Creamy Chicken Sauce

We’ve got our pasta, of course, which needs to be cooked just right – al dente is key so it doesn’t get mushy in the oven. The chicken, cut into nice little pieces, will soak up all that yummy sauce. You’ll need your onion chopped and garlic minced so they release their flavor. Butter and flour are our base for that super creamy sauce, and the milk and cream make it extra luscious. Don’t forget the salt, pepper, and that hint of nutmeg to really make the flavors pop! And the cheeses? Well, they’re the stars that melt into pure gooey perfection, topped off with breadcrumbs for a little crunch.

Crafting Your Perfect Baked Pasta with Creamy Chicken Sauce

Okay, let’s get this party started! Making this Baked Pasta with Creamy Chicken Sauce is actually super straightforward, even though it tastes like it came from a fancy restaurant. You’ve got this!

Preparing the Pasta and Chicken

First things first, let’s get that oven preheating to 375°F (190°C). While it’s warming up, grab a big pot of water and get it boiling for your pasta. Cook it according to the package directions, but here’s the trick: aim for *al dente*. You want it with just a little bit of a bite, because it’s going to bake more later. Drain it really well and set it aside. Now, for the chicken! Heat up that olive oil in a big skillet over medium-high heat. Toss in your chicken pieces and cook ’em until they’re nicely browned on all sides and cooked all the way through. Don’t overcook it, or it’ll get tough! Once it’s done, just scoop it out of the skillet and set it aside with the pasta. Easy peasy!

Building the Creamy Chicken Sauce

Now for the magic sauce! In that same skillet (no need to wash it, all those tasty bits add flavor!), toss in your chopped onion. Sauté it until it’s nice and soft and a little see-through, maybe about 5 minutes. Then, add your minced garlic and cook for just another minute until you can really smell it – careful not to burn it! Next, melt in your butter. Once it’s all melty, whisk in the flour. You want to cook this mixture, called a roux, for about 1-2 minutes. It’ll look like a thick paste. This is what’s going to thicken our sauce beautifully. Slowly, and I mean SLOWLY, start whisking in the warmed milk, a little bit at a time. Keep whisking constantly to make sure there are no lumps! Once all the milk is in and it’s smooth, whisk in the heavy cream. Bring the whole thing to a gentle simmer, stirring all the time, until it starts to get nice and thick. You’ll know it’s ready when it coats the back of a spoon. Stir in your salt, pepper, and that little pinch of nutmeg – it really makes a difference, trust me! For more tips on making creamy sauces, check out this guide on making a roux.

Assembling and Baking this Baked Pasta with Creamy Chicken Sauce

Alright, almost there! Now, add your cooked chicken back into that gorgeous, creamy sauce. Then, stir in both the shredded cheddar cheese and the grated Parmesan cheese. Keep stirring until all that cheese is melted and the sauce is smooth and wonderfully gooey. In a big bowl, combine your cooked pasta with this amazing creamy chicken sauce. Give it a good stir to make sure every piece of pasta is coated. Pour this whole delicious mixture into your greased 9×13 inch baking dish. Now for the topping! If you want that extra crunch, melt a tablespoon of butter and toss it with the breadcrumbs, then sprinkle that evenly over the top. Pop it into your preheated oven and bake for about 20-25 minutes. You’re looking for it to be bubbly around the edges and have a lovely lightly browned topping. That’s how you know it’s ready to be devoured!

Tips for an Unforgettable Baked Pasta with Creamy Chicken Sauce

Want to make sure your Baked Pasta with Creamy Chicken Sauce is absolutely perfect every single time? I’ve got a few little secrets that really help!

First off, don’t overcook your pasta when you boil it! Remember, it’s going to bake in that delicious sauce, so you want it just a little bit underdone, or *al dente*. Nobody likes mushy pasta, right?
When you’re making the sauce, make sure you whisk in the milk and cream gradually. This helps prevent lumps and ensures you get that super smooth, creamy texture that makes this dish so special. If it seems a little thin at first, don’t panic! It’ll thicken up as it simmers.
And for that golden-brown topping? Make sure your oven is properly preheated. That initial blast of heat helps get everything bubbly and golden in no time. If it’s not browning enough by the end of the baking time, you can always pop it under the broiler for just a minute or two – watch it like a hawk, though!

Ingredient Variations for Your Baked Pasta

This recipe is fantastic as is, but sometimes it’s fun to mix things up a bit! If you’re feeling adventurous, try adding some steamed broccoli florets or a cup of frozen peas right when you add the chicken and cheese to the sauce. They add a lovely bit of color and extra goodness. For the cheese, feel free to swap out some of the cheddar for Monterey Jack or even a bit of Gruyere if you’re feeling fancy. And if you like a little heat, a tiny pinch of red pepper flakes stirred into the sauce will give it a nice little kick!

Frequently Asked Questions About Baked Pasta with Creamy Chicken Sauce

Got questions about this yummy Baked Pasta with Creamy Chicken Sauce? I’ve got answers!

Q: Can I make Baked Pasta with Creamy Chicken Sauce ahead of time?
Absolutely! You can totally assemble the whole dish (pasta, sauce, chicken, topping) and then cover it tightly and refrigerate it for up to 2 days before baking. You might need to add a few extra minutes to the baking time since it’ll be cold. Or, you can bake it, let it cool, and then reheat it later!

Q: What kind of pasta is best for this Baked Pasta with Creamy Chicken Sauce?
Honestly, most dried pasta shapes work wonderfully! I really love using penne, rigatoni, or medium shells because their ridges and hollows are perfect for catching all that creamy sauce. Just make sure you cook it al dente, remember?

Q: How do I store leftovers of this Baked Pasta with Creamy Chicken Sauce?
Leftovers are the best, right? Once it’s cooled down, just pop any extra into an airtight container and keep it in the fridge. It should be good for about 3-4 days. You can also freeze portions for later!

Q: Can I use different types of protein in this Baked Pasta with Creamy Chicken Sauce?
You sure can! While chicken is my favorite, you could totally use cooked turkey, ham, or even some cooked shrimp. If you’re going vegetarian, just leave out the chicken and maybe add some extra veggies like mushrooms or spinach. It’s pretty flexible!

Serving and Storing Your Delicious Baked Pasta

This creamy chicken pasta bake is so hearty and satisfying, it honestly doesn’t need much alongside it! A simple green salad with a light vinaigrette is perfect to cut through the richness. Some crusty bread is also amazing for soaking up any extra sauce, though I doubt you’ll have much!

Storing Leftovers

Got leftovers? Lucky you! Just let the baked pasta cool down completely, then store it in an airtight container in the refrigerator. It’ll keep nicely for about 3 to 4 days. If you want to freeze portions for later, just wrap them well or use freezer-safe containers. It’ll be good in the freezer for up to 2 months.

Reheating Instructions

To reheat, you can pop a portion in the microwave for a minute or two until it’s warmed through. If you’re reheating a larger amount or the whole dish, cover it with foil and pop it back into a 350°F (175°C) oven for about 20-30 minutes, or until it’s bubbly and heated through. Sometimes adding a tiny splash of milk or cream when reheating can help revive that creamy texture!

Estimated Nutritional Insights for Baked Pasta with Creamy Chicken Sauce

Just a heads-up, these numbers are estimates, okay? They can totally change depending on the exact brands you use and how big your serving is. But generally, a serving of this amazing Baked Pasta with Creamy Chicken Sauce has about 650 calories, 35g of fat, 30g of protein, and 50g of carbohydrates. Sodium will be around 800mg. It’s definitely a satisfying meal! For more information on general nutrition, you can consult resources like the National Nutrition Portal.

Baked Pasta: 1 Glorious Creamy Chicken Bake

Author: smaakvolle.nl
Total Time: 1 hour 5 minutes
Yield: 6-8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A comforting and creamy baked pasta dish featuring tender chicken in a rich sauce.

Ingredients

Scale

1 pound pasta
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 cup butter
1/2 cup all-purpose flour
3 cups milk
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs

Instructions

Preheat your oven to 375°F (190°C). Cook pasta according to package directions. Drain and set aside.
While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
Add onion to the same skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
Melt butter in the skillet. Whisk in flour and cook for 1-2 minutes to form a roux.
Gradually whisk in milk and heavy cream until smooth. Bring to a simmer, stirring constantly, until sauce thickens.
Stir in salt, pepper, and nutmeg.
Add cooked chicken, cheddar cheese, and Parmesan cheese to the sauce. Stir until cheese is melted and sauce is smooth.
In a large bowl, combine the cooked pasta and the creamy chicken sauce.
Pour the mixture into a greased 9×13 inch baking dish.
In a small bowl, combine breadcrumbs and 1 tablespoon melted butter (optional). Sprinkle over the pasta.
Bake for 20-25 minutes, or until bubbly and lightly browned.

Notes

You can add cooked vegetables like broccoli or peas to the dish.
For a spicier kick, add a pinch of red pepper flakes to the sauce.
Ensure the chicken is fully cooked before adding it to the sauce.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 8g
Sodium: 800mg
Fat: 35g
Saturated Fat: 20g
Unsaturated Fat: 15g
Trans Fat: 1g
Carbohydrates: 50g
Fiber: 3g
Protein: 30g
Cholesterol: 120mg

Keywords: baked pasta, creamy chicken, chicken casserole, pasta bake, comfort food