This gooey, bubbling Cheesy Italian Chicken Pasta Bake Casserole is made with tender rotini, shredded chicken, and melted mozzarella, ready in just 45 minutes. The best part is pulling the dish from the oven when the cheese crust is golden brown and sizzling hot. I love making this because it feeds a crowd and tastes even better the next day.
Why This Classic Works
I have made countless pasta bakes, and the secret to this one is the balance between the zesty tomato sauce and the creamy melted cheese. Unlike dry casseroles that absorb all the moisture, this version uses enough sauce to keep the chicken juicy while the pasta finishes cooking in the oven.
The first time I made this, I fully cooked the pasta before baking, and it turned into mush. Now, I always drain the noodles while they still have a bit of bite, ensuring they come out perfectly al dente after their time in the oven.
Cheesy Italian Chicken Pasta Bake Casserole Ingredients
- 16 oz (1 lb) rotini or penne pasta
- 2 cups cooked chicken breast, shredded or cubed (rotisserie works great)
- 24 oz jar marinara sauce (about 3 cups)
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1/2 cup water or chicken broth (to rinse the jar)
- 1 tsp dried Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh parsley, chopped (for garnish)
How To Make Cheesy Italian Chicken Pasta Bake Casserole
- Prep the Oven and Pasta: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than the package directions (it should be very al dente). Drain and set aside.
- Mix the Sauce Base: In a large mixing bowl, combine the marinara sauce, water (swirl it in the jar to get every drop), Italian seasoning, garlic powder, salt, pepper, and 1 cup of the mozzarella cheese.
- Combine Ingredients: Add the cooked drained pasta and the shredded chicken to the bowl with the sauce. Toss everything together until the noodles and chicken are evenly coated in the red sauce and cheese mixture.
- Assemble and Bake: Pour the mixture into a greased 9×13 inch baking dish. Top evenly with the remaining 1 cup of mozzarella and the Parmesan cheese. Bake for 20-25 minutes until the cheese is melted, bubbly, and slightly golden brown.
Recipe Tips
- Undercook the pasta: Since the pasta bakes in sauce, it will continue to soften in the oven. draining it early prevents a mushy casserole.
- Shred your own cheese: Pre-shredded bags contain anti-caking agents that stop cheese from melting smoothly. Grating a block of mozzarella yields a much gooier stretch.
- Add veggies easily: You can stir in a handful of fresh spinach or frozen peas with the chicken before baking for added nutrition without changing the flavor.
What To Serve With Cheesy Italian Chicken Pasta Bake Casserole
Since this dish is rich and hearty, I like to serve it with a crisp green salad tossed in a sharp vinaigrette to cut through the cheese. Garlic bread is also a must-have for scooping up any extra marinara sauce left on the plate.
How To Store
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the unbaked assembled casserole for up to 3 months; just thaw it in the fridge overnight before baking as directed.
FAQs
Can I use raw chicken for this recipe?
No, the baking time isn’t long enough to safely cook raw chicken inside the pasta. You must cook the chicken in a pan or boil it before adding it to the mixture.
Can I use a creamy white sauce instead?
Yes, you can swap the marinara for a jar of Alfredo sauce, but you may want to reduce the added salt since white sauces are often saltier.
Why is my pasta bake dry?
This happens if the pasta absorbs too much liquid. Make sure to add the splash of water or broth to the sauce, and don’t bake it longer than 25 minutes.
Nutrition
- Calories: 485
- Total Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 85mg
- Sodium: 980mg
- Total Carbohydrate: 45g
- Protein: 32g
Try More Recipes:
- Italian Sausage And Peppers Pasta With Onions Recipe
- Italian Sausage Orzo Pasta With Kale
- Cajun Italian Sausage Pasta Skillet
Cheesy Italian Chicken Pasta Bake Casserole
6
servings15
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minutesCheesy Italian Chicken Pasta Bake Casserole combines gooey mozzarella, tender rotini, and savory marinara in just 45 minutes. This easy family dinner is perfect for busy weeknights when you need a comforting meal.
Ingredients
16 oz (1 lb) rotini or penne pasta
2 cups cooked chicken breast, shredded or cubed
24 oz jar marinara sauce
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1/2 cup water or chicken broth
1 tsp dried Italian seasoning
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Fresh parsley, chopped (optional)
Directions
- Preheat oven to 375°F (190°C).
- Boil pasta in salted water for 2 minutes less than package instructions; drain.
- In a large bowl, mix marinara, water, spices, and 1 cup mozzarella.
- Add cooked pasta and chicken to the sauce; toss to coat.
- Transfer to a greased 9×13 baking dish.
- Top with remaining mozzarella and Parmesan.
- Bake for 20-25 minutes until bubbly and golden.
