Chicken Pasta Casserole is packed with chicken and pasta in creamy, cheesy sauce. This easy chicken casserole makes a great weeknight dinner!
This Chicken Pasta Casserole is the ultimate comfort food, packed with chicken, pasta, and a creamy sauce, all topped with cheese! It’s so easy to put together and is a family-friendly dinner that’s perfect for any night of the week.
How to make chicken pasta casserole
Here you'll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat the oven to 375°F. Grease a 9x13 inch baking dish.
Step 2: Cook the penne pasta in salted water according to package instructions until al dente. Drain and set aside.
Step 3: In a large skillet, heat 1 tablespoon vegetable oil over medium-high heat.
Step 4: Add the chicken cubes and cook until browned and cooked through, about 6-8 minutes. Season the chicken with salt and pepper while cooking. Remove from the skillet and set aside.
Step 5: In the same skillet, add the remaining 1 tablespoon olive oil.
Step 6: Sauté the diced red pepper and onions until softened, about 5 minutes.
Step 7: Add the minced garlic and cook for another minute, stirring the entire time. Remove from the skillet and set aside.
Step 8: In the same skillet, melt the butter over medium heat.
Step 9: Add the flour and whisk for 1-2 minutes to create a roux.
Step 10: Gradually add the chicken broth, heavy cream, and milk, whisking constantly to avoid lumps.
Step 11: Add the thyme, rosemary, salt, and pepper. Simmer for 5 minutes, or until the sauce thickens.
Step 12: In a large bowl, combine the cooked pasta, chicken, red pepper mixture, and sauce. Mix well.
Step 13: Transfer half of the mixture to the prepared baking dish.
Step 14: Sprinkle with 1 cup of Colby Jack cheese.
Step 15: Add the remaining pasta mixture on top.
Step 16: Sprinkle the remaining Colby Jack cheese over the top.
Step 17: Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly, and the edges are golden brown.
Step 18: Remove from the oven, and let it rest for 5 minutes before serving.
Step 19: Garnish with chopped fresh parsley, if desired.
Tips
- Chicken: You can use rotisserie chicken or leftover cooked chicken in place of the raw chicken in the recipe. If using cooked chicken, there's no need to brown and reheat before using.
- Cream of chicken soup: This recipe uses a homemade cream of chicken soup substitute for the sauce. You can use canned cream of chicken and milk for the sauce if you prefer.
- To freeze: You can freeze this casserole before baking for up to 2 months. When ready to bake, thaw in the fridge overnight, and bake as directed.
Serving suggestions
The pasta casserole is fairly rich, so I recommend serving it with a simple green salad, roasted vegetables, or steamed vegetables to help complete the meal.
Storage
Chicken Pasta Casserole should be stored in an airtight container in the refrigerator for up to 3 days.
To reheat: Reheat in the microwave for 1-2 minutes, or cover with foil and reheat in the oven at 350°F until warmed through. You may need to add more milk or heavy cream if it seems dry.
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Chicken Pasta Casserole
Equipment
- 9x13 baking dish
Ingredients
- 12 ounces penne pasta
- 3 cups cubed boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 large red bell pepper diced
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons vegetable oil divided
- 3 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon dried rosemary
- ¼ teaspoon black pepper
- 3 cups shredded Colby Jack cheese
- Chopped fresh parsley for garnish optional
Instructions
- Preheat the oven to 375°F. Grease a 9x13 inch baking dish.
- Cook the penne pasta in salted water according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat 1 tablespoon vegetable oil over medium-high heat.
- Add the chicken cubes and cook until browned and cooked through, about 6-8 minutes. Season the chicken with salt and pepper while cooking. Remove from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon olive oil.
- Sauté the diced red pepper and onions until softened, about 5 minutes.
- Add the minced garlic and cook for another minute, stirring the entire time. Remove from the skillet and set aside.
- In the same skillet, melt the butter over medium heat.
- Add the flour and whisk for 1-2 minutes to create a roux.
- Gradually add the chicken broth, heavy cream, and milk, whisking constantly to avoid lumps.
- Add the thyme, rosemary, salt, and pepper. Simmer for 5 minutes, or until the sauce thickens.
- In a large bowl, combine the cooked pasta, chicken, red pepper mixture, and sauce. Mix well.
- Transfer half of the mixture to the prepared baking dish.
- Sprinkle with 1 cup of Colby Jack cheese.
- Add the remaining pasta mixture on top.
- Sprinkle the remaining Colby Jack cheese over the top.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly, and the edges are golden brown.
- Remove from the oven, and let it rest for 5 minutes before serving.
- Garnish with chopped fresh parsley, if desired.
Notes
- Chicken: You can use rotisserie chicken or leftover cooked chicken in place of the raw chicken in the recipe. If using cooked chicken, there's no need to brown and reheat before using.
- Nutrition values are estimates.
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