Feeling stuck in a dinner rut? Look no further! Our roundup of 16 Delicious Chicken Pasta Bake Recipes is here to save the day, offering everything from quick weeknight fixes to cozy comfort food perfect for any season. Whether you’re craving something creamy, cheesy, or packed with veggies, we’ve got a dish that’ll make your taste buds dance. Dive in and discover your next family favorite!
Creamy Garlic Chicken Pasta Bake
Yesterday, as the evening light faded, I found myself craving something comforting yet simple, a dish that would wrap around me like a warm blanket. That’s when the idea of a creamy garlic chicken pasta bake came to mind, a dish that’s as forgiving as it is delicious, perfect for those nights when you need a little extra comfort.
Ingredients
- a couple of boneless, skinless chicken breasts
- a splash of olive oil
- 3 cloves of garlic, minced
- a pinch of salt and pepper
- 2 cups of heavy cream
- a handful of grated Parmesan cheese
- a sprinkle of dried basil
- 8 oz of penne pasta
- a cup of shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F and grease a baking dish lightly with olive oil.
- Season the chicken breasts with salt and pepper, then cook them in a pan with a splash of olive oil over medium heat until golden and cooked through, about 6-7 minutes per side. Tip: Let the chicken rest for a few minutes before slicing to keep it juicy.
- In the same pan, sauté the minced garlic until fragrant, about 30 seconds, then pour in the heavy cream, stirring gently.
- Add the Parmesan cheese and dried basil to the cream, stirring until the cheese melts and the sauce thickens slightly. Tip: Keep the heat low to prevent the sauce from separating.
- Meanwhile, cook the penne pasta according to package instructions until al dente, then drain.
- Slice the cooked chicken into strips and mix it with the pasta and creamy garlic sauce in the baking dish.
- Sprinkle the shredded mozzarella cheese on top and bake for 20 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.
The bake emerges from the oven with a golden crust that gives way to tender pasta and chicken, all enveloped in a creamy, garlicky sauce. Serve it straight from the dish, perhaps with a side of crisp green salad to cut through the richness, for a meal that feels like a hug.
Spicy Buffalo Chicken Pasta Bake
Dusk settles in, and the kitchen becomes a sanctuary where flavors meld and memories are made. Tonight, let’s embrace the comfort of a dish that brings a little heat and a lot of heart to the table.
Ingredients
- 2 cups of shredded cooked chicken
- 8 oz of penne pasta
- a splash of olive oil
- a couple of cloves of garlic, minced
- 1/2 cup of buffalo sauce
- 1/4 cup of ranch dressing
- 1 cup of shredded mozzarella cheese
- 1/2 cup of shredded cheddar cheese
- a pinch of salt
- a dash of black pepper
- 1/4 cup of breadcrumbs
- a handful of chopped green onions for garnish
Instructions
- Preheat your oven to 375°F and lightly grease a baking dish with a splash of olive oil.
- Cook the penne pasta according to the package instructions until al dente, then drain and set aside.
- In a large bowl, mix the shredded chicken, minced garlic, buffalo sauce, ranch dressing, and a pinch of salt and black pepper until well combined.
- Add the cooked pasta to the chicken mixture and stir to coat evenly.
- Transfer the mixture to the prepared baking dish and sprinkle the top with mozzarella and cheddar cheeses.
- Scatter the breadcrumbs over the cheese for a crispy topping.
- Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown.
- Let it sit for 5 minutes before serving to allow the flavors to meld together beautifully.
Every bite of this bake is a delightful contrast of creamy, spicy, and crunchy textures. Serve it with a side of crisp celery sticks to balance the heat, or enjoy it as is for a truly comforting meal.
Cheesy Broccoli Chicken Pasta Bake
Just like the quiet moments before the house wakes up, this Cheesy Broccoli Chicken Pasta Bake is a comforting embrace, blending the warmth of melted cheese with the hearty satisfaction of chicken and pasta, all while the broccoli adds a whisper of green.
Ingredients
- 2 cups of penne pasta
- a couple of chicken breasts, diced
- a splash of olive oil
- 2 cups of broccoli florets
- 1 cup of heavy cream
- a generous handful of shredded cheddar cheese
- a pinch of salt and pepper
- a dash of garlic powder
Instructions
- Preheat your oven to 375°F and grease a baking dish lightly with olive oil.
- Boil the penne pasta according to the package instructions until al dente, then drain and set aside.
- While the pasta cooks, heat a splash of olive oil in a pan over medium heat and sauté the diced chicken until no longer pink, about 5-7 minutes.
- Add the broccoli florets to the pan with the chicken, cooking for another 3 minutes until they start to soften.
- Pour in the heavy cream, stirring gently, and let it simmer for 2 minutes to thicken slightly.
- Mix in the cooked pasta, shredded cheddar cheese, salt, pepper, and garlic powder, stirring until everything is evenly coated.
- Transfer the mixture to the prepared baking dish, spreading it out evenly.
- Bake in the preheated oven for 20 minutes, or until the top is golden and bubbly.
- Let it sit for 5 minutes before serving to allow the flavors to meld together beautifully.
Fresh from the oven, this bake offers a delightful contrast between the crispy top layer and the creamy, tender pasta beneath. Serve it with a side of crusty bread to soak up any remaining cheesy sauce, or enjoy it as is for a truly comforting meal.
Sun-Dried Tomato and Spinach Chicken Pasta Bake
Yesterday, as the golden hour light spilled across my kitchen counter, I found myself reaching for the familiar comfort of pasta, sun-dried tomatoes, and fresh spinach, dreaming up a dish that feels like a warm hug.
Ingredients
- 2 cups of penne pasta
- A couple of chicken breasts, diced
- A generous handful of sun-dried tomatoes, chopped
- A big bunch of fresh spinach, roughly torn
- A splash of olive oil
- 2 cloves of garlic, minced
- 1 cup of heavy cream
- A half cup of grated Parmesan cheese
- A pinch of salt and pepper
- 1 teaspoon of Italian seasoning
Instructions
- Preheat your oven to 375°F and grease a baking dish lightly with olive oil.
- Boil the penne pasta in salted water until al dente, about 8 minutes, then drain and set aside.
- While the pasta cooks, heat a splash of olive oil in a pan over medium heat and sauté the diced chicken until no longer pink, about 5 minutes.
- Add the minced garlic and sun-dried tomatoes to the pan, cooking for another 2 minutes until fragrant.
- Stir in the fresh spinach until just wilted, then remove the pan from heat.
- In a large bowl, mix the cooked pasta, chicken mixture, heavy cream, Parmesan, salt, pepper, and Italian seasoning until well combined.
- Transfer the mixture to the prepared baking dish and bake for 20 minutes, or until the top is golden and bubbly.
- Let it sit for 5 minutes before serving to allow the flavors to meld together beautifully.
Every bite of this bake is a delightful mix of creamy, tangy, and hearty, with the sun-dried tomatoes adding a sweet depth that contrasts perfectly with the fresh spinach. Serve it straight from the oven with a side of crusty bread to soak up the creamy sauce.
BBQ Chicken Pasta Bake
Wandering through the kitchen on a quiet evening, the thought of combining the smoky allure of BBQ with the comforting embrace of pasta led me to this cozy dish. It’s a melody of flavors that feels like a warm hug on a cool night.
Ingredients
- 2 cups of shredded cooked chicken
- 8 oz of penne pasta
- A generous cup of your favorite BBQ sauce
- A splash of olive oil
- A couple of cloves of garlic, minced
- 1 cup of shredded mozzarella cheese
- Half a cup of shredded cheddar cheese
- A pinch of salt and pepper
- A handful of fresh cilantro, chopped
Instructions
- Preheat your oven to 375°F and grab a baking dish, giving it a light grease with that splash of olive oil.
- Boil the penne pasta according to the package instructions until al dente, then drain and set aside. Tip: Salt the boiling water for extra flavor.
- In a large bowl, toss the shredded chicken with the BBQ sauce, minced garlic, salt, and pepper until everything’s nicely coated.
- Mix the sauced chicken with the cooked pasta, then pour it all into the prepared baking dish.
- Sprinkle the top evenly with mozzarella and cheddar cheeses. Tip: For a golden top, let the cheese cover every inch.
- Bake for about 20 minutes, or until the cheese is bubbly and slightly browned. Tip: Keep an eye on it after 15 minutes to avoid over-browning.
- Garnish with fresh cilantro right before serving.
Now, the BBQ Chicken Pasta Bake emerges from the oven with a tempting cheese pull and a smoky sweetness that’s hard to resist. Nestle it alongside a crisp salad or enjoy it straight from the dish for a truly comforting meal.
Alfredo Chicken Pasta Bake
Maybe it’s the way the creamy sauce clings to the pasta, or how the chicken turns golden and tender, but this Alfredo Chicken Pasta Bake feels like a hug in a dish. It’s the kind of meal that slows down time, inviting you to savor each bite.
Ingredients
- a couple of boneless, skinless chicken breasts
- a splash of olive oil
- a pinch of salt and pepper
- 2 cups of heavy cream
- a handful of grated Parmesan cheese
- a clove of garlic, minced
- a box of penne pasta
- a cup of shredded mozzarella cheese
- a sprinkle of parsley for garnish
Instructions
- Preheat your oven to 375°F and grease a baking dish lightly with olive oil.
- Season the chicken breasts with salt and pepper, then cook them in a pan with a splash of olive oil over medium heat until golden and no longer pink inside, about 6-7 minutes per side. Tip: Let the chicken rest for a few minutes before slicing to keep it juicy.
- While the chicken cooks, boil the penne pasta according to the package instructions until al dente, then drain.
- In the same pan, sauté the minced garlic until fragrant, about 30 seconds, then pour in the heavy cream and bring to a simmer.
- Stir in the Parmesan cheese until the sauce thickens slightly, then toss in the cooked pasta and sliced chicken. Tip: Reserve a bit of pasta water to adjust the sauce’s consistency if needed.
- Transfer everything to the greased baking dish, top with mozzarella cheese, and bake for 20 minutes or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.
- Garnish with parsley before serving.
Golden and bubbling straight from the oven, this bake offers a delightful contrast between the creamy interior and the crispy cheese topping. Try serving it with a side of garlic bread to scoop up every last bit of sauce.
Mushroom and Thyme Chicken Pasta Bake
Comfort comes in many forms, and today, it’s found in the gentle simmer of mushrooms and thyme mingling with tender chicken, all nestled under a golden blanket of pasta. This dish is a hug in a bowl, perfect for those evenings when the world outside feels a little too loud.
Ingredients
- 2 cups of dried pasta, whatever shape makes you happy
- 1 lb of chicken breast, cut into bite-sized pieces
- A couple of cups of sliced mushrooms, because more is always better
- A splash of olive oil, just enough to coat the pan
- 2 cloves of garlic, minced, because garlic is life
- A handful of fresh thyme leaves, stripped from their stems
- 1 cup of heavy cream, for that luxurious feel
- 1/2 cup of grated Parmesan, plus a little extra for sprinkling
- Salt and pepper, to whisper seasons into every bite
Instructions
- Preheat your oven to 375°F, letting it warm up like a sunny morning.
- Boil the pasta in salted water until it’s just shy of al dente, about 8 minutes, then drain and set aside. Tip: The pasta will continue cooking in the oven, so undercooking it now prevents mushiness later.
- While the pasta cooks, heat a splash of olive oil in a large pan over medium heat. Add the chicken, seasoning it with salt and pepper, and cook until it’s just no longer pink, about 5 minutes. Remove it from the pan and set aside.
- In the same pan, add the mushrooms and a pinch more salt. Cook until they’re golden and have released their juices, about 5 minutes. Tip: Don’t crowd the pan; mushrooms need space to brown properly.
- Stir in the garlic and thyme, cooking just until fragrant, about 30 seconds. Then, pour in the heavy cream and let it simmer until slightly thickened, about 3 minutes.
- Combine the pasta, chicken, and cream sauce in a baking dish, sprinkling the Parmesan over the top. Bake for 20 minutes, or until the top is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.
When it emerges from the oven, the pasta bake will be creamy with a slight chew from the pasta, the chicken tender, and the mushrooms earthy. Serve it straight from the dish, perhaps with a simple green salad to cut through the richness, and watch as it brings everyone to the table.
Pesto Chicken Pasta Bake
Now, as the evening light fades, I find myself drawn to the comforting embrace of a dish that marries the vibrant freshness of pesto with the hearty satisfaction of chicken and pasta. It’s a meal that feels like a warm hug, perfect for those nights when you crave something both nourishing and indulgent.
Ingredients
- 2 cups of penne pasta
- 1 pound of chicken breast, cut into bite-sized pieces
- A generous 1/2 cup of homemade or store-bought pesto
- A splash of olive oil
- 1 cup of shredded mozzarella cheese
- A couple of tablespoons of grated Parmesan cheese
- Salt and freshly ground black pepper, just a pinch each
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish with a splash of olive oil.
- Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente, about 10 minutes. Drain and set aside.
- While the pasta cooks, heat a tablespoon of olive oil in a skillet over medium heat. Add the chicken pieces, seasoning them with a pinch of salt and black pepper. Cook until the chicken is golden and no longer pink inside, about 6-8 minutes.
- In a large mixing bowl, combine the cooked pasta, chicken, and pesto, tossing until everything is evenly coated.
- Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the top with mozzarella and Parmesan cheeses.
- Bake in the preheated oven for about 20 minutes, or until the cheese is bubbly and golden brown.
- Let the bake sit for 5 minutes before serving to allow the flavors to meld together beautifully.
Let this pesto chicken pasta bake be the star of your dinner table, with its creamy, cheesy top giving way to the tender chicken and pasta beneath. The pesto adds a bright, herby note that lifts the whole dish, making it as delightful to the palate as it is to the eye.
Three Cheese Chicken Pasta Bake
Sometimes, the most comforting meals are the ones that bring together simple ingredients in a way that feels both familiar and a little special. This three cheese chicken pasta bake is just that—a cozy, creamy dish that’s perfect for those evenings when you crave something hearty without too much fuss.
Ingredients
- a couple of cups of penne pasta
- a splash of olive oil
- a couple of chicken breasts, diced
- a pinch of salt and pepper
- a clove of garlic, minced
- a cup of heavy cream
- a handful of shredded mozzarella
- a handful of grated parmesan
- a handful of cream cheese
- a sprinkle of dried basil
Instructions
- Preheat your oven to 375°F and grease a baking dish lightly with olive oil.
- Boil the penne pasta according to the package instructions until al dente, then drain and set aside.
- While the pasta cooks, heat a splash of olive oil in a pan over medium heat and sauté the diced chicken with a pinch of salt and pepper until golden and cooked through, about 5-7 minutes.
- Add the minced garlic to the pan and cook for another minute until fragrant.
- Lower the heat and stir in the heavy cream, mozzarella, parmesan, and cream cheese until the cheeses melt into a smooth sauce.
- Mix the cooked pasta and chicken into the cheese sauce, ensuring everything is well coated.
- Transfer the mixture to the prepared baking dish and sprinkle with dried basil.
- Bake for 20-25 minutes, until the top is bubbly and slightly golden.
Velvety from the trio of cheeses and with just the right bite from the penne, this bake is a testament to the magic of simple ingredients. Serve it straight from the oven with a crisp green salad to cut through the richness, or save leftovers for a comforting lunch the next day.
Chicken Bacon Ranch Pasta Bake
On a quiet evening like this, when the kitchen feels like a sanctuary, there’s something deeply comforting about preparing a dish that wraps you in warmth. This Chicken Bacon Ranch Pasta Bake is just that—a hug in a dish, with its creamy textures and smoky flavors.
Ingredients
- a couple of cups of penne pasta
- a splash of olive oil
- a pound of chicken breast, diced
- a handful of bacon strips, chopped
- a cup of ranch dressing
- a half cup of sour cream
- a cup of shredded cheddar cheese
- a sprinkle of garlic powder
- a pinch of salt and pepper
Instructions
- Preheat your oven to 375°F, letting it warm up while you prepare the ingredients.
- Boil the penne pasta in salted water until al dente, about 10 minutes, then drain and set aside.
- In a skillet, heat a splash of olive oil over medium heat and cook the diced chicken until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
- Add the chopped bacon to the skillet with the chicken and cook until crispy, about 5 more minutes.
- In a large bowl, mix the ranch dressing and sour cream until smooth, then toss in the cooked pasta, chicken, and bacon. Tip: This is your sauce, so make sure everything is well coated.
- Transfer the mixture to a baking dish, sprinkle the shredded cheddar cheese on top, and bake for 20 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.
- Let it sit for 5 minutes before serving to allow the flavors to meld together beautifully.
Just out of the oven, this bake is a delightful mix of creamy, cheesy, and smoky, with the pasta offering the perfect bite. Serve it straight from the dish for a family-style meal that invites everyone to dig in.
Mediterranean Chicken Pasta Bake
Dusk settles softly outside, and here in the kitchen, the warmth of the oven promises something comforting. This Mediterranean Chicken Pasta Bake is a melody of flavors, simple yet profound, like a quiet evening spent in good company.
Ingredients
- 2 cups of penne pasta
- 1.5 lbs of chicken breast, cubed
- A splash of olive oil
- 3 cloves of garlic, minced
- A couple of sun-dried tomatoes, chopped
- 1 cup of spinach, roughly torn
- 1/2 cup of feta cheese, crumbled
- 1/4 cup of kalamata olives, sliced
- 1 tsp of dried oregano
- 1/2 tsp of salt
- 1/4 tsp of black pepper
- 2 cups of marinara sauce
- 1/2 cup of mozzarella cheese, shredded
Instructions
- Preheat your oven to 375°F (190°C), letting it warm up while you prepare the ingredients.
- Boil the penne pasta according to the package instructions until al dente, then drain and set aside. Tip: Salt the boiling water for extra flavor.
- In a large skillet, heat a splash of olive oil over medium heat. Add the cubed chicken, seasoning with salt and pepper, and cook until no longer pink, about 5-7 minutes.
- Add the minced garlic, sun-dried tomatoes, and dried oregano to the skillet, stirring for about a minute until fragrant.
- Mix in the spinach and kalamata olives, cooking just until the spinach wilts, roughly 2 minutes.
- Combine the cooked pasta, chicken mixture, and marinara sauce in a large baking dish, stirring gently to ensure everything is evenly coated.
- Sprinkle the top with crumbled feta and shredded mozzarella. Tip: For a golden top, broil for the last 2 minutes of baking.
- Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.
Mmm, the bake emerges with a tempting aroma, the cheese perfectly melted into the vibrant medley beneath. Serve it straight from the dish, perhaps with a side of crusty bread to soak up the rich, herby sauce.
Chicken Parmesan Pasta Bake
On a quiet evening like this, there’s something deeply comforting about the idea of a Chicken Parmesan Pasta Bake, a dish that wraps you in warmth with every bite, blending the crispy, cheesy goodness of chicken parmesan with the hearty embrace of pasta.
Ingredients
- a couple of cups of penne pasta
- a splash of olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- a pinch of salt and pepper
- a cup of marinara sauce
- a handful of shredded mozzarella cheese
- a sprinkle of grated Parmesan cheese
- a teaspoon of Italian seasoning
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish with a splash of olive oil.
- Cook the penne pasta according to the package instructions until al dente, then drain and set aside.
- While the pasta cooks, season the chicken pieces with a pinch of salt and pepper. Heat a splash of olive oil in a pan over medium heat and cook the chicken until golden and no longer pink inside, about 5-7 minutes.
- Tip: Don’t overcrowd the pan to ensure each piece gets nicely browned.
- In the greased baking dish, combine the cooked pasta, chicken, and marinara sauce, mixing gently to ensure everything is evenly coated.
- Sprinkle the top with shredded mozzarella, grated Parmesan, and a teaspoon of Italian seasoning.
- Tip: For an extra crispy top, broil for the last 2 minutes of baking.
- Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden.
- Tip: Let it sit for 5 minutes before serving to allow the flavors to meld together beautifully.
The bake emerges from the oven with a tantalizing aroma, the cheese perfectly melted into a golden crust over tender pasta and juicy chicken. Serve it straight from the dish for a family-style meal that invites everyone to dig in, perhaps with a side of garlic bread to scoop up any saucy bits left behind.
Taco Spiced Chicken Pasta Bake
Evenings like these call for something comforting yet vibrant, a dish that wraps you in warmth while teasing your taste buds with a hint of adventure. This taco spiced chicken pasta bake is just that—a cozy hug with a spicy kick, perfect for when the day slows down and the kitchen becomes your sanctuary.
Ingredients
- a couple of cups of penne pasta
- a splash of olive oil
- about 1 pound of chicken breast, diced
- a good shake of taco seasoning (about 2 tablespoons)
- a can of diced tomatoes (14.5 oz)
- a cup of chicken broth
- a handful of shredded cheddar cheese
- a small bunch of cilantro, chopped
Instructions
- Preheat your oven to 375°F and grab a baking dish—no need to grease it, we’re keeping it simple.
- Boil the penne pasta according to the package instructions until al dente, then drain and set aside. Tip: Salt the water like the sea for the best flavor.
- While the pasta cooks, heat a splash of olive oil in a pan over medium heat. Add the diced chicken and cook until no pink remains, about 5-7 minutes.
- Sprinkle the taco seasoning over the chicken, stirring to coat evenly. Let it cook for another minute to wake up those spices.
- Pour in the diced tomatoes and chicken broth, bringing the mixture to a simmer. Let it bubble away for about 5 minutes to thicken slightly.
- Combine the cooked pasta with the chicken mixture in the baking dish, stirring gently to marry the flavors.
- Top with a generous handful of shredded cheddar cheese, then pop it in the oven for 15-20 minutes, until the cheese is melted and bubbly.
- Garnish with chopped cilantro right before serving. Tip: Let it sit for 5 minutes after baking for the perfect consistency.
Best enjoyed straight from the oven, this bake offers a delightful contrast between the creamy cheese and the zesty chicken, with the pasta providing a comforting base. Try serving it with a side of crisp greens to round out the meal.
Chicken and Asparagus Pasta Bake
Kindly imagine the warmth of your kitchen, the gentle hum of the oven, and the comforting aroma of a dish that feels like a hug. This chicken and asparagus pasta bake is a cozy embrace on a plate, perfect for those evenings when you crave something hearty yet fresh.
Ingredients
- 2 cups of penne pasta
- A couple of chicken breasts, diced
- A bunch of asparagus, trimmed and cut into 1-inch pieces
- A splash of olive oil
- 1 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- A pinch of salt and freshly ground black pepper
- 1 tsp of garlic powder
- 1/2 cup of shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish with a splash of olive oil.
- Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- While the pasta cooks, heat a splash of olive oil in a skillet over medium heat. Add the diced chicken, season with salt, pepper, and garlic powder, and cook until no longer pink, about 5-7 minutes.
- Add the asparagus to the skillet with the chicken and cook for another 2-3 minutes, just until the asparagus is bright green and slightly tender.
- In the same pot used for the pasta, combine the cooked pasta, chicken, asparagus, heavy cream, and Parmesan cheese. Stir gently to combine everything evenly.
- Transfer the mixture to the prepared baking dish and sprinkle the shredded mozzarella cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
Velvety textures from the cream and cheeses meld beautifully with the crisp-tender asparagus and succulent chicken, creating a dish that’s as pleasing to the palate as it is to the eye. Serve it straight from the oven with a side of crusty bread to soak up the creamy sauce, or let it cool slightly for a more set texture that holds its shape when served.
White Wine and Garlic Chicken Pasta Bake
Tonight, as the kitchen fills with the aroma of garlic and white wine, I find myself lost in the simple joy of preparing a meal that feels like a warm embrace. This dish, a comforting pasta bake, is my go-to when the evening calls for something hearty yet elegant.
Ingredients
- a couple of boneless, skinless chicken breasts, cut into bite-sized pieces
- a splash of olive oil
- 3 cloves of garlic, minced
- a cup of dry white wine
- a cup of heavy cream
- a handful of grated Parmesan cheese
- a pinch of salt and freshly ground black pepper
- 8 oz of penne pasta
- a sprinkle of fresh parsley, chopped
Instructions
- Preheat your oven to 375°F and lightly grease a baking dish.
- In a large skillet over medium heat, warm the olive oil and add the chicken pieces. Cook until they’re golden brown, about 5 minutes per side.
- Tip: Don’t overcrowd the pan to ensure each piece gets a nice sear.
- Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.
- Pour in the white wine, scraping up any browned bits from the bottom of the pan, and let it simmer until reduced by half, about 3 minutes.
- Stir in the heavy cream and Parmesan cheese, then season with salt and pepper. Let the sauce thicken slightly, about 2 minutes.
- Meanwhile, cook the penne pasta according to the package instructions until al dente, then drain.
- Tip: Reserve a cup of pasta water to adjust the sauce consistency if needed.
- Combine the cooked pasta with the chicken and sauce in the skillet, tossing to coat evenly.
- Transfer the mixture to the prepared baking dish and bake for 20 minutes, until bubbly and golden on top.
- Tip: For an extra crispy top, broil for the last 2 minutes of baking.
- Garnish with chopped parsley before serving.
Baked to perfection, this pasta dish emerges from the oven with a creamy interior and a slightly crispy top, offering a delightful contrast in textures. The white wine lends a subtle acidity that balances the richness of the cream, making each bite a harmonious blend of flavors. Serve it straight from the dish for a family-style meal that invites everyone to dig in.
Chicken and Mushroom Alfredo Pasta Bake
Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that feels like a warm hug. This Chicken and Mushroom Alfredo Pasta Bake is just that—a creamy, dreamy escape into flavor, perfect for those evenings when you crave something indulgent yet familiar.
Ingredients
- a couple of cups of penne pasta
- a splash of olive oil
- a pound of chicken breast, cut into bite-sized pieces
- a couple of cups of sliced mushrooms
- a tablespoon of minced garlic
- a cup of heavy cream
- a half cup of grated Parmesan cheese
- a cup of shredded mozzarella cheese
- a pinch of salt and pepper
- a sprinkle of parsley for garnish
Instructions
- Preheat your oven to 375°F and grease a baking dish lightly with olive oil.
- Boil the penne pasta according to the package instructions until al dente, then drain and set aside.
- In a large skillet, heat a splash of olive oil over medium heat and cook the chicken pieces until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
- Add the mushrooms and garlic to the skillet, sautéing until the mushrooms are soft and golden, about 3-4 minutes.
- Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Tip: Keep the heat low to prevent the cream from separating.
- Stir in the Parmesan cheese until the sauce is smooth and slightly thickened, then season with salt and pepper.
- Combine the cooked pasta, chicken, and mushroom sauce in the greased baking dish, mixing well to ensure everything is evenly coated.
- Sprinkle the mozzarella cheese on top and bake for 20-25 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.
- Garnish with parsley before serving.
As you take the first bite, the creamy Alfredo sauce clings lovingly to each piece of pasta, while the mushrooms add an earthy depth that complements the tender chicken beautifully. Serve it straight from the oven with a side of garlic bread to soak up every last drop of sauce.
Conclusion
Just like that, we’ve whisked through 16 mouthwatering chicken pasta bake recipes perfect for any gathering or cozy night in. Whether you’re craving something creamy, cheesy, or packed with veggies, there’s a dish here to delight. We’d love to hear which recipe stole your heart—drop a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy baking!