Creamy Chicken Pasta Bake
One-Pan Chicken Pasta Bake is the ultimate no-fuss dinner! With just 10 minutes of prep, everything goes straight into one dish and bakes into a creamy, cheesy pasta loaded with chicken and veggies. Your kids will love this one too!
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A Note from Kim
The Dinner Everyone Comes Back For
My whole family loved this chicken pasta bake. It’s exactly the kind of recipe I want in my back pocket for those nights when I really don’t feel like cooking. There’s hardly any prep, everything goes into one dish, and the oven does the rest. It’s creamy, cheesy, filling, and easy enough that I don’t have to think too hard about dinner.
If you have really picky eaters, you can easily leave the veggies out altogether. Or swap them for vegetables your family enjoys, broccoli, bell peppers, spinach, or peas would all work well. It’s an easy casserole to customize based on what you have on hand and what your family will actually eat.
With love (and lots of good eats), 
This was such a hit with everyone! Both the kids and adults loved it, and I was amazed at how quickly it came together. Definitely one we’ll be making again!
— Wendy
What You Need for a Creamy Chicken Pasta Bake
You only need 10 simple ingredients to make this creamy, cheesy pasta chicken bake. Most are easy staples or convenient shortcuts, so there’s no long list of ingredients to track down.
The full list of ingredients with measurements can be found in the recipe card below.
- Penne pasta: Use penne or another short pasta that holds up well during baking.
- Milk: Adds creaminess to the sauce as the pasta cooks.
- Low-sodium chicken broth: Helps cook the pasta while adding savory flavor.
- Italian dressing: Gives the dish a zesty, herby flavor with minimal effort. I like the Olive Garden brand but other varieties may be used.
- Rotisserie chicken: A convenient shortcut that makes this recipe especially easy. Any cooked chicken works!
- Italian seasoning: Adds extra herbs and Italian flavor.
- Baby tomatoes: Cherry or grape tomatoes add juicy bursts of freshness and color.
- Zucchini: Adds a tender veggie element without overpowering the dish.
- Cream cheese: Melts into the pasta to create a rich, creamy sauce.
- Italian-style cheese: Tops the bake with a deliciously cheesy, golden finish. I like using an Italian cheese blend, which typically combines cheeses like mozzarella, Parmesan cheese, Romano, and provolone.
Easy Ways to Change It Up
- Try a different dressing: Use a creamy Italian dressing for an even richer, more indulgent sauce.
- Change the veggies: Try onion, broccoli, bell peppers, spinach, mushrooms, carrots, or peas in place of the zucchini and tomatoes. You could also omit the veggies completely, if preferred.
- Add some heat: Stir in red pepper flakes or a pinch of crushed red pepper for a spicy kick.
- Switch the pasta: Penne can easily be swapped for rotini, ziti, rigatoni, or another short pasta.
How to Make This Easy Chicken Pasta Bake
A quick note before you start: you probably won’t need much, if any, extra salt and pepper here. The dressing adds plenty of seasoning and saltiness, so I recommend tasting the dish before adding more.
For the printable step-by-step instructions, be sure to check the recipe card at the bottom of the post.
Step 1: Add to dish. Add the dry pasta, milk, chicken broth, Italian dressing, chicken, and seasonings to the prepared casserole dish.
Step 2: Combine. Stir the chicken mixture together, making sure the pasta is mostly submerged in the liquid.
Step 3: Add veggies. Scatter the baby tomatoes and zucchini evenly over the pasta mixture.
Step 4: Add cream cheese. Place the block of cream cheese in the center of the dish.
Step 5: Bake and stir. Cover tightly with aluminum foil and bake for 35 minutes. Then, remove the foil and stir until any cream cheese lumps melt into the mixture and creates a creamy sauce.
Step 6: Add cheese. Sprinkle the shredded cheese evenly over the top of the pasta casserole.
Step 7: Finish baking. Return the dish to the oven and bake uncovered for another 15 minutes, until the cheese is melted and bubbly.
Step 8: Serve. Let the dish rest for 5-10 minutes before serving. Garnish with a little fresh parsley or basil if you’d like for a pop of color.
Serving Ideas
This creamy chicken pasta bake is hearty enough to be a meal on its own, but I love serving it with something fresh on the side. A simple green salad, Caesar salad, or sautéed vegetables are all great choices to balance out the rich, creamy pasta.
And if you’re a bread person like me, don’t skip it! Warm garlic bread or crusty rolls are the perfect combination for an easy family dinner!
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
To Reheat
I love this chicken pasta bake for meal prep because it reheats so well! Add a splash of milk or broth before reheating to loosen the sauce and keep the pasta creamy and delicious.
- Oven: Place the pasta in an oven-safe baking dish, add a splash of milk or broth, and cover with foil. Reheat at 350°F until warmed through, about 20-30 minutes.
- Microwave: Cover loosely and microwave in 30–60 second intervals, stirring between each, until heated through.
More One-Pan Recipes to Try
If you try this chicken pasta bake recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, subscribe to our mailing list to receive more delicious recipes straight to your inbox.
Creamy Chicken Pasta Bake
Ingredients
- 1 pound penne pasta, or other short grain variety
- 1 cup milk
- 1 cup low-sodium chicken broth
- 1 (16 oz) bottle Olive Garden© Italian dressing
- 1 shredded rotisserie chicken (about 3-4 cups)
- 1 tablespoon Italian seasoning
- 1 pint halved baby tomatoes, cherry or grape tomatoes
- 1 medium chopped zucchini
- 8 oz block cream cheese
- 2 cups shredded Italian style cheese
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Instructions
- Preheat your oven to 425°F and lightly grease a 9×12-inch baking dish.
- Add the 1 pound penne pasta, 1 cup milk, 1 cup low-sodium chicken broth, 1 (16 oz) bottle Olive Garden© Italian dressing, 1 shredded rotisserie chicken (about 3-4 cups), and 1 tablespoon Italian seasoning to the prepared dish. Stir everything together, making sure the pasta is mostly submerged in the liquid.
- Scatter the 1 pint halved baby tomatoes and 1 medium chopped zucchini evenly over the pasta mixture.
- Place the 8 oz block cream cheese in the center of the dish.
- Cover tightly with foil and bake for 35 minutes.
- Remove the foil and stir thoroughly until the cream cheese melts into the mixture and creates a creamy sauce.
- Sprinkle the 2 cups shredded Italian style cheese evenly over the top.
- Return the dish to the oven and bake uncovered for another 15 minutes, until the cheese is melted and bubbly.
- Let the dish rest for 5-10 minutes before serving. Makes 6-8 servings.
Notes
Storage
Store any leftovers in an airtight container in the refrigerator for up to 4 days.Reheating
Adding a little milk or broth before reheating helps bring the creamy sauce back to life and keeps the pasta from drying out.- Microwave: Cover loosely and microwave in 30–60 second intervals, stirring between each, until heated through.
- Oven: Place the pasta in an oven-safe dish, add a splash of milk or broth, and cover with foil. Reheat at 350°F until warmed through, about 20-30 minutes.
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This was such a hit with everyone! Both the kids and adults loved it, and I was amazed at how quickly it came together. Definitely one we’ll be making again!