When I need a satisfying dinner that feels cozy and indulgent, I make this baked creamy chicken mozzarella pasta. It’s loaded with tender chicken, rich cream sauce, and gooey melted mozzarella, all baked together until bubbly and golden. It’s everything I want in a comforting pasta dish—easy, cheesy, and packed with flavor.
Why You’ll Love This Recipe
I love this pasta bake because it brings together simple ingredients to create something truly comforting and crave-worthy. The creamy sauce coats every piece of pasta, the chicken adds hearty protein, and the melty mozzarella gives it that irresistible cheesy pull. It’s a dish I can make ahead, bake when ready, and count on to feed a hungry crowd.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts (or thighs), cooked and cubed
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Pasta (penne, rigatoni, or rotini work best)
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Olive oil or butter
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Garlic (minced)
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Heavy cream
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Chicken broth
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Cream cheese (softened)
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Grated Parmesan cheese
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Shredded mozzarella cheese
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Italian seasoning
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Salt and black pepper
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Fresh parsley or basil for garnish (optional)
Directions
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I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
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I cook the pasta in salted boiling water until just al dente, then drain and set aside.
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In a large skillet, I heat olive oil and sauté the garlic for about 30 seconds until fragrant.
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I add the cream, chicken broth, and cream cheese, stirring until the sauce is smooth and creamy.
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I mix in the Parmesan cheese, Italian seasoning, salt, and pepper, and let the sauce simmer for a few minutes to thicken slightly.
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I add the cooked chicken and drained pasta to the sauce, stirring everything until well coated.
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I pour the mixture into the baking dish and top it evenly with shredded mozzarella.
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I bake uncovered for 20–25 minutes, or until the cheese is bubbly and lightly golden.
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I let it rest for a few minutes before serving, then garnish with chopped herbs if I have them on hand.
Servings and timing
This recipe serves 6 to 8 people.
Prep time is about 15 minutes, cook time is 25 minutes, and total time is 40 minutes.
Variations
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I’ve added spinach or broccoli to make it a complete one-dish meal.
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For extra flavor, I mix in sun-dried tomatoes or roasted red peppers.
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I sometimes use shredded rotisserie chicken for an easy shortcut.
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To make it spicier, I add crushed red pepper flakes or a dash of cayenne.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in the oven at 350°F or microwave individual portions with a splash of cream or broth to keep it moist. I don’t recommend freezing it, as the cream sauce can separate when thawed.
FAQs
Can I use a different type of pasta?
Yes, I’ve used bowtie, shells, and even ziti. Just make sure it’s cooked al dente so it holds up during baking.
Can I make this ahead of time?
Absolutely. I assemble the casserole, cover it, and refrigerate it for up to 24 hours. I add a few minutes to the bake time if it’s going in cold.
What can I use instead of heavy cream?
I’ve used half-and-half or whole milk with a bit of extra cream cheese for a lighter version.
Does it reheat well?
Yes, especially if I reheat it slowly and add a splash of liquid to keep the sauce creamy.
Can I add breadcrumbs on top?
Yes, I sometimes mix breadcrumbs with olive oil and Parmesan and sprinkle over the mozzarella for a crispy topping.
Conclusion
Baked creamy chicken mozzarella pasta is one of those go-to recipes I rely on when I want something hearty, comforting, and easy to make. It’s a creamy, cheesy, satisfying meal that always gets rave reviews—and I love how flexible and foolproof it is. Whether I’m feeding my family or bringing it to a potluck, it never lasts long on the table.
Print
Baked Creamy Chicken Mozzarella Pasta: A Cheesy, Comforting Family Favorite
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6–8 servings
- Category: Dinner, Casserole, Pasta
- Method: Baked
- Cuisine: Italian-American
Description
Baked Creamy Chicken Mozzarella Pasta is a rich, cheesy comfort food dish made with tender chicken, al dente pasta, and a velvety cream sauce—all baked under a bubbly mozzarella topping. Perfect for family dinners, meal prep, or feeding a crowd, this easy pasta bake is creamy, cozy, and packed with flavor.
Ingredients
- 2 cups cooked boneless, skinless chicken breasts or thighs, cubed
- 12 oz pasta (penne, rigatoni, or rotini)
- 1 tablespoon olive oil or butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 4 oz cream cheese, softened
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- Fresh parsley or basil, for garnish (optional)
Instructions
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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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Cook pasta in salted boiling water until just al dente. Drain and set aside.
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In a skillet, heat olive oil and sauté garlic for 30 seconds.
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Add cream, broth, and cream cheese. Stir until melted and smooth.
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Stir in Parmesan, Italian seasoning, salt, and pepper. Simmer to thicken slightly.
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Add cooked chicken and pasta to the sauce; mix until coated.
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Transfer mixture to baking dish. Top evenly with shredded mozzarella.
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Bake uncovered for 20–25 minutes, or until bubbly and golden.
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Let rest before serving. Garnish with parsley or basil if desired.
Notes
- Add spinach or broccoli for a veggie boost.
- Use shredded rotisserie chicken for a shortcut.
- Mix in sun-dried tomatoes or red peppers for extra flavor.
- Add red pepper flakes or cayenne for heat.
- For a crispy topping, add seasoned breadcrumbs before baking.
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