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Chicken Pasta Casserole

This chicken pasta casserole recipe is creamy, cheesy, and packed with tender chicken and pasta in a rich homemade sauce. It's baked until hot and bubbly with a golden cheese topping, making it the perfect comfort food for busy weeknights or family dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Course: dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts, cooked and diced
  • 12 ounces penne pasta
  • 2 tablespoons butter
  • 3 garlic cloves minced
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1½ cups shredded mozzarella cheese divided
  • ½ cup freshly grated Parmesan cheese
  • 1 cup frozen peas
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. Cook the pasta according to the package directions until just al dente. Drain and set aside.
  3. Melt the butter in a large skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant.
  4. Stir in the flour and cook for 1 minute, stirring constantly.
  5. Gradually whisk in the chicken broth, then stir in the heavy cream. Simmer for 3 to 4 minutes until the sauce begins to thicken.
  6. Add the Italian seasoning, garlic powder, salt, black pepper, 1 cup mozzarella cheese, and the Parmesan cheese. Stir until the cheese has melted.
  7. Fold in the cooked chicken, cooked pasta, and frozen peas until everything is evenly coated.
  8. Transfer the mixture to the prepared baking dish and sprinkle with the remaining mozzarella cheese.
  9. Bake for 20 to 25 minutes, or until the cheese is melted and bubbly. Broil for 2 to 3 minutes for a golden top, if desired.
  10. Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley.

Notes

  • Cook the pasta just until al dente since it will continue cooking in the oven. Overcooked pasta can become soft after baking.
  • Shred your own mozzarella and Parmesan for the smoothest, meltiest cheese sauce. Pre-shredded cheese doesn't melt as well.
  • Let the casserole rest for 5 to 10 minutes after baking so the sauce thickens slightly and the servings hold together better.
  • This casserole is easy to customize with vegetables like broccoli, spinach, mushrooms, or diced bell peppers. Cook any vegetables with a high water content before adding them to prevent a watery casserole.
  • Assemble the casserole up to one day in advance, cover, and refrigerate. When baking from cold, add 10 to 15 minutes to the baking time until it's hot all the way through.