Dump-and-Bake Creamy Chicken Pasta Bake

This simple, one-pan chicken pasta bake is the perfect dinner for busy weeknights.

With just a few basic ingredients, including tender chicken, pasta, creamy sauce, and melted cheese, it’s an effortless, hearty meal that the whole family will love.

No need to stand over the stove—just dump everything in, bake, and enjoy!

You’ll have a delicious, comforting dish ready in no time, with minimal clean-up afterward.

Why You’ll Love This Recipe

If you’re looking for an easy weeknight dinner that doesn’t leave you with a sink full of dishes, this creamy chicken pasta bake fits the bill. Everything cooks together in one baking dish, so there’s no need to boil the pasta separately or spend a lot of time at the stove.

The uncooked pasta bakes right in a creamy mixture of chicken broth, milk, cream of chicken soup, and sour cream. Add tender pieces of chicken, plenty of cheddar and Parmesan, and a crispy Panko topping, and you’ve got a cozy dinner the whole family will want seconds of.

It’s also a great recipe to keep in your back pocket for busy nights. Prep takes just 10 minutes, and while the casserole is in the oven, you can get a salad or simple vegetable side ready to go.

What makes this chicken pasta bake so easy?

The best part about this recipe is that you don’t have to cook the pasta first. The uncooked penne goes straight into the baking dish with the creamy sauce and chicken, then everything bakes together.

Covering the casserole for the first 30 minutes is important because the foil traps the steam and gives the pasta the moisture it needs to become tender. After that, stir everything together, add the cheese and breadcrumbs, and let it finish baking uncovered until golden and bubbly.

What kind of chicken should you use?

Boneless, skinless chicken breast works beautifully here. Cut it into small, bite-sized pieces so it cooks evenly while the pasta is baking.

You can also use boneless, skinless chicken thighs if you prefer dark meat. Leftover cooked chicken works, too, which is a handy shortcut when you already have chicken in the fridge. Just remember that the casserole should still reach 165°F in the center before serving.

Can you use a different kind of pasta?

Absolutely! Penne is used in this recipe because its shape holds onto all that creamy sauce, but other short pasta shapes can work, too. Rotini, rigatoni, and fusilli are good options.

Just make sure you’re using uncooked pasta. Since the pasta cooks directly in the casserole, using cooked pasta can make the finished dish too soft.

Can you make this chicken pasta bake ahead of time?

Yes! This casserole is a great make-ahead dinner. Assemble everything, cover the dish, and keep it in the refrigerator until you’re ready to bake.

Because the uncooked pasta can absorb some of the liquid as the casserole sits, check it before baking. If the mixture looks especially thick, add a small splash of milk to help keep the sauce creamy.

How do you make this pasta bake extra flavorful?

The recipe is delicious as written, but a few simple seasonings can give it even more flavor. Garlic powder and onion powder are easy additions, and you can also add dried parsley, paprika, or a pinch of crushed red pepper flakes if you like a little heat.

Fresh parsley sprinkled over the top just before serving adds a pop of color and a fresh finish to the rich, cheesy casserole.

For Dump-and-Bake Creamy Chicken Pasta Bake

• Penne Pasta – The base of the casserole, perfectly absorbing all the flavors while it bakes.
• Creamy Sauce – Adds a rich, smooth, comforting flavor
• Chicken Broth & Milk – Help cook the pasta while making it creamy
• Salt & Pepper – Basic seasonings to elevate the overall flavor of the dish.
• Chicken Breast – Diced into bite-sized pieces for tender chunks of protein in every bite.
• Cheddar Cheese – Adds a rich, creamy texture over the casserole, giving that gooey, cheesy goodness.
• Grated Parmesan Cheese – Adds an extra layer of savory, sharp flavor that complements the cheddar.
• Panko Breadcrumbs – Creates a crispy, golden topping for that perfect contrast of textures.

Optional Garnish:

• Fresh Parsley  – For a burst of fresh flavor and a colorful touch.

Recipe Substitutions

This is an easy casserole to customize with what you already have on hand.

• Chicken breast: Swap it for boneless, skinless chicken thighs or cooked chicken.
• Penne: Rotini, rigatoni, or fusilli can be used instead.
• Cheddar cheese: Try Monterey Jack, Colby Jack, or mozzarella for a slightly different cheesy topping.
• Sour cream: Plain Greek yogurt can be used in its place.
• Cream of chicken soup: Cream of mushroom soup is an easy alternative.
• Panko breadcrumbs: Regular breadcrumbs will work if that’s what you have.
• Milk: Whole milk or 2% milk can be used.
• Chicken broth: Low-sodium chicken broth is a good choice if you’d like to control the salt.

You can also add vegetables such as peas, mushrooms, broccoli, or spinach. Just be mindful of adding too many ingredients, since the pasta needs enough liquid to cook properly.

How to Make Dump-and-Bake Creamy Chicken Pasta Bake

1. Get the oven ready.
   Preheat the oven to 425°F and lightly grease a 13-by-9-inch baking dish with nonstick cooking spray.
2. Add everything to the dish.
   Add the uncooked penne, chicken broth, milk, cream of chicken soup, sour cream, salt, black pepper, and diced chicken to the prepared baking dish. Add garlic powder and onion powder if using.
3. Give it a good stir.
   Stir everything together until the pasta is coated in the creamy mixture and the chicken is evenly distributed throughout the dish.
4. Cover and bake.
   Cover the baking dish tightly with aluminum foil and bake for 30 minutes. The foil helps trap the steam so the pasta can cook properly.
5. Stir the casserole.
   Carefully remove the foil and stir the pasta and chicken. Don’t worry if the pasta is still a little firm or there is some liquid in the bottom of the dish. That’s normal at this point.
6. Add the cheesy topping.
   If the mixture looks too thick, stir in a small splash of milk. Sprinkle the cheddar cheese, Parmesan, and Panko breadcrumbs evenly over the top.
7. Bake until golden and bubbly.
   Return the casserole to the oven, uncovered, and bake for another 10 to 15 minutes, until the cheese is melted and golden, the breadcrumbs are crisp, and the chicken reaches 165°F.
8. Let it rest and serve.
   Let the casserole rest for about 5 to 10 minutes before serving. Finish with fresh parsley or other herbs, if desired.

Tips for the Best Chicken Pasta Bake

• Cut the chicken evenly. Small, bite-sized pieces will cook more evenly and make every serving easier to scoop.
• Cover the casserole tightly. Don’t skip the foil during the first part of baking. The trapped steam is what helps cook the pasta.
• Give it a good stir after 30 minutes. Don’t worry if the pasta isn’t completely tender yet or if you still see some liquid in the dish. That’s exactly what you want at this point.
• Shred your own cheese if you can. Freshly shredded cheddar melts beautifully over the casserole and gives you that gooey, cheesy finish.
• Let it rest for a few minutes. Once the casserole comes out of the oven, let it sit for about 5 to 10 minutes. The sauce will thicken slightly, making it easier to serve.

Mistakes to Avoid

Don’t use cooked pasta. The recipe is designed for uncooked penne, which cooks in the creamy liquid as it bakes.

Don’t skip the foil. Baking the casserole uncovered from the beginning can cause the pasta to stay undercooked and the top to dry out.

Don’t cut the chicken too large. Bigger pieces may take longer to cook than the pasta.

Don’t add extra pasta without adjusting the liquid. The broth and milk are there to cook the pasta, so changing the amount of pasta can affect the final texture.

Don’t skip the stir. Stirring after the first 30 minutes helps distribute the sauce and ensures the pasta cooks evenly.

Don’t overbake. Once the pasta is tender, the cheese is melted and golden, and the chicken reaches 165°F, it’s ready to come out of the oven.

What to Serve With Creamy Chicken Pasta Bake

This casserole is hearty enough to be the main event, so you don’t need much alongside it. A simple green salad is an easy way to add something fresh to the plate.

For something a little more comforting, serve it with warm garlic bread or dinner rolls for soaking up that creamy sauce. Steamed green beans, roasted broccoli, or asparagus would also make delicious vegetable sides.

And if you’re feeding a hungry family, you really can’t go wrong with a simple salad and a basket of warm bread. It’s the kind of dinner that gets everyone to the table.

If you enjoyed this creamy version, be sure to try my Dump-and-Bake Chicken Parmesan Casserole with Marinara Sauce for a delicious tomato-based alternative.

Recipe FAQS to make this recipe easier

1. Can I use pre-cooked chicken to save time?
   Yes, absolutely! Using pre-cooked chicken works perfectly. Just stir it in with the pasta and the creamy sauce mixture before baking. Since the chicken is already cooked, make sure the casserole reaches 165°F during baking so it’s fully heated through.
2. What if I don’t have penne pasta—can I use a different type?
   No problem! Feel free to swap penne for other short pasta shapes like rotini, rigatoni, or fusilli. Just remember to use uncooked pasta so it cooks properly in the creamy mixture.
3. Do I need to cover the dish with foil during the first 30 minutes of baking?
   Yes! Covering the dish with foil traps the moisture and helps the pasta cook evenly in the creamy sauce. It keeps everything tender and prevents the dish from drying out.
4. Can I make this casserole ahead of time?
   Definitely! Assemble the casserole ahead of time, cover it, and refrigerate it. When you’re ready to bake, just pop it in the oven. You may need to add a splash of milk if it thickens too much while sitting
5. How can I make this casserole spicier?
   If you like a little heat, sprinkle in some crushed red pepper flakes or add a pinch of cayenne to the creamy mixture. You can easily adjust the spice level to your taste!

Dump-and-Bake Creamy Chicken Pasta Bake

Dump-and-Bake Creamy Chicken Pasta Bake – an easy one-pan dinner with tender chicken, cheesy pasta, and rich creamy sauce. No boiling required—just mix, bake, and enjoy this quick comfort food recipe!

Print Pin

Course: Dinner

Cuisine: Italian

Keyword: Dump-and-Bake Creamy Chicken Pasta Bake

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 8

Ingredients

• 1 (16 oz) package uncooked penne pasta  
• 2 cups chicken broth  
• 1 cup milk  
• 1 can (10.5 oz) cream of chicken soup  
• ½ cup sour cream  
• 2 tablespoons melted butter  
• 1 teaspoon salt  
• Ground black pepper, to taste  
• 1 ½ lbs. raw chicken breast, diced into bite-sized pieces  
• 2 cups shredded cheddar cheese  
• ½ cup grated Parmesan cheese  
• 1 cup Panko breadcrumbs  
• Optional garnish: Fresh chopped herbs (such as parsley)

If you want better flavor, you can add:

• ½ tsp garlic powder
• ½ tsp onion powder

Instructions

• Preheat Oven & Prepare Dish:

  Preheat your oven to 425°F. Lightly grease a 13-inch by 9-inch baking dish with nonstick cooking spray.
• Mix Ingredients:

  In the prepared dish (or a separate large bowl), combine uncooked pasta, chicken broth, milk, cream of chicken soup, sour cream, salt, pepper, and diced chicken. For extra flavor, consider adding seasonings like garlic powder, onion powder, dried parsley, paprika, or crushed red pepper flakes.
• Transfer to Baking Dish:

  Pour the pasta and chicken mixture into the prepared dish. Cover tightly with aluminum foil to ensure no moisture escapes as the pasta cooks. Bake for 30 minutes.
• Add Cheese & Breadcrumbs: 

  After 30 minutes, remove the foil and stir the casserole. The pasta will still be firm, and there may be some liquid left—this is normal! If the mixture looks too thick, stir in a splash of milk before adding the cheese. Top with cheddar cheese, breadcrumbs, and Parmesan cheese.
• Bake Again:

  Return the dish to the oven and bake uncovered for an additional 10-15 minutes, or until the cheese is melted, golden, and bubbly, the top is browned, and the chicken is fully cooked through.
• Serve:

  Garnish with fresh herbs (optional) and serve hot!

.

Notes

• Cooking Time Variations:
  The cooking time may differ based on your choice of pan, pasta brand, and oven type. Glass or ceramic dishes will take longer than metal pans. To check if the casserole is done, taste a piece of pasta—it should be tender, and the creamy sauce should be mostly absorbed.
• Avoid Overcooking:
  Be careful not to overcook the pasta, as it may become too soft or mushy.
• Flavor Enhancements:
  Boost the flavor by adding garlic powder, onion powder, dried parsley, or a pinch of paprika. For a little heat, sprinkle in some crushed red pepper flakes. You can also mix in cooked vegetables like mushrooms or peas for extra texture and flavor.

Nutrition

Calories: 550–650 kcal | Carbohydrates: 45–50g | Protein: 30–35g | Fat: 25–30g | Saturated Fat: 12–15g | Cholesterol: 90–110mg | Sodium: 1300–1600mg

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