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.

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.
  

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!

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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

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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:

1. Preheat Oven & Prepare Dish:
   Preheat your oven to 425°F. Lightly grease a 13-inch by 9-inch baking dish with nonstick cooking spray.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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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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!