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Creamy Chicken Mozzarella Pasta Bake
Emily

Baked Creamy Chicken Mozzarella Pasta

This baked creamy chicken mozzarella pasta is a comforting weeknight dinner. Juicy chicken, tender pasta, a rich cream and marinara sauce, and plenty of melted mozzarella make it an irresistible family favorite.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb penne pasta (or pasta of your choice)
  • 2 large chicken breasts, cooked and cubed
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup marinara sauce
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Salt and pepper, to taste
  • Fresh basil or parsley, chopped (for garnish)

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Mixing spoon
  • pasta pot
  • Colander
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
  2. Cook the pasta according to package instructions until al dente. Drain and set aside.
  3. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds.
  4. Pour in the heavy cream and marinara sauce. Stir well and let it simmer for 2-3 minutes. Season with dried basil, oregano, salt, and pepper.
  5. Add the cooked chicken to the sauce, stirring until well coated. Remove from heat.
  6. Combine the cooked pasta with the sauce and chicken mixture. Stir in 1 cup of mozzarella cheese and the Parmesan cheese until evenly distributed.
  7. Transfer the pasta mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup of mozzarella cheese on top.
  8. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
  9. Remove from the oven, garnish with freshly chopped basil or parsley, and serve warm.

Notes

Use penne, rigatoni, or any sturdy pasta. Add red pepper flakes for a little heat. You can swap chicken for Italian sausage or keep it vegetarian by adding sautéed mushrooms or spinach. Leftovers reheat well the next day.