23 Easy Chicken Pasta Bake Recipes – Perfect for Busy Weeknights

We love a pasta bake in our house. It’s one of the only meals the whole family agrees on. Not only do they taste delicious, but they’re also easy to make and great for those of us on a budget too. Pasta bake ingredients don’t need to cost a fortune and you can chop and change your ingredients to make use of whatever you have in the fridge.

Chicken pasta bakes are always a winner. You get the delicious combination of succulent chicken as well as a boost of protein too.

I’ve put together 23 of my favourite chicken pasta bake recipes for you to try out.

Make sure you also take a look at my Sausage Pasta Bake recipes.

23 Chicken Pasta Bake Recipes

These chicken pasta recipes are ideal for busy weeknights or even for a quick, healthy meal when you’ve got the family round. You can pair them with a simple salad and some garlic bread and store the leftovers for another day. What’s not to love?!

1. Classic Chicken Alfredo Pasta Bake

This creamy and cheesy chicken Alfredo pasta bake is a family favorite. It’s perfect for a comforting dinner and can be prepared ahead of time.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 12 oz pasta (penne or rigatoni)
• 2 cups heavy cream
• 1 1/2 cups grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 3 cloves garlic, minced
• 2 tbsp butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
4. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth.
5. Add the shredded chicken to the sauce and season with salt and pepper.
6. Combine the cooked pasta with the sauce and mix well.
7. Transfer the pasta mixture to a baking dish and top with shredded mozzarella cheese.
8. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
9. Garnish with fresh parsley before serving.

2. Spicy Chicken and Tomato Pasta Bake

This spicy chicken and tomato pasta bake is a zesty twist on the traditional pasta bake. It’s packed with flavor and a bit of heat.

Ingredients:

• 2 cups cooked chicken breast, cubed
• 12 oz pasta (fusilli or rotini)
• 1 can (14.5 oz) diced tomatoes
• 1 cup marinara sauce
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp red pepper flakes
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent.
4. Add the minced garlic and red pepper flakes, and cook for another minute.
5. Stir in the diced tomatoes and marinara sauce, and bring to a simmer.
6. Add the cubed chicken to the sauce and season with salt and pepper.
7. Combine the cooked pasta with the sauce and mix well.
8. Transfer the pasta mixture to a baking dish and top with shredded cheddar and Parmesan cheese.
9. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
10. Garnish with fresh basil before serving.

3. Pesto Chicken Pasta Bake

This pesto chicken pasta bake is a fresh and flavorful dish that’s perfect for any night of the week. The combination of pesto, chicken, and cheese is simply irresistible.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 12 oz pasta (ziti or penne)
• 1 cup basil pesto
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup cherry tomatoes, halved
• 1/4 cup pine nuts (optional)
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large bowl, combine the shredded chicken, basil pesto, and ricotta cheese. Mix well.
4. Add the cooked pasta to the bowl and toss to coat evenly.
5. Transfer the pasta mixture to a baking dish and top with shredded mozzarella and Parmesan cheese.
6. Scatter the cherry tomatoes and pine nuts (if using) over the top.
7. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
8. Garnish with fresh basil before serving.

4. Chicken and Spinach Pasta Bake

This chicken and spinach pasta bake is a nutritious and hearty meal, combining tender chicken, fresh spinach, and a creamy cheese sauce.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 12 oz pasta (farfalle or bowtie)
• 2 cups fresh spinach, roughly chopped
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup milk
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
4. Add the fresh spinach to the skillet and cook until wilted.
5. In a large bowl, combine the shredded chicken, cooked spinach, ricotta cheese, and milk. Mix well.
6. Add the cooked pasta to the bowl and toss to coat evenly.
7. Transfer the pasta mixture to a baking dish and top with shredded mozzarella and Parmesan cheese.
8. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
9. Garnish with fresh basil before serving.

5. BBQ Chicken Pasta Bake

This BBQ chicken pasta bake is a smoky and savory dish that brings the flavors of a summer barbecue to your dinner table.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 12 oz pasta (elbow macaroni or cavatappi)
• 1 cup BBQ sauce
• 1 cup shredded cheddar cheese
• 1/2 cup grated mozzarella cheese
• 1/4 cup diced red onion
• 1/4 cup diced bell pepper
• 1/4 cup corn kernels (optional)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large bowl, combine the shredded chicken, BBQ sauce, diced red onion, diced bell pepper, and corn kernels (if using). Mix well.
4. Add the cooked pasta to the bowl and toss to coat evenly.
5. Transfer the pasta mixture to a baking dish and top with shredded cheddar and mozzarella cheese.
6. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
7. Garnish with fresh cilantro before serving.

6. Chicken and Broccoli Pasta Bake

This chicken and broccoli pasta bake is a wholesome and comforting dish, perfect for a family dinner. The combination of tender chicken, fresh broccoli, and creamy cheese sauce is simply delicious.

Ingredients:

• 2 cups cooked chicken breast, cubed
• 12 oz pasta (rotini or fusilli)
• 2 cups fresh broccoli florets
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 cup milk
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. Steam the broccoli florets until tender, then set aside.
4. In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth.
5. Gradually add the milk, whisking constantly until the sauce thickens.
6. Stir in the garlic powder, shredded cheddar cheese, and grated Parmesan cheese until melted and smooth. Season with salt and pepper.
7. In a large bowl, combine the cooked chicken, steamed broccoli, and cheese sauce. Mix well.
8. Add the cooked pasta to the bowl and toss to coat evenly.
9. Transfer the pasta mixture to a baking dish.
10. Bake for 20-25 minutes, or until the top is golden brown and bubbly.
11. Garnish with fresh parsley before serving.

7. Chicken and Mushroom Pasta Bake

This chicken and mushroom pasta bake is a rich and savory dish, perfect for mushroom lovers. The combination of tender chicken, earthy mushrooms, and creamy sauce is a match made in heaven.

Ingredients:

• 2 cups cooked chicken breast, sliced
• 12 oz pasta (rigatoni or penne)
• 2 cups mushrooms, sliced
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent.
4. Add the minced garlic and sliced mushrooms, and cook until the mushrooms are tender and browned.
5. Pour in the heavy cream and chicken broth, and bring to a simmer. Season with salt and pepper.
6. Stir in the sliced chicken and cook for a few minutes until heated through.
7. Combine the cooked pasta with the sauce and mix well.
8. Transfer the pasta mixture to a baking dish and top with shredded mozzarella and grated Parmesan cheese.
9. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
10. Garnish with fresh thyme before serving.

8. Chicken Bacon Ranch Pasta Bake

This chicken bacon ranch pasta bake is a flavorful and indulgent dish that combines the savory taste of bacon with the creamy goodness of ranch dressing.

Ingredients:

• 2 cups cooked chicken breast, cubed
• 12 oz pasta (rotini or penne)
• 1 cup ranch dressing
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup crumbled cooked bacon
• 1 cup milk
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp butter
• Salt and pepper to taste
• Fresh chives, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until translucent.
4. Add the minced garlic and cook for another minute.
5. Stir in the milk and ranch dressing, and bring to a simmer.
6. Add the cubed chicken and crumbled bacon to the sauce and mix well. Season with salt and pepper.
7. Combine the cooked pasta with the sauce and mix well.
8. Transfer the pasta mixture to a baking dish and top with shredded cheddar and Parmesan cheese.
9. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
10. Garnish with fresh chives before serving.

9. Chicken and Artichoke Pasta Bake

This chicken and artichoke pasta bake is a sophisticated and delicious dish that combines tender chicken with tangy artichokes and a creamy sauce.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 12 oz pasta (ziti or penne)
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
4. Pour in the heavy cream and chicken broth, and bring to a simmer. Season with salt and pepper.
5. Stir in the shredded chicken and chopped artichoke hearts, and cook for a few minutes until heated through.
6. Combine the cooked pasta with the sauce and mix well.
7. Transfer the pasta mixture to a baking dish and top with shredded mozzarella and grated Parmesan cheese.
8. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
9. Garnish with fresh parsley before serving.

10. Chicken and Sun-Dried Tomato Pasta Bake

This chicken and sun-dried tomato pasta bake is a flavorful and vibrant dish that combines the rich taste of sun-dried tomatoes with tender chicken and creamy cheese.

Ingredients:

• 2 cups cooked chicken breast, cubed
• 12 oz pasta (fusilli or rotini)
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
4. Pour in the heavy cream and chicken broth, and bring to a simmer. Season with salt and pepper.
5. Stir in the cubed chicken and chopped sun-dried tomatoes, and cook for a few minutes until heated through.
6. Combine the cooked pasta with the sauce and mix well.
7. Transfer the pasta mixture to a baking dish and top with shredded mozzarella and grated Parmesan cheese.
8. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
9. Garnish with fresh basil before serving.

11. Chicken and Asparagus Pasta Bake

This chicken and asparagus pasta bake is a fresh and delightful dish that combines tender chicken with crisp asparagus in a creamy cheese sauce.

Ingredients:

• 2 cups cooked chicken breast, cubed
• 12 oz pasta (penne or rigatoni)
• 2 cups asparagus, cut into 1-inch pieces
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. Steam the asparagus pieces until tender, then set aside.
4. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
5. Pour in the heavy cream and chicken broth, and bring to a simmer. Season with salt and pepper.
6. Stir in the cubed chicken and cooked asparagus, and cook for a few minutes until heated through.
7. Combine the cooked pasta with the sauce and mix well.
8. Transfer the pasta mixture to a baking dish and top with shredded mozzarella and grated Parmesan cheese.
9. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
10. Garnish with fresh parsley before serving.

12. Mediterranean Chicken Pasta Bake

This Mediterranean chicken pasta bake is a fresh and vibrant dish that combines the flavors of the Mediterranean with tender chicken, olives, and feta cheese.

Ingredients:

• 2 cups cooked chicken breast, cubed
• 12 oz pasta (penne or rigatoni)
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup crumbled feta cheese
• 1 cup marinara sauce
• 1/2 cup grated Parmesan cheese
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh oregano, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the red onion and sauté until translucent.
4. Add the minced garlic and cook for another minute.
5. Stir in the marinara sauce and bring to a simmer. Season with salt and pepper.
6. Add the cubed chicken, cherry tomatoes, and olives to the sauce and mix well.
7. Combine the cooked pasta with the sauce and mix well.
8. Transfer the pasta mixture to a baking dish and top with crumbled feta and grated Parmesan cheese.
9. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
10. Garnish with fresh oregano before serving.

13. Chicken and Cauliflower Pasta Bake

This chicken and cauliflower pasta bake is a nutritious and delicious dish that combines tender chicken with roasted cauliflower and a creamy cheese sauce.

Ingredients:

• 2 cups cooked chicken breast, cubed
• 12 oz pasta (rotini or fusilli)
• 2 cups cauliflower florets
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. Toss the cauliflower florets with olive oil, salt, and pepper, and spread them on a baking sheet. Roast in the oven for 20 minutes, or until tender and golden brown.
4. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
5. Pour in the heavy cream and chicken broth, and bring to a simmer. Season with salt and pepper.
6. Stir in the cubed chicken and roasted cauliflower, and cook for a few minutes until heated through.
7. Combine the cooked pasta with the sauce and mix well.
8. Transfer the pasta mixture to a baking dish and top with shredded cheddar and grated Parmesan cheese.
9. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
10. Garnish with fresh parsley before serving.

14. Chicken and Butternut Squash Pasta Bake

This chicken and butternut squash pasta bake is a cozy and comforting dish that combines tender chicken with sweet butternut squash and a creamy cheese sauce.

Ingredients:

• 2 cups cooked chicken breast, cubed
• 12 oz pasta (ziti or penne)
• 2 cups butternut squash, peeled and cubed
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh sage, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. Toss the butternut squash cubes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast in the oven for 20 minutes, or until tender and golden brown.
4. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
5. Pour in the heavy cream and chicken broth, and bring to a simmer. Season with salt and pepper.
6. Stir in the cubed chicken and roasted butternut squash, and cook for a few minutes until heated through.
7. Combine the cooked pasta with the sauce and mix well.
8. Transfer the pasta mixture to a baking dish and top with shredded mozzarella and grated Parmesan cheese.
9. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
10. Garnish with fresh sage before serving.

15. Chicken and Roasted Red Pepper Pasta Bake

This chicken and roasted red pepper pasta bake is a flavorful and colorful dish that combines the smoky sweetness of roasted red peppers with tender chicken and creamy cheese.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 12 oz pasta (penne or rigatoni)
• 1 cup roasted red peppers, sliced
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
4. Pour in the heavy cream and chicken broth, and bring to a simmer. Season with salt and pepper.
5. Stir in the shredded chicken and roasted red peppers, and cook for a few minutes until heated through.
6. Combine the cooked pasta with the sauce and mix well.
7. Transfer the pasta mixture to a baking dish and top with shredded mozzarella and grated Parmesan cheese.
8. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
9. Garnish with fresh basil before serving.

16. Chicken and Sweet Potato Pasta Bake

This chicken and sweet potato pasta bake is a hearty and nutritious meal that combines the sweetness of roasted sweet potatoes with tender chicken and a creamy cheese sauce.

Ingredients:

• 2 cups cooked chicken breast, cubed
• 12 oz pasta (penne or rigatoni)
• 2 cups sweet potatoes, peeled and cubed
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. Toss the sweet potato cubes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast in the oven for 20 minutes, or until tender and golden brown.
4. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
5. Pour in the heavy cream and chicken broth, and bring to a simmer. Season with salt and pepper.
6. Stir in the cubed chicken and roasted sweet potatoes, and cook for a few minutes until heated through.
7. Combine the cooked pasta with the sauce and mix well.
8. Transfer the pasta mixture to a baking dish and top with shredded mozzarella and grated Parmesan cheese.
9. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
10. Garnish with fresh thyme before serving.

17. Chicken and Spinach Artichoke Pasta Bake

This chicken and spinach artichoke pasta bake is inspired by the classic dip, combining tender chicken with spinach, artichokes, and a creamy cheese sauce.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 12 oz pasta (penne or rigatoni)
• 1 can (14 oz) artichoke hearts, drained and chopped
• 2 cups fresh spinach, roughly chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup cream cheese
• 1/2 cup sour cream
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat a bit of olive oil over medium heat. Add the minced garlic and sauté until fragrant.
4. Add the cream cheese, sour cream, and chicken broth, and stir until smooth and creamy.
5. Stir in the shredded chicken, chopped artichokes, and fresh spinach. Cook until the spinach is wilted.
6. Season with salt and pepper.
7. Combine the cooked pasta with the sauce and mix well.
8. Transfer the pasta mixture to a baking dish and top with shredded mozzarella and grated Parmesan cheese.
9. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
10. Garnish with fresh parsley before serving.

18. Chicken and Pesto Ricotta Pasta Bake

This chicken and pesto ricotta pasta bake is a creamy and flavorful dish that combines the vibrant taste of pesto with ricotta cheese and tender chicken.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 12 oz pasta (ziti or penne)
• 1 cup basil pesto
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat a bit of olive oil over medium heat. Add the minced garlic and sauté until fragrant.
4. Pour in the heavy cream and chicken broth, and bring to a simmer. Season with salt and pepper.
5. Stir in the shredded chicken, basil pesto, and ricotta cheese. Mix until well combined.
6. Combine the cooked pasta with the sauce and mix well.
7. Transfer the pasta mixture to a baking dish and top with shredded mozzarella and grated Parmesan cheese.
8. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
9. Garnish with fresh basil before serving.

19. Chicken and Brussels Sprouts Pasta Bake

This chicken and Brussels sprouts pasta bake is a hearty and nutritious dish that combines tender chicken with roasted Brussels sprouts and a creamy cheese sauce.

Ingredients:

• 2 cups cooked chicken breast, cubed
• 12 oz pasta (fusilli or rotini)
• 2 cups Brussels sprouts, halved
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. Toss the Brussels sprouts with olive oil, salt, and pepper, and spread them on a baking sheet. Roast in the oven for 20 minutes, or until tender and golden brown.
4. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
5. Pour in the heavy cream and chicken broth, and bring to a simmer. Season with salt and pepper.
6. Stir in the cubed chicken and roasted Brussels sprouts, and cook for a few minutes until heated through.
7. Combine the cooked pasta with the sauce and mix well.
8. Transfer the pasta mixture to a baking dish and top with shredded cheddar and grated Parmesan cheese.
9. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
10. Garnish with fresh parsley before serving.

20. Chicken Alfredo Spinach Pasta Bake

This chicken Alfredo spinach pasta bake is a creamy and delicious dish that combines the classic flavors of Alfredo sauce with tender chicken and fresh spinach.

Ingredients:

• 2 cups cooked chicken breast, cubed
• 12 oz pasta (fettuccine or linguine)
• 2 cups fresh spinach, roughly chopped
• 1 cup Alfredo sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat a bit of olive oil over medium heat. Add the minced garlic and sauté until fragrant.
4. Pour in the Alfredo sauce, heavy cream, and chicken broth, and bring to a simmer. Season with salt and pepper.
5. Stir in the cubed chicken and fresh spinach. Cook until the spinach is wilted.
6. Combine the cooked pasta with the sauce and mix well.
7. Transfer the pasta mixture to a baking dish and top with shredded mozzarella and grated Parmesan cheese.
8. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
9. Garnish with fresh parsley before serving.

21. Chicken and Broccoli Cheddar Pasta Bake

This chicken and broccoli cheddar pasta bake is a comforting and flavorful dish that combines tender chicken with fresh broccoli and a creamy cheddar cheese sauce.

Ingredients:

• 2 cups cooked chicken breast, cubed
• 12 oz pasta (elbow macaroni or cavatappi)
• 2 cups fresh broccoli florets
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• 2 tbsp butter
• Salt and pepper to taste
• Fresh chives, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. Steam the broccoli florets until tender, then set aside.
4. In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
5. Pour in the heavy cream and chicken broth, and bring to a simmer. Season with salt and pepper.
6. Stir in the shredded cheddar cheese and grated Parmesan cheese until melted and smooth.
7. Combine the cooked pasta, cubed chicken, and steamed broccoli with the cheese sauce and mix well.
8. Transfer the pasta mixture to a baking dish.
9. Bake for 20-25 minutes, or until the top is golden brown and bubbly.
10. Garnish with fresh chives before serving.

22. Chicken and Pumpkin Pasta Bake

This chicken and pumpkin pasta bake is a seasonal and comforting dish that combines tender chicken with creamy pumpkin and a blend of cheeses.

Ingredients:

• 2 cups cooked chicken breast, cubed
• 12 oz pasta (penne or rigatoni)
• 1 cup pumpkin puree
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• Fresh sage, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
4. Pour in the heavy cream and chicken broth, and bring to a simmer. Stir in the pumpkin puree and ground nutmeg. Season with salt and pepper.
5. Stir in the cubed chicken and cook for a few minutes until heated through.
6. Combine the cooked pasta with the sauce and mix well.
7. Transfer the pasta mixture to a baking dish and top with shredded mozzarella and grated Parmesan cheese.
8. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
9. Garnish with fresh sage before serving.

23. Chicken and Eggplant Pasta Bake

This chicken and eggplant pasta bake is a hearty and flavorful dish that combines tender chicken with roasted eggplant and a rich tomato sauce.

Ingredients:

• 2 cups cooked chicken breast, cubed
• 12 oz pasta (ziti or penne)
• 1 large eggplant, cubed
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup ricotta cheese
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. Toss the eggplant cubes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast in the oven for 20 minutes, or until tender and golden brown.
4. In a large skillet, heat a bit of olive oil over medium heat. Add the minced garlic and sauté until fragrant.
5. Stir in the marinara sauce and bring to a simmer. Season with salt and pepper.
6. Stir in the cubed chicken and roasted eggplant, and cook for a few minutes until heated through.
7. Combine the cooked pasta with the sauce and mix well.
8. Transfer the pasta mixture to a baking dish and top with dollops of ricotta cheese, shredded mozzarella, and grated Parmesan cheese.
9. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
10. Garnish with fresh basil before serving.

These 23 easy chicken pasta bake recipes offer a delightful array of options for any weeknight dinner. Whether you’re craving something creamy, cheesy, or packed with veggies, there’s a recipe here to satisfy every palate. These dishes are not only delicious but also simple to prepare, making them perfect for busy families. Try out a few of these recipes and discover new favorites that will become staples in your meal rotation. Enjoy the comfort and convenience of these hearty, flavorful meals!