Description
A delicious creamy chicken pasta bake that’s perfect for meal prep and family dinners. Can be made ahead and easily adapted for gluten-free diets.
Ingredients
Scale
- 1 pound pasta (penne, rigatoni, fusilli, or farfalle)
- 2 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken breasts, cut into chunks
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour (or gluten-free flour blend)
- 2 cups milk
- 1 cup chicken broth
- 2 cups shredded cheese (mix of cheddar and mozzarella)
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- 1/2 cup breadcrumbs for topping (optional)
Instructions
- Preheat oven to 375°F (190°C). Cook pasta according to package directions until al dente.
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until no longer pink, about 5-7 minutes.
- Remove chicken and set aside. In the same pan, sauté onions until translucent, then add garlic and cook for 1 minute.
- Sprinkle flour over the vegetables and stir for 1-2 minutes to create a roux.
- Gradually whisk in milk and chicken broth. Bring to a simmer and cook until slightly thickened.
- Remove from heat, let cool slightly, then gradually stir in 1.5 cups of cheese until smooth.
- Return chicken to the sauce, add cooked pasta, and toss to combine. Transfer to a 9×13 baking dish.
- Top with remaining cheese and breadcrumbs if using. Bake for 20-25 minutes until bubbly and golden.
Notes
- For a gluten-free version, use gluten-free pasta and flour blend.
- This dish can be made ahead and refrigerated before baking.
- Leftovers can be stored in an airtight container for up to 3 days.
- Add vegetables like spinach, bell peppers, or broccoli for extra nutrition.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
Keywords: chicken pasta bake, creamy pasta, make-ahead dinner, family meal, gluten-free option
