17 Scrumptious Chicken and Pasta Casserole Recipes

Have you ever craved a warm, comforting meal that comes together easily on a busy weeknight? These 17 scrumptious chicken and pasta casserole recipes are here to save dinner—from creamy classics to zesty bakes, each one promises hearty, family-friendly flavor in every bite.

Classic Chicken and Broccoli Pasta Bake

Rich, creamy, and cheesy—this Classic Chicken and Broccoli Pasta Bake is the ultimate weeknight comfort food. It’s a one-dish dinner that comes together fast with pantry staples and delivers big flavor.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Pasta Bake

• 12 oz (3 cups dry) rotini or penne pasta
• 2 cups cooked chicken, shredded or cubed (rotisserie works great)
• 3 cups fresh broccoli florets (about 1 medium head)
• 2 tbsp unsalted butter (I use salted in a pinch, just reduce salt later)
• 3 cloves garlic, minced (fresh, not jarred)
• 3 tbsp all-purpose flour
• 2 cups whole milk (warmed slightly for smoother sauce)
• 1 cup low-sodium chicken broth
• 1 tsp Dijon mustard (adds tangy depth)
• 1/2 tsp onion powder
• 1/2 tsp paprika (smoked if you have it)
• Salt and black pepper to taste
• 2 cups shredded sharp cheddar cheese (divided; 1.5 cups for sauce, 0.5 cups for topping)
• 1/4 cup grated Parmesan cheese (not the powdery kind)
• 1/2 cup panko breadcrumbs (optional, for crunch)

Instructions

1. Preheat your oven to 375°F. Grease a 9×13-inch baking dish with butter or nonstick spray.
2. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente (about 1 minute less than the max time). In the last 2 minutes of cooking, add the broccoli florets to the pot. Drain both together and set aside.
3. While pasta cooks, melt butter in a large saucepan over medium heat. Add minced garlic and cook for 30 seconds until fragrant but not brown.
4. Whisk flour into the butter mixture and cook for 1 minute, stirring constantly, to make a blonde roux.
5. Slowly pour in the warm milk and chicken broth, whisking continuously to prevent lumps. Bring to a gentle simmer over medium heat. Cook for 2-3 minutes until the sauce thickens enough to coat the back of a spoon.
6. Reduce heat to low. Whisk in Dijon mustard, onion powder, paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning.
7. Add 1.5 cups of the shredded cheddar cheese and all the Parmesan cheese. Stir until fully melted and smooth. Remove from heat.
8. In a large bowl, combine the drained pasta-broccoli mixture, shredded chicken, and the cheese sauce. Stir until everything is evenly coated.
9. Transfer the mixture to the prepared baking dish. Spread into an even layer. Top with the remaining 0.5 cup cheddar cheese. For a crunchy crown, sprinkle panko breadcrumbs over the cheese.
10. Bake uncovered for 20-25 minutes, until the sauce is bubbly around the edges and the top is golden brown. For extra browning, switch to broil for the last 2 minutes, but watch closely so the topping doesn’t scorch.
11. Let the dish rest for 5 minutes before serving—this allows the sauce to set and prevents it from being runny.

Keep a fork ready because this pasta bake is pure comfort in every bite. The creamy, cheesy sauce clings to every piece of chicken and broccoli while the golden panko adds a satisfying crunch. Leftovers (if any) reheat beautifully—just add a splash of milk to revive the creaminess.

Spicy Southwest Chicken Pasta Casserole

Nothing beats a one-dish wonder that packs heat, protein, and creamy texture in every bite. This Spicy Southwest Chicken Pasta Casserole brings Cajun-spiced chicken, colorful bell peppers, black beans, and smoky chipotle cream together with pepper jack cheese for a weeknight win.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

For the Pasta & Chicken

• 12 oz (3 cups dry) rotini pasta – I like the way it holds sauce
• 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp Cajun seasoning (store-bought or homemade)
• 2 tbsp olive oil (extra virgin is my go-to)

For the Vegetables & Beans

• 1 medium red bell pepper, diced (about 1 cup)
• 1 medium green bell pepper, diced (about 1 cup)
• 1 small yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed

For the Smoky Chipotle Cream Sauce

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup chicken broth (low-sodium preferred)
• 1 cup heavy cream
• 2 chipotle peppers in adobo, finely chopped (see tip below)
• 1 tsp adobo sauce from the can
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups (8 oz) shredded pepper jack cheese, divided

Instructions

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Cook pasta according to package directions until al dente. Drain and set aside. Tip: undercook by 1 minute so it doesn't get mushy in the oven.
3. In a medium bowl, toss chicken cubes with Cajun seasoning until evenly coated.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook, stirring occasionally, until golden and cooked through (internal temp 165°F), about 6–7 minutes. Transfer to a plate.
5. In the same skillet, add remaining 1 tbsp olive oil. Sauté onion and bell peppers over medium heat until softened, about 4 minutes. Add garlic and cook 1 minute until fragrant.
6. Reduce heat to low. Add butter to the skillet and let it melt. Sprinkle flour over vegetables and stir constantly for 1 minute to make a roux.
7. Gradually whisk in chicken broth, then heavy cream, chipotle peppers, adobo sauce, smoked paprika, salt, and black pepper. Bring to a simmer, stirring often, until thickened (about 2–3 minutes). Tip: for less heat, use only 1 chipotle pepper.
8. Remove skillet from heat. Stir in 1 1/2 cups of the shredded pepper jack cheese until melted. Add cooked chicken and black beans; mix well.
9. Add drained pasta to the skillet and stir to coat everything evenly. Pour the mixture into the prepared baking dish. Sprinkle remaining 1/2 cup pepper jack cheese on top.
10. Bake uncovered for 18–20 minutes, until bubbly and lightly golden on top. Let rest 5 minutes before serving. Tip: for a browned top, broil on low for the last 2 minutes.
11. Garnish with fresh cilantro or sliced green onions if desired.

Zesty, creamy, and with a smoky kick from the chipotle, every forkful delivers tender pasta, juicy chicken, and a slight crunch from the bell peppers. Serve it straight from the dish with a side of sour cream or a crisp salad to balance the heat.

Creamy Sun-Dried Tomato Chicken Pasta

Here's the deal: this creamy sun-dried tomato chicken pasta is the ultimate weeknight winner. It's rich, tangy, and loaded with spinach, all baked into one comforting dish that tastes like you spent hours in the kitchen. This recipe comes together in under an hour with minimal fuss.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil (I prefer extra virgin)
• 3 cloves garlic, minced (fresh is non-negotiable)
• 1/2 cup sun-dried tomatoes in oil, drained and chopped (save 2 tbsp oil)
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional, but I love the kick)
• 1/2 cup chicken broth (low sodium)
• 1/2 cup heavy cream (room temp works best)
• 4 oz cream cheese, softened to room temperature
• 3/4 cup grated Parmesan cheese (freshly grated, not the stuff in a can)
• 3 cups fresh baby spinach
• 12 oz penne pasta (or any short pasta you have on hand)
• Salt and black pepper to taste
• Fresh parsley for garnish (optional but pretty)

Instructions

1. Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Drain and set aside. Do not rinse—you want that starch for the sauce.
2. While the pasta cooks, heat the 2 tbsp reserved sun-dried tomato oil in a large oven-safe skillet over medium-high heat. Add the chicken pieces in a single layer; season with salt and pepper. Sear for 4-5 minutes per side until golden brown and cooked through. Transfer chicken to a plate.
3. Reduce heat to medium. Add the 2 tbsp olive oil and minced garlic to the skillet; cook for 30 seconds until fragrant. Stir in the chopped sun-dried tomatoes, oregano, and red pepper flakes. Let them sizzle for 1 minute to release flavor.
4. Pour in the chicken broth and scrape up any brown bits from the bottom—that's flavor. Simmer for 2 minutes until slightly reduced.
5. Lower heat to low. Add the heavy cream and cream cheese, whisking continuously until the cream cheese is fully melted and the sauce is smooth. This takes about 2 minutes. Do not rush or the cream may curdle.
6. Stir in 1/2 cup of the Parmesan until melted. Then add the spinach in handfuls, stirring until wilted, about 2 minutes total. Season with salt and pepper to taste.
7. Return the cooked chicken and any juices to the skillet. Add the drained pasta. Toss everything together until well coated. If it seems too thick, add a splash of pasta water to loosen.
8. Preheat your broiler to high. Sprinkle the remaining 1/4 cup Parmesan over the top. Broil for 2-3 minutes until the cheese is bubbly and golden. Watch closely to avoid burning.
9. Remove from oven, let rest for 5 minutes. Garnish with fresh parsley if using.

Zesty, creamy, and just a touch smoky from the sun-dried tomatoes—this pasta is comfort in a bowl. The broiled Parmesan crust adds a satisfying crunch that contrasts beautifully with the tender chicken and velvety sauce. Serve it straight from the skillet for a rustic presentation; a side Caesar salad or crusty bread makes it a complete meal.

Lemon Herb Chicken and Rice Pasta Casserole

You need a one-dish wonder that packs bright citrus and savory herbs. This lemon herb chicken and orzo casserole delivers tender chicken, creamy pasta, and a wine-kissed sauce. All baked to golden perfection.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs) – I like to pound them to even thickness for consistent cooking
• 1 tbsp olive oil – extra virgin is my go-to for flavor
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 cup dry orzo pasta
• 1/2 cup dry white wine – something you'd drink, like a Sauvignon Blanc
• 2 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 1 lemon – zest and juice (zest first, then squeeze)
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp unsalted butter, cut into small pieces
• Fresh parsley for garnish (optional)

Instructions

1. Preheat oven to 375°F (190°C).
2. Season chicken breasts on both sides with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
3. Sear chicken for 4 minutes per side until golden brown. Transfer to a plate; do not clean skillet.
4. Reduce heat to medium. Add onion and cook 3-4 minutes, scraping up browned bits. Add garlic and cook 1 minute until fragrant.
5. Stir in orzo and toast for 2 minutes, stirring constantly. It should smell nutty.
6. Pour in white wine and cook 2 minutes, scraping pan bottom. Wine should reduce by half.
7. Add chicken broth, heavy cream, lemon zest, lemon juice, rosemary, thyme, salt, and pepper. Stir to combine and bring to a simmer.
8. Nestle chicken breasts back into the skillet, along with any juices. Sprinkle Parmesan evenly over the top. Dot with butter pieces.
9. Transfer skillet to oven and bake uncovered 20-25 minutes until chicken is cooked through (165°F internal) and orzo is tender.
10. Let rest 5 minutes before serving. Garnish with parsley if desired.

You'll love the way the lemon and herbs brighten the creamy orzo. The chicken stays juicy from the bake. Serve with a simple green salad for a complete meal.

Cheesy Chicken Enchilada Pasta Casserole

For a weeknight dinner that feels like a hug, this casserole combines the best of enchiladas and pasta. It's creamy, cheesy, and has a satisfying crunch from tortilla chips. Ready in under an hour, it's a crowd-pleaser.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Main Ingredients

• 12 oz (about 4 cups) rotini pasta – I use whole wheat for extra fiber
• 1 lb boneless skinless chicken breasts (about 2 medium)
• 2 tbsp olive oil – extra virgin is my go-to
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 (10 oz) can red enchilada sauce – I prefer mild for family-friendly heat
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn kernels, drained
• 1 (4 oz) can diced green chiles
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup sour cream – full fat gives the best richness
• 2 cups shredded Monterey Jack cheese (8 oz)
• 2 cups crushed tortilla chips (about 4 oz) – I use restaurant-style for extra crunch
• 1/4 cup chopped fresh cilantro for garnish

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. Cook rotini in salted boiling water until al dente (about 8 minutes). Drain and set aside (don't rinse – the starch helps the sauce stick).
3. Season chicken breasts with a pinch of salt and pepper. In a large skillet over medium-high heat, add olive oil. Cook chicken 5-6 minutes per side until golden and internal temp reaches 165°F. Transfer to a plate, let rest 5 minutes, then shred with two forks.
4. In the same skillet, reduce heat to medium. Add onion and cook 3 minutes until soft. Add garlic and cook 30 seconds until fragrant.
5. Stir in enchilada sauce, black beans, corn, green chiles, cumin, smoked paprika, salt, and pepper. Simmer for 2 minutes.
6. Remove skillet from heat. Stir in sour cream until smooth. Then fold in shredded chicken and cooked pasta until well coated.
7. Transfer half the mixture to the prepared baking dish. Sprinkle with 1 cup Monterey Jack cheese. Top with remaining pasta mixture and press down gently.
8. Sprinkle crushed tortilla chips evenly over the top. Then add remaining 1 cup cheese.
9. Bake uncovered for 20-25 minutes until bubbly and cheese is melted. For a golden top, broil on high for 1-2 minutes – watch closely to avoid burning.
10. Let casserole rest for 5 minutes before serving. Garnish with fresh cilantro.

Pile it high with extra crushed chips for crunch, or serve with a dollop of Greek yogurt and sliced avocado. The creamy, smoky sauce clings to every noodle, and the chips stay crisp even after baking – perfect for leftovers (if there are any).

Mushroom and Swiss Chicken Pasta Casserole

Forget boring casseroles. This Mushroom and Swiss Chicken Pasta Casserole is rich, creamy, and packed with umami from sautéed mushrooms and Swiss cheese. It's a one-dish wonder that delivers comfort without the fuss.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

• 12 oz wide egg noodles (I prefer the extra-wide ones for more surface area)
• 2 tbsp unsalted butter
• 1 lb cremini mushrooms, sliced (try baby bellas for deeper flavor)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced (fresh, not jarred)
• 1/4 cup all-purpose flour
• 2 cups whole milk (room temp helps prevent lumps)
• 1 can (10.5 oz) condensed cream of mushroom soup (I use Campbell's)
• 1/2 cup chicken broth, low sodium
• 3 cups cooked chicken, shredded (rotisserie chicken works great)
• 2 cups shredded Swiss cheese (Gruyère adds extra nuttiness)
• 1/2 cup grated Parmesan cheese
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Cook egg noodles according to package directions until al dente. Drain and set aside.
3. Melt butter in a large skillet over medium-high heat. Add mushrooms and onions; cook 5-7 minutes, stirring occasionally, until mushrooms release liquid and start to brown.
4. Add garlic; cook 1 minute until fragrant.
5. Sprinkle flour over mushroom mixture; stir constantly for 2 minutes to cook out raw flour taste.
6. Gradually whisk in milk and chicken broth; bring to a simmer, stirring constantly. Cook 2 minutes until thickened.
7. Stir in cream of mushroom soup, shredded chicken, 1 1/2 cups Swiss cheese, Parmesan, thyme, salt, and pepper. Mix until cheese melts.
8. Fold in cooked egg noodles until evenly coated. Transfer to prepared baking dish.
9. Top with remaining 1/2 cup Swiss cheese and panko breadcrumbs.
10. Bake uncovered for 25-30 minutes, until bubbly and golden brown on top.
11. Let rest 5 minutes before serving.

Zesty, creamy, and topped with a crunchy golden crust, this casserole is pure comfort. Serve with a simple green salad to cut the richness, or enjoy it as a standalone meal—it's that satisfying.

Garlic Parmesan Chicken Pasta Casserole

You're craving comfort food, but not the soggy kind. This Garlic Parmesan Chicken Pasta Casserole layers roasted garlic, creamy sauce, and a crispy breadcrumb topping. It's weeknight-easy but feels like Sunday dinner.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

For the casserole

• 1 lb penne pasta (I like using whole wheat for a nuttier flavor)
• 2 tbsp olive oil (extra virgin is my go-to for roasting)
• 6 cloves garlic, minced (roast them first for sweetness)
• 1 ½ lbs boneless skinless chicken breasts, cut into bite-sized pieces
• 1 tsp salt, divided
• ½ tsp black pepper
• 1 cup heavy cream (room temp so it doesn't curdle)
• 1 cup chicken broth (low-sodium and warmed)
• 1 cup freshly grated Parmesan cheese (please skip the canned stuff)
• 1 cup shredded mozzarella cheese
• 2 tbsp chopped fresh parsley (or 1 tsp dried)

For the topping

• ½ cup panko breadcrumbs
• 2 tbsp unsalted butter, melted
• ¼ cup grated Parmesan cheese

Instructions

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Finish with a final crack of black pepper and a sprinkle of fresh parsley. The toasted breadcrumb topping gives each bite a satisfying crunch against the creamy, garlicky sauce. Serve with a simple green salad for a complete meal.

Chicken and Spinach Artichoke Pasta Casserole

Usually, I'm all for stovetop pasta, but this chicken and spinach artichoke casserole is a game-changer. Creamy, cheesy, and packed with tender chicken and artichokes, it's comfort food that's actually easy. Gluten-free pasta keeps it light without sacrificing texture.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 8 oz gluten-free penne (I like brown rice pasta for firmness)
• 2 tbsp unsalted butter
• 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 3 cloves garlic, minced
• 1 can (14 oz) artichoke hearts, drained and quartered
• 5 oz fresh spinach (about 5 cups)
• 4 oz cream cheese, softened (I leave it out for 20 minutes)
• 1/2 cup heavy cream
• 1/2 cup chicken broth (low-sodium preferred)
• 1/4 cup grated Parmesan
• 1 cup shredded mozzarella
• 1/2 tsp red pepper flakes (optional, for heat)
• 1 tbsp olive oil (good quality, for drizzling)

Instructions

1. Preheat oven to 375°F. Grease a 9×13 baking dish with butter or spray.
2. Cook pasta according to package directions until al dente (about 2 minutes less than suggested). Drain and set aside.
3. While pasta cooks, heat 1 tbsp butter in a large skillet over medium-high heat.
4. Season chicken cubes with 1/4 tsp salt and 1/4 tsp pepper. Add to skillet and cook until golden and cooked through, about 5-6 minutes, stirring occasionally. Transfer to a plate.
5. Reduce heat to medium. Add remaining 1 tbsp butter and minced garlic. Sauté for 30 seconds until fragrant.
6. Add artichoke hearts and cook for 2 minutes, stirring occasionally.
7. Add spinach in handfuls, stirring until wilted, about 2 minutes total.
8. Reduce heat to low. Add cream cheese and stir until melted and creamy.
9. Pour in heavy cream and chicken broth. Stir until smooth. Add remaining 1/4 tsp salt. If using red pepper flakes, add now.
10. Remove from heat. Stir in cooked pasta, chicken, and 1/4 cup Parmesan until well combined.
11. Transfer mixture to prepared baking dish. Sprinkle mozzarella evenly on top. Drizzle with olive oil.
12. Bake uncovered for 20-25 minutes, until bubbly and cheese is golden brown. Let rest for 5 minutes before serving.

A forkful delivers tender pasta, juicy chicken, and that luscious artichoke-spinach creaminess. The bubbly mozzarella top adds a satisfying pull. Serve it with a crisp green salad for a complete meal, or enjoy it on its own—it's hearty enough.

Buffalo Chicken Pasta Casserole with Blue Cheese

Skip the wings and bring that bold Buffalo flavor to a fork-friendly pasta casserole. This dish layers tender chicken, creamy ranch, sharp blue cheese, and a spicy-sour kick in every bite. Perfect for game day or a weeknight comfort food fix.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

Casserole

• 1 lb (16 oz) penne pasta (I like a sturdy shape that holds sauce)
• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 3 cloves garlic, minced (fresh is best here)
• 1/2 cup all-purpose flour
• 2 cups chicken broth, low sodium
• 1 cup whole milk (room temp, so it blends smoothly)
• 1/2 cup sour cream (full fat for richness)
• 1/2 cup ranch dressing (I prefer a thick, creamy bottle)
• 1/3 cup Buffalo sauce (like Frank's RedHot – adjust heat to your liking)
• 2 cups shredded cooked chicken (rotisserie works great)
• 1 cup crumbled blue cheese (plus extra for topping)
• 1 cup shredded mozzarella cheese (for melt)
• Salt and freshly ground black pepper to taste

Topping

• 1/2 cup panko breadcrumbs
• 2 tbsp melted butter
• 1/4 cup chopped fresh parsley (for color, optional)
• 2 celery stalks, thinly sliced (adds freshness)

Instructions

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Cook pasta according to package directions until al dente. Drain and set aside.
3. In a large pot or Dutch oven, melt 2 tbsp butter over medium heat. Add onion and cook until soft, about 4 minutes.
4. Add garlic and cook 1 minute until fragrant.
5. Sprinkle flour over the onion mixture and stir constantly for 1 minute to cook out the raw taste.
6. Slowly whisk in chicken broth and milk. Bring to a simmer, whisking often, until thickened (about 2-3 minutes).
7. Remove from heat. Stir in sour cream, ranch dressing, and Buffalo sauce until smooth. Season with salt and pepper.
8. Add cooked pasta, shredded chicken, 1 cup blue cheese crumbles, and mozzarella. Stir until well combined.
9. Transfer mixture to prepared baking dish. Spread evenly.
10. In a small bowl, mix panko with melted butter. Sprinkle over casserole.
11. Bake for 25-30 minutes until hot and bubbly. For a golden top, broil the last 2 minutes – watch closely so it doesn't burn.
12. Remove from oven, let rest 5 minutes. Sprinkle with sliced celery and extra blue cheese crumbles. Garnish with parsley if using.

Just before serving, give it another light sprinkle of blue cheese and a drizzle of extra Buffalo sauce if you like it fiery. The crunchy celery offsets the creamy, spicy pasta beautifully.

Chicken Pesto Pasta Casserole with Sun-Dried Tomatoes

Every busy weeknight deserves a dinner that feels special but comes together fast. This chicken pesto pasta casserole layers al dente pasta with tender chicken, creamy mozzarella, and a vibrant basil pesto—all baked until bubbly. Sun-dried tomatoes and pine nuts add texture and tangy pops of flavor.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Casserole

• 1 lb (16 oz) penne pasta (I prefer whole wheat for extra bite)
• 2 tbsp olive oil (extra virgin for best flavor)
• 1 lb boneless skinless chicken breasts (cut into bite-sized pieces)
• 1 tsp salt (divided)
• 1/2 tsp black pepper
• 3 cloves garlic (minced)
• 1 cup sun-dried tomatoes (oil-packed, drained and chopped)
• 1 cup basil pesto (store-bought is fine, but homemade is incredible)
• 1/2 cup heavy cream (room temp to avoid curdling)
• 2 cups shredded mozzarella cheese (part-skim melts beautifully)
• 1/2 cup pine nuts (toasted for 2 minutes in a dry skillet)
• 1/4 cup fresh basil leaves (for garnish, optional)

Instructions

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with cooking spray or butter.
2. Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente (about 9 minutes). Drain, reserving 1/2 cup pasta water. Tip: Under-cook by 1 minute so pasta doesn't get mushy in the oven.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken pieces with 1/2 tsp salt and 1/4 tsp pepper. Cook chicken for 5–6 minutes, stirring occasionally, until golden and cooked through (internal temp 165°F). Remove chicken from skillet and set aside.
4. In the same skillet, reduce heat to medium. Add garlic and sun-dried tomatoes; sauté for 1 minute until fragrant. Tip: Sun-dried tomatoes can burn quickly—keep stirring.
5. Turn heat to low. Stir in pesto and heavy cream, scraping up any browned bits. Add remaining 1/2 tsp salt and 1/4 tsp pepper. If sauce seems thick, add a splash of reserved pasta water until it's a nice coating consistency.
6. In a large bowl, combine cooked pasta, chicken, and pesto cream sauce. Toss until everything is evenly coated. Transfer mixture to the prepared baking dish.
7. Sprinkle shredded mozzarella evenly over the top. Scatter toasted pine nuts across the cheese. Tip: To toast pine nuts, heat them in a dry skillet over medium heat for 2–3 minutes, shaking often—they burn fast.
8. Bake uncovered for 20–25 minutes, until cheese is melted and bubbly and edges are golden. Let rest for 5 minutes before serving. Garnish with fresh basil if desired.

Ultra creamy with a slight crunch from the pine nuts, each bite balances the tang of sun-dried tomatoes and the richness of mozzarella. Serve it straight from the dish with a side salad—or scoop leftovers cold for lunch; trust me, it's even better the next day.

Hawaiian Chicken Pasta Casserole with Pineapple

Sometimes you need a casserole that's sweet, savory, and totally satisfying. This Hawaiian Chicken Pasta Casserole delivers with juicy pineapple, tender chicken, and a sticky teriyaki glaze.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

• 8 oz rotini or penne pasta (I like rotini for catching sauce)
• 2 cups cooked chicken, shredded or cubed (rotisserie chicken works great)
• 1 cup diced ham (leftover ham or deli ham is fine)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup pineapple chunks (canned, drained – I use juice-packed for natural sweetness)
• 1/2 cup teriyaki sauce (store-bought or homemade, just make sure it's thick)
• 1/2 cup pineapple juice (reserved from the can)
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup panko breadcrumbs
• 2 tbsp butter, melted
• 2 green onions, sliced (for garnish)

Instructions

1. Preheat your oven to 375°F. Grease a 9×13-inch baking dish with nonstick spray.
2. Cook pasta according to package directions until al dente. Drain and set aside. (Tip: Undercook by 1 minute – it'll finish in the oven.)
3. In a large bowl, combine the cooked pasta, shredded chicken, diced ham, bell peppers, and pineapple chunks. Toss to mix.
4. In a small bowl, whisk together teriyaki sauce and pineapple juice. Pour over the pasta mixture and stir until everything is evenly coated. (Tip: Taste the sauce – if you want it sweeter, add a tablespoon of brown sugar.)
5. Transfer the mixture to the prepared baking dish and spread evenly. Top with mozzarella and cheddar cheeses.
6. In a separate small bowl, combine panko breadcrumbs with melted butter. Sprinkle over the cheese layer. (Tip: For extra crunch, toast the panko in a dry skillet for 2 minutes before adding butter.)
7. Bake for 25-30 minutes, until bubbly and the top is golden brown. Let rest 5 minutes before serving.
8. Garnish with sliced green onions and serve warm.

Biting into this casserole, you get a perfect blend of textures: tender pasta, juicy pineapple, and a crispy, buttery panko topping. The teriyaki adds a savory-sweet punch that ties it all together. Serve it straight from the dish with a side of steamed broccoli or a crisp green salad.

Chicken and Sausage Cajun Pasta Casserole

Get ready for a hearty, one-dish meal that packs a punch. This Cajun pasta casserole combines smoky andouille sausage, tender chicken, and a creamy, spicy sauce baked with ziti. It's comfort food with a kick, perfect for busy weeknights.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

• 12 oz ziti pasta – I like a sturdy pasta that holds up to baking.
• 1 lb boneless skinless chicken breasts, cut into bite-size pieces
• 1 lb andouille sausage, sliced into 1/2-inch rounds
• 1 tbsp olive oil – extra virgin for better flavor
• 1 medium green bell pepper, diced
• 1 medium onion, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced – I use fresh, not jarred.
• 2 tbsp Creole seasoning – adjust to your spice level; I use Zatarain's.
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper – optional for extra heat
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 1/2 cups heavy cream
• 1 cup chicken broth – low sodium preferred
• 2 cups shredded sharp cheddar cheese – I recommend freshly shredded for better melt.
• Salt and black pepper to taste
• 2 tbsp chopped fresh parsley for garnish

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish.
2. Cook ziti according to package directions until al dente. Drain and set aside.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken and sausage; cook until chicken is no longer pink and sausage is browned, about 6-8 minutes. Transfer to a plate.
4. In the same skillet, add bell pepper, onion, celery, and garlic. Cook until softened, about 4 minutes. Scrape up any browned bits.
5. Stir in Creole seasoning, smoked paprika, and cayenne. Cook 1 minute until fragrant.
6. Add diced tomatoes (with juices) and cook 2 minutes, stirring occasionally.
7. Pour in heavy cream and chicken broth. Bring to a simmer, then reduce heat to low. Stir in 1 1/2 cups cheese until melted. Season with salt and pepper to taste.
8. Add cooked chicken, sausage, and ziti to the sauce. Toss to coat evenly.
9. Transfer mixture to prepared baking dish. Sprinkle remaining 1/2 cup cheese on top.
10. Bake uncovered for 20–25 minutes, until bubbly and golden on top. Let cool 5 minutes, then garnish with parsley.
11. Tip: For a richer flavor, let the sauce simmer longer before adding pasta. Also, taste your Creole seasoning – some brands are saltier. Finally, if you want a crunchy top, broil for 2 minutes after baking.

Dig into this creamy, spicy casserole—the pasta soaks up all the Cajun goodness. Serve it with a simple green salad to balance the richness.

Chicken Alfredo Pasta Casserole with Spinach

Kick weeknight dinners up a notch with this creamy Chicken Alfredo Pasta Casserole. Tender chicken, fresh spinach, and fettuccine bake together under a blanket of rich homemade Alfredo sauce and melted parmesan. It's pure comfort food without the fuss.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Pasta & Chicken

• 12 oz fettuccine (I prefer De Cecco for texture)
• 1 lb boneless, skinless chicken breasts (about 2 medium)
• 2 tbsp olive oil (extra virgin, my go-to)
• 1 tsp salt (divided)
• 1/2 tsp black pepper (divided)
• 1/2 tsp garlic powder

Alfredo Sauce

• 4 tbsp unsalted butter
• 4 cloves garlic, minced (fresh only, not jarred)
• 2 cups heavy cream (room temp for smooth emulsion)
• 1 cup whole milk (room temp)
• 1 1/2 cups freshly grated parmesan cheese (about 4 oz — avoid pre-shredded)
• 1/4 tsp nutmeg (freshly grated if possible)
• 1/4 tsp black pepper

Casserole Assembly

• 3 cups fresh baby spinach (roughly chopped)
• 1 cup shredded mozzarella cheese (low-moisture, part-skim)
• 1/2 cup panko breadcrumbs (for topping)

Instructions

1. Preheat your oven to 375°F. Bring a large pot of salted water to a boil.
2. Cook fettuccine according to package directions until al dente (usually 9-10 minutes). Drain and set aside. Tip: Reserve 1/2 cup pasta water in case you need to thin the sauce later.
3. While pasta cooks, season chicken breasts with 1/2 tsp salt, 1/4 tsp pepper, and garlic powder on both sides.
4. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 5-6 minutes per side (internal temp 165°F). Transfer to a cutting board and let rest 5 minutes, then dice into bite-sized cubes.
5. In the same skillet (no need to wipe it), melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned. Tip: Burnt garlic tastes bitter; keep an eye on it.
6. Reduce heat to low. Slowly pour in heavy cream and milk while whisking constantly. Continue whisking until smooth, about 2 minutes.
7. Increase heat to medium-low and bring sauce to a gentle simmer (small bubbles around edges). Whisk in grated parmesan, nutmeg, remaining 1/2 tsp salt, and 1/4 tsp pepper. Simmer 2-3 minutes, whisking often, until thickened enough to coat the back of a spoon. Tip: If it seems too thick, stir in a splash of reserved pasta water.
8. In a large mixing bowl, combine cooked fettuccine, diced chicken, chopped spinach, and Alfredo sauce. Toss well — the spinach will wilt slightly from the heat.
9. Transfer mixture to a 9×13-inch baking dish. Sprinkle mozzarella evenly on top, then breadcrumbs.
10. Bake uncovered for 20-25 minutes until bubbly and the top is golden. Let rest 5 minutes before serving (this helps it set so slices hold together).

Velvety, cheesy, and packed with tender chicken and spinach, this casserole is a one-dish winner. The panko topping adds a satisfying crunch that contrasts the creamy interior. Pair with a simple side salad or garlic bread for a full meal.

Chicken and Cornbread Dressing Pasta Casserole

Every time I make this Chicken and Cornbread Dressing Pasta Casserole, it reminds me of Thanksgiving in a bowl. It's creamy, comforting, and packed with all the flavors you love. Simple ingredients come together for a hearty meal that pleases the whole family.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

• 1 lb penne pasta (or any short pasta, I like ridges to hold the sauce)
• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 stalks celery, diced
• 1 tsp poultry seasoning
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 cups cooked chicken, shredded (rotisserie works great)
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup sour cream (full-fat gives best texture)
• 1 cup chicken broth (low-sodium preferred)
• 2 cups crumbled cornbread (I use leftover or store-bought)
• 1 cup shredded sharp cheddar cheese (divided)

Instructions

1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
2. Cook penne pasta al dente according to package directions (about 1 minute less than al dente). Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add diced onion and celery; cook until softened, about 5 minutes.
4. Stir in poultry seasoning, black pepper, and salt. Cook 1 minute until fragrant.
5. Add shredded chicken, cream of chicken soup, sour cream, and chicken broth. Stir until combined and smooth.
6. Fold in cooked pasta and 1/2 cup of the cheddar cheese. Transfer mixture to the prepared baking dish.
7. Top evenly with crumbled cornbread and remaining 1/2 cup cheddar cheese.
8. Bake uncovered for 30-35 minutes, until bubbly and golden brown on top.
9. Let rest 5 minutes before serving to set the casserole.

Get ready for a creamy, crunchy, and savory casserole that's pure comfort. The cornbread topping adds a delightful crunch, while the creamy sauce coats every bite. Serve with a side salad or steamed green beans for a complete dinner.

Chicken Tomatillo Pasta Casserole

Once you try this Chicken Tomatillo Pasta Casserole, you'll never go back to plain pasta. It's creamy, tangy, and packed with enchilada flavors.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

• 12 oz penne pasta (I prefer whole wheat for texture)
• 2 cups cooked shredded chicken (rotisserie works great)
• 1 cup prepared tomatillo salsa (store-bought or homemade)
• 1/2 cup sour cream (full-fat gives the best creaminess)
• 1/2 cup chicken broth (low-sodium to control salt)
• 2 cups shredded Monterey Jack cheese (divided)
• 1/4 cup chopped fresh cilantro (plus more for garnish)
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• Salt and black pepper to taste

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Cook pasta in salted boiling water until al dente (about 1 minute less than package directions); drain and set aside.
3. In a large bowl, whisk together tomatillo salsa, sour cream, chicken broth, cumin, and garlic powder until smooth.
4. Add shredded chicken, cooked pasta, 1 cup of Monterey Jack cheese, and cilantro to the bowl. Stir until everything is evenly coated.
5. Transfer the mixture to the prepared baking dish and spread into an even layer.
6. Sprinkle the remaining 1 cup of Monterey Jack cheese evenly over the top.
7. Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly and the edges are lightly golden.
8. Let rest for 5 minutes. Garnish with extra cilantro and serve warm.

Ultra creamy with a tangy kick from the tomatillo salsa, this casserole hits all the right notes. Serve it with a side of black beans or a simple green salad for a complete meal.

Chicken Carbonara Pasta Casserole

Ditch the fussy stovetop method – this baked carbonara casserole delivers all the creamy, cheesy goodness without the constant stirring. Bacon, chicken, and spaghetti are tossed in a rich egg and parmesan sauce, then baked until golden and bubbly. It's comfort food that actually works for a weeknight.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 12 oz spaghetti (I prefer a thicker noodle for sturdiness)
• 6 slices thick-cut bacon, chopped
• 1 lb boneless skinless chicken breasts (cut into bite-sized pieces)
• 4 large eggs (room temp – they emulsify better)
• 1 cup grated Parmesan (fresh, not the green can)
• 1/2 cup heavy cream
• 1 tsp black pepper (freshly cracked)
• 1/2 tsp salt (plus more for pasta water)
• 2 cloves garlic, minced
• 1 tbsp olive oil (extra virgin is my go-to)

Instructions

1. Preheat oven to 375°F. Grease a 9×13 baking dish with olive oil.
2. Bring a large pot of salted water to a boil. Cook spaghetti 1 minute less than al dente (about 9 minutes). Reserve 1 cup pasta water, then drain.
3. In a large skillet over medium heat, cook chopped bacon until crispy, about 6 minutes. Transfer to paper towels, leaving 2 tbsp drippings in pan.
4. Season chicken pieces with 1/4 tsp salt and 1/2 tsp pepper. Add to skillet with bacon drippings. Cook over medium-high, stirring occasionally, until golden and cooked through (internal temp 165°F), about 6 minutes. Add garlic in the last minute. Remove from heat.
5. In a large bowl, whisk eggs, grated Parmesan, heavy cream, remaining 1/4 tsp salt, and remaining 1/2 tsp pepper until smooth. Add hot pasta and toss immediately – the heat will start thickening the sauce. If it looks too thick, add reserved pasta water a tablespoon at a time.
6. Add chicken, bacon, and any juices from the skillet. Toss well. Transfer to prepared baking dish.
7. Bake 15-18 minutes until the top is lightly golden and the center is just set (it will continue setting as it cools). Let rest 5 minutes before serving – this prevents a runny sauce.

Zesty, creamy, and with just the right amount of bacon crunch, this casserole is a crowd-pleaser. Serve it with a side of roasted broccoli or a simple green salad to cut the richness.

Keto Chicken and Broccoli Casserole with Zucchini Noodles

Most casseroles are carb bombs, but not this one. Swap noodles for zucchini, load up on chicken and broccoli, and blanket it all in a creamy cheddar sauce. It's keto comfort food that actually delivers.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

Casserole Base

• 1.5 lbs boneless skinless chicken breasts (about 2 large)
• 3 cups broccoli florets (I buy pre-washed to save time)
• 4 medium zucchini (spiralized into noodles)
• 1 tbsp olive oil (I use extra virgin)
• 1/2 tsp salt
• 1/4 tsp black pepper

Cheese Sauce

• 2 tbsp unsalted butter
• 2 oz cream cheese, softened (room temp helps it blend smoothly)
• 1/2 cup heavy cream
• 1/2 cup chicken broth (low sodium preferred)
• 2 cups shredded sharp cheddar (I grate my own for better melt)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp paprika

Topping

• 1/2 cup shredded mozzarella
• 2 tbsp grated Parmesan

Instructions

1. Preheat oven to 375°F. Grease a 9×13 baking dish lightly.
2. Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken 5-6 minutes per side until golden and cooked through (internal temp 165°F). Let rest 5 minutes, then shred with two forks.
3. In same skillet, add broccoli and 2 tbsp water. Cover and steam 3 minutes until bright green and crisp-tender. Drain and set aside.
4. Spiralize zucchini into noodles. Place noodles in a colander, sprinkle with 1/4 tsp salt, and let drain 10 minutes. Pat dry with paper towels to remove excess moisture.
5. In a small saucepan over medium heat, melt butter. Add cream cheese and stir until smooth. Whisk in heavy cream and chicken broth until combined.
6. Reduce heat to low. Add shredded cheddar, garlic powder, onion powder, and paprika. Stir constantly until cheese is melted and sauce thickens slightly, about 2 minutes. Remove from heat.
7. In a large bowl, combine shredded chicken, broccoli, zucchini noodles, and cheese sauce. Toss gently to coat everything evenly.
8. Transfer mixture to prepared baking dish. Top with mozzarella and Parmesan.
9. Bake uncovered 18-20 minutes until bubbly and cheese is golden on top. Let rest 5 minutes before serving. Tip: For extra browning, broil 1-2 minutes.
10. Serve warm. The zucchini noodles will release some liquid, so spoon with a slotted spoon if needed.

Serve this casserole hot — the zucchini stays slightly al dente, the broccoli adds crunch, and the creamy cheddar ties it all together. Leftovers keep 3 days in the fridge, but the noodles soften. Reheat gently in a skillet to salvage texture.

Conclusion

A roundup of these 17 scrumptious chicken and pasta casserole recipes offers something for every home cook. Whether you’re craving comfort or convenience, these dishes are sure to please. Try one tonight, then leave a comment with your favorite and share this article on Pinterest. Happy cooking!

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