Introduction

This creamy, cheesy chicken pasta bake is the kind of comforting dish that turns a busy night into a cozy celebration. Tender bite sized chicken pieces swim in a velvety three cheese sauce, then get a crunchy golden topping for contrast. It’s simple to pull together and makes great leftovers for the week. If you enjoy fuss free family dinners, you might also like Baked Peanut Butter Jelly Chicken Wings for another playful twist on baked chicken.

Why This Recipe Is a Great Choice

This recipe balances speed and comfort with big, familiar flavors that please picky eaters and food lovers alike. The stovetop steps are straightforward, so you can brown the chicken and whisk a silky sauce while the pasta cooks. As a casserole it’s easy to scale up for guests or divide into individual portions for meal prep. The crunchy panko topping keeps each bite interesting, and the whole dish reheats beautifully. If you enjoy rich, creamy bakes, check out this scalloped potato recipe for another cheesy favorite.

Flavor and Texture

Expect a lush creaminess from the cream cheese and melted mozzarella, cheddar, and Parmesan, with comforting savory notes from chicken broth and a subtle hint of nutmeg. The pasta soaks up the sauce just enough to remain al dente while staying saucy in the center. The browned chicken adds a savory depth and the panko topping provides a crisp finish that contrasts with the soft pasta. Fresh parsley brightens the plate and adds a hint of color.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 teaspoon salt (for chicken)
• 1/2 teaspoon black pepper (for chicken)
• 1/2 teaspoon garlic powder (for chicken)
• 1/4 teaspoon paprika (for chicken)
• 1 lb pasta (penne, rotini, or your favorite shape)
• Water for boiling
• 1 tablespoon salt (for pasta water)
• 4 tablespoons butter (for sauce)
• 4 tablespoons all-purpose flour
• 3 cups milk
• 1 cup chicken broth
• 8 oz cream cheese, softened
• 1 teaspoon salt (for sauce)
• 1/2 teaspoon black pepper (for sauce)
• 1/4 teaspoon nutmeg (optional)
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese (for sauce)
• 1/2 cup panko breadcrumbs
• 2 tablespoons melted butter (for topping)
• 1/4 cup grated Parmesan cheese (for topping)
• Fresh parsley, chopped, for garnish (optional)

Step by Step Instructions

1. In a large skillet, heat olive oil over medium-high heat.
2. Season chicken pieces with salt, pepper, garlic powder, and paprika.
3. Add chicken to the skillet and cook until browned and cooked through (about 5-7 minutes).
4. Remove chicken from skillet and set aside.
5. Bring a large pot of salted water to a boil.
6. Add pasta and cook according to package directions for al dente.
7. Drain pasta and rinse with cool water. Set aside.
8. Preheat oven to 375°F (190°C).
9. In a large saucepan, melt butter over medium heat.
10. Whisk in flour and cook for 1-2 minutes, stirring constantly, to form a roux.
11. Gradually whisk in milk and chicken broth until smooth.
12. Bring to a simmer, stirring constantly, until the sauce thickens slightly (about 5-7 minutes).
13. Remove from heat and stir in cream cheese, salt, pepper, and nutmeg (if using).
14. Add mozzarella, cheddar, and Parmesan cheese, stirring until melted and smooth.
15. In a large bowl, combine cooked pasta, cooked chicken, and creamy cheese sauce.
16. Stir until everything is well combined.
17. Pour mixture into a greased 9×13 inch baking dish.
18. In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese.
19. Sprinkle breadcrumb mixture evenly over the pasta bake.
20. Bake in preheated oven for 20-25 minutes, or until golden brown and bubbly.
21. Let stand for 5-10 minutes before serving.
22. Garnish with fresh parsley, if desired.

Tips for Best Results

For the creamiest sauce, use whole milk and make sure the cream cheese is softened before stirring it in to avoid lumps. Cook the pasta just until al dente because it will finish cooking in the oven and absorb sauce as it rests. Toast the panko lightly in a pan before mixing with butter for extra crunch and color. Taste and adjust seasoning after adding the cheeses since they can add salt. Let the bake rest a few minutes so slices hold their shape when served.

Storage and Make Ahead

This pasta bake stores well in an airtight container in the refrigerator for up to four days. Reheat individual portions in the microwave or rewarm the whole dish in a 350°F oven until bubbly. To make ahead, assemble everything in the baking dish, cover tightly, and refrigerate; add the breadcrumb topping just before baking for best texture. You can also freeze portions for longer storage and thaw overnight before reheating.

Final Thought

This dish is a reliable go to when you want something cozy, crowd pleasing, and easy to scale. The combination of creamy sauce and crunchy topping is irresistible and forgiving to small swaps. Serve with a simple green salad for a complete meal everyone will love.

FAQ

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