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Chicken Pasta Bake Recipe — Everyone loves a good dinner idea. And this chicken pasta bake recipe is perfectly cheesy and packed with veggies…
It’s always a good idea to sneak vegetables into your family dinner recipes. And that’s exactly what I did with this chicken bake.
So rather than using traditional spaghetti, I used veggie noodles instead.
The best part is that they’ll never know the difference, especially because Stella Cheeses is the star of this recipe!
It’s creamy, it’s cheesy, it’s comforting. The leftovers taste just as delicious. And it’s so easy to prepare, which is a win-win in my household when I’m so short on time.
What Is A Pasta Bake?
A pasta bake is any type of pasta mixed with any type of sauce. And then all placed into a casserole dish to be baked. It’s typically mixed with a protein and/or vegetables and topped with cheese.
You can prep the dish in advance and bake it the day of serving. Thus, making it a quick and easy dinner option the whole family will love.
Ingredients And Tools Needed To Make A Chicken Pasta Bake
The beauty of this chicken pasta bake recipe is that it’s super simple and doesn’t require a ton of ingredients.
That said, you can never go wrong with Stella Cheese to make it go from “good” to “gourmet”.
I prefer using veggie noodles in this recipe for added health benefits, but regular cooked pasta is fine too.
You can opt for any type of pasta. I used regular spaghetti pasta since it’s kid-friendly. But ziti, rotini, macaroni and other shapes will work! Just avoid angel hair pasta since it does not hold well to baking.
Speaking of adding veggies to a recipe, feel free to pack as many veggies as you can. Whether that’s corn, spinach, red pepper, or carrots, the more the merrier for making a healthy baked chicken pasta.
Here’s what you’ll need —
- 10 oz. veggie spaghetti noodles (or whole-grain noodle of your choice)
- 2 cups shredded Stella 3-Cheese Italian Blend (of asiago, parmesan cheese and romano cheese)
- 2 cups shredded cooked chicken
- 1/4 cup unsalted plant butter
- 1 small onion, chopped
- 3 teaspoons of minced garlic
- 3 teaspoon dried Italian seasoning
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- To thicken the sauce: 1/4 cup flour
- 1 1/2 cups low-sodium chicken broth
- 4 oz. reduced-fat plain cream cheese
- For the topping: 1/4 cup grated shredded cheese
- Optional: 1/4 cup of green bell pepper
- Optional: 1/4 cup of diced tomatoes
This chicken pasta bake recipe requires minimal tools! You’ll only need a casserole dish or baking dish, a large pot, and a large stovetop pan!
How To Make A Chicken Pasta Bake
Preheat the oven to 375 degrees F and prep a 9″x13″ casserole dish with avocado oil cooking spray.
Bring water to a boil and cook the veggie noodles until al dente, drain, and set aside.
In a large stovetop pan, heat the avocado butter on medium. Then, add chopped onion and bell pepper to sauté for 4-5 minutes.
Stir in the Italian seasoning, salt, pepper, and minced garlic and cook for another minute. Then, add in the flour and stir.
Slowly add the chicken broth while stirring.
Next, combine the shredded Stella Shredded 3-Cheese Italian Blend and 1/4 cup of cream cheese and stir well until completed melted.
Remove from heat and combine the diced tomatoes, cooked veggie noodles, and shredded chicken with the cheese sauce mixture and stir.
Pour the chicken spaghetti mixture into your casserole dish. Then, sprinkle the top with the remaining 1 cup of Stella 3-Cheese Italian Blend. Add another dash of the Italian seasoning or parsley on top.
Bake at 375F for 25-30 minutes and serve hot.
How To Store Leftover Chicken Spaghetti
Keep leftovers sealed airtight in a covered container for up to 5 days in the refrigerator.
Reheat individual portions in the microwave at 1 minute or on the stovetop. You can also pop it right back in the oven to 350 degrees.
Feel free to freeze the chicken pasta bake in freezer-safe containers for up to 6 months. But be sure to defrost in the refrigerator overnight before reheating for easy warming.
How To Make Pasta Bake Ahead Of Time
As mentioned, pasta bakes are great recipes to meal prep for since you can make it ahead of time.
First, follow the instructions on assembling the pasta bake. However, instead of putting it in the oven, cover the casserole with foil after it has cooled to room temperature.
Then, store it in the refrigerator until ready to bake. Because the dish has been refrigerated, you may need to increase the baking time by an additional 15 to 20 minutes.
As with all classic pasta dishes, serve with a side salad, large bowl of soup or toasted garlic bread knots!
For more quick dinner recipes, check out a few of our favorites from the archives below —
- Low Carb Pizza: How To Make Cauliflower Pizza
- Best Easy Meatloaf
- Easy Orange Chicken
- One Sheet Rosemary Baked Lemon Chicken
- Cacio e Pepe Pasta
Chicken Pasta Bake: Healthy & Easy Baked Chicken Spaghetti
Chicken Pasta Bake: Healthy & Easy Baked Chicken Spaghetti Recipe
Equipment
- Casserole dish or baking dish
- Large pot
- Large stovetop pan
Ingredients
- 10 oz veggie spaghetti noodles or whole-grain noodle of your choice
- 2 cup shredded Stella 3-Cheese Italian Blend
- 2 cup shredded cooked chicken
- 1/4 cup unsalted plant butter
- 1 small onion chopped
- 3 tsp minced garlic
- 3 tsp dried Italian seasoning
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup flour
- 1 1/2 cup low-sodium chicken broth
- 4 oz reduced-fat plain cream cheese
- 1/4 cup grated shredded cheese for topping
- 1/4 cup green bell pepper optional
- 1/4 cup diced tomatoes optional
Nutrition
Notes
- Serves 6-8 people.
- Keep leftovers sealed airtight in a covered container for up to 5 days in the refrigerator.
- Reheat individual portions in the microwave at 1 minute, on the stovetop or pop back in the oven at 350F.
- Freeze the leftovers in freezer-safe containers for up to 6 months. Defrost in the refrigerator overnight before reheating for easy warming.
Instructions
- Preheat the oven to 375 degrees F and prep a 9"x13" casserole dish with avocado oil cooking spray.
- Bring water to a boil and cook the veggie noodles until al dente, drain, and set aside.
- In a large stovetop pan, heat the avocado butter on medium, then add chopped onion and bell pepper to sauté for 4-5 minutes.
- Stir in the Italian seasoning, salt and pepper, and minced garlic and cook for another minute, then add in the flour and stir.
- Slowly add the chicken broth while stirring.
- Combine the Stella Shredded Italian Cheese blend and 1/4 cup of cream cheese and stir well until completed melted.
- Remove from heat and combine the diced tomatoes, cooked veggie noodles, and shredded chicken with the cheese sauce mixture and stir.
- Pour the chicken spaghetti mixture into your casserole dish, and sprinkle the top with remaining 1 cup of Stella 3-Cheese Italian Blend and another dash of the Italian seasoning or parsley on top.
- Bake at 375F for 25-30 minutes and serve hot.
Looks so tasty. I will try it tomorrow. This is the best recipe for chicken lovers for breakfast and lunch.
The instructions and recipe for the dish you share are easy to understand. I will learn to make this cake.
among us 2
Chicken and pasta are two great combinations. This bake is so awesome and incredibly easy to make. Love it!
Totally agree! Thanks, Matt!
Yummy! This looks so delicious and tasty! I can’t wait to give this recipe a try! My family is definitely going to love this recipe!
Thank you, Beth!
Mmm..we love chicken spaghetti & I love the baked version!! This is a great family-friendly recipe!
Thank you, Natalie! We love the baked version too just to change things up!
This looks so tasty!!
Thank you, Jennifer!