Chicken Pasta Bake
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
8 people
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Calories
5587 kcal
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Course
Main Course
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Cuisine
American
Chicken Pasta Bake
Description
Chicken Pasta Bake uses linguine or other flat, long noodles that hold up well to thick sauces. Its sauce starts with a butter, onion, and garlic powder base enriched with flour to form a roux, then half and half and chicken broth are slowly whisked in to form a creamy, smooth sauce. Chopped cooked bacon and drained diced tomatoes are added for flavor and moisture. Shredded cooked chicken mingles with the sauce and pasta before the dish is topped with cheddar and mozzarella cheeses and baked until golden and bubbly, creating a nicely browned, cheesy crust. This dish offers a rich and creamy texture with the freshness of tomatoes balanced by smoky bacon and tender chicken pieces.
Serve this pasta bake hot, either on its own or with a simple side salad for a well-rounded meal. It reheats well, making it a practical option for make-ahead dinners or leftovers. The dish provides enough for multiple servings, making it suitable for family dinners or casual entertaining.
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Though freezing is possible for up to one month, it is not recommended as it may affect the texture of the creamy sauce. Reheat gently to maintain the sauce’s smooth consistency and avoid drying out the pasta and chicken.
Ingredients
- 16 oz linguine pasta or other pasta of your choice (Flat Long Noodles Like linguine, fettuccine, tagliatelle, and pappardelle make great options for this creamy pasta bake because the surface area of the pasta's flat shape can stand up against the heft of rich, creamy sauces. Tubular pasta like penne and ziti are other good choices!).
- 6 tablespoons butter divided, unsalted
- ½ white onion diced, or yellow onion
- 1 teaspoon garlic powder
- 4 trips Bacon chopped, cooked
- 6 tablespoons all-purpose flour
- 2 cups half and half warm (You may use whole milk instead but the sauce won't be as creamy and velvety
- 1 cup chicken broth or stock
- 1 to 2 teaspoons salt
- ½ teaspoon black pepper you may add a teaspoon of Italian seasoning if you want, ground
- 1 cup diced tomatoes drained, canned
- 1 ½ cups chicken shredded such as rotisserie chicken or baked chicken breast, cooked leftover
- 1 cup cheddar cheese or any melting cheese of your choice, shredded, mild
- 1 cup mozzarella cheese shredded
- basil optional, fresh leaves
- oregano optional (You can replace these fresh herbs with chopped fresh parsley, fresh leaves
Instructions
- Preheat oven to 350 degrees F/180 degrees C.
- Cook and drain the pasta according to the directions in the package and set aside.
- While the pasta is cooking, melt 3 tablespoon of butter in a large and heavy skillet over medium heat. Add the onion and sauté for 4-5 minutes until translucent. Do not let brown! Add the garlic powder, and chopped bacon, and let cook, stirring constantly, for about 1 minute. Add the remaining 3 tablespoon of butter, let them melt, and then, stir in the flour to combine. Cook for 2 minutes, stirring constantly.
- Add the half and half gradually while stirring, then the broth/stock, salt, and pepper. Whisk for 1 minute, in small circles around the frying pan, until it starts to thicken and become smooth (without flour lumps). Then add the diced tomatoes. Increase the heat to medium-high and cook, stirring constantly, for around 5 minutes or until thick enough to coat the back of a metal spoon. Taste and adjust the seasonings if needed.
- Add the chicken, cooked pasta, and cheddar cheese and mix through. Let it cook for around 1 minute on the stove, then remove from heat.
- Sprinkle with mozzarella cheese. Cover with foil and bake for 8 minutes or until cheese is melted. Remove the foil and bake for an additional 2 minutes.
- Serve while it is still hot, garnished with fresh basil leaves and oregano. This chicken pasta bake can also be served with a sprinkle of grated Parmesan cheese and fresh grape tomatoes on top. If you would like to, sprinkle on a few red pepper flakes, too.
Notes
- Store leftovers in an airtight container in the fridge and consume within 3 to 4 days for best quality.
- Freezing is possible for up to one month but may alter the creaminess and texture of the sauce.
- Use cooked shredded chicken like rotisserie or baked chicken breast for convenience.
- You can vary the pasta type; flat noodles like linguine or tubular pasta such as penne work well.
- Adding fresh basil or oregano is optional to enhance herbal notes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 5587 kcal
% Daily Value*
| Calories | 558.7kcal | 28% |
| Carbohydrates | 52.3g | 17% |
| Protein | 24.8g | 50% |
| Fat | 27.6g | 42% |
| Saturated Fat | 15.3g | 77% |
| Polyunsaturated Fat | 1.9g | 11% |
| Monounsaturated Fat | 7.6g | 38% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 93.2mg | 31% |
| Sodium | 751.7mg | 31% |
| Potassium | 394.3mg | 8% |
| Fiber | 2.4g | 10% |
| Sugar | 5.4g | 11% |
| Vitamin A | 761.5IU | 15% |
| Vitamin C | 3.8mg | 4% |
| Calcium | 267.2mg | 27% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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