Creamy Chicken Pasta Bake

Ingredients

• 200 g pasta (penne, fusilli, or rigatoni)
• 250 g chicken breast or thigh, cut into bite-size pieces
• 1/2 onion, diced
• 2 cloves garlic, minced
• 150 ml cooking cream (heavy cream or whipping cream)
• 150 ml milk
• 1 tbsp butter
• 1 tbsp flour
• 1 cup shredded cheese (cheddar, mozzarella, or mix)
• 1/2 cup frozen peas (optional)
• 1/2 cup diced bell pepper (optional)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano or Italian herbs

For the topping:

• 1/3 cup shredded cheese
• 1/4 cup breadcrumbs (optional, for a crispy top)

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Instructions

1. Preheat and cook the pasta

1. Preheat oven to 190°C (375°F).
2. Boil the pasta in salted water for 1 minute less than the package says (it will finish cooking in the oven).
3. Drain and set aside. Toss with a drizzle of oil so it doesn’t stick.

2. Cook the chicken

1. Heat 1 tbsp olive oil in an oven-safe skillet or pan over medium-high heat.
2. Season chicken pieces with salt, pepper, and garlic powder.
3. Cook for 5–6 minutes, turning occasionally, until golden on the outside and cooked through.
4. Remove from the pan and set aside.

3. Make the sauce

1. In the same pan, lower heat to medium.
2. Add 1 tbsp butter and the diced onion. Cook for 3 minutes until soft.
3. Add minced garlic, cook 30 seconds until fragrant.
4. Add 1 tbsp flour and stir constantly for 1 minute (this thickens the sauce).
5. Slowly pour in the cream while stirring to avoid lumps.
6. Add the milk and stir.
7. Add dried oregano, 1/2 tsp salt, and 1/4 tsp pepper.
8. Let it simmer gently for 2–3 minutes until it thickens slightly.
9. Stir in 1 cup shredded cheese until melted and smooth.
10. Remove from heat.

4. Combine everything

1. Add the cooked pasta and chicken to the sauce.
2. Add frozen peas and/or bell pepper if using.
3. Stir until everything is coated in the sauce.
4. If your pan isn’t oven-safe, transfer to a baking dish now.

5. Top and bake

1. Sprinkle 1/3 cup shredded cheese evenly over the top.
2. Sprinkle breadcrumbs on top if using.
3. Bake in the oven for 20–25 minutes until the top is golden and bubbly.

6. Serve

1. Let rest for 5 minutes — it will be extremely hot.
2. Scoop into plates or bowls.

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Tips

• Undercook the pasta by 1 minute. It absorbs sauce and finishes in the oven — if you cook it fully it will be mushy after baking.
• Any short pasta shape works: penne, fusilli, rigatoni, farfalle. Avoid long pasta (spaghetti, linguine) — it doesn’t work well in a bake.
• The flour-butter step (a simple roux) is what makes the sauce creamy and thick instead of watery.
• You can prep the whole thing ahead of time and keep it in the fridge unbaked for up to 24 hours. Add 5–10 extra minutes in the oven if baking from cold.

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Vegetarian Variation

Omit the chicken and add one of these instead:

Replacement	Amount	Prep	Notes
Mixed mushrooms (button, shiitake, oyster)	200 g	Slice, sauté in step 2 until golden	Deep umami flavor, best vegetarian option
Spinach and artichoke	150 g spinach + 100 g canned artichoke hearts	Add spinach raw in step 4; drain and chop artichokes	Classic combo, feels rich without meat
Broccoli florets	200 g	Cut small, add raw in step 4	Cooks in the oven, stays slightly crisp

For mushrooms: cook them in step 2 in the same way you would the chicken — get some color on them in the hot pan. They add a lot of depth.

For spinach/artichoke: squeeze excess water from the artichoke hearts. The spinach will wilt during baking.

Add an extra handful of cheese in the sauce if skipping meat — it makes up for the richness.

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Result

With chicken: Creamy, cheesy pasta with tender chicken, a golden crispy top, and a rich sauce that coats every piece. Pure comfort food.

With mushrooms: Earthy, savory, and satisfying. The mushrooms add a meaty quality that works perfectly with the creamy sauce.