chicken and pasta casserole recipe

Written ByJenny Smyth Posted on
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The Best chicken and pasta casserole recipe

I’m so excited to share this classic chicken and pasta casserole recipe with you all. It’s a staple in our household, and I’ve been making it for years. The combination of tender chicken, flavorful pasta, and creamy sauce is just perfect.

My family loves it when I serve it on a weeknight or for special occasions like holidays and potlucks. This recipe is also great because it’s easy to customize with your favorite vegetables or herbs. I’ve made it with broccoli, carrots, and even mushrooms – the possibilities are endless!

The best part is that it’s relatively quick to prepare and cooks in under an hour, making it a great option for busy families like mine. Plus, the leftovers are just as delicious as the first time around, so don’t be afraid to make a big batch and enjoy it for days to come. The key to making a great casserole is to use high-quality ingredients and not overcook the pasta.

I like to use penne or rigatoni because they hold onto the sauce so well. And don’t even get me started on the importance of using fresh herbs – it makes all the difference in flavor. This recipe has been passed down through generations in my family, and I’m happy to share it with you now.

One of the things I love about this casserole is how versatile it is. You can serve it hot, straight from the oven, or let it cool completely and refrigerate or freeze it for later use. It’s also a great dish to take to parties or potlucks because it’s easy to transport and serves a crowd.

I hope you enjoy this recipe as much as we do! Let me know if you have any questions or if you’d like any variations.

Chicken and Pasta Casserole

4.6 from 1242 votes

A comforting and flavorful dish that combines tender chicken, pasta, and a creamy sauce, all baked together in a casserole. Perfect for a family dinner or meal prep.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pasta

8 oz pasta

For the Chicken

2 lbs chicken breasts

For the Sauce

2 tbsp butter
2 tbsp flour
1 cup milk
1 cup chicken broth
1 cup shredded cheddar cheese
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder

For the Topping

1 cup breadcrumbs
2 tbsp olive oil

👨‍🍳Directions

1Preheat the oven to 375°F.
2Cook pasta according to package instructions until al dente.
3Drain and set aside.
4While the pasta is cooking, cut the chicken breasts into bite-sized pieces.
5Season with salt and pepper.
6Heat a large skillet over medium-high heat.
7Add the chicken and cook until browned and cooked through, about 5-7 minutes.
8Remove from heat and set aside.
9In the same skillet, melt the butter over medium heat.
10Add the flour and whisk to form a roux.
11Cook for 1-2 minutes until lightly golden.
12Gradually add the milk and chicken broth, stirring constantly.
13Bring to a simmer and cook until the sauce thickens, about 3-5 minutes.
14Stir in the shredded cheddar cheese, garlic powder, and onion powder until the cheese is melted and the sauce is smooth.
15Add the cooked pasta and chicken to the sauce, stirring to combine.
16Transfer the mixture to a greased 9×13-inch baking dish.
17In a small bowl, mix the breadcrumbs and olive oil.
18Sprinkle the breadcrumb mixture evenly over the top of the casserole.
19Bake for 20-25 minutes, or until the top is golden brown and the casserole is bubbly around the edges.
20Let the casserole rest for 5 minutes before serving.
21This allows the sauce to thicken and makes it easier to serve.
22Serve hot and enjoy.

🔧Equipment

Large pot
Baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 105mg🧂Sodium: 900mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 35g

📝Notes

Tips: For a spicier casserole, add red pepper flakes to the sauce. You can also add your favorite vegetables, such as spinach or mushrooms, to the casserole for extra nutrition.

Watch Video Of How Chicken and Pasta Casserole Works

This chicken and pasta casserole recipe is always a good idea for any occasion – whether it’s a family gathering, a holiday meal, or just a weeknight dinner.

It’s easy to customize with your favorite vegetables or herbs, and the leftovers are just as delicious as the first time around.

One of my favorite things about this recipe is how versatile it is – you can serve it hot straight from the oven or let it cool completely and refrigerate or freeze it for later use.

❓ Frequently Asked Questions About Chicken and Pasta Casserole

Q: What type of pasta should I use for this recipe?

You can use any short-shaped pasta you like – penne, rigatoni, or even macaroni work well.

Q: Can I substitute chicken with beef or pork?

Yes, you can substitute chicken with beef or pork – just adjust the cooking time accordingly.

Q: How do I prevent the casserole from becoming too dry?

Make sure not to overcook the pasta, and add a little extra sauce if needed.

Q: Can I make this recipe in advance?

Yes, you can make the casserole up to a day in advance – just refrigerate until ready to bake.

Q: What’s the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to two months.

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