Baked Creamy Chicken Mozzarella Pasta

Wanna know what cheesy comfort tastes like? This baked creamy chicken mozzarella pasta is it. It’s warm, bubbly, and full of gooey goodness.

I made it for dinner last night, and oh wow… the whole pan was gone fast. The sauce is creamy, the chicken is tender, and the mozzarella? It melts right into every bite.

If you love pasta that’s rich and cheesy, you’ll love this one. It’s like your favorite casserole and Alfredo had a baby. And it’s so easy to throw together.

So let’s bake it up! Grab your noodles and cheese—this creamy pasta is calling your name.

Why You’ll Love This Recipe

• Comfort Food Classic: It’s got everything—chicken, cheese, pasta, and a creamy tomato base. You can’t go wrong.
• Flexible and Forgiving: No need for exact measurements or perfect timing. It’s a forgiving recipe that still turns out delicious.
• Kid-Approved: It’s mild, cheesy, and easy to chew—kids really love this one.
• Great for Leftovers: This pasta reheats well and can even be frozen. Just warm it up and it’s like new.
• Minimal Dishes: You’ll need a pot, a pan, and a baking dish. That’s it. Clean-up is a breeze.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: About 20 minutes
• Cook Time: 30 to 35 minutes in the oven
• Total Time: Around 55 minutes from start to finish

This includes time to cook the pasta, prep the chicken if needed, mix everything together, and bake.

Serving Size
Makes about 6 servings as a main dish. If you’re serving it as a side or part of a meal with salad and bread, it stretches a little farther. It can also be doubled and baked in two pans if you’re feeding a crowd.

Difficulty Level
Easy. This recipe is great for beginner cooks, college students, busy parents, or anyone who wants to feel like they cooked without actually spending hours in the kitchen. There’s nothing fancy here—just simple steps and big flavor.

Storage Notes
Once cooled, you can store leftovers in an airtight container in the fridge for 3–4 days. Reheat in the oven covered with foil, or in the microwave. You can also freeze it in a sealed container for up to 2 months—just thaw and bake when ready.

Required Kitchen Tools

Here’s what you’ll want on hand to make things easy:

• Large Pot: To cook the pasta until al dente.
• Skillet or Pan: Optional, for sautéing fresh chicken or warming it up.
• Large Mixing Bowl: To combine all ingredients before baking.
• 9×13-inch Baking Dish: Standard size works best.
• Measuring Cups & Spoons: For sauce, cream, and seasonings.
• Wooden Spoon or Rubber Spatula: For mixing and spreading.
• Aluminum Foil: Optional, to cover during baking if needed to prevent over-browning.

Ingredients

Below is a closer look at what you’ll need. Everything is pretty basic pantry or fridge staples, but it all comes together beautifully.

• 1 lb Cooked Chicken (shredded or diced):
  Use rotisserie, grilled, baked, or sautéed chicken. Shredded gives a softer texture; diced gives more bite.
• 12 oz Penne or Rigatoni Pasta:
  We like these shapes because they trap the sauce inside. Make sure to cook them until just al dente so they don’t get mushy after baking.
• 2 cups Marinara Sauce:
  Use store-bought or homemade. Choose one with herbs for extra flavor or a plain one if you like to keep things simple.
• 1 cup Heavy Cream:
  This mixes with the marinara to create a creamy, rich sauce. Don’t skip it—it’s what makes this dish extra special.
• 2 cups Shredded Mozzarella Cheese:
  Mild, melty, and kid-friendly. Use part-skim or whole milk, depending on your preference.
• 1/2 cup Grated Parmesan Cheese:
  Adds a salty bite and helps brown the top. Try to use real Parm if you can—not the powdered kind.
• 1 tbsp Olive Oil:
  For coating the baking dish and possibly warming up the chicken.
• 1 tsp Garlic Powder:
  Adds flavor depth without needing to chop fresh garlic.
• Salt & Pepper to Taste:
  Add a pinch as you go—especially when boiling the pasta and mixing the sauce.
• Fresh Basil or Parsley (Optional):
  Chopped and sprinkled on top for color and brightness. Makes the dish look fresh and feel a bit fancier.

How to Make Baked Creamy Chicken Mozzarella Pasta

Follow these step-by-step instructions. It’s simple and takes just a bit of layering and mixing.

1. Cook the Pasta

Bring a large pot of salted water to a boil.
Add the penne or rigatoni and cook just until al dente—this means tender but still firm to the bite.
Drain the pasta and set it aside. Don’t rinse it; we want that light starch to help the sauce stick.

2. Prep the Chicken (if needed)

If your chicken is already cooked, you’re good to go.
If not, cook it in a skillet with olive oil over medium heat until it’s done.
Let it cool slightly, then shred or dice it.
You can also use rotisserie chicken to save time.

3. Make the Sauce

In a large mixing bowl, stir together the marinara sauce and heavy cream until it’s smooth.
Add in the garlic powder, a little salt and pepper, and give it another mix.
Taste the sauce now—you can adjust seasoning before everything goes into the oven.

4. Combine Pasta, Chicken, and Sauce

Add the cooked pasta and chicken into the bowl with the creamy marinara.
Toss everything until the pasta and chicken are well coated in the sauce.

5. Assemble in the Baking Dish

Lightly grease your 9×13-inch baking dish with olive oil.
Pour half of the pasta mixture into the dish.
Sprinkle a layer of shredded mozzarella and Parmesan over it.
Add the rest of the pasta mixture and top it again with the remaining cheese.

6. Bake

Preheat your oven to 375°F (190°C).
Cover the baking dish loosely with aluminum foil (optional—helps the cheese melt without burning).
Bake for 20 minutes covered, then remove the foil and bake another 10–15 minutes until the top is golden and bubbly.

7. Rest and Serve

Let it rest for 5–10 minutes after baking.
This helps the sauce thicken slightly and keeps the cheese from sliding everywhere.
Top with chopped fresh parsley or basil if you’d like.

Variations for Baked Creamy Chicken Mozzarella Pasta

• Swap the Pasta: Any short-cut pasta like rotini, ziti, or even elbows will work fine.
• Add Vegetables: Stir in sautéed spinach, mushrooms, or bell peppers before baking.
• Make It Spicy: Add a pinch of crushed red pepper flakes or a splash of hot sauce to the sauce mixture.
• Different Cheese: Try provolone, fontina, or even cheddar for a twist.
• Use Leftover Turkey: Swap chicken for turkey during the holidays.

How to Serve Baked Creamy Chicken Mozzarella Pasta

This pasta bake is a full meal on its own, but here are a few simple ways to round it out:

• With Bread: Serve with garlic bread or a warm baguette to soak up every bit of the creamy sauce.
• With Salad: A crisp green salad with lemon vinaigrette or Caesar dressing balances the richness.
• For Kids: Serve smaller portions with steamed broccoli or peas on the side—they go great with creamy pasta.
• For Guests: Garnish with extra Parmesan and fresh herbs for a finished look. Serve straight from the dish or plate it individually.

Storing and Reheating

Refrigerate:
Let leftovers cool completely. Store in an airtight container in the fridge for up to 4 days.

Freeze:
Portion it into freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat:
Reheat in the microwave in 1-minute intervals or in the oven at 350°F covered with foil until warmed through.

Tips and Tricks for Success

• Undercook the Pasta Just Slightly: Since it finishes baking in the oven, al dente pasta keeps its shape.
• Mix Sauce First, Then Add Pasta and Chicken: This makes sure everything gets coated evenly.
• Use Freshly Grated Cheese: Pre-shredded cheese often has anti-caking agents that prevent melting well.
• Bake Covered First: Covering helps melt cheese without drying it out. Remove the foil later for browning.
• Let It Rest Before Serving: It sets up better, holds its shape, and won’t burn your mouth.

Nutrition (per serving, approx.)

Nutrient	Amount
Calories	480
Protein	30g
Carbohydrates	35g
Fat	25g
Saturated Fat	12g
Fiber	2g
Sodium	620mg
Sugar	5g

Note: These are estimated values and may vary depending on brands used.

Baked Creamy Chicken Mozzarella Pasta FAQs

Can I use a different kind of pasta?
Yes. Short pasta like rotini, ziti, or fusilli works well. Just avoid delicate noodles like angel hair—they won’t hold the sauce.

Can I make it ahead of time?
Definitely. Assemble the dish up to 24 hours ahead, cover tightly, and refrigerate. When you’re ready, bake as directed, adding 5–10 minutes to the cook time.

Can I freeze it before baking?
Yes. Assemble the pasta but don’t bake it. Wrap tightly with foil and freeze. Bake from frozen at 375°F, covered, for 45–50 minutes, then uncover and bake 10–15 minutes more.

What can I use instead of heavy cream?
Half-and-half can work in a pinch, though the sauce will be thinner. Avoid using regular milk—it won’t hold up as well during baking.

How can I add more flavor?
Sauté onions, garlic, or mushrooms and mix them in. You can also add a pinch of Italian seasoning or red pepper flakes to the sauce.

Conclusion

We make this Baked Creamy Chicken Mozzarella Pasta when we want something that feels special but doesn’t take much work. It’s simple, satisfying, and warms everyone right up. Whether you’re using leftover chicken or cooking fresh, this pasta bake brings comfort to the table—fast.

Save this recipe for busy nights, family dinners, or when you need to feed a crowd without stress. It’s a no-fail, always-loved classic.