One-Pan Creamy Baked Chicken Pasta

This one-pan creamy baked chicken pasta is the kind of dinner that feels special but pulls together with very little fuss on a busy weeknight.

Juicy chicken, tender pasta, and a garlicky cream sauce get baked under a blanket of melted cheese until the top is golden and bubbly.

Why This One-Pan Pasta Works

Everything cooks in a single skillet, from the seared chicken right through to the bubbly cheese. That means rich flavor in the sauce and far fewer dishes to wash.

The sauce has just enough liquid to cook the pasta directly in the pan. No separate pot of boiling water, no draining. The pasta absorbs the creamy broth as it bakes, so every bite is deeply seasoned.

A handful of spinach folded in right before the oven adds a fresh, earthy note that keeps the dish from feeling heavy. It wilts into the sauce without turning watery.

Ingredients

• 1 lb boneless skinless chicken breasts (2 medium breasts)
• 1 tbsp olive oil
• 1 tsp kosher salt, divided
• ½ tsp black pepper, divided
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1 ½ cups low-sodium chicken broth
• 1 cup heavy cream
• 4 oz full-fat cream cheese, cubed and softened
• ½ cup grated Parmesan cheese
• 8 oz dry penne or rigatoni
• 3 cups packed fresh spinach
• 1 ½ cups shredded low-moisture mozzarella cheese
• 2 tbsp chopped fresh parsley, for serving

Variations / Substitutions

• Chicken thighs – Use boneless skinless thighs and sear them 4 minutes per side. They stay extra moist.
• Sausage or shrimp – Crumbled Italian sausage works beautifully; brown it first, then build the sauce. For shrimp, stir them in with the spinach so they cook quickly in the oven.
• Dairy-free – Swap the heavy cream for full-fat coconut milk, use a plant-based cream cheese, and choose a meltable vegan mozzarella. Parmesan can be replaced with nutritional yeast.
• No spinach – Chopped broccoli or frozen peas (thawed) are great alternatives. If using broccoli, cut it into small florets so it cooks through.
• Spicier version – Add a pinch of red pepper flakes with the garlic.

If you like this, try my Creamy Tomato Chicken Pasta.

How to Make One-Pan Creamy Baked Chicken Pasta

Step 1: Season and Sear the Chicken

Heat the oven to 375°F (190°C). Pat the chicken dry and season both sides with ½ teaspoon of the salt and ¼ teaspoon of the pepper. In a large oven-safe skillet (12-inch is ideal), warm the olive oil over medium-high heat until it shimmers. Lay the chicken in the pan and sear for 3 to 4 minutes per side, until deeply golden. The chicken does not need to be cooked through at this point. Transfer it to a plate and keep the skillet on the heat.

You should see a light brown fond on the bottom of the pan. That caramelization is the start of a really savory sauce, so do not wipe it out.

Step 2: Sauté the Aromatics

Drop the heat to medium. Add the diced onion to the same skillet and cook for about 3 minutes, stirring often, until it softens and turns translucent. Toss in the minced garlic, the Italian seasoning, and the remaining ½ teaspoon salt and ¼ teaspoon pepper. Stir constantly for 30 seconds, just until the garlic smells fragrant.

The onions will pick up any browned bits from the chicken, which helps deglaze the pan even before the liquid goes in. Be careful not to let the garlic burn, because at this stage it can turn bitter fast.

Step 3: Build the Creamy Sauce

Pour in the chicken broth and the heavy cream, then add the cubed cream cheese. Whisk gently until the cream cheese melts into the liquid and the whole thing looks smooth. Bring the sauce to a low simmer and cook for 2 minutes, stirring occasionally. Remove the skillet from the heat and whisk in the grated Parmesan until it’s fully incorporated.

The sauce will look a little thin right now, and that is exactly what you want. The pasta will soak up a good amount of liquid as it bakes, thickening everything into a velvety coating.

Step 4: Mix in the Pasta and Spinach

Stir the uncooked pasta directly into the sauce, making sure every piece is submerged. Fold in half of the fresh spinach. It will look like a lot, but it wilts down fast. Nestle the seared chicken breasts back into the skillet, pressing them in so they are partially covered by the sauce and pasta.

Bring the mixture to a gentle simmer on the stovetop, then immediately cover the skillet with a tight-fitting lid or foil. Transfer the pan to the hot oven and bake for 20 minutes.

Step 5: Uncover, Top with Mozzarella, and Bake Until Golden

Carefully remove the lid or foil (the steam will be hot). Scatter the remaining spinach over the top and sprinkle all of the shredded mozzarella evenly across the dish. Return the skillet to the oven, uncovered, and bake for another 10 to 15 minutes. The pasta should be al dente and the cheese on top fully melted with a few golden spots.

If you want extra browning on the cheese, switch the broiler on for the last 1 to 2 minutes. Keep an eye on it so it does not scorch.

Step 6: Rest and Serve with Fresh Parsley

Let the skillet sit on the stovetop for 5 minutes after it comes out of the oven. This short rest lets the sauce tighten around the pasta so it does not run when you scoop. Slice the chicken on a cutting board, then spoon generous portions of the cheesy pasta into shallow bowls. Top with a scatter of fresh parsley and serve hot.

The cream sauce will be thick and cling to every ridge of the pasta, and the chicken will be tender enough to cut with a fork.

A Few Tips for the Creamiest Baked Pasta

• Use full-fat cream cheese. Reduced-fat versions can make the sauce grainy when baked. The extra fat keeps it silky.
• Do not skip the sear. Browning the chicken builds a deep savory flavor that carries through the whole dish. Without it, the sauce tastes flat.
• Keep an eye on the pasta. Baking times can shift a few minutes depending on your oven and the brand of pasta. Start checking at the 10-minute uncovered mark. It should be tender with a little bite.
• Resting is not optional. Those 5 minutes out of the oven allow the sauce to settle so the pasta does not turn into a puddle on the plate.

If you are using a convection oven, adjust the time and temperature slightly:

Oven type	Temperature	Bake time (covered + uncovered)
Conventional	375°F (190°C)	20 min + 10–15 min
Convection	350°F (175°C)	18 min + 8–12 min

How to Store Leftover Baked Pasta

• Refrigerate cooled leftovers in an airtight container for up to 4 days.
• Reheating – Warm individual portions in the microwave with a splash of broth or milk to loosen the sauce. For larger amounts, cover with foil and reheat in a 325°F (160°C) oven until hot.
• Freezing – Assemble the dish through Step 4, cool completely, then wrap tightly and freeze up to 2 months. Thaw overnight in the fridge, add the mozzarella, and bake as directed.

What to Serve With One-Pan Creamy Baked Chicken Pasta

A bright green salad tossed in a lemon vinaigrette cuts through the richness of the cream sauce beautifully. For something warm, roasted broccoli with a little garlic and red pepper flakes adds a crisp, spicy contrast. Garlic bread is always welcome for scooping up any extra sauce left in the bowl.

Frequently Asked Questions

Can I use cooked chicken instead of raw?

Yes. Shred a rotisserie chicken and skip the searing step. Fold the cooked chicken into the sauce with the pasta and spinach, then bake as directed. It will still be moist and flavorful.

Can I make this with gluten-free pasta?

You can. Use a sturdy gluten-free penne or fusilli, and reduce the uncovered bake time by a couple of minutes, because some brands soften faster. Taste a piece before pulling it from the oven.

Can I assemble this ahead of time?

Assemble the dish through Step 4, then cool, cover, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature while the oven heats, then bake covered for 25 minutes before adding the cheese.

Can I use frozen spinach?

Yes. Thaw 1 cup of frozen spinach and squeeze it very dry so it does not add extra water to the sauce. Stir it in with the pasta in Step 4, omitting the fresh spinach.