13 Chicken Pasta Casserole Recipes That Make Weeknights Easier

Chicken pasta casserole recipes work because one baking dish becomes a full dinner: chicken stays moist, pasta soaks up the sauce, and the top browns. The chicken carries the base flavor, while the pasta adds sturdy texture that holds together in the oven. The 13 versions below take that same foundation from bright and lemony to deeply spiced.

Start with Classic Chicken Noodle Casserole for a traditional pan. Pick Buffalo Chicken Pasta Bake for heat. Green Chile Chicken Mac and Cheese is the bold creamy pick, and Greek Chicken Pasta Bake brings a layered, spiced dinner.

Which Chicken Pasta Casserole Should You Make?

Classic Chicken Noodle Casserole

This is the one to make when you want a creamy, no-fuss dinner that tastes like a classic casserole but with a sauce that actually clings to the noodles. I go heavy on the black pepper and use a buttered breadcrumb top so it stays crisp after baking.

Ingredients (makes 6 servings)

• Egg noodles: 340 g (12 oz)
• Cooked chicken, shredded: 700 g (4 cups)
• Frozen peas and carrots: 300 g (2 cups)
• Salted butter, divided: 70 g (5 tbsp)
• All-purpose flour: 40 g (1/3 cup)
• Whole milk: 480 ml (2 cups)
• Chicken stock: 240 ml (1 cup)
• Kosher salt and black pepper: 1 tsp and 1/2 tsp
• Sharp cheddar cheese, shredded: 170 g (2 cups)
• Panko breadcrumbs: 45 g (1/2 cup)

Instructions

Step 1: Set your oven to 375F (190C). Bring a large pot of salted water to a boil and cook the 340 g (12 oz) egg noodles until just shy of al dente, about 5 minutes, then drain and set them aside.

Step 2: Melt 3 tbsp of the butter in a deep skillet over medium heat. Whisk in the 40 g (1/3 cup) flour and cook for 1 minute, until it smells nutty and loses the raw flour look. Slowly pour in the 480 ml (2 cups) milk and 240 ml (1 cup) chicken stock while you whisk, then add 1 tsp salt and 1/2 tsp black pepper.

Step 3: Stir in the cooked chicken, the 300 g (2 cups) peas and carrots, and the drained noodles. Fold in 113 g (1 1/2 cups) of the cheddar, and you will see the sauce tighten as the cheese melts into it.

Step 4: Scrape the mixture into a 23 x 33 cm (9 x 13 inch) baking dish while you melt the remaining 2 tbsp butter in the same skillet. Toss the butter with the 45 g (1/2 cup) panko and the remaining 57 g (1/2 cup) cheddar, then scatter that over the top.

Step 5: Bake for 25 minutes, until the top is deeply golden and the edges are bubbling around the sides. Let it rest for 5 minutes before you serve it hot straight from the dish.

Buffalo Chicken Pasta Bake

This one is built for heat lovers, with the same buttery buffalo sauce you would spoon over wings now coating every ridged piece of pasta. I add a little ranch seasoning to round out the sharp cheddar and blue cheese.

Ingredients (makes 4 servings)

• Rigatoni or penne: 340 g (12 oz)
• Cooked chicken, shredded: 560 g (3 cups)
• Buffalo sauce: 180 ml (3/4 cup)
• Salted butter, melted: 60 g (4 tbsp)
• Ranch seasoning mix: 2 tbsp
• Cream cheese, softened: 113 g (4 oz)
• Whole milk: 240 ml (1 cup)
• Mozzarella cheese, shredded: 113 g (1 1/4 cups)
• Cheddar cheese, shredded: 113 g (1 1/4 cups)
• Crumbled blue cheese: 57 g (1/2 cup)

Instructions

Step 1: Heat your oven to 400F (200C). Cook the 340 g (12 oz) rigatoni in salted water until about 2 minutes shy of the package time, then drain and return the pasta to the pot.

Step 2: Whisk the 180 ml (3/4 cup) buffalo sauce, the 60 g (4 tbsp) melted butter, the 2 tbsp ranch seasoning, the softened cream cheese, and the 240 ml (1 cup) milk in a large bowl. You will see the cream cheese break up and the sauce turn pale orange.

Step 3: Stir the shredded chicken and the cooked rigatoni into the bowl. Add the 113 g (1 1/4 cups) mozzarella and the 113 g (1 1/4 cups) cheddar, then fold gently until you see no dry pasta left.

Step 4: Scrape the mixture into a 20 cm (8 inch) square baking dish and scatter the 57 g (1/2 cup) blue cheese over the top. You can leave the blue cheese off one half if someone at your table is not a fan.

Step 5: Bake for 20 minutes, until the cheese is melted and the sauce bubbles at the corners. Let it cool for 5 minutes, then you can serve it hot straight from the dish.

Chicken Alfredo Baked Ziti

If your family argues over alfredo night, this baked ziti ends the debate. The sauce stays creamy under a layer of mozzarella, and the garlic is mellow enough that it does not overpower the chicken.

Ingredients (makes 8 servings)

• Ziti or penne: 450 g (1 lb)
• Cooked chicken, shredded or cubed: 700 g (4 cups)
• Salted butter: 70 g (5 tbsp)
• Garlic cloves, minced: 4 cloves
• Heavy cream: 720 ml (3 cups)
• Chicken stock: 240 ml (1 cup)
• Parmesan cheese, grated: 170 g (1 2/3 cups)
• Mozzarella cheese, shredded: 170 g (2 cups)
• Italian seasoning: 1 tsp
• Kosher salt and black pepper: 1 tsp and 1/2 tsp

Instructions

Step 1: Set your oven to 375F (190C). Boil the 450 g (1 lb) ziti in salted water until 3 minutes short of the package time, then drain it and set it aside.

Step 2: Melt the 70 g (5 tbsp) butter in a large pot over medium heat. Add the 4 minced garlic cloves and cook for 30 seconds, until you smell it fill the pot, then pour in the 720 ml (3 cups) cream and 240 ml (1 cup) chicken stock.

Step 3: Let the sauce come to a gentle simmer, then whisk in the 170 g (1 2/3 cups) Parmesan, 1 tsp Italian seasoning, 1 tsp salt, and 1/2 tsp black pepper. You want the cheese completely melted before you add the pasta.

Step 4: Fold the cooked ziti and the 700 g (4 cups) chicken into the sauce until you see every piece coated. Transfer the mixture to a 23 x 33 cm (9 x 13 inch) baking dish and scatter the 170 g (2 cups) mozzarella over the top so you get a full cheese pull.

Step 5: Bake for 25 minutes, until the top is golden in spots and the sauce bubbles heavily at the edges. Let it rest for 5 minutes, then serve the ziti hot with extra Parmesan if you like.

Chicken Parmesan Pasta Casserole

This version keeps the best part of chicken parm, the crisp chicken, then buries it under sauce and cheese. You still get that crunchy edge in the middle of the bake.

Ingredients (makes 5 servings)

• Rigatoni: 340 g (12 oz)
• Cooked chicken breast, cut into chunks: 680 g (1 1/2 lb / 4 cups)
• Marinara sauce: 720 ml (3 cups)
• Mozzarella cheese, shredded: 170 g (2 cups)
• Parmesan cheese, grated: 80 g (3/4 cup)
• All-purpose flour: 60 g (1/2 cup)
• Eggs, beaten: 2 large
• Italian breadcrumbs: 120 g (1 1/2 cups)
• Olive oil: 45 ml (3 tbsp)
• Dried oregano: 1 tsp

Instructions

Step 1: Heat your oven to 375F (190C). Boil the 340 g (12 oz) rigatoni in salted water until 2 minutes short of the package time, then drain it and set it aside.

Step 2: Set up a dredging station with the 60 g (1/2 cup) flour, the 2 beaten eggs, and the 120 g (1 1/2 cups) breadcrumbs. Dredge each chicken chunk in flour, then egg, then breadcrumbs, pressing so you get an even coating.

Step 3: Heat the 45 ml (3 tbsp) olive oil in a large skillet over medium-high heat. Brown the coated chicken in batches, about 3 minutes per side, until you see golden crisp edges and the center is nearly cooked through.

Step 4: Toss the drained rigatoni with the 720 ml (3 cups) marinara and the 1 tsp dried oregano in a large bowl until you see the sauce coat every noodle.

Step 5: Layer half the saucy pasta in a 23 x 33 cm (9 x 13 inch) baking dish. Arrange the browned chicken over it, then scatter half the mozzarella and half the Parmesan across the chicken before you add the remaining pasta and cheese on top.

Step 6: Bake for 25 minutes, until the top is bubbly and the cheese turns deep golden in spots. Let it rest for 5 minutes, then you can serve it hot straight from the dish.

Green Chile Chicken Mac and Cheese

This one takes mac and cheese and gives it a smoky, mildly spicy backbone. I use Monterey Jack for melt and cheddar for sharpness, so the sauce is not just a one-note cheese bath.

Ingredients (makes 6 servings)

• Elbow macaroni: 340 g (12 oz)
• Cooked chicken, shredded: 560 g (3 cups)
• Salted butter: 60 g (4 tbsp)
• All-purpose flour: 40 g (1/3 cup)
• Whole milk: 720 ml (3 cups)
• Diced green chiles, drained: 2 cans (113 g each)
• Monterey Jack cheese, shredded: 170 g (2 cups)
• Cheddar cheese, shredded: 113 g (1 1/4 cups)
• Ground cumin: 1 tsp
• Panko breadcrumbs: 45 g (1/2 cup)

Instructions

Step 1: Set your oven to 400F (200C). Cook the 340 g (12 oz) macaroni in salted water until 2 minutes short of the package time, then drain it and return it to the pot.

Step 2: Melt the 60 g (4 tbsp) butter in a large saucepan over medium heat. Whisk in the 40 g (1/3 cup) flour and cook for 1 minute, then slowly pour in the 720 ml (3 cups) milk while you whisk. Add the drained chiles and 1 tsp cumin, and cook until the sauce thickens enough to coat the back of a spoon, about 5 minutes.

Step 3: Take the sauce off the heat and stir in the 170 g (2 cups) Monterey Jack and the 113 g (1 1/4 cups) cheddar until smooth. Fold in the cooked macaroni and the 560 g (3 cups) chicken, and you will feel the sauce pull thick around every piece.

Step 4: Scrape the mixture into a 23 x 33 cm (9 x 13 inch) baking dish and top it with the 45 g (1/2 cup) panko so you get a crisp layer. Bake for 20 minutes, until the top is golden and you see the sauce bubbling at the edges, then serve hot.

Lemon Broccoli Chicken Pasta Bake

This is the one to make when you want a casserole that still tastes bright halfway through. The ricotta keeps it creamy without heavy cream, and the lemon does the heavy lifting.

Ingredients (makes 4 servings)

• Farfalle or rotini: 340 g (12 oz)
• Cooked chicken, shredded: 450 g (2 1/2 cups)
• Broccoli florets: 300 g (4 cups)
• Ricotta cheese: 240 g (1 cup)
• Whole milk: 240 ml (1 cup)
• Lemon, zest and juice: 2 lemons
• Parmesan cheese, grated: 80 g (3/4 cup)
• Garlic cloves, minced: 2 cloves
• Mozzarella cheese, shredded: 113 g (1 1/4 cups)
• Kosher salt and black pepper: 1 tsp and 1/2 tsp

Instructions

Step 1: Set your oven to 375F (190C). Boil the 340 g (12 oz) farfalle in salted water, adding the 300 g (4 cups) broccoli florets during the last 2 minutes, then drain both together.

Step 2: Whisk the 240 g (1 cup) ricotta, 240 ml (1 cup) milk, the zest and juice of both lemons, 2 minced garlic cloves, 80 g (3/4 cup) Parmesan, 1 tsp salt, and 1/2 tsp black pepper in a large bowl. You will smell the lemon and garlic lift out of the mix.

Step 3: Fold the drained pasta, broccoli, and the 450 g (2 1/2 cups) chicken into the ricotta mixture. Keep folding until you see no dry pasta left and the sauce has thinned just enough to coat everything.

Step 4: Scrape the mixture into a 23 x 33 cm (9 x 13 inch) baking dish and scatter the 113 g (1 1/4 cups) mozzarella over the top. Bake for 20 minutes, until the cheese melts and the edges bubble, then serve hot with extra lemon wedges if you want more brightness.

BBQ Ranch Chicken Pasta Casserole

This one is for the nights when you want a casserole that leans sweet, tangy, and a little smoky. The beans and corn make it feel like a full meal, and the pickled jalapeños keep it from being too sweet.

Ingredients (makes 8 servings)

• Penne: 450 g (1 lb)
• Cooked chicken, shredded: 700 g (4 cups)
• BBQ sauce: 240 ml (1 cup)
• Ranch dressing: 240 ml (1 cup)
• Cream cheese, softened: 170 g (6 oz)
• Frozen corn, thawed: 180 g (1 cup)
• Canned black beans, drained and rinsed: 1 can (425 g)
• Cheddar cheese, shredded: 226 g (2 1/2 cups)
• Pickled jalapeños, chopped: 45 g (3 tbsp)
• Panko breadcrumbs: 45 g (1/2 cup)

Instructions

Step 1: Heat your oven to 375F (190C). Boil the 450 g (1 lb) penne in salted water until 2 minutes short of the package time, then drain it and set it aside.

Step 2: Whisk the 240 ml (1 cup) BBQ sauce, 240 ml (1 cup) ranch dressing, and 170 g (6 oz) softened cream cheese in a large bowl until smooth. You want the cream cheese completely dissolved so no white lumps remain.

Step 3: Stir the cooked penne, the 700 g (4 cups) chicken, 180 g (1 cup) corn, the drained black beans, and 2 tbsp of the chopped jalapeños into the sauce. Fold until you see everything pulled together.

Step 4: Spread half the mixture into a 23 x 33 cm (9 x 13 inch) baking dish and scatter half of the 226 g (2 1/2 cups) cheddar over it so you have a cheesy middle. Add the remaining mixture, top with the rest of the cheddar and the 45 g (1/2 cup) panko, and scatter the remaining jalapeños on top.

Step 5: Bake for 25 minutes, until the top is golden and the sauce bubbles at the edges. Let it rest for 5 minutes, then you can serve it hot straight from the dish.

Creamy Cajun Chicken Pasta Bake

This one brings a slow, warm heat that builds as you eat, not a sharp pepper burn. I use smoked chicken sausage for extra depth and a cream sauce that cools the spice just enough.

Ingredients (makes 5 servings)

• Penne or rotini: 340 g (12 oz)
• Cooked chicken, shredded: 560 g (3 cups)
• Smoked chicken sausage, sliced: 225 g (8 oz)
• Olive oil: 30 ml (2 tbsp)
• Green bell pepper, diced: 1 medium
• Cajun seasoning: 2 tbsp
• Heavy cream: 480 ml (2 cups)
• Chicken stock: 120 ml (1/2 cup)
• Cream cheese, cut into cubes: 113 g (4 oz)
• Mozzarella cheese, shredded: 113 g (1 1/4 cups)

Instructions

Step 1: Preheat your oven to 375F (190C). Cook the 340 g (12 oz) penne in salted water until 2 minutes short of the package time, then drain it and set it aside.

Step 2: Heat the 30 ml (2 tbsp) olive oil in a deep skillet over medium-high heat. Add the sliced sausage and the diced bell pepper, and cook for 4 minutes, until the sausage browns and you smell the smoky pepper filling the pan.

Step 3: Stir in the 2 tbsp Cajun seasoning and cook for 30 seconds, then pour in the 480 ml (2 cups) cream and 120 ml (1/2 cup) chicken stock. Let the sauce bubble gently for 5 minutes, until it thickens enough that you can draw a line through it with a spoon.

Step 4: Reduce the heat to low and add the 113 g (4 oz) cream cheese, stirring until you see no white streaks. Fold in the cooked penne, the 560 g (3 cups) shredded chicken, and the 113 g (1 1/4 cups) mozzarella, then you can turn it all into a 23 x 33 cm (9 x 13 inch) baking dish.

Step 5: Bake for 20 minutes, until the top is golden in spots and the sauce bubbles around the edges. Let it rest for 5 minutes, then you can serve it hot with a spoonful of the creamy sauce from the bottom.

Chicken Fajita Pasta Casserole

This one takes the peppers and onions you usually char in a skillet and folds them into a cheesy pasta bake. The salsa and sour cream keep it loose, so the casserole does not dry out as it bakes.

Ingredients (makes 6 servings)

• Rotini or penne: 340 g (12 oz)
• Cooked chicken, sliced: 560 g (3 cups)
• Olive oil: 30 ml (2 tbsp)
• Red and yellow bell peppers, sliced: 2 medium
• Yellow onion, sliced: 1 medium
• Fajita seasoning: 2 tbsp
• Salsa: 240 ml (1 cup)
• Sour cream: 180 g (3/4 cup)
• Pepper Jack cheese, shredded: 170 g (2 cups)
• Fresh cilantro, chopped: 15 g (1/4 cup)

Instructions

Step 1: Preheat your oven to 375F (190C). Boil the 340 g (12 oz) rotini in salted water until 2 minutes short of the package time, then drain it and set it aside.

Step 2: Heat the 30 ml (2 tbsp) olive oil in a large skillet over high heat. Add the sliced peppers and onion, and let them char for 5 minutes, stirring only once or twice, until you see dark spots on the peppers.

Step 3: Stir the 2 tbsp fajita seasoning into the vegetables and cook for 20 seconds, until you smell it deepen. Add the 240 ml (1 cup) salsa and 180 g (3/4 cup) sour cream, then bring the mixture to a simmer and take it off the heat.

Step 4: Fold the cooked rotini, the 560 g (3 cups) chicken, and half of the 170 g (2 cups) Pepper Jack into the skillet. Stir until you see the cheese streak through the whole mixture, then scrape it into a 23 x 33 cm (9 x 13 inch) baking dish.

Step 5: Top with the remaining Pepper Jack and bake for 20 minutes, until the cheese melts and you see the edges bubble. Scatter the 15 g (1/4 cup) cilantro over the top, then serve hot.

Greek Chicken Pasta Bake

This one is for when you want something deeper than the usual tomato bake. Cinnamon and oregano warm the sauce, while the yogurt and feta top turns tangy and golden in the oven.

Ingredients (makes 8 servings)

• Penne or rigatoni: 450 g (1 lb)
• Ground chicken: 700 g (1 1/2 lb)
• Olive oil: 30 ml (2 tbsp)
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 3 cloves
• Canned crushed tomatoes: 400 g (14 oz)
• Ground cinnamon: 1/2 tsp
• Dried oregano: 1 tsp
• Greek yogurt: 240 g (1 cup)
• Feta cheese, crumbled: 170 g (1 1/2 cups)

Instructions

Step 1: Preheat your oven to 375F (190C). Boil the 450 g (1 lb) penne in salted water until 2 minutes short of the package time, then drain it and set it aside.

Step 2: Heat the 30 ml (2 tbsp) olive oil in a large skillet over medium-high heat. Add the 700 g (1 1/2 lb) ground chicken and cook, breaking it up with a spoon, until it loses its pink color, about 6 minutes. You will see the meat release and then reabsorb its juices.

Step 3: Add the diced onion and the 3 minced garlic cloves to the skillet. Cook for 4 minutes, until the onion softens and you smell the garlic turn sweet.

Step 4: Stir in the 400 g (14 oz) crushed tomatoes, 1/2 tsp cinnamon, and 1 tsp oregano. Simmer for 8 minutes, until the sauce reduces and you can part it with a spoon without it rushing back.

Step 5: Toss the drained penne with the meat sauce, then scrape half into a 23 x 33 cm (9 x 13 inch) baking dish. You can whisk the 240 g (1 cup) yogurt with the 170 g (1 1/2 cups) feta until smooth, then spread half of that over the pasta.

Step 6: Add the remaining pasta and feta mixture, then bake for 25 minutes, until you see the top puff and turn golden at the edges. Let it rest for 5 minutes, then serve hot.

Chicken Mushroom Stroganoff Pasta Bake

This one trades the usual beef for chicken and keeps the deep mushroom flavor front and center. The sour cream goes in at the end so the sauce stays tangy instead of separating.

Ingredients (makes 4 servings)

• Egg noodles: 340 g (12 oz)
• Cooked chicken, sliced: 450 g (2 1/2 cups)
• Olive oil: 30 ml (2 tbsp)
• Cremini mushrooms, sliced: 450 g (1 lb)
• Yellow onion, diced: 1 small
• Garlic cloves, minced: 2 cloves
• All-purpose flour: 30 g (1/4 cup)
• Beef stock: 480 ml (2 cups)
• Sour cream: 180 g (3/4 cup)
• Kosher salt and black pepper: 1 tsp and 1/2 tsp

Instructions

Step 1: Preheat your oven to 375F (190C). Cook the 340 g (12 oz) egg noodles in salted water until just shy of done, about 5 minutes, then drain them and set them aside.

Step 2: Heat the 30 ml (2 tbsp) olive oil in a deep skillet over medium-high heat. Add the mushrooms and onion, and cook for 8 minutes, until the mushrooms release their liquid and you see them turn deep brown.

Step 3: Stir in the 2 minced garlic cloves and 30 g (1/4 cup) flour, then cook for 1 minute. Pour in the 480 ml (2 cups) beef stock while you whisk, and simmer until the sauce thickens enough to coat a spoon, about 4 minutes.

Step 4: Remove the skillet from the heat and stir in the 180 g (3/4 cup) sour cream, 1 tsp salt, and 1/2 tsp black pepper. Fold in the cooked noodles and the 450 g (2 1/2 cups) chicken, scraping everything into a 23 x 33 cm (9 x 13 inch) baking dish. Bake for 20 minutes, until you see the edges bubble, and serve hot.

Spinach Artichoke Chicken Pasta Bake

This one turns the dip everyone steals from the party table into a full dinner. The cream cheese and Parmesan make the sauce rich, and I use extra artichokes for a little tang.

Ingredients (makes 6 servings)

• Penne or rotini: 340 g (12 oz)
• Cooked chicken, shredded: 560 g (3 cups)
• Frozen spinach, thawed and squeezed dry: 300 g (10 oz)
• Canned artichoke hearts, drained and chopped: 400 g (14 oz)
• Cream cheese, softened: 170 g (6 oz)
• Whole milk: 480 ml (2 cups)
• Mozzarella cheese, shredded: 170 g (2 cups)
• Parmesan cheese, grated: 80 g (3/4 cup)
• Garlic cloves, minced: 2 cloves
• Kosher salt and black pepper: 1 tsp and 1/2 tsp

Instructions

Step 1: Preheat your oven to 375F (190C). Boil the 340 g (12 oz) penne in salted water until 2 minutes short of the package time, then drain it and set it aside.

Step 2: Warm the 480 ml (2 cups) milk in a large saucepan over medium heat. Add the 170 g (6 oz) cream cheese, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper, whisking until you see the cream cheese melt into the milk.

Step 3: Stir the 300 g (10 oz) spinach, the 400 g (14 oz) artichoke hearts, and the 80 g (3/4 cup) Parmesan into the warm sauce. Fold in the cooked penne and the 560 g (3 cups) chicken, and keep folding until you see no dry pasta left.

Step 4: Scrape the mixture into a 23 x 33 cm (9 x 13 inch) baking dish and top with the 170 g (2 cups) mozzarella. Bake for 20 minutes, until the cheese melts and you see the edges bubbling, then serve hot.

Chicken Cordon Bleu Pasta Bake

This one keeps the salty, smoky bite of cordon bleu without the fussy rolling. I use smoked turkey breast and a mustard cream sauce, then cover the whole thing with buttery breadcrumbs.

Ingredients (makes 8 servings)

• Penne or rigatoni: 450 g (1 lb)
• Cooked chicken, cubed: 700 g (4 cups)
• Smoked turkey breast, diced: 225 g (8 oz)
• Swiss cheese, shredded: 170 g (2 cups)
• Mozzarella cheese, shredded: 113 g (1 1/4 cups)
• Salted butter: 60 g (4 tbsp)
• All-purpose flour: 40 g (1/3 cup)
• Whole milk: 720 ml (3 cups)
• Yellow mustard: 2 tbsp
• Panko breadcrumbs: 45 g (1/2 cup)

Instructions

Step 1: Preheat your oven to 375F (190C). Boil the 450 g (1 lb) penne in salted water until 2 minutes short of the package time, then drain it and set it aside.

Step 2: Melt the 60 g (4 tbsp) butter in a large pot over medium heat. Whisk in the 40 g (1/3 cup) flour and cook for 1 minute, then pour in the 720 ml (3 cups) milk while you whisk until the sauce is smooth.

Step 3: Stir the 2 tbsp yellow mustard into the sauce and cook for 3 minutes, until it thickens enough to coat a spoon. Fold in the cooked penne, 700 g (4 cups) chicken, 225 g (8 oz) smoked turkey, 170 g (2 cups) Swiss, and 113 g (1 1/4 cups) mozzarella until you see every piece coated.

Step 4: Scrape the mixture into a 23 x 33 cm (9 x 13 inch) baking dish and scatter the 45 g (1/2 cup) panko over the top. You can press the breadcrumbs gently so they stay crisp in the oven.

Step 5: Bake for 25 minutes, until the top is deep golden and you see the sauce bubbling at the corners. Let it rest for 5 minutes, then serve hot straight from the dish.

The single most important step is to undercook the pasta by two minutes. It will keep absorbing sauce in the oven, so starting it firm stops the bake from turning soft. Check your pasta and take it out while there is still a little bite.

Pick the version that matches your mood tonight. Whether you want a classic creamy pan or a spiced tomato bake, just grab a dish and get it in the oven.