Creamy Chicken Pasta Bake with a Golden Cheese Crust

This creamy chicken pasta bake is the kind of dinner that fills the kitchen with the smell of melted cheese and garlic. It has a rich white sauce that clings to every shell of pasta, tender shreds of chicken, and a bubbling golden top.

You can assemble it ahead, leave it in the fridge, and pop it in the oven right before dinner. About 20 minutes of hands-on work and the oven does the rest.

What Makes This Pasta Bake So Good

The sauce is made from scratch with butter, flour, milk, and broth. It tastes like a proper home-cooked meal, not a jar of Alfredo. The chicken stays moist because it’s folded into the sauce warm rather than baked on top dry.

The real star is the crust. A mix of low-moisture mozzarella and Parmesan melts into a salty, crisp layer under the broiler. Every scoop gives you creamy sauce, tender pasta, and that crackly golden edge.

Ingredients

• 1 lb short pasta (shells, rotini, or penne): any shape that traps the sauce well
• 4 tbsp unsalted butter: salted works too, just reduce the added salt
• 4 cloves garlic, minced: fresh is best for a mellow garlic flavor
• ¼ cup all-purpose flour: thickens the sauce without making it pasty
• 2 cups whole milk: warm it slightly for a smooth sauce
• 1 cup low-sodium chicken broth: adds savory depth without making it too rich
• 1 tsp kosher salt: plus more for the pasta water
• ½ tsp black pepper
• 3 cups cooked shredded chicken: a store-bought rotisserie chicken is a great shortcut
• 1 cup frozen peas: no need to thaw them first
• 2 cups shredded low-moisture mozzarella, divided: the low-moisture kind melts into gooey strands
• ½ cup grated Parmesan cheese: the sandy, pre-grated type works fine here
• 1 tbsp chopped fresh parsley (optional): for a little color on top

Variations / Substitutions

• Swap the peas: Blanched broccoli florets or sautéed spinach are good. Just pat any wet vegetables dry so the sauce doesn’t turn thin.
• Use leftover turkey: Works the same as chicken after a holiday meal.
• Add a pinch of heat: A shake of red pepper flakes into the sauce brings a gentle background warmth.
• Go gluten-free: A 1:1 gluten-free flour blend replaces the all-purpose flour just fine.
• Make it richer: Swap half of the milk for half-and-half. The sauce will be a little thicker and more velvety.

If you want a faster stovetop meal, our Lemony Chicken Orzo is ready in 20 minutes.

How to Make Creamy Chicken Pasta Bake

Step 1: Boil the Pasta

Bring a large pot of water to a rolling boil over high heat. Salt it generously—this is your only chance to season the pasta itself. Add the 1 lb of pasta and cook it 2 minutes less than the shortest time on the package. You want it to still have a firm bite because it will cook more in the oven. Drain and set aside.

The pasta will look a little too firm. That’s exactly what you want. It will finish cooking while absorbing the sauce during baking, so it won’t turn mushy.

Step 2: Build the Cream Sauce

Preheat your oven to 375°F (190°C). In a large oven-safe skillet or Dutch oven, melt the 4 tbsp butter over medium heat. Once it’s foaming, add the minced garlic and cook, stirring, for 30 seconds until fragrant. Sprinkle in the ¼ cup flour and whisk constantly for 1 minute. This cooks the raw flour taste out and gives the sauce body.

Slowly pour in the 2 cups warm milk and 1 cup broth while whisking. The mixture will look paste-like at first, then loosen into a smooth sauce. Keep stirring over medium heat until it starts to bubble and thicken, about 3 to 4 minutes. It should coat the back of a spoon without sliding right off. Stir in the 1 tsp salt and ½ tsp pepper.

Step 3: Fold the Filling and Assemble

Turn the heat to low. Add the drained pasta, shredded chicken, frozen peas, 1 cup of the mozzarella, and all of the Parmesan to the skillet. Stir gently for about 1 to 2 minutes, just until the cheese melts and every piece of pasta is coated in the creamy sauce.

The sauce will look a little loose at this stage, but it will thicken up in the oven. If your skillet isn’t oven-safe, transfer the pasta mixture to a greased 3-quart baking dish (a 9×13 works well). Sprinkle the remaining 1 cup mozzarella evenly over the top.

Step 4: Bake, Broil, and Serve

Bake the pasta in the preheated oven for 20 to 25 minutes, until the edges are bubbly and the cheese on top is melted. Then switch the oven to broil (high) and broil for 2 to 3 minutes, watching closely. You’re looking for a golden brown, crusty top with a few darker spots.

Pull the dish from the oven and let it rest for 5 minutes before serving. This allows the sauce to set slightly so the portions hold together. Scatter the chopped parsley over the top if you’re using it, then scoop big, warm servings straight onto plates.

A Few Notes Before You Start

• Undercook the pasta by 2 minutes. The pasta absorbs moisture from the sauce during baking, so starting with a firmer noodle prevents a mushy casserole.
• Use a rotisserie chicken for the quickest prep. You’ll need about 3 cups of meat, which is roughly one medium bird. It adds a nice savory depth that simmered chicken sometimes lacks.
• If you’re assembling ahead, stop after topping with cheese, cover, and refrigerate for up to 24 hours. Add 10 minutes to the covered bake time, then broil uncovered at the end.
• For the best cheese pull, stick with low-moisture mozzarella. Fresh mozzarella releases too much water and can make the top watery instead of stringy.

Bake times can shift a little depending on the depth of your dish.

Storing and Reheating Leftovers

Keep leftovers in a sealed container in the fridge for up to 3 days. Reheat individual portions in a 350°F oven for 12 to 15 minutes, or in the microwave until hot. The broiler crust will soften in the fridge, but the pasta will still be creamy.

What to Serve With Creamy Chicken Pasta Bake

A crisp green salad with a lemon vinaigrette cuts through the richness beautifully. Garlic bread or roasted asparagus are other good picks. A simple arugula salad with shaved Parmesan is what I reach for most often.

Frequently Asked Questions

Can I freeze this pasta bake?

Yes. Assemble it up to the point of baking, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge, then bake as directed, adding a few extra minutes.

Do I have to use peas?

Not at all. Blanched broccoli, sautéed spinach, or even roasted red peppers work just as well. Just make sure any wet vegetables are patted dry so the sauce doesn’t turn watery.

Can I use a different pasta shape?

Yes. Short shapes that hold sauce well are best—rigatoni, rotini, or medium shells. Avoid long noodles like spaghetti; they clump and don’t bake as evenly.

My sauce turned out lumpy. What went wrong?

Most likely, the milk and broth were cold when added to the roux. Warming the milk slightly and adding the liquid in a slow stream while whisking constantly prevents lumps.

Creamy Chicken Pasta Bake Recipe

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Calories: 720

Ingredients Method Notes

Ingredients

  

• 1 lb short pasta (shells, rotini, or penne)
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• ¼ cup all-purpose flour
• 2 cups whole milk
• 1 cup low-sodium chicken broth
• 1 tsp kosher salt
• ½ tsp black pepper
• 3 cups cooked shredded chicken
• 1 cup frozen peas
• 2 cups shredded low-moisture mozzarella, divided
• ½ cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley (optional)

Method

 

1. Boil the pasta 2 minutes less than package directions in heavily salted water. Drain and set aside.
2. Preheat oven to 375°F (190°C). Melt butter in a large oven-safe skillet over medium heat. Add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Slowly whisk in warm milk and broth. Simmer, stirring, until thickened, 3 to 4 minutes. Season with salt and pepper.
3. Reduce heat to low. Stir in pasta, chicken, peas, 1 cup mozzarella, and all Parmesan. Cook 1 to 2 minutes until cheese melts. Transfer to a 3-quart baking dish if skillet isn’t oven-safe. Top with remaining mozzarella.
4. Bake 20 to 25 minutes until bubbly. Broil on high 2 to 3 minutes until golden and crusty. Rest 5 minutes, top with parsley, and serve.

Notes

The pasta finishes cooking in the oven, so undercook it by 2 minutes. A 9×13 dish gives the best sauce-to-cheese ratio; a deeper dish may need 5 extra minutes. Let the bake rest before serving so slices hold together.