Baked Creamy Chicken Mozzarella Pasta Recipe

If there’s one dish guaranteed to make your weeknight dinners feel like a cozy Italian restaurant, it’s Baked Creamy Chicken Mozzarella Pasta. It’s creamy, cheesy, and packed with savory chicken and tender pasta, all bubbling away under a blanket of melty mozzarella. The best part? It’s a total crowd-pleaser you can prep in advance or whip up on a whim for family, friends, or even just yourself. Every forkful brings together luscious sauce, comforting carbs, and golden cheese—trust me, this is one recipe you’ll want on regular rotation.

Ingredients You’ll Need

You won’t need a laundry list to pull off Baked Creamy Chicken Mozzarella Pasta, but each ingredient is essential for incredible flavor, creaminess, and those iconic cheesy stretches. Here’s what makes this dish so irresistible and a few tips for the very best results:

• Olive oil: Helps sear the chicken and adds subtle richness to the whole dish.
• Chicken breasts (1.5 lbs): Boneless, skinless, and cut bite-sized so every scoop has juicy chicken in every bite.
• Garlic powder: Effortless flavor infusion—skip chopping and still get that garlic warmth.
• Italian seasoning: A fragrant blend that instantly elevates the classic flavors of this pasta.
• Salt and pepper: Don’t forget to season along the way for perfectly balanced taste.
• Penne or rigatoni (12 oz): These sturdy pastas hold the creamy sauce beautifully and bake up without going mushy.
• Marinara sauce (2 cups): Brings a bright tomato base and ties all the Italian elements together.
• Heavy cream (1 cup): The secret to an ultra-creamy, decadent sauce that hugs each piece of pasta.
• Mozzarella cheese (1 ½ cups, divided): Go for freshly shredded if you can—it melts dreamily all through the casserole and on top.
• Parmesan cheese (½ cup): Adds nutty depth and that irresistible savory finish.
• Minced garlic (2 cloves, optional): For an extra garlicky kick, add it in with your sauce.
• Chopped parsley (optional): The finishing touch for color and fresh flavor contrast.

How to Make Baked Creamy Chicken Mozzarella Pasta

Step 1: Preheat the Oven

Get your oven nice and hot at 375°F (190°C), so it’s ready to transform your assembled pasta into bubbling, cheesy perfection.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil and cook your penne or rigatoni just until it’s under al dente. The pasta will finish softening in the oven, so this step keeps everything from turning mushy later on. Drain well and set aside.

Step 3: Sear the Chicken

In a deep skillet, heat olive oil over medium-high. Drop in your chicken breast pieces, sprinkle with garlic powder, Italian seasoning, salt, and pepper, then sear them until golden-brown and perfectly cooked through. There’s nothing like starting with flavorful, juicy chicken for your Baked Creamy Chicken Mozzarella Pasta foundation.

Step 4: Make the Creamy Sauce

Lower the heat and add your marinara sauce, heavy cream, and minced garlic if you like things extra aromatic. Let this delicious mixture simmer for just 3–4 minutes. The cream softens the edge of the tomatoes, making everything lush and velvety.

Step 5: Add the Cheeses

Time for the cheesy magic! Stir in 1 cup of the mozzarella and all the Parmesan cheese. Watch as it melts into the sauce, creating a beautifully creamy and stretchy base you’ll want to dive into.

Step 6: Combine with Pasta

In a large bowl, gently toss the cooked pasta with the creamy chicken sauce. Making sure everything is evenly coated ensures every spoonful is packed with flavor.

Step 7: Assemble and Top

Transfer all that goodness to a 9×13-inch baking dish. Sprinkle the remaining mozzarella cheese across the top—this is what forms that gorgeous, golden crust.

Step 8: Bake and Broil

Bake uncovered for 20–25 minutes, letting all the flavors meld and the cheese bubble up. For the ultimate cheesy topping, broil for the last 2–3 minutes until golden brown and irresistible.

Step 9: Rest and Garnish

Let your masterpiece rest for 5–10 minutes before you dig in. This helps the sauce thicken up a bit and makes serving easier. Don’t forget a sprinkle of fresh parsley for color and freshness!

How to Serve Baked Creamy Chicken Mozzarella Pasta

Garnishes

A simple flourish of chopped parsley instantly brightens the pan, making your Baked Creamy Chicken Mozzarella Pasta look as comforting as it tastes. Freshly cracked black pepper or an extra snowfall of Parmesan are also always welcome.

Side Dishes

This dish plays beautifully with crisp green salads, roasted broccolini, or simple garlic bread to mop up any leftover sauce. A side of sautéed spinach or zucchini rounds out the meal with extra greens.

Creative Ways to Present

If you’re serving a group, try baking in individual ramekins for personal-size portions, or spooning into hollowed-out bread bowls for a playful twist. For a special occasion, arrange slices of roasted tomatoes or a sprinkle of red pepper flakes on top for color and gentle heat.

Make Ahead and Storage

Storing Leftovers

Leftover Baked Creamy Chicken Mozzarella Pasta stores beautifully! Simply cover the cooled dish with foil or transfer into airtight containers, then refrigerate for up to 3 days. The flavors deepen after a night in the fridge, making next-day lunches seriously crave-worthy.

Freezing

This pasta bake freezes like a dream. Wrap tightly in foil or portion into freezer-safe containers. Freeze for up to 2 months. When you’re ready to eat, thaw overnight in the fridge for best texture and flavor.

Reheating

For oven reheating, cover with foil and warm at 350°F until heated through—this helps keep it creamy and melty. For microwave, cover loosely to avoid drying out and heat in short bursts, stirring in a splash of cream if the sauce thickened up too much.

FAQs

Can I use rotisserie chicken instead of cooking raw chicken?

Absolutely! Simply shred about 2 cups of rotisserie chicken and stir it in with the sauce in Step 6. It’s a perfect shortcut and still gives you that comforting, hearty result.

What’s the best pasta shape for Baked Creamy Chicken Mozzarella Pasta?

Penne and rigatoni are both excellent because their tube shapes trap flavorful sauce and cheesy bits. You could also use ziti or fusilli if that’s what you have on hand.

Can I make this dish ahead for a party?

Definitely! Assemble everything up to the baking step, cover, and refrigerate for up to 24 hours. When you’re ready, bake as directed (you might need to add an extra 5-10 minutes if chilled).

Is there a way to lighten up the creaminess?

You can swap in half-and-half for the heavy cream, or even use whole milk with a scoop of Greek yogurt for extra tang and protein. The result will be a touch less rich, but still wonderfully creamy.

How do I avoid the pasta turning mushy?

The key is to cook your pasta just under al dente before baking, since it will soften a bit more in the oven. Rinsing the pasta after draining can also help prevent sticking and overcooking.

Final Thoughts

If you’re looking to bring a little extra joy (and cheese) to your dinner table, Baked Creamy Chicken Mozzarella Pasta has you covered. Give it a try—I promise you’ll find yourself sneaking seconds and bookmarking the recipe for every get-together. Happy cooking!

Print