Italian Chicken Pasta Bake is the perfect fusion of hearty comfort food and classic Mediterranean flavors. This easy-to-make dish combines tender pieces of chicken, perfectly cooked pasta, a rich tomato-based sauce, and plenty of gooey melted cheese—all baked to golden perfection. It’s the ultimate family dinner, satisfying, flavorful, and ideal for busy weeknights or cozy weekend meals.
What makes this dish so appealing is its versatility. You can use penne, rigatoni, or fusilli as your pasta base. The chicken can be grilled, roasted, or even leftover rotisserie, making it an excellent way to reduce food waste. The sauce is typically a savory blend of garlic, onions, crushed tomatoes or marinara, and Italian herbs like oregano, basil, and thyme. For added richness, a touch of cream or a spoonful of ricotta can be stirred into the sauce before baking.
Once assembled, the pasta and chicken are layered with mozzarella and Parmesan cheese, then baked until bubbly and slightly crispy on top. The result is a warm, cheesy casserole bursting with flavor and texture. For extra depth, some versions also include vegetables like spinach, mushrooms, or bell peppers.
Italian Chicken Pasta Bake is not only delicious but also a great make-ahead meal. You can prepare it in advance, refrigerate, and bake it when ready, or even freeze portions for later. Serve it with a side salad and garlic bread for a complete Italian-inspired dinner.
Whether you’re cooking for a crowd or meal-prepping for the week, this pasta bake is a go-to favorite that never disappoints—simple ingredients, bold flavors, and guaranteed comfort in every bite.
Ingredients
- 500 grams chicken breast cubed
- 400 grams penne pasta
- 1 onion diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 can diced tomatoes 4 oz
- 1 can Tomato sauce 200 g
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded mozzarella cheese
- 1/4 cup parmesan cheese grated
- Basil leaves for garnish
Instructions
- Preheat the oven to 180°C (350°F).
- Cook the penne pasta according to package instructions. Drain and set aside.
- In a large skillet, heat some olive oil over medium heat. Add the chicken breast and cook until no longer pink in the center. Remove from the skillet and set aside.
- In the same skillet, add the diced onion, minced garlic, and diced bell peppers. Cook until the vegetables are softened.
- Add the diced tomatoes, tomato sauce, dried basil, dried oregano, salt, and black pepper to the skillet. Stir to combine.
- Add the cooked chicken and penne pasta to the skillet. Mix well.
- Transfer the mixture to a baking dish and top with shredded mozzarella cheese and grated Parmesan cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden brown.
- Garnish with fresh basil leaves before serving.
Nutrition
I wish you would give the amount of ingredients in ENGLISH – ( 2 cups, 1/2 Tablespoon, etc.) We don’t use GRAMS in our ingredients and it is very confusing!
Grams *is* English! In terms of fiber content, carbs et cetera, nutritional labels all use grams now. As for the weights? go get a kitchen scale. Or tack up a conversion chart (grams/ounces) on the inside of your pantry door. You will SOON GET the hang of it!!! Measurements in grams (Weight), rather than cups (Volume), is a far more accurate way to cook anyway. USA, Liberia and Burma are *only* countries who don’t use metric weights. OUCH! Be part of the change to bring the USA up to standard. It’s a simple system to learn. Your kids, and grandkids will thank you!
Absolutely provide in ENGLISH! If you show it once so we can post it to use FOREVER, we will appreciate it!
Italian pasta is the best in the world, no contest!
Definitely!!! I agree and this is my favorite dish.