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
Isn’t this just baked ziti? Or is there a difference? 🤔
Not gonna lie, I was skeptical about cooking the chicken fully in a skillet first, but it made the bake easier. The only thing is I used too much salt (my bad), so adjust if you’re sensitive.
Totally get the skepticism—skillet-first chicken sounds like extra steps, but it actually makes sense for the bake time. Glad it worked out!
This was okay, but the pasta was too mushy. Maybe next time I’ll undercook it a bit.
I was skeptical about the measurements (especially the tomato stuff), but it ended up tasting very “Italian-ish” without being fussy. Would recommend!
Absolutely delicious! My family devoured it in no time. Will definitely make again!
350F for 20-25 mins and it’ll be done? My oven runs hot/cold (idk) so the chicken probably wasn’t fully cooked for me. I ended up broiling the top to brown it, and that helped, but I’d double-check timing.
This is an absolute game changer! The flavors are just incredible! 😍
I totally agree! This pasta bake is a lifesaver for quick dinners. ❤️
Really easy to make. My kids loved it! Will make agian for sure!!
I dunno, but my kids didn’t like it as much, maybe I did something wrong? 🤔
That’s awesome! I love when kids enjoy healthy meals. What do you plan to serve it with next time?
Honestly I thought it would be bland. The oregano and basil helped a lot, but I still used extra salt and pepper. Once adjusted, it was really nice.
Totally agree—Italian herbs do a lot. I also end up tweaking salt/pepper after tasting. Glad it turned out good for you!
Interesting… I followed it and mine felt a bit bland too, so I just keep adding more oregano/basil until it pops. Next time I’ll be brave with extra cheese.
5 stars! This dish was a hit at my potluck! Everyone asked for the recipe!
So glad to hear it was a hit! I made this last week and it was gone in minutes! Definitely a keeper!
Honestly, I don’t see what the fuss is about. It’s just chicken and pasta, right? Nothing special.
I liked it, but my bake was a little dry even though I followed the timing. Next time I’ll add a splash of pasta water or more tomato sauce. Otherwise tasty.
Glad you liked it! Dry bake even with the timing usually means the pasta soaked up the sauce a bit more than expected. Adding a splash of pasta water (or extra tomato sauce) is exactly what I’d try too.
Huh, 20–25 min at 180°C seems kinda short/long depending on how much liquid is in the dish. Did you cover it with foil? If not, the cheese top dries out and the pasta can get dry fast.
Absolutely loved this recipe! It turned out so cheesy and delicious. My whole family enjoyed it, and I’ll definitely be making it again! 🌟
So glad you loved it! It’s definitely a family favorite around here too. 😍
I don’t know, seems a bit too cheesy for my taste. Heard it can be heavy on the stomach.
Pretty solid, but I think it needs a little more moisture—mine came out slightly dry after the 25 minutes. Next time I’ll add a splash of pasta water or extra sauce.
Not bad, but 500g chicken + 400g penne feels a little heavy on pasta. Next time I might reduce the penne or add more tomato sauce so it’s less dry. Otherwise, it’s tasty.
Yum! Quick question – can I use any pasta? I only have spaghetti.
I found the recipe a bit bland. Maybe add some chili flakes next time?
Delicious and easy to make! My kids loved it, especially the cheese. 🍝
That’s awesome! Cheese makes everything better! 😍
Im not a great cook, but this was pretty simple. Thx for the recipe!
Why bake it at only 180°C? I feel like it needs more time to really meld. Mine was warm but not super “baked” tasting. Still edible though.
Smelled amazing while baking. My only complaint is I wish there was more cheese sauce, not just cheese on top. But the parmesan crust was delicious.
Totally agree—the parmesan crust is the best part. Next time I’ll double the sauce and maybe add a quick béchamel or extra mozzarella in the middle. Yum!
Not bad, but penne felt a bit too much for the amount of sauce in my opinion. Also I accidentally baked it 10 minutes longer and it got kinda brown fast 😅
Why no spinach or something? Also I didn’t have bell peppers so I used what I had and it was… okay. 3/5, I guess.
This was an epic fail for me. The chicken was dry and the pasta was mushy. Never again.
I don’t get why people like this. It was bland and I expected more flavor. Disappointed!
Have you tried adding some extra seasoning? Sometimes just a bit more salt or herbs can really enhance the flavor! 🤷♂️
Quick and easy recipe! I used left over chicken and it worked like a charm! 👍
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!
Solid recipe, but I added a pinch of red pepper flakes because I can’t resist. Bake time was perfect and the cheese came out bubbly. Easy weeknight win.
Totally agree—pinch of pepper flakes is the move. Bake time can be tricky, so that “perfect” result is huge. 🍝
Did anyone else mess this up? My cheese didn’t melt right. What did I do wrong?
Followed the recipe but it didn’t turn out like the picture. The taste was fine, but I expected more. Kinda disappointing.
Italian pasta is the best in the world, no contest!
Definitely!!! I agree and this is my favorite dish.
I followed it exactly but it was kinda bland? Like, not bad, just needed more salt or maybe more basil. The oven temp is fine though.
The prep is straightforward, but I overcooked the chicken once and it got tough. If your chicken is just cooked through, this is definitely worth it.
My chicken also came out tough once 😅 I think 500g cubed breast cooks way faster than the recipe suggests. I might sauté less time or cover the skillet. But overall flavor is really solid.
Totally agree—when the chicken goes even slightly past “just cooked,” it turns chewy fast. Next time I’ll pull it earlier and let the oven finish it gently. Still sounds like a great bake!
Uh, isn’t this like a lasagna? Just curious… 🤔
Made this tonight and it turned out super comforting. The blend of basil/oregano with the tomato sauce tastes really legit, and the mozzarella browning was perfect.
I didn’t get quite the same “browning” on mine—more like melted and pale. Maybe my oven runs cool? Still tasted great though.
Yes!! I made this last week and the oregano + basil combo is sooo good. And that mozzarella browning step makes it feel restaurant-level.
I’m not sure about the cheese ratios—mine was tasty but the top didn’t feel as cheesy as I expected. Might use more mozzarella next time.
I added some spicy sausage and it turned out amazing! Great recipe!
Pretty solid recipe! I did have to bake closer to 30 minutes because my penne was a bit more al dente. Still turned out great and the flavors came together nicely.
Pretty good, but my penne turned out a tad dry after baking. Next time I’ll add a splash of water/extra sauce before it goes in the oven.
I followed it exactly, but mine came out a bit watery. I think my diced tomatoes were too juicy or I didn’t drain the pasta well enough. Still tasty.
Too many steps for me. I just want quick meals.
I totally get that! Sometimes I want something fast too, but this recipe looks worth the effort for a cozy meal. You could try a one-pot version maybe?
Lol, too many steps for chicken and pasta? Just boil the pasta and throw in some sauce. Simple enough, right?
Absolutely delicious! My family loved it. Will definitely make again!
Pretty good! I used penne like the recipe says and it held up nicely. Next time I’ll add a pinch of chili flakes though—just for a little kick.
Nice! Penne holding up is the best sign—did you bake it covered or uncovered? Chili flakes sounds like a great tweak.
Solid weeknight meal. I didn’t have penne, so I used rigatoni and it worked. Next time I’ll add a pinch of chili flakes because I like a little kick.
Okay but where’s the spinach? 😂 Also I had to cook the chicken longer because my cubes were bigger than 500g worth usually. Flavor is good though.
I didn’t have penne, so I used spaghetti. Still turned out okay I guess. Not sure if I’d make it again.
But penne is like, the signature pasta for this dish! Using spaghetti might change it too much?? Idk.
I think spaghetti is a good substitute! As long as it tastes decent, who cares about the shape? Happy it worked for you!
Used canned chicken cause I was outta fresh chicken. Not the same! Stick to fresh!
Wow, this looks amazing! Can’t wait to try it this weekend. 😍
Tastes great, but I think it needs more seasoning. I added chili flakes for a kick.
It was ok, but I think I put too much cheese. Next time, I’ll just use a little less. My kids loved it tho, so that’s a win.
This is one of those recipes that looks basic but hits every time. I love that it’s all skillet work + one bake. Easy cleanup.
Totally agree—this is the “looks simple, tastes like you tried” kind of bake. The skillet step makes it so much more flavorful too.
I tried something similar but my pasta got a little dry. Do you think 20-25 min is enough with 400g penne? Might need to cover it with foil next time.
Quick n easy! This is now my go-to recipe! 🥳
I dont know, this seems too complicated for just dinner. Who has time to bake pasta?
This is comfort food at its best. The combo of bell peppers + basil/oregano tastes super Italian, and the mozzarella/parmesan top gets that perfect golden melt. I used a little extra parmesan and it didn’t hurt!
I’m not sure about the 4 oz diced tomatoes—mine felt too little for 400g pasta. I ended up using a full can and it balanced better. Still good though!
Tried this tonight—super comforting. The sauce flavor really clings to the penne, and the basil at the end makes it feel way more “Italian” than I expected. Will make again.
Honestly, it’s fine. My family liked it, but it’s not like restaurant-level. Could use more seasoning or maybe fresh herbs.
Not gonna lie, 180°C for only 20–25 minutes feels short for chicken pasta bakes? Mine was fine, but I was checking it like every 5 minutes.
I was skeptical at first, but this turned out pretty good! The chicken was moist and the flavors worked well together. Might add more spices next time.
It tasted good, but my pasta was a bit too soft by the time it finished baking. Maybe I should undercook it a couple minutes next time. Otherwise, flavorful and cheesy!
I don’t know about the proportions—500g chicken + 400g penne felt like it could use more sauce. Also I might’ve overcooked the veggies a bit, but still tasty.
Made this tonight and it came out so comforting! The combo of mozzarella + parmesan on top is perfect, and the bake time was spot on. I used Italian seasoning instead of oregano/basil and it still tasted great.
Yes!! That mozz + parm combo is the best part. I’m glad your bake time was spot on too—mine always comes out so comforting. 😄
My husband said it was too tomatoey. I liked it, but he is picky. I guess everyone has their own taste! 🤷♀️
Chicken was nice and tender, but 20-25 minutes felt short for me to get a proper golden top. I baked extra 10 and it finally browned.
Totally agree—20-25 min is fine for melt, but the “golden brown” part doesn’t always happen. I usually go closer to 35 and it’s perfect.
Hmm I get mine browned in 20-25 🤷♂️ maybe your oven runs cooler? Did you cover it at all? If the top stays pale, broil for 2 mins at the end.
Wow it’s good! My family asked for seconds. I used half mozzarella and half provolone because that’s what I had, and it still worked.
Seconds?? That’s usually the real test lol. I might try provolone next time—just worried it’ll get a little too salty, but sounds like it held up.
Love hearing that! Congrats on the seconds 😄 Half mozzarella/half provolone is such a smart use-what-you-have move—both melt well, so I’m not surprised it still worked.
Yum! Reminds me of my mom’s cooking. Grateful for this recipe!
This recipe looks great! I can’t wait to try it. My mom used to make something similar, and it always hit the spot. Thanks for sharing!
Chicken was juicy and flavorful. I liked that the sauce seasoning is simple and not fussy. Would recommend to anyone who wants an easy weeknight pasta bake.
Easy, sure, but mine felt a little bland until I added extra parmesan and a pinch of chili flakes. Also, 180°C felt low—next time I’ll bake closer to 30 minutes.
Yes! I love that the seasoning isn’t fussy. I used rotisserie chicken too and it still came out great—nice comfort-food vibe for a weeknight.
Wow, this is the best! I added extra garlic cause I love it. Perfection. 😍
I gotta say, that extra garlic sounds amazing! I might try it next time! 🧄❤️
I don’t know, man. Extra garlic might ruin it. I like my food not too strong, ya know?
Kinda bland, needed more seasoning. Maybe add some red pepper flakes next time?
Made this tonight—super comforting. The bake time was perfect and the mozzarella got all bubbly. I used a little extra parmesan because I’m selfish like that 😄
Made this last night and it turned out so comforting. The combo of basil/oregano with the tomatoes is spot on, and the cheese on top gets that perfect golden look.
I burnt my cheese a bit 😅 but it still tasted good! Next time I’ll watch it closely.
Why do you add bell peppers?? They just ruin the dish for me.
But they add color and flavor! Just pick em out if you don’t like em, it’s still a good dish.
I totally get you! Bell peppers can be a bit overpowering for some. Maybe try leaving them out next time?
I’m glad you found it helpful! Blogging can be a lot of fun once you get the hang of it. Keep writing!
Sounds cool, but cooking is a different thing! How does blogging relate to pasta bake??
I made this but mine turned out bland-ish. Also I got confused—do you drain pasta, then mix in? I did, but still… maybe I missed the salt? Idk, but it wasn’t hitting like I expected.
Sorry it didn’t hit! I think the combo is 1/2 tsp salt maybe being too light for 400g penne—plus the pasta water never gets salted in this recipe. Next time, salt your pasta water well and taste the sauce before mixing. Also did you drain the pasta fully?
Yes—cook penne, then drain and mix in. If it came out bland, it’s usually under-seasoned sauce. Try adding a pinch more salt + black pepper to the skillet, and even a little more basil/oregano. 20-25 min might also dry it a bit, so don’t overbake.
Quick question: is it 4 oz for the diced tomatoes, but then you say “1 can”… like what size can is that? I used a 14 oz can and it turned out kinda runny. Tasty anyway!
I tried it and it tastes like my auntie’s baked pasta (in a good way). Also the oven temp is right—didn’t dry out.
Aww that’s the best kind of compliment 😂 “Auntie’s baked pasta” is basically a seal of approval. I’m glad the oven temp didn’t dry it out!
Not gonna lie, “didn’t dry out” is my main concern with bakes. I usually overcook everything. What size baking dish did you use? 20–25 mins at 180°C seems right though.
Chicken was juicy and the sauce actually covered everything well. I added mushrooms and it became a whole different (better) vibe. Would definitely make again.