One of my favorite ways to bring my family together is through good old-fashioned home-cooked meals. Just the smell of something bubbling away in the oven makes my kids come running, and there’s something incredibly satisfying about hearing their chatter around the dinner table. Today, I want to share a recipe that’s become a regular in our household—Creamy Chicken Italiano Pasta Bake. It’s simple to whip up and perfect for busy weeknights when you want something hearty and comforting.
I love this recipe because it’s versatile and can cater to everyone’s tastes. My husband isn’t a huge fan of vegetables, but when I add broccoli to this bake, he hardly notices! Plus, using rotisserie chicken saves so much time—just pull it apart and mix it in. The combination of creamy Alfredo sauce, tender chicken, and sun-dried tomatoes makes this dish absolutely irresistible. And let’s be real, who doesn’t love a cheesy pasta bake?
This meal is wonderful for serving a crowd, too. It easily feeds our family of four and then some, plus it’s reheatable, which is always a bonus. Nothing lifts my spirits more than enjoying leftovers for lunch the next day. So, if you’re looking for an easy meal packed with flavor, grab these ingredients, put on some good tunes, and get cooking. I promise, you’ll love how quick and delicious this dish is! Let’s get to the recipe!
How to Make Creamy Chicken Italiano Pasta Bake
Ingredients
- 1 pound penne pasta (dry)
- 16-ounce jar of Alfredo sauce
- 1 cup milk
- 2 cups steamed broccoli florets (cooked until tender)
- 2 cups cooked shredded chicken (rotisserie works well)
- 1/4 cup sun-dried tomatoes (drained and diced)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1 cup mozzarella cheese (shredded)
Directions
First, preheat your oven to 350°F (175°C). Take a 12-inch cast iron skillet or a 9×13 inch baking dish and lightly coat it with cooking spray to prevent sticking.
While your oven heats up, cook the penne pasta according to the package instructions until al dente. Drain the pasta and return it to a large pot set over low heat. Pour in the Alfredo sauce and milk, and stir until well combined.
Add the steamed broccoli, shredded chicken, sun-dried tomatoes, kosher salt, and black pepper to the pasta mixture. Stir everything together until the ingredients are thoroughly mixed.
Transfer the pasta mixture into your prepared skillet or baking dish, spreading it evenly. Top it off with a generous layer of shredded mozzarella cheese.
Pop it in the oven and bake for about 20 to 25 minutes, or until the cheese is bubbling and golden. Once out of the oven, let it sit for a moment—cast iron retains heat, so it’ll stay warm for serving. Enjoy!
Storing Suggestion
This Creamy Chicken Italiano Pasta Bake can easily be stored in the refrigerator for up to 3-4 days. Just make sure to cover it well with plastic wrap or transfer it to an airtight container to keep it fresh. You can reheat it in the oven or microwave when you’re ready to enjoy it again.
Cooking Tips
If you want to enhance the flavors, consider adding some garlic and onion sautéed at the start. For those who need a little kick, a sprinkle of red pepper flakes goes a long way. This dish is flexible, so don’t shy away from adding your favorite veggies or using different types of cheese if you like.
Serving Suggestions
Serve this pasta bake hot from the oven with a side of garlic bread and a fresh garden salad for a complete meal. You can also garnish it with fresh herbs like parsley or basil for a pop of color and flavor. A nice glass of white wine pairs beautifully with this comforting dish!
Ingredient Substitutions
If you don’t have penne pasta, feel free to use any pasta shape you like! In terms of sauce, you could substitute Alfredo with a homemade béchamel or even a creamy tomato sauce. For a healthier twist, swap in whole wheat pasta or cauliflower pasta to increase the fiber content.
Seasonal Variations
In the fall, consider adding some sautéed mushrooms or pumpkin purée to the mix for a seasonal touch. During summer, zucchini or bell peppers can be excellent additions. Just remember to adjust cooking times based on the veggies you choose to keep everything tender and delicious.
Allergen Information
This recipe contains dairy and gluten. If you’re looking for gluten-free options, use gluten-free pasta and a gluten-free Alfredo sauce. To make it dairy-free, try a cashew-based sauce or coconut cream. Always check labels to ensure compatibility with your dietary needs.
FAQ
Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli for this dish. Just make sure to thaw and lightly steam it before adding it to the pasta mixture to ensure it cooks properly in the bake.
How can I make this dish vegetarian?
To make this pasta bake vegetarian, simply omit the chicken and double the amount of broccoli or add in other veggies of your choice. You can also replace the Alfredo sauce with a creamy plant-based alternative.
Can I prepare this dish ahead of time?
Absolutely! You can prepare the entire dish in advance and store it in the fridge. Just assemble the pasta mixture and cheese topping, cover, and bake it the next day. It’s a great way to save time on a busy evening!
How do you suggest reheating leftovers?
The best way to reheat leftovers is in the oven, covered with foil at 350°F until heated through. This helps retain moisture. You can also use a microwave, but be cautious not to dry it out.
Is this recipe suitable for freezing?
Yes, this pasta bake freezes well! Just let it cool completely before wrapping it in plastic wrap and aluminum foil, or store it in an airtight freezer-safe container. It can last up to 2-3 months in the freezer.
Can I add more cheese?
Of course! If you’re a cheese lover, feel free to sprinkle extra cheese on top before baking. Just keep in mind that it might take a few extra minutes to melt and cook through, so keep an eye on it.
Creamy Chicken Italiano Pasta Bake
Ingredients
- 1 pound penne pasta (dry)
- 16-ounce jar Alfredo sauce
- 1 cup milk
- 2 cups broccoli florets (steamed until tender)
- 2 cups shredded cooked chicken (rotisserie is great)
- 1/4 cup sun-dried tomatoes (drained and chopped)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper (freshly cracked)
- 1 cup mozzarella cheese (shredded)
Instructions
- Preheat your oven to 350 degrees F. Lightly coat a 12-inch cast iron skillet with cooking spray, or you can opt for a 9 x 13 inch baking dish.
- Cook the pasta according to the package instructions. Once done, drain and place it in a large pot over low heat. Mix in the Alfredo sauce, milk, steamed broccoli, shredded chicken, chopped sun-dried tomatoes, salt, and pepper.
- Pour the pasta mixture into the cast iron skillet. Sprinkle the shredded mozzarella on top. Bake for 20-25 minutes, or until the cheese is bubbly and melted. Remove from the oven and serve warm. Be cautious with the cast iron skillet, as it retains heat for a while after baking. 🍽️✨
