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cheesy chicken pasta

Cheesy Chicken Pasta Bake

A creamy, cheesy chicken pasta bake that's quick, easy, and perfect for a weeknight dinner. This comforting dish is packed with flavor and ready in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 pound Penne pasta
  • 1 tablespoon Olive oil
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 1 10.75 ounce can Cream of mushroom soup condensed
  • 1 4 ounce can Diced green chilies undrained, optional
  • 1/2 cup Milk
  • 1 cup Cheddar cheese shredded
  • 1/2 cup Monterey Jack cheese shredded
  • to taste Salt and pepper
  • optional Fresh parsley chopped, for garnish

Equipment

  • Large skillet
  • Large Pot
  • 9x13 inch baking dish

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Cook pasta according to package directions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper.
  3. Add onion to the skillet and cook until softened, about 3-5 minutes. Add garlic and cook for 1 minute more.
  4. Stir in cream of mushroom soup, diced green chilies (if using), and milk. Bring to a simmer, stirring occasionally.
  5. Reduce heat to low. Stir in cheddar cheese and Monterey Jack cheese until melted and smooth. Add cooked pasta and stir to combine.
  6. Pour the chicken and pasta mixture into a greased 9x13 inch baking dish. Bake for 15-20 minutes, or until heated through and bubbly.
  7. Garnish with fresh parsley (if desired) and serve immediately.

Notes

For a spicier dish, add more green chilies or a pinch of red pepper flakes. You can also substitute other cheeses, such as Colby Jack or pepper jack. Leftovers can be stored in the refrigerator for up to 3 days.