Quick & Easy Chicken Pasta Casserole Recipe Tonight!
This baked pasta dish features tender chicken enveloped in a creamy, cheese-laden sauce, all nestled within a comforting bed of pasta. Its a complete meal, offering a symphony of flavors from savory chicken to rich dairy, unified by the familiar comfort of pasta. Ideal for busy weeknights, it minimizes cleanup while maximizing satisfaction.
Equipment
- 9x13-inch baking dish
- Large Skillet or Dutch Oven
- Mixing spoon or spatula
- Whisk
- Measuring cups and spoons
- Cutting board
- Chef's knife
- Grater (for cheese)
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 pound pasta (penne, rotini, or similar shape)
- 4 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 cups shredded cheddar cheese, divided
- 1 cup frozen peas (optional)
Instructions
- Step 1: Preheat the Oven: Preheat the oven to 375F (190C). Lightly grease a 9x13 inch baking dish.
- Step 2: Saut the Chicken and Aromatics: In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the chicken pieces and cook until browned and cooked through, about 7-10 minutes. Be sure to stir occasionally to ensure even cooking and prevent sticking.
- Step 3: Make the Cream Sauce: Sprinkle the flour over the cooked chicken and onion mixture. Stir well to coat the chicken and cook for 1 minute to eliminate the raw flour taste. Gradually whisk in the milk, ensuring there are no lumps. Bring the mixture to a simmer, stirring constantly, until the sauce thickens, about 3-5 minutes.
- Step 4: Season and Add Cheese: Stir in the salt, pepper, and paprika. Remove the skillet from the heat and stir in 1 1/2 cups of the shredded cheddar cheese until melted and smooth. The sauce should be rich and creamy. Add frozen peas, if desired.
- Step 5: Combine Pasta and Sauce: Add the uncooked pasta to the skillet with the chicken and cheese sauce. Stir well to ensure the pasta is evenly coated. The pasta will cook in the oven, absorbing the flavors of the sauce.
- Step 6: Bake the Casserole: Pour the pasta mixture into the prepared baking dish. Spread it evenly. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
- Step 7: Bake Until Golden: Bake in the preheated oven for 30 minutes, or until the pasta is cooked through and the cheese is melted and bubbly, with a lightly golden-brown color. Let the casserole stand for 5-10 minutes before serving. Optional Tip: For a richer flavor, substitute half-and-half or heavy cream for some of the milk. Breadcrumbs can also be sprinkled on top for a crispy texture.
Notes
Variations
The “Easy one dish chicken pasta casserole” lends itself to numerous adaptations, allowing for personalization based on dietary preferences, available ingredients, and regional flavors.
- Ingredient Swaps:
- Substitute boneless, skinless chicken thighs for chicken breasts for a richer flavor.
- Experiment with different pasta shapes such as shells, fusilli, or rotini.
- Replace cheddar cheese with mozzarella, provolone, or a blend of Italian cheeses.
- Add sauted vegetables like mushrooms, bell peppers, or spinach for added nutrients and flavor.
- Regional Twists:
- Mexican-Inspired: Add black beans, corn, diced tomatoes, and chili powder, topping with Monterey Jack cheese and a dollop of sour cream.
- Italian-Style: Incorporate sun-dried tomatoes, artichoke hearts, and fresh basil, using a blend of mozzarella and Parmesan cheese.
- Southern Comfort: Use a creamy cheese sauce made with pepper jack cheese and add a dash of hot sauce for a kick.
- Dietary Adjustments:
- Gluten-Free: Use gluten-free pasta and ensure all other ingredients are gluten-free.
- Dairy-Free: Replace the milk with unsweetened almond milk or coconut milk and use dairy-free cheese alternatives. Consider using nutritional yeast for a cheesy flavor.
- Lower Fat: Use skim milk or low-fat milk and reduce the amount of cheese. Opt for lean chicken breast and trim any visible fat.
Serving Suggestions
This casserole is versatile and can be served in various ways, adapting to different occasions and meal preferences.
- Serve as a hearty and complete meal on busy weeknights.
- Pair with a simple side salad to balance the richness of the casserole. A light vinaigrette dressing complements the dish well.
- Offer as a potluck dish or bring to a casual gathering. It travels well and is easy to serve.
- Enjoy as a comforting lunch option. Individual portions can be easily reheated.
- Serve with garlic bread or crusty rolls to soak up the creamy sauce.
Storage Tips
Proper storage is essential to maintain the casserole’s freshness and flavor.
- Refrigeration: Allow the casserole to cool completely before covering it tightly with plastic wrap or transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, freeze the casserole. Portion it into individual servings or store the entire casserole in a freezer-safe container. It can be stored in the freezer for up to 2-3 months. Thaw completely in the refrigerator before reheating.
- Reheating: Reheat in the oven at 350F (175C) until heated through, or microwave individual portions until warm. Add a splash of milk or broth if the casserole appears dry.
Frequently Asked Questions
- Question 1: Can I use pre-cooked chicken?
Yes, pre-cooked chicken, such as rotisserie chicken or leftover grilled chicken, can be used. Reduce the cooking time in Step 2 and simply warm the chicken through. - Question 2: Can I use different types of cheese?
Absolutely. Experiment with different cheeses to create your preferred flavor profile. Mozzarella, provolone, Monterey Jack, or a blend of Italian cheeses all work well. - Question 3: Can I prepare the casserole ahead of time?
Yes, the casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if baking directly from the refrigerator. - Question 4: How do I prevent the pasta from becoming mushy?
Avoid overcooking the pasta in the oven by ensuring there is sufficient liquid in the casserole. Check the pasta for doneness after 25 minutes of baking and adjust the cooking time accordingly.