Baked Cheesy Chicken Pasta

Tonight’s dinner has been on the menu for the past 3 weeks but for some reason we kept skipping it. We seemed to either work late, were craving something else from the menu, or were unexpectedly tied up for dinner on those nights, and somehow it kept getting bumped to the next week. But tonight, was the night. And my, oh my…was it a good one! I’m bummed we didn’t try it earlier, but am so happy to have it in my recipe arsenal from now on! It was quite easy and pretty efficient on time too!

Baked Cheesy Chicken Pasta


  • 3 Tbsp butter
  • Salt & pepper
  • 1/2 lb. pasta (rotini, penne, rigatoni, bowties- whatever you'd like)
  • 1 tsp olive oil
  • 2 boneless skinless chicken breasts
  • 1/4 c. + 1 Tbsp. flour
  • 3 cloves minced garlic
  • 3 c. milk
  • 3/4 c. shredded cheese (I used a provolone/mozzarella mix)
  • 3/4 c. freshly grated Parmesan


  1. Preheat oven to 400 F.
  2. Boil pasta until al dente- about 3 minutes under recommended time. Set aside.
  3. While pasta is cooking, heat olive oil in a medium skillet. Season chicken with salt & pepper and cook until no longer pink inside. Remove from pan and thinly slice. Set aside.
  4. In a medium pot or dutch oven, melt butter and add flour and garlic. Whisk together and cook for about 1 minute (you are creating roux- the thickener for your cheese sauce).
  5. Gradually add milk while whisking constantly. Bring to a simmer and whisk frequently while sauce thickens. It may take a few minutes to thicken, just keep whisking!
  6. Remove pot from heat and gradually stir in cheeses.
  7. Add chicken and pasta to pot. Season with salt & pepper to taste.
  8. Pour mixture into a greased baking dish.
  9. Bake uncovered for about 25 minutes or until top is golden and bubbling. Let stand for a few minutes before serving.
  10. ENJOY!
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I’m looking forward to adding this on to our menu again soon! And this time it won’t keep getting bumped :) This recipe is great because it uses things that we always have in our cupboard and is pretty dang foolproof. I mean, honestly, you can’t go wrong with chicken, pasta and cheese! Hope you enjoy this just as much as we did!

With Love,
Mrs. Edwards


27 thoughts on “Baked Cheesy Chicken Pasta

  1. Melissa Burns Reply

    YUM! Im going to try this with gluten free noodles!

  2. […] Baked Cheesy Chicken Pasta¬†from Simply Mrs. Edwards […]...
  3. Hershe Lewis Reply

    My husband saw this on pinterest and since we both didn’t know what we wanted he suggested this. THIS IS GOOD!!!!! OMG this is a winner will definitely keep this in my mental recipe book. So quick easy instructions and it was DELISH!!!! I added some red chili flakes, parsley, garlic power and onion powder to it. It was great! I also used Mexican shredded cheese and hot pepper shredded cheese. Turned out great! 5 stars!!!!!

  4. Ciara Reply

    This was honestly really delicious :) Definitely adding to my dinner rotation~

    I used whatever was in my fridge- broccoli & cheddar cheese- can’t go wrong!

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  6. Jody Reply

    Made this last night….. Found it way too rich for my liking. I think i would cut the flour and cheeses in half next time, to get a lighter sauce, then sprinkle some of the remaining cheese on top.

  7. Sasha Reply

    Just finished making this. It was delicious!!! Definitely a hit at my house!! Thanks for sharing!!

  8. stephanie Reply

    What siZe baking dish

    1. Terra Reply

      I believe I used an 8×10 baking dish, but really any size around that should work!

  9. angel Reply

    Do you think that this could be assembled the day before and baked the next day?

  10. Yolanda Reply


  11. Estelle Stone Reply

    I am making this as I’m writing. Thank you! I know it will be fantastic. Thanks for an awesome recipe!!

  12. meshell127 Reply

    After I baked the dish my cheese separated and it became clumpy. Any idea what I did wrong with the roux?

  13. Nina Reply

    Put bacon in it makes it even more yummy!

  14. Zeerak Afzal Reply

    Every body loved it thanks

  15. Alexis Reply

    Could you add stuffing into this?

  16. Amanda Reply

    Added some broccoli parsley basil and oregano tastes amazing ganna try red pepper flakes and bacon next time

  17. Lisa Reply

    Just made this and it’s so yummy!!! Doubled the recipe and used Italian five cheese blend and a little more parmesan, since we are all cheese lovers. Turned out wonderful!!

  18. Meena Robinson Reply

    How many servings?

  19. Ky Lapointe Reply

    Great recipe! And good for kids / picky eaters who don’t want veggies ??

  20. Gen Reply

    How many people would this feed?

  21. Kahla Reply

    I love this dish and make it once a week for the family! Everyone loves it and that’s coming from a mom of 3 picky eaters! Yummy!

    1. Terra Reply

      Yay! My husband is a picky eater and loves it too!

  22. Livvy Reply

    How many people does this feed :)

    1. Terra Reply

      I don’t know exactly, but as a side it can probably feed 4-5 at least!

  23. Stephanie Reply

    This dish is resting on my stovetop right now. Smells fabulous! I added a few tweaks of things I had to use up like frozen spinach leaves (not the oozy block variety; the chopped leaves in a loose bag), but basically as written. I think it boys will be digging soon. Thanks for the inspiration to get cooking. Easy and great with a salad (I’m guessing as I made that too).

  24. Todd Reply

    Looks good. I’m gonna make it tonight and double the receipt plus add some pees to it to give it some color.

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