This pasta bake combines creamy, cheesy comfort with fresh basil and bright tomato flavor for the perfect balance.
It’s a great way to use cooked chicken and turns simple ingredients into a satisfying, crowd-pleasing meal.
The dish can be assembled ahead of time and baked when ready, making it ideal for busy schedules.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
penne or rotini pasta boneless skinless chicken breasts, cooked and diced olive oil garlic, minced cherry tomatoes or diced tomatoes heavy cream chicken broth Italian seasoning salt black pepper fresh basil, chopped shredded mozzarella cheese grated Parmesan cheese
Optional additions: spinach red pepper flakes ricotta cheese
Directions
Preheat your oven to 375°F.
Cook the pasta according to package directions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
Stir in the tomatoes and cook until slightly softened.
Pour in the heavy cream and chicken broth. Add Italian seasoning, salt, and black pepper. Simmer for 5–7 minutes until slightly thickened.
Stir in the chopped fresh basil.
In a large bowl, combine the cooked pasta, diced chicken, and creamy tomato sauce. Mix well.
Transfer the mixture to a greased baking dish.
Sprinkle mozzarella and Parmesan evenly over the top.
Bake for 20–25 minutes, or until the cheese is melted and bubbly.
Add sautéed mushrooms or zucchini for more vegetables.
Substitute half-and-half for a lighter sauce.
Mix in a spoonful of ricotta for extra creaminess.
Swap mozzarella for provolone or fontina for a different flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave or warm the entire dish in the oven at 350°F until heated through.
Add a splash of cream or broth before reheating if the pasta has absorbed too much sauce.
This pasta bake can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I assemble this ahead of time?
Yes, assemble the pasta bake, cover, and refrigerate for up to 24 hours before baking.
What type of pasta works best?
Short pasta shapes like penne, rotini, or rigatoni hold the sauce well.
Can I use canned tomatoes?
Yes, diced canned tomatoes work perfectly in this recipe.
How do I prevent the pasta from becoming mushy?
Cook it just until al dente before baking.
Can I make this dish dairy-free?
Substitute dairy-free cream and cheese alternatives if needed.
What sides pair well with this pasta bake?
Garlic bread, a simple green salad, or roasted vegetables are great options.
Can I add more protein?
Yes, cooked sausage or crispy bacon can be added for extra flavor.
How do I get a golden-brown top?
Broil the pasta bake for 2–3 minutes at the end of baking.
Can I use dried basil instead of fresh?
Yes, but use a smaller amount since dried herbs are more concentrated.
Is this recipe kid-friendly?
Yes, the creamy sauce and cheesy topping make it a hit with kids.
Conclusion
Creamy Basil-Tomato Chicken Pasta Bake is a rich, satisfying meal that blends tender chicken, fresh basil, juicy tomatoes, and melted cheese into one comforting dish. Easy to prepare and perfect for leftovers, this pasta bake is sure to become a family favorite.
Creamy Basil-Tomato Chicken Pasta Bake is a rich, oven-baked casserole loaded with tender chicken, pasta, juicy tomatoes, fresh basil, and a velvety cream sauce. Topped with melted mozzarella and Parmesan, this easy chicken pasta bake is the ultimate comfort food for family dinners, meal prep, or feeding a crowd. With fresh herbs and bright tomato flavor, this creamy baked pasta delivers the perfect balance of hearty and fresh.
Ingredients
12 ounces penne or rotini pasta
2 cups cooked chicken, diced (boneless skinless breasts or rotisserie)
1 tablespoon olive oil
3 cloves garlic, minced
1 ½ cups cherry tomatoes (halved) or 1 can (14.5 oz) diced tomatoes, drained
1 cup heavy cream
½ cup chicken broth
1 teaspoon Italian seasoning
¾ teaspoon salt
½ teaspoon black pepper
¼ cup fresh basil, chopped
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Optional Additions:
1 cup fresh spinach
¼ teaspoon red pepper flakes
½ cup ricotta cheese
Instructions
Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook the Pasta: Boil pasta according to package directions until al dente. Drain and set aside.
Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds).
Add tomatoes and cook for 3–4 minutes until slightly softened.
Pour in heavy cream and chicken broth. Stir in Italian seasoning, salt, and black pepper. Simmer for 5–7 minutes until slightly thickened.
Stir in chopped fresh basil and spinach (if using) until wilted.
Combine: In a large bowl, mix cooked pasta, diced chicken, and creamy tomato sauce until evenly coated.
Assemble: Transfer mixture to the prepared baking dish. Top with mozzarella and Parmesan cheese evenly.
Bake: Bake for 20–25 minutes until cheese is melted and bubbly. For a golden top, broil for 2–3 minutes at the end.
Let rest for 5 minutes before serving.
Notes
Cook pasta just until al dente to prevent it from becoming mushy while baking.Rotisserie chicken saves time and adds extra flavor.Add a splash of broth or cream when reheating if needed.Ricotta adds extra creaminess when stirred into the pasta mixture.For a lighter version, substitute half-and-half for heavy cream.
