Chicken and Four-Cheese Baked Pasta

There’s something undeniably comforting about a warm, cheesy pasta bake, and this Chicken and Four-Cheese Baked Pasta hits all the right notes. Combining tender shredded chicken with a luscious blend of ricotta, mozzarella, fontina, and parmesan cheeses, it’s a dish that’s both hearty and irresistibly cheesy. Tossed with perfectly cooked penne and smothered in rich marinara sauce, this casserole is baked to golden, bubbly perfection with a crunchy breadcrumb topping. Whether it’s a weeknight dinner or a weekend family feast, this recipe promises to satisfy every craving for creamy, cheesy, and savory goodness.

Why It’s My Go-To

There are countless pasta bakes out there, but this Chicken and Four-Cheese Baked Pasta recipe has earned a permanent spot in my rotation. First off, it’s incredibly easy to throw together with pantry staples and leftover chicken, making it an excellent choice for busy nights. The cheese blend is perfectly balanced — the creamy ricotta adds richness, mozzarella brings stretch, fontina offers a mild nuttiness, and parmesan delivers a sharp, salty finish. The Italian seasoning and garlic powder infuse the dish with classic flavors without overwhelming the natural taste of the chicken and cheese. Plus, the breadcrumb topping adds just the right amount of crunch for texture contrast. It’s a crowd-pleaser that feels special without requiring hours in the kitchen.

Ingredient Breakdown

• 8 oz penne pasta: The ideal pasta shape for this bake — it holds sauce well and provides a satisfying bite.
• 2 tablespoons olive oil: Used to sauté or lightly coat ingredients, adding flavor and preventing sticking.
• 2 cups cooked chicken, shredded: You can use rotisserie chicken, grilled chicken breasts, or any cooked halal chicken, shredded into bite-sized pieces.
• 1 cup ricotta cheese: Adds creamy texture and mild flavor, balancing the sharper cheeses.
• 1 cup mozzarella cheese, shredded: For that classic melty, stretchy cheese effect everyone loves.
• 1 cup fontina cheese, shredded: Offers a subtle nuttiness and smooth melt that complements mozzarella beautifully.
• 1/2 cup parmesan cheese, grated: Sharp and salty, parmesan provides depth and enhances the overall flavor.
• 2 cups marinara sauce: A rich tomato base that ties everything together with herbs and sweetness. Choose your favorite store-bought or homemade sauce.
• 1 teaspoon garlic powder: Adds savory warmth and enhances the aromatic profile.
• 1 teaspoon Italian seasoning: A blend of dried herbs like oregano, basil, and thyme that lends authentic Italian flavor.
• Salt and pepper to taste: Essential seasoning to bring out the best in every ingredient.
• 1/2 cup breadcrumbs: Provides a crunchy golden topping to contrast the creamy pasta beneath.
• Fresh basil leaves for garnish (optional): Brightens the dish with fresh herbal notes and adds a pop of color.

Equipment & Tools

• Large pot: For boiling the penne pasta until al dente.
• Colander: To drain the pasta once cooked.
• Mixing bowl: To combine the chicken, cheeses, seasonings, and sauce.
• Baking dish (approx. 9×13 inches): Perfect size for layering and baking the pasta.
• Wooden spoon or spatula: To mix ingredients thoroughly without breaking the pasta.
• Grater: For shredding cheeses and grating parmesan if using block cheese.
• Measuring cups and spoons: For accuracy in ingredients.

Directions: Chicken and Four-Cheese Baked Pasta

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil or non-stick spray to ensure the pasta doesn’t stick during baking.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, usually about 1-2 minutes less than the package instructions. Drain well and set aside.

Step 3: Mix the Cheese and Chicken

In a large mixing bowl, combine the shredded chicken, ricotta, mozzarella, fontina, and parmesan cheeses. Add the garlic powder, Italian seasoning, salt, and pepper. Pour in the marinara sauce and stir gently until everything is evenly coated and well mixed.

Step 4: Combine Pasta and Mixture

Add the cooked penne pasta to the cheese and chicken mixture. Fold everything together carefully, ensuring the pasta is fully coated with sauce and cheese.

Step 5: Assemble the Bake

Transfer the pasta mixture into the prepared baking dish. Spread it out evenly. Sprinkle the breadcrumbs evenly over the top for a crunchy topping.

Step 6: Bake

Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly and the breadcrumbs are golden brown.

Step 7: Garnish and Serve

Remove the baked pasta from the oven and let it rest for 5 minutes. Garnish with fresh basil leaves if desired. Serve warm and enjoy the comforting, cheesy goodness!

Smart Substitutions

• Penne pasta: Feel free to swap with rigatoni, ziti, or rotini depending on what you have on hand.
• Chicken: Use turkey breast or even plant-based chicken alternatives for a different twist.
• Ricotta cheese: Cottage cheese or cream cheese can work in a pinch for a creamy texture.
• Fontina cheese: Substitute with gouda or provolone for a similar melt and mild flavor.
• Breadcrumbs: Use crushed crackers or panko for an extra crunchy topping.
• Marinara sauce: A roasted red pepper sauce or vodka sauce can add a unique flavor profile.

Chef’s Notes

• For the best flavor, use freshly grated parmesan rather than pre-grated, which often contains additives that affect melting.
• Make sure not to overcook the pasta during boiling, as it will continue to cook in the oven and can become mushy.
• If you want extra cheesiness, sprinkle some mozzarella or fontina on top before adding the breadcrumbs.
• Leftover shredded chicken works beautifully here — it’s a fantastic way to repurpose dinner leftovers.
• Don’t skip the breadcrumb topping; it adds a lovely contrast in texture that elevates the dish.

Storing Tips & Timelines

Store any leftover Chicken and Four-Cheese Baked Pasta in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 15-20 minutes. You can also microwave single servings, but the oven method helps maintain the crispy topping.

If you want to freeze the bake, prepare it through Step 5, cover tightly with foil and plastic wrap, then freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator and bake as directed, adding 10 extra minutes to the baking time if baking from frozen.

Chicken and Four-Cheese Baked Pasta Q&A

Can I use pre-cooked rotisserie chicken for this recipe?

Absolutely! Using pre-cooked rotisserie chicken is a great time-saver and works perfectly for this Chicken and Four-Cheese Baked Pasta. Just shred it and mix it right in with the cheeses and sauce.

What can I use if I don’t have fontina cheese?

If you don’t have fontina, gouda, provolone, or even Monterey Jack are great substitutes that melt well and provide a mild, creamy flavor.

Is it okay to use fresh marinara sauce instead of store-bought?

Yes, fresh marinara sauce made from scratch or from your favorite recipe will work beautifully. It adds a fresh, vibrant flavor and allows you to control seasoning and sweetness.

How can I make this dish spicier?

To add heat, try stirring in some red pepper flakes or a splash of hot sauce into the marinara before mixing it with the pasta and cheeses. You can also sprinkle some sliced jalapeños on top before baking.

Keep Cooking

• Love creamy, cheesy chicken pasta dishes? Try this Creamy Mushroom Chicken Alfredo Bake for a delicious twist.
• Looking for more baked pasta inspiration? The Baked Chicken Alfredo Tortellini is a must-try.
• If you enjoy combining chicken and cheese, don’t miss the Chicken Parmesan Alfredo Bake, another family favorite.

The Takeaway

This Chicken and Four-Cheese Baked Pasta is the ultimate comfort food that’s easy to prepare yet feels indulgent. With a perfect balance of creamy cheeses, tender chicken, and savory marinara, it’s a dish that brings warmth and satisfaction to the table. Whether you’re cooking for a crowd or enjoying a cozy night in, this recipe delivers every time. Don’t forget the breadcrumb topping — it’s the little crunch that makes all the difference.

Give this recipe a try and watch it become your new weeknight favorite!

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