If you’re craving the ultimate comfort food that’s cheesy, creamy, and loaded with flavor, this Baked Creamy Chicken Mozzarella Pasta will hit the spot every single time. Tender pasta tossed in a rich tomato-cream sauce, juicy chunks of chicken, and plenty of gooey mozzarella make this dish irresistible.

This recipe is perfect for busy weeknights when you want a hearty meal that feels indulgent yet comes together easily. It’s also a crowd-pleaser for potlucks, family gatherings, or cozy nights in — and yes, the cheesy topping is as satisfying as it looks.

Why You’ll Love This Recipe

Ultra-creamy and cheesy for the perfect comfort food fix.
Family-friendly — even picky eaters will love it.
Quick and simple with everyday pantry ingredients.
Great for meal prep — reheats beautifully.
Customizable with endless topping and ingredient variations.

Ingredient Breakdown

Penne Pasta – Holds sauce well and has a great bite; other shapes work too.
Cooked Chicken Breast – Lean protein that adds heartiness to the dish.
Olive Oil – For sautéing vegetables and enhancing flavor.
Onion – Adds sweetness and depth to the sauce.
Garlic – Brings aromatic richness to the dish.
Heavy Cream – Creates a luscious, velvety texture.
Marinara Sauce – Gives the pasta a tangy tomato base.
Mozzarella Cheese – Melts into gooey, stretchy perfection.
Parmesan Cheese – Adds salty, nutty depth.
Dried Basil & Oregano – Classic Italian herbs for flavor balance.
Salt & Pepper – To season and enhance all the flavors.
Fresh Basil or Parsley – For a fresh, colorful finish.

Step-by-Step Instructions

Prep the Oven & Baking Dish
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
Cook the Pasta
Boil pasta according to package instructions until al dente. Drain and set aside.
Make the Sauce Base
In a large skillet, heat olive oil over medium heat. Sauté onion until soft and translucent, about 3–4 minutes. Add garlic and cook for 30 seconds until fragrant.
Create the Creamy Tomato Sauce
Pour in heavy cream and marinara sauce. Stir well and let simmer for 2–3 minutes. Season with dried basil, oregano, salt, and pepper.
Add the Chicken
Stir in the cooked chicken cubes until well coated in sauce. Remove from heat.
Combine Pasta & Sauce
Toss the cooked pasta with the sauce mixture. Stir in 1 cup mozzarella and all of the Parmesan cheese until evenly mixed.
Assemble & Bake
Transfer mixture to the prepared baking dish. Sprinkle remaining ½ cup mozzarella on top. Bake for 15–20 minutes, or until the cheese is melted and bubbly.
Garnish & Serve
Top with fresh basil or parsley before serving warm.

Pro Tips

Cook pasta just until al dente to prevent it from getting mushy after baking.
Use freshly grated cheese for the best melt and flavor.
Add a pinch of red pepper flakes for gentle heat.
Double the sauce if you like extra creaminess.

Ingredient Swaps or Variations

Use rotisserie chicken for a faster prep.
Swap penne for rigatoni, farfalle, or fusilli.
Add sautéed mushrooms, spinach, or zucchini for extra veggies.
Use half-and-half instead of heavy cream for a lighter version.
Try smoked mozzarella for a deeper, savory flavor.

Serving Suggestions

Pair with garlic bread or cheesy breadsticks.
Serve with a crisp Caesar or garden salad.
Add roasted vegetables for a balanced meal.

Make Ahead + Storage Tips

Make Ahead: Assemble up to 24 hours in advance and refrigerate before baking.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze unbaked pasta for up to 3 months. Thaw overnight before baking.
Reheating: Warm in the oven at 325°F until heated through, or microwave in portions.

Frequently Asked Questions

Q: Can I make this pasta without chicken?
A: Yes, you can make it vegetarian by adding roasted vegetables instead.

Q: Can I use pre-shredded cheese?
A: Yes, but fresh-grated cheese melts creamier.

Q: Can I make it spicier?
A: Add red pepper flakes or diced jalapeños to the sauce.

Q: Will this recipe work with gluten-free pasta?
A: Absolutely — just cook according to package directions.

Emily