This Easy Chicken Pasta Bake is a freezer meal made with lots of veggies and a creamy rose sauce, topped with mozzarella cheese!
Ingredients and substitutions
- Rigatoni pasta – any type of tubular pasta can work, such as penne or ziti.
- Olive oil – or another neutral cooking oil such as avocado oil or vegetable oil.
- Chicken breasts – use a different type of meat like ground turkey or beef; to make this recipe vegetarian, use diced potatoes or veggies.
- Garlic – freshly minced garlic is best but jarred minced garlic, garlic powder or garlic flakes will work in a pinch.
- Red onion – substitute for white onions, yellow onions or shallots instead.
- Salt & pepper – to taste.
- Red chili flakes – chili powder, cayenne, paprika or chipotle powder would also help add a bit of kick to this dish. Leave this out altogether if you don’t like spice.
- Marinara sauce – use any kind of homemade or store-bought marinara sauce.
- Sour cream – Greek yogurt or smooth cottage cheese are the best substitutes. Use dairy-free Greek yogurt for a dairy-free option.
- Red peppers – swap out for another colour bell pepper or even a poblano or cubanelle pepper.
- Spinach – Swiss chard, kale or another leafy green would be good in this pasta bake.
- Mozzarella cheese – I like using fresh mozzarella but provolone cheese, mild white cheddar, ricotta, gouda or feta would all be delicious. You can also leave out the cheese or use vegan cheese.
- Fresh basil leaves – fresh oregano or dried basil would also work.
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How to make chicken pasta bake
- Cook the pasta.
- Brown the chicken.
- Sauté the onions and garlic.
- Add in the sauce, sour cream, salt, pepper and chili flakes.
- Stir in the pepper and spinach.
- Top with cheese then bake.
- Serve fresh or freeze for later!
What type of pasta is best?
For this chicken pasta bake, I used rigatoni, but you can use another tubular pasta of your choice. Penne, ziti, riccioli or rochetti are all great options.
Tubular pasta and pasta with ridges are the best choice for pasta freezer meals because they won't get soggy like thin noodles would and they're thick enough to hold all the yummy chicken, sauce and veggies.
Frequently Asked Questions
Yes, you’ll need to cook the pasta first until its almost al dente for this chicken pasta bake. You don’t want to cook the pasta all the way because it will end up cooking more when you bake it in the oven. Cooking it for 6-8 minutes should do the trick.
For this recipe, I used a jarred marinara sauce combined with sour cream to make a yummy and creamy rose sauce, but you can try making this pasta bake with any sauce variety of your choice.
This chicken pasta bake is great for meal prep and will last in the fridge for 2 to 3 days. After it’s completely cooled, place it into an airtight glass container. When you’re ready to reheat, sprinkle some water over top to keep the pasta from drying out then microwave it for 2-3 minutes until hot. Add some fresh cheese and basil leaves then dig in!
Storing and reheating
This chicken pasta bake is great for meal prep and will last in the fridge for 2 to 3 days. After it’s completely cooled, place it into an airtight glass container. When you’re ready to reheat, sprinkle some water over top to keep the pasta from drying out then microwave it for 2-3 minutes until hot. Add some fresh cheese and basil leaves then dig in!
Freezing this recipe
This recipe freezes beautifully for up to 3 months – it’s one of my favourite freezer meals! Freezer pasta meals are super easy to make ahead of time and store in the freezer for those busy weeknights.
I like to buy foil containers from the dollar store and freeze individual portion sizes in them. That way, you can reheat them right in the oven for 20 minutes at 350° Fahrenheit. You could also freeze this chicken pasta bake in glass meal prep bowls. While I recommend reheating in the oven, you can use the microwave if you’re in a pinch.
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Meal Prep Tools
- Grab some glass meal prep bowls if you plan on packing this Chicken Pasta Bake in the freezer and defrosting in the microwave.
- Or these aluminum foil containers are perfect for re-heating straight from the freezer to oven.
- And of course I get all my free-range chicken from Butcher Box!
- **Get my full list of tools here**
Easy Chicken Pasta Bake {Freezer Meal}
Ingredients
- 1 (450g) box rigatoni pasta (or 1lb)
- 1 tbsp olive oil
- 1/2 lb medium-sized chicken breasts, diced into 1 inch pieces
- 2 cloves garlic minced
- 1 medium sized red onion, sliced
- 1/2 tsp each salt and pepper
- 1/2 tsp red chili flakes
- 1 (650mL) jar marinara sauce
- 1/2 cup sour cream
- 1 red pepper, diced
- 2 cups spinach, chopped
- 1 (453g) log fresh mozzarella cheese, sliced
- 10 fresh basil leaves (or chopped basil as a garnish)
Instructions
- Preheat oven to 375 F. Cook pasta to just before al dente, about 6-8 minutes. Drain and set aside.
- Meanwhile, heat olive oil in a large saucepan over med-high heat. Add chicken and cook for 3-4 minutes until lightly browned. Add onions and garlic, sauteeing another 1-2 minutes or so until fragrant. Add in marinara sauce, sour cream, salt and pepper and chili flakes, then bring just to a boil, stirring well.
- Stir in red pepper and spinach, and then toss pasta in sauce mixture and remove from heat. Add pasta to a large greased 9×13 dish and then top with mozzarella cheese. Bake in the oven for 25-30 minutes until cheese is melted and starts to brown.
- Remove from oven, garnish with basil leaves then serve and enjoy! You can freeze individual portions up to 3 months. To reheat, defrost in the microwave for 6-7 minutes or reheat in a 350 F oven for 20-30 minutes.
Video
Notes
Nutrition
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Comments & Reviews
Kat says
Hi, Taylor! I haven’t yet made the recipe, but you are the first person I’ve come across who actually gives a recommendation for freezing individual portions of this pasta bake. I’m working like mad to get my portion control and certain macronutrients the way I need them, let alone being mindful of sodium intake…all the while creating yummy food that’s freezable for the sake of my budget and energy.
I’m also looking at using pastas that are made with stuff like lentils or chickpeas (they’re at my grocery store; I’ve simply yet to experiment with them), just because I want to not constantly spike my blood sugar. 😅 So I may end up trying this recipe with those nontraditional pastas at some point.
But I chiefly wanted to commend you on the recommendation of the foil pans for individual servings. It will make meal prep waaaay easier on me.
Thanks,
Kat
Taylor Stinson says
I’m so happy it was helpful! Thank you 🙂
Ali says
I have made this very close to the recipe. It was delicious! My husband isn’t a big fan of Rigatoni pasta but he loved the sauce! He loved the sauce so much that he requested I make it again for his birthday but to make thin spaghetti. So in step 3 after I added the red pepper and spinach I kept cooking/simmering until the all ingredients.. red onion, red pepper were soft. Once the sauce and all the goodness was cooked I served over the thin spaghetti. Husband Loved It!! I will making this again for our 20 year anniversary.
Taylor Stinson says
What an amazing compliment, I’m so honored you’ll be making it for your 20th anniversary (congrats!) Thank you so much for sharing your review 🙂
Cynthia says
I live alone and am looking for recipes that freeze well. I am looking so forward to trying this!
Mia says
Great flavor and reheats well!
Taylor Stinson says
I’m so happy you like it!
Grace says
I find jn some recipes after you unfreeze the pasta is dry how is this recipe? Is it heat and serve and don’t have to add anymore sauce?
Taylor Stinson says
You can sprinkle some water overtop and then reheat right from frozen in the oven to avoid this recipe from drying out. No more sauce needed!
Becky says
I’m from the UK, I don’t think any stores here sell marinara sauce, what would be the equivalent or could I make it myself?
Thanks Becky
Taylor Stinson says
Hi Becky – any jarred pasta sauce will do!
Anna says
Quick question….are u supposed to fully cook the chicken before u bake it in the oven or does it cook when you bake?? Thanks – cant wait to try this.
Taylor Stinson says
Yes it says in the instructions to cook the chicken first! 🙂
Julie A O'Hagan says
I can freeze this in the 9 by 13 glass dish, right? Any advice. Defrost overnight first in fridge?
Taylor Stinson says
Hey Julie – you can if it has a lid but I would avoid this if possible. It would take up way too much room in your freezer and then you would be without your casserole dish. I would recommend dividing the pasta into individual-sized servings in smaller glass containers with lids and freezing from there. To reheat, you can microwave on high for 6-7 minutes from frozen with a little water sprinkled overtop. No need to defrost in the fridge first.
Julie A O'Hagan says
Thanks. But, I want to make it in advance and serve entire casserole to family coming later in month.I have room in my freezer, etc. SO, with that in mind, night you suggest overnight in fridge before cooking? Saran and foil would work , yes? Other advice?
Taylor Stinson says
I would assume this would work! I have not tried this method myself though unfortunately. I have just reheated straight from freezer to microwave or oven.
Alyce says
Ok so do you fully cook in oven and THEN freeze?
Taylor Stinson says
Yes you do!
Emma says
This looks delicious! Just curious -where did you get your 9×13 casserole dish?
Thanks!
Taylor Stinson says
Hey Emma! You can order a 9×13 dish online through Amazon through this affiliate link (https://www.amazon.com/gp/product/B01IUKIPYY/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=thegirlonbloo-20&creative=9325&linkCode=as2&creativeASIN=B01IUKIPYY&linkId=dba5afa019ff5144c2f40e0ed69cf387) or pick one up at any store that sells kitchenware. I believe I got mine at Canadian Tire but you should be able to find one at any department store or kitchen store. Hope that helps!