This Easy Chicken Pasta Bake is a freezer meal made with lots of veggies and a creamy rose sauce, topped with mozzarella cheese!
If there's one recipe I make every winter to stock my freezer, it's this pasta bake! I've also made it for my friends who are about to become new moms, and for myself to return to after vacation, because there's nothing better than opening your freezer and grabbing an individual portion of a homemade meal!
Why you'll love this recipe
- Freezer-friendly: Make it in advance, then freeze in individual portions so you can reheat on a night you don't feel like cooking.
- Customizable: Try different protein, sauce, veggies, cheese and more.
- Pasta: Come on, who doesn't love a cheesy baked pasta?!
Ingredients and substitutions
- Rigatoni pasta – penne or zitti would also be good.
- Olive oil – or another neutral cooking oil like avocado oil.
- Chicken breasts – ground turkey, beef or steak would all be good.
- Garlic – freshly minced garlic is best but jarred minced garlic will work.
- Red onion – use white or yellow onions instead.
- Red chili flakes – add some chili powder or cayenne instead.
- Marinara sauce – use homemade or store-bought pasta sauce.
- Sour cream – Greek yogurt or smooth cottage cheese will have a different flavour.
- Red peppers – use a poblano pepper instead for more spice.
- Spinach – Swiss chard or kale would also be good.
- Mozzarella cheese – try using gouda, cheddar or gruyere.
- Fresh basil leaves – fresh oregano or dried basil would also work.
How to make this recipe
Step 1: Cook the pasta.
Cook the pasta until al dente.
Step 2: Brown the chicken.
Brown the chicken, then sauté the onions and garlic.
Step 3: Make the sauce.
Stir in the marinara, sour cream, spices and veggies.
Step 4: Add everything to a dish.
Toss the pasta in the sauce and add to a baking dish.
Step 5: Top with cheese.
Sprinkle the cheese over top.
Step 6: Bake in the oven.
Bake in the oven, let it cool, then freeze for later.
Recipe tips & variations
- Undercook the pasta: Since the pasta will continue cooking in the oven, boil it for less time than usual to prevent mushy noodles.
- Let it rest: Let the pasta to sit for 5-10 minutes oven so the sauce thickens and the flavours meld together.
- Add veggies: Try adding spinach, bell peppers, mushrooms, or kale to boost the nutritional value of the meal.
- Cheese lovers’ twist: Mix ricotta or cream cheese into the sauce for extra creaminess or top with Parmesan or feta for extra flavour.
Frequently asked questions
How can I boost the protein content without adding more chicken?
Try incorporating lentils, chickpeas, or white beans into the sauce for a protein and fibre boost.
How can I reduce the fat content?
Use lean ground chicken or diced chicken breast. Limit the amount of cheese, or use part-skim or low-fat cheese. Avoid adding excessive amounts of oil or butter to the sauce.
What are some ways to adapt this recipe for different dietary restrictions?
For a vegetarian version, use roasted vegetables or lentils instead of chicken. For a gluten-free version, use gluten-free pasta.
What to serve with this dish
While the pasta bake is a complete meal, a few well-chosen sides can definitely add to your dining experience.
- Try a side salad like arugula salad, or roasted vegetables like brussels sprouts, zucchini, or asparagus
- Add some garlic bread or dinner rolls
- Serve up a bowl of minestrone soup for a veggie-packed option
How to store and reheat
Store: Keep in an airtight container in the fridge for up to 4 days.
Reheat: Warm in the oven at 350°F for 20-25 minutes or microwave in 1-minute intervals until heated through.
Freeze & reheat from frozen: Freeze for up to 3 months. Thaw overnight in the fridge, then bake at 350°F for 30-35 minutes. If baking from frozen, cover with foil and bake for 60 minutes, uncovering for the last 10 minutes.
More easy pasta recipes
Meal prep tools
- Grab some glass meal prep bowls if you plan on packing this 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!
Easy Chicken Pasta Bake
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
Comments & Reviews
Rhochelle Wiktorski says
Can I make this and freeze unbaked then defrost and bake when ready to eat? It looks delicious. I will make 3 separate dishes. We will have one for dinner, freeze two for later. Thank you.
Taylor Stinson says
I think you should be able to do it, I haven’t tried it myself but it should work.
Lori says
I don’t like spinach, what can I use instead.
I am great at following recipes (and yours are very easy to follow). I am not good at substitutions unless they’re “in” the recipe.
Taylor Stinson says
Hi Lori! We typically list substitutions at the top of the blog post under the first picture in case it’s helpful for future. So appreciate that you find my recipes easy, thank you!! For this recipe I’d recommend kale, swiss chard or even just leaving the spinach out altogether. You still have red pepper in there for some veg and you will get extra veggies by garnishing the pasta with fresh parsley or basil before serving. Alternatively, I suggest a nice side salad to serve on the side with your fave greens. Hope this helps 🙂
Theresa says
Love this recipe. Every ingredient marries well. Fresh basil just tops it off. I will be making this again.
Taylor Stinson says
I’m so happy it’s a favourite of yours!
Keri says
I ended up buying a pan to freeze this in, would I need to defrost it and then reheat in the oven or put it straight in the oven from the freezer?
Taylor Stinson says
If it’s a foil pan you’re fine to just put it straight in the oven! It just may take quite a while to cook (maybe an hour at 350F). You could also defrost in the fridge overnight for a shorter reheat time.
Keri says
I want to make this ahead of time to freeze for postpartum, can I freeze it in freezer bags or does it need to be in a pan? If I were to use ground turkey instead would a pound be enough?
Taylor Stinson says
Yes 1 lb ground turkey would be enough and you could freeze individual portions in freezer bags if you’d prefer. I like foil or glass containers because they’re sturdier and you can reheat right from freezer to oven/microwave this way but freezer bags are a smart way to save space. Congrats btw!