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
Jeri says
Stayed close. No sour cream
Added zucchini, yellow squash, mushrooms and leaks green onions along with white. Chicken sausages
Cooked and canned chicken. Goat, mozzarella and pepper cheese. . Yum go with what you have
Taylor Stinson says
Sounds yum! Happy you enjoyed 🙂
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!