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Baked chicken pasta served on a white plate with golden cheese topping.

Creamy Baked Chicken Pasta

Author: Flavelo
Recipes Main Courses Quick Meals
The secret to pasta bakes lies in texture: creamy and saucy below, crispy and cheesy on top. This is the definition of comfort food, where the tang of sour cream balances the richness of the meat and pasta. Though simple, undercooking the pasta initially is key—if fully cooked, it turns to mush in the oven.
🕒 Prep Time 25 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 590 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large Pot (for pasta)
  • Skillet (for chicken)
  • Baking Dish (9x13 inch)
  • Grater

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Boil pasta in salted water for 2 minutes less than package directions (very al dente). Drain.

Tip: The pasta will absorb moisture from the sauce in the oven. If fully cooked now, it will disintegrate later.
2 ✓

Prep the ragu: dice the onion, mince the garlic, and cut chicken into 1-inch cubes.

Tip: Uniform pieces ensure even cooking.
3 ✓

Heat oil, sauté onion until soft, then add garlic for 30 seconds.

Tip: Garlic burns fast, so add it later than the onion.
4 ✓

Add chicken, season with paprika, salt, and pepper. Sear on high heat until browned but not cooked through.

Tip: Browning builds flavor. The inside will finish cooking in the oven, staying juicy.
5 ✓

In a large bowl, mix the pasta, sour cream, chicken mixture, and half the cheese.

Tip: Sour cream fat carries flavor and keeps it moist.
6 ✓

Grease the baking dish and sprinkle with breadcrumbs. Pour in the mixture and top with remaining cheese.

Tip: Breadcrumbs absorb excess moisture at the bottom and add crunch.
7 ✓

Bake at 350°F (180°C) for 25-30 minutes until golden and bubbly.

Tip: Let rest for 10 minutes before serving to let the juices set.

Recipe FAQ

Why is it dry?
You likely baked it too long, or overcooked the chicken initially. Add a splash of pasta water or broth to the sour cream mixture next time.
Can I use other pasta?
Yes, but short shapes (penne, fusilli/rotini) are best as they hold the sauce.
Can I prep it ahead?
Yes, assemble in the morning and bake at night. Add a few minutes to baking time if cold.

Ingredients

  • 10-12 oz Dry Pasta (Penne or Rotini)
  • 1 lb Chicken Breast
  • 1.5 cups Sour Cream
  • 1.5 cups Semi-hard Cheese (Gouda or Cheddar, grated)
  • 1 medium Onion
  • 2 cloves Garlic
  • 2 tbsp Olive Oil
  • 1 tsp Paprika
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tbsp Breadcrumbs