Indulge in this creamy basil tomato chicken pasta bake—bubbly, savory, and packed with flavor. A comforting weeknight favorite the whole family will love!

Why You’ll Love This Recipe

Creamy and comforting: The blend of cream cheese, mozzarella, and Parmesan creates a velvety sauce.
Family-friendly: A dish everyone at the table will love, from kids to adults.

Balanced flavors: Tangy sun-dried tomatoes and fresh basil cut through the richness.
Make-ahead friendly: Can be prepped ahead and baked when ready to serve.
Versatile: Easy to adapt with different proteins, veggies, or cheeses.

Ingredients

8 ounces whole-wheat penne pasta
1 tablespoon olive oil
1 pound boneless, skinless chicken breast, cut into bite-size pieces
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 small onion, diced
3 cloves garlic, minced
1/4 cup sun-dried tomatoes (not oil-packed), chopped
1/2 teaspoon crushed red pepper (optional)
1 (15-ounce) can no-salt-added tomato sauce
1/2 cup low-sodium chicken broth
1/3 cup reduced-fat cream cheese
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh basil, plus more for garnish

Directions

Preheat oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with cooking spray.
Cook pasta according to package directions until al dente. Drain and set aside.

Heat olive oil in a large skillet over medium heat. Add chicken, salt, and pepper. Cook until browned and cooked through, about 5–6 minutes. Transfer to a plate.
In the same skillet, add onion and garlic. Sauté until fragrant and translucent, about 3 minutes.
Stir in sun-dried tomatoes and crushed red pepper (if using), then add tomato sauce and chicken broth. Bring to a simmer.

Stir in cream cheese until melted and the sauce becomes creamy.
Add cooked chicken back to the skillet, along with the drained pasta and chopped basil. Mix well.
Pour the mixture into the prepared baking dish. Sprinkle with mozzarella and Parmesan cheese.

Bake for 15–20 minutes, or until cheese is melted and bubbly. Garnish with extra basil before serving.

Servings And Timing

Servings: 6
Prep Time: 20 minutes

Cook Time: 25 minutes
Total Time: 45 minutes
Calories: Approximately 410 kcal per serving

Variations

Vegetarian option: Swap chicken for sautéed mushrooms, zucchini, or roasted eggplant.
Add greens: Stir in fresh spinach or kale for extra nutrients.
Different pasta: Use rigatoni, fusilli, or gluten-free pasta.

Extra cheesy: Mix ricotta or cottage cheese into the sauce for a richer bake.
Spicy twist: Add more crushed red pepper or sliced jalapeños for heat.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze portions in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm in the oven at 350°F until heated through, or microwave in short intervals, stirring between.

FAQs

Can I Use Pre-Cooked Chicken For This Recipe?

Yes, rotisserie chicken or leftover grilled chicken works perfectly. Just skip the sautéing step.

Can I Make This Pasta Bake Ahead Of Time?

Absolutely! Assemble everything in the baking dish, cover, and refrigerate for up to 24 hours before baking.

Can I Freeze The Pasta Bake?

Yes, you can freeze the assembled, unbaked pasta bake or baked leftovers for up to 2 months.

Can I Use A Different Cheese Instead Of Cream Cheese?

Ricotta or mascarpone are excellent alternatives for a creamy texture.

What Pasta Works Best For This Recipe?

Short pasta like penne, rigatoni, or rotini works best to hold the sauce.

Can I Make This Gluten-Free?

Yes, simply swap in gluten-free pasta and check that your broth and cheeses are gluten-free.

Is It Possible To Make This Dish Spicy?

Yes, increase the crushed red pepper or add cayenne pepper for more heat.

Can I Add Vegetables To This Dish?

Definitely! Bell peppers, spinach, mushrooms, or zucchini make great additions.

How Do I Keep The Pasta From Drying Out When Reheating?

Add a splash of chicken broth or milk before reheating to keep it creamy.

What Side Dishes Go Well With This Pasta Bake?

Garlic bread, a crisp green salad, or roasted vegetables pair beautifully.

Conclusion

This Creamy Basil Tomato Chicken Pasta Bake is comfort food at its finest—rich, hearty, and packed with flavor. With tender chicken, creamy sauce, and golden, melted cheese, it’s a dish your family will request again and again. Perfect for busy weeknights or cozy weekends, it’s a wholesome yet indulgent meal worth adding to your dinner rotation.

Discover More Comforting and Cheesy Chicken Dishes

If this Creamy Basil Tomato Chicken Pasta Bake has you craving more comforting flavors, don’t miss the indulgent Creamy Boursin Garlic Herb Chicken or the layered delight of Chicken Pot Pie Pasta. Take things up a notch with the Spicy Buffalo Ranch Chicken Pasta Fiesta for a zesty twist. If you’re into bold flavors, the Cheesy Garlic Butter Roll-Ups pair beautifully with this pasta bake, and for a fast weeknight dinner, try the creamy goodness of French Onion Chicken Rice Casserole.

Creamy Basil Tomato Chicken Pasta Bake

Author: Chef Clara

Print Recipe

Description

A cozy, family-friendly pasta bake featuring tender chicken, sun-dried tomatoes, basil, and a creamy cheese sauce—baked until golden and bubbling for the ultimate comfort meal.

Ingredients

Scale

8 ounces whole-wheat penne pasta

1 tablespoon olive oil
1 pound boneless, skinless chicken breast, cut into bite-size pieces
1/2 teaspoon salt

1/4 teaspoon ground pepper
1 small onion, diced
3 cloves garlic, minced

1/4 cup sun-dried tomatoes (not oil-packed), chopped
1/2 teaspoon crushed red pepper (optional)
1 (15-ounce) can no-salt-added tomato sauce

1/2 cup low-sodium chicken broth
1/3 cup reduced-fat cream cheese
1 cup shredded part-skim mozzarella cheese

1/4 cup grated Parmesan cheese
1/4 cup chopped fresh basil, plus more for garnish

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Instructions

Preheat oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with cooking spray.
Cook pasta according to package directions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add chicken, salt, and pepper. Cook until browned and cooked through, about 5–6 minutes. Transfer to a plate.

In the same skillet, add onion and garlic. Sauté until fragrant and translucent, about 3 minutes.
Stir in sun-dried tomatoes and crushed red pepper (if using), then add tomato sauce and chicken broth. Bring to a simmer.
Stir in cream cheese until melted and the sauce becomes creamy.

Add cooked chicken back to the skillet, along with the drained pasta and chopped basil. Mix well.
Pour the mixture into the prepared baking dish. Sprinkle with mozzarella and Parmesan cheese.
Bake for 15–20 minutes, or until cheese is melted and bubbly.

Garnish with extra basil before serving.

Notes

Use rotisserie chicken for a quicker option.
Substitute whole-wheat pasta with gluten-free pasta if desired.

Add spinach or zucchini for extra veggies.