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Cheesy Chicken Pasta Bake

A dump-and-bake cheesy chicken pasta bake with uncooked penne, shredded rotisserie chicken, marinara, cream, and spinach under a golden mozzarella top — one dish, one hour, no boiling.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
10 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

  • ​ ​ ​ ​
For the Pasta Bake
  • 1 lb 450g uncooked penne pasta (ziti or rigatoni also work) ​
  • ​ ​ 3–4 cups shredded rotisserie chicken about 1 small rotisserie chicken, skin removed
  • 1 ​ marinara sauce 1 jar (24 oz / 680g)
  • 1½ cups 360ml low-sodium chicken broth ​
  • 1 cup 240ml heavy cream ​
  • 3 cups baby spinach roughly chopped
  • 1 teaspoon garlic powder ​
  • 2 teaspoons Italian seasoning ​
  • 1 teaspoon salt ​
  • ½ teaspoon freshly ground black pepper ​
  • ½ teaspoon red pepper flakes optional, for a little kick
For the Cheesy Top
  • 2 cups 200g shredded low-moisture mozzarella, divided ​
  • ¾ cup 70g freshly grated Parmesan cheese, divided ​
  • 2 tablespoons chopped fresh basil or parsley for serving

Method
 

  1. Heat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray — this keeps the cheese from sticking and makes serving easier.
  2. Add the uncooked penne, shredded rotisserie chicken, marinara sauce, chicken broth, and heavy cream directly to the baking dish. Sprinkle in the garlic powder, Italian seasoning, salt, pepper, and red pepper flakes (if using). Stir well so every piece of pasta is coated and mostly submerged in the liquid — the pasta cooks in this liquid, so this step matters. Fold in the chopped spinach and half of the mozzarella and Parmesan.
  3. Cover the dish tightly with aluminum foil (seal the edges so steam stays in — that's what cooks the pasta). Bake for 35 minutes. The pasta should be just starting to soften and most of the liquid absorbed.
  4. Remove the foil carefully (watch for hot steam). Give the pasta a good stir — if any dry spots remain, push them under the sauce. Sprinkle the remaining mozzarella and Parmesan evenly over the top.
  5. Return the dish to the oven uncovered and bake for 12–15 minutes more, until the cheese is melted, bubbly, and golden brown in spots. For an extra-crispy top, switch on the broiler for the final 2 minutes — but watch it closely.
  6. Let the bake rest for 10 minutes before serving. This sets the sauce so it scoops cleanly instead of running. Scatter fresh basil or parsley over the top and serve hot, straight from the dish.

Notes

Cover tightly for the first bake so the pasta steams; rest 10 minutes before serving; leftovers keep 4 days refrigerated or 3 months frozen; make-ahead assembly works 24 hours ahead.