Cheddar Cheese Chicken Pasta Bake Recipes

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CHEDDAR CHEESE CHICKEN PASTA BAKE



Cheddar Cheese Chicken Pasta Bake image

A creamy, cheesy plateful of delicious comfort to delight your taste buds! Indulge yourself.

Provided by Heather T.

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h

Yield 10

Number Of Ingredients 15

1 (16 ounce) package rotini pasta
2 tablespoons olive oil
2 pounds chicken breasts, cut into 1-inch pieces
1 tablespoon onion powder
2 cloves garlic, crushed
1 teaspoon salt
½ teaspoon ground black pepper
1 cup chicken broth
¼ cup all-purpose flour
1 (16 ounce) package shredded Cheddar cheese, or as desired
1 (14.5 ounce) can diced tomatoes, drained
¼ cup heavy whipping cream
3 tablespoons butter
1 tablespoon hot sauce
½ teaspoon Worcestershire sauce

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  • Heat olive oil in a large skillet on medium-high heat. Toss in chicken, onion powder, garlic, 1 teaspoon salt, and black pepper. Cook and stir until chicken is no longer pink in the center and the juices run clear, about 7 minutes. Reduce heat to low.
  • Whisk chicken broth and flour together in a bowl until well blended. Pour over the chicken in the skillet. Add half the Cheddar cheese, diced tomatoes, cream, butter, hot sauce, and Worcestershire sauce; stir to combine. Continue stirring over medium heat until sauce starts to thicken, about 10 minutes. Stir cooked pasta into skillet.
  • Pour chicken-pasta mixture into a glass baking dish. Sprinkle remaining Cheddar cheese on top.
  • Bake in the preheated oven until cheese is bubbly and melted, about 15 minutes.

Nutrition Facts : Calories 549.8 calories, Carbohydrate 39.4 g, Cholesterol 116.6 mg, Fat 26.2 g, Fiber 2 g, Protein 37 g, SaturatedFat 14.1 g, Sodium 805.7 mg, Sugar 2.9 g

CHICKEN, CHEESE, AND PENNE PASTA BAKE



Chicken, Cheese, and Penne Pasta Bake image

This penne, chicken, and cheese casserole is a chicken and pasta bake that your family will ask for again and again. Add a salad and garlic bread.

Provided by Diana Rattray

Categories     Dinner     Entree     Pasta

Time 55m

Yield 6

Number Of Ingredients 16

8-ounces penne pasta
1 tablespoon extra virgin olive oil
1 to 1 1/2 pounds chicken breast (boneless, cut into small cubes)
6 to 8 ounces mushrooms (sliced)
1/2 teaspoon Creole seasoning (or a seasoned salt blend)
2 tablespoons butter
2 cloves garlic (minced)
2 tablespoons all-purpose flour
1 cup half-and-half (or whole milk)
1 cup chicken broth
2 cups mozzarella cheese (shredded, divided)
1 cup Parmesan cheese (shredded, divided; about 3/4 cup grated)
1 package artichokes (quarters or halves, cooked from frozen; or 1 (15-ounce) can, drained)
Salt (to taste)
Black pepper (to taste)
Optional: paprika

Steps:

  • Gather the ingredients.
  • Heat oven to 350 F. Grease a 2- to 2 1/2-quart baking dish.
  • Cook the penne pasta in boiling salted water following package directions. Drain in a colander and set aside.
  • Heat the olive oil in a large skillet over medium heat. Add the chicken, mushrooms, and Creole seasoning.
  • Cook until the chicken is thoroughly cooked and the mushrooms are lightly browned, stirring frequently.
  • Remove the chicken and mushroom mixture to a bowl and set aside.
  • Melt the butter in the same skillet and add the minced garlic . Cook, stirring, for about 1 minute.
  • Blend the flour into the butter mixture until smooth and bubbly.
  • Continue to cook the flour and butter roux for 1 minute, stirring constantly.
  • Add the milk and chicken broth and continue to cook until thickened, stirring constantly.
  • To the sauce, add 1 1/2 cups of the mozzarella cheese and about half of the Parmesan cheese; cook until the cheese has melted, stirring constantly.
  • Stir in the chicken and mushroom mixture and the artichokes. Taste and add salt and pepper, as needed.
  • Combine the sauce and pasta; transfer to the prepared baking dish. Sprinkle with the remaining cheeses and sprinkle lightly with paprika, if using.
  • Bake for about 20 to 30 minutes, until lightly browned and bubbly.

Nutrition Facts : Calories 425 kcal, Carbohydrate 26 g, Cholesterol 86 mg, Fiber 4 g, Protein 25 g, SaturatedFat 13 g, Sodium 942 mg, Sugar 4 g, Fat 25 g, ServingSize 6 servings, UnsaturatedFat 0 g

CHICKEN PASTA BAKE



Chicken pasta bake image

Enjoy this gooey cheese and chicken pasta bake for the ultimate weekday family dinner. Serve straight from the dish with a dressed green salad

Provided by Esther Clark

Categories     Dinner, Main course, Pasta

Time 1h15m

Number Of Ingredients 12

4 tbsp olive oil
1 onion , finely chopped
2 garlic cloves , crushed
¼ tsp chilli flakes
2 x 400g cans chopped tomatoes
1 tsp caster sugar
6 tbsp mascarpone
4 skinless chicken breasts, sliced into strips
300g penne
70g mature cheddar , grated
50g grated mozzarella
½ small bunch of parsley , finely chopped

Steps:

  • Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
  • Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
  • Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.

Nutrition Facts : Calories 575 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 0.5 milligram of sodium

CHICKEN, SPINACH, AND CHEESE PASTA BAKE



Chicken, Spinach, and Cheese Pasta Bake image

Pasta, chicken, spinach, and cheese baked to bubbly perfection.

Provided by jr911

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 8

Number Of Ingredients 8

1 (8 ounce) package penne pasta
1 teaspoon olive oil
1 onion, chopped
3 cups chopped cooked chicken
1 (14 ounce) can Italian-style diced tomatoes
1 (10 ounce) package spinach
1 (8 ounce) package cream cheese, softened
1 ½ cups shredded mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until tender, 5 to 7 minutes.
  • Mix penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese together in a baking dish until the cream cheese melts and coats everything. Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.

Nutrition Facts : Calories 544.2 calories, Carbohydrate 53.2 g, Cholesterol 85.3 mg, Fat 21.7 g, Fiber 6.4 g, Protein 34.2 g, SaturatedFat 10.2 g, Sodium 331.9 mg, Sugar 3.2 g

CHEDDAR CHEESY PASTA BAKE



Cheddar Cheesy Pasta Bake image

Make and share this Cheddar Cheesy Pasta Bake recipe from Food.com.

Provided by LMillerRN

Categories     Penne

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons butter or 2 tablespoons margarine
1/4 cup all-purpose flour
3 cups milk
4 cups shredded extra-sharp cheddar cheese
3/4 cup shredded parmesan cheese, divided
3/4 teaspoon salt
1 teaspoon fresh ground black pepper
1/2 teaspoon ground red pepper
16 ounces rotini pasta or 16 ounces penne pasta, cooked

Steps:

  • Melt butter in a Dutch oven over medium heat; whisk in flour until smooth.
  • Gradually whisk in milk, and cook, whisking constantly, 3 minutes or until thickened.
  • Add Cheddar cheese, 1/4 cup Parmesan cheese, salt, black pepper, and red pepper, whisking until cheese melts.
  • Add pasta, tossing to coat.
  • Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese.
  • Bake at 350° for 5 minutes or until cheese melts.

Nutrition Facts : Calories 617.2, Fat 31.7, SaturatedFat 19.6, Cholesterol 98, Sodium 845, Carbohydrate 51.3, Fiber 2, Sugar 2, Protein 30.9

CHICKEN & CHEESE NOODLE BAKE



Chicken & Cheese Noodle Bake image

This is the recipe my daughters and I often make for new parents when they come home from the hospital. With its creamy spaghetti filling and melted cheese topping, this casserole holds a nice cut and comforts hungry tummies. -Fancheon Resler, Bluffton, Indiana

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 15

1 package (16 ounces) spaghetti, broken
2 medium onions, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 cup butter, cubed
6 tablespoons all-purpose flour
2 cups 2% milk
4 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken and mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1/2 teaspoon celery salt
1/2 teaspoon pepper
2 cups shredded part-skim mozzarella cheese
1 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350°. Cook spaghetti according to package directions. , Meanwhile, in a Dutch oven, saute onions and peppers in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in chicken, soups, sour cream, celery salt and pepper., Drain spaghetti; add to sauce mixture and toss to coat. Transfer to 2 greased 11x7-in. baking dishes. Sprinkle with cheeses. Cover and bake 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing covered time to 40 minutes or until heated through and a thermometer inserted in center reads 165°. Uncover; bake 5-10 minutes longer or until bubbly.

Nutrition Facts : Calories 509 calories, Fat 24g fat (13g saturated fat), Cholesterol 102mg cholesterol, Sodium 691mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 3g fiber), Protein 29g protein.

THREE-CHEESE CHICKEN PENNE PASTA BAKE



Three-Cheese Chicken Penne Pasta Bake image

Chunks of chicken in a creamy tomato sauce with basil and fresh spinach are baked with multi-grain penne pasta and topped with cheese.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 43m

Yield 4

Number Of Ingredients 9

1 ½ cups multi-grain penne pasta, uncooked
1 (9 ounce) bag fresh spinach leaves
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 teaspoon dried basil leaves
1 (14.5 ounce) can diced tomatoes, drained
1 (14 ounce) jar spaghetti sauce
2 ounces PHILADELPHIA Neufchatel cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 tablespoons KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 375 degrees F.
  • Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
  • Meanwhile, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in tomatoes and spaghetti sauce; bring to boil. Simmer on low heat 3 min. or until chicken is done, stirring occasionally. Stir in Neufchatel.
  • Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; pour into 2-qt. casserole sprayed with cooking spray.
  • Bake 20 min. or until heated through; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

Nutrition Facts : Calories 467.7 calories, Carbohydrate 39 g, Cholesterol 89.2 mg, Fat 14.8 g, Fiber 6.9 g, Protein 43.1 g, SaturatedFat 7.1 g, Sodium 1004 mg, Sugar 11.9 g

CHICKEN, BROCCOLI, AND CHEDDAR CASSEROLE



Chicken, Broccoli, and Cheddar Casserole image

Super comfort food, but kinda healthy because it has broccoli in it, right? My grandmother passed this chicken and Cheddar recipe down and it is a family favorite. After the first time I made it, I went on a casserole kick and made it twice a week for 3 months straight! I typically serve this over rice, but it is just as great by itself. Last time I didn't make rice, but served it with bread.

Provided by jamanleyx

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 50m

Yield 8

Number Of Ingredients 8

3 cups cooked shredded chicken
2 cups cooked chopped broccoli
2 (10.5 ounce) cans condensed cream of chicken soup
½ cup sour cream
1 pinch ground black pepper to taste
2 ½ cups shredded Cheddar cheese
1 ½ cups bread crumbs
¼ cup salted butter, melted

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine chicken, broccoli, condensed soup, sour cream, and pepper in a bowl. Mix in 1 cup Cheddar cheese. Pour into a 2-quart casserole dish and top with remaining Cheddar cheese.
  • Combine bread crumbs and butter in a bowl. Sprinkle over casserole.
  • Bake in the preheated oven until bubbly and cheese is melted, 30 to 35 minutes.

Nutrition Facts : Calories 474.1 calories, Carbohydrate 22.3 g, Cholesterol 104 mg, Fat 29.8 g, Fiber 1.5 g, Protein 28.6 g, SaturatedFat 15.5 g, Sodium 944.2 mg, Sugar 2.1 g

CHEDDAR CHICKEN SPAGHETTI



Cheddar Chicken Spaghetti image

I actually created this chicken spaghetti recipe out of desperation. My son Charlie was a picky eater when he was young, so I put together some of the things he likes. To this day, he says it's his favorite dish! -Ann Robinson, Dauphin Island, Alabama

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 8

1 package (7 ounces) spaghetti, broken
2 cups cubed cooked chicken
2 cups shredded cheddar cheese, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup whole milk
1 tablespoon diced pimientos, optional
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 350°. Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the chicken, 1 cup cheese, soup, milk, pimientos if desired, salt and pepper. Drain spaghetti; add to the chicken mixture and toss to coat. , Transfer to a greased 13x9-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, until heated through, 20-25 minutes.

Nutrition Facts : Calories 311 calories, Fat 14g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 579mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.

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From feriagrafix.com


CHEESY RANCH CHICKEN PASTA - I AM BAKER
2019-07-11 How to Make Cheesy Ranch Chicken Pasta. Start with a small to medium-sized bowl. Add the chicken and the dry ranch seasoning and stir to combine making sure to coat all of the chicken well. Move to the Dutch oven and set it over medium heat. Add the broth, the dry penne noodles, and the chicken mixture. Stir to combine and bring everything to a ...
From iambaker.net


APPLEBEE'S CHEDDAR JACK MAC AND CHEESE RECIPE
Meanwhile, preheat oven to 350°. Cook for 4-5 minutes until the milk has thickened, then add in the mozzarella cheese, cheddar cheese and American cheese. Add corn starch and whisk until it starts to thicken then bring to low heat until ready to serve, stirring occasionally. 1523. Stir in the flour, garlic salt and onion salt until smooth; gradually stir in milk. to get a context on what ...
From tmc-p.jp


CHEESY CRACK CHICKEN CASSEROLE RECIPE [VIDEO]
2021-07-25 Add the uncooked pasta, browned chicken, and veggies to the slow cooker. Next, cube and add the cream cheese, cream of chicken soup, and the shredded cheese. After that, stir all the ingredients to combine. Then, cook on low for 90 minutes to 2 1/2 hours. However, check after 60 minutes and give the mixture a stir.
From sweetandsavorymeals.com


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