Chicken,  Dinner,  Dinner Casseroles,  Food,  Pasta

Creamy Chicken Pasta Bake

You’ll love this creamy chicken pasta bake — the seared chicken thighs are what makes it!

When I was at ALDI last week doing my grocery shopping, I picked up a package of fettuccine nests in the pasta section.

They were perfect for shrimp pasta the kids and I had the other evening!

You'll love this creamy chicken pasta bake—the seared chicken thighs are what makes it!

Then, last night I decided to use them for a casserole I was throwing together, after originally considering broken up pieces of spaghetti.

This particular fettuccine has sort of an “egg noodle” bite to it, which definitely lends itself to being a perfect casserole base: smooth and velvety, but still with a bit of tooth to it.

This creamy chicken pasta bake is really versatile, too.

You'll love this creamy chicken pasta bake—the seared chicken thighs are what makes it!

I used seared chicken thighs here (an inexpensive and flavorful cut), but you could easily use leftover roast chicken or even pieces from a grocery store rotisserie chicken.

Instead of store-bought stock or broth, which would be perfectly fine, I used my own homemade Instant Pot chicken stock. If you haven’t made stock in yours yet, you must give it a try! 

Don’t have an Instant Pot? Try my overnight chicken stock in the slow cooker, instead.

You'll love this creamy chicken pasta bake—the seared chicken thighs are what makes it!

I served a veggie on the side, but instead try folding in steamed broccoli, asparagus or peas just before baking. Yum!

This one, my friends, is grown-up AND kid approved.

Creamy Chicken Pasta Bake

Creamy Chicken Pasta Bake

Yield: 4 to 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

You'll love this creamy chicken pasta bake — the seared chicken thighs are what makes it!


  • 6 ounces dry fettuccine
  • 1/2 cup shredded white cheddar cheese

For the chicken:

  • 8 boneless, skinless chicken thighs
  • 3 tablespoons olive oil
  • 1 tablespoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper

For the sauce:

  • 1/4 cup olive oil
  • 1 tablespoon dried parsley
  • 1/2 medium onion, diced
  • 1 clove garlic, minced
  • 1/4 cup flour
  • 2 cups chicken stock
  • 1 cup whole milk


Preheat the oven to 375°F and grease a 2-quart casserole dish with butter or olive oil. Bring a large pot of salted water to a boil. Add the fettuccine and cook until just before al dente, about 7 minutes. Drain.

For the chicken:

  1. Add 3 tablespoons of olive oil to a large skillet, then warm it over medium-high heat. Meanwhile, pat the chicken dry, and then sprinkle the thighs on both sides with salt, pepper and garlic powder.
  2. Place the thighs into the hot skillet and let them cook for 5 minutes.
  3. Flip the thighs, and continue cooking them for another 4 minutes. Remove them to a plate to rest.
  4. Pour the remaining oil and bits into a medium sauce pot.
  5. Slice the chicken into bite sized pieces.

For the sauce:

  1. Add 1/4 cup of olive oil to the medium sauce pot (with the leftover bits from the chicken), and warm it over medium heat.
  2. Add the onion, salt, pepper, garlic pepper, and dried parsley, and continue cooking until the onion starts to become translucent.
  3. Add the garlic, give a stir, and cook for one minute longer, then increase the heat to medium-high.
  4. Sprinkle 1/4 cup flour over the onion mixture, and then whisk it until turns into creamy paste.
  5. Let it cook for a minute, then pour the chicken stock and milk into the sauce pan all at once.
  6. Whisk the sauce off and on until it starts to thicken and come to a boil, about 5 minutes. Reduce the heat to low.

To make the casserole:

  1. Add the cooked pasta to the thickened sauce, making sure it's coated completely.
  2. Toss in the chicken pieces.
  3. Pour the pasta mixture into the prepared casserole dish, and then top with the shredded cheese.
  4. Bake it uncovered for 20 minutes, until the cheese is melty and the the edges are bubbly.


Let the creamy chicken pasta bake rest for 5 minutes before serving. Try mixing in a cup of blanched broccoli, asparagus, or peas with the chicken, just before baking!

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 631Total Fat: 35gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 218mgSodium: 1426mgCarbohydrates: 29gFiber: 1gSugar: 3gProtein: 50g

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Hi, I'm Liza, a self-proclaimed word-nerd who loves getting sucked into whimsical stories and epic movies. I have laid-back, practical attitude towards life, and as a foodie at heart, I relish the chance to both cook and eat. (No picky-eater here!) I'm always on the hunt for the perfect mojito, inspiration for a third tattoo and time to finish my novel.


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