Easy Cheesy Chicken Bake
A cozy, family-friendly dish featuring tender pasta, juicy chicken, and an ultra-creamy sauce of colby jack, Parmesan, and sour cream.
Ingredients
Main Ingredients
- 8 oz uncooked cavatappi pasta
- 3 tablespoons olive oil
- 1.5 lb skinless boneless chicken breasts, cut into bite-sized pieces
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 0.75 teaspoon black pepper
- 1 can cream of chicken soup, undiluted (22.6 oz)
- 0.5 cup sour cream
- 12 oz colby Jack cheese, shredded and divided
- 0.5 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional) For garnish
Instructions
Preparation
- Preheat oven to 375°F (190°C) and spray a 13×9 baking dish with cooking spray; set aside.
- Cook cavatappi pasta according to package directions. Drain and set aside.
Cooking
- Heat olive oil in a large skillet over medium high heat. Add chopped onion and sauté for 5 minutes until almost tender.
- Add chicken and garlic to the skillet; season with salt and pepper. Cook for 8 minutes, stirring, until chicken is fully cooked.
- Remove skillet from heat. Stir in cream of chicken soup, sour cream, half of the colby Jack cheese, and the Parmesan until creamy and combined.
- Stir in cooked pasta until evenly coated in the cheesy sauce.
- Spoon mixture into the prepared baking dish and sprinkle remaining colby Jack cheese over the top.
- Bake for 30 minutes, or until the casserole is bubbly around the edges and the top is melted and lightly browned.
- Garnish with fresh parsley before serving.
Notes
Cavatappi holds creamy sauces beautifully, but penne or rotini also work well. Add veggies like broccoli or peas for extra color and nutrition. For a little kick, stir in red pepper flakes or diced green chiles. Use freshly grated cheese for the smoothest melt and best flavor. Leftovers reheat easily in the oven with a splash of milk to keep everything creamy.