Creamy Shredded Chicken Baked Pasta Casserole Recipe
This creamy chicken pasta bake tastes rich and decadent but is made with whole wheat pasta, kale, chicken and peas. An easy dinner idea that is nutritious and comforting.
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Post last updated April 9, 2026.
Last week I dropped off a baking dish of this chicken noodle casserole to my neighbors who just had their second baby. It was like a magic wand that cured all the hard stuff about having a newborn—if only for a minute or two while they were in food heaven.
I saw her the next day and she shouted me down from across the street to thank me and say how good it was. “It was so flavorful!” she exclaimed. And it’s true.
This comforting casserole has a mouthwatering combination of whole wheat pasta, cream, two kinds of cheese, chicken, and tender vegetables. It’s chewy and creamy with an irresistible crunchy panko-parmesan crust.
Perfect for soothing tired souls or having people over! Serve with roasted Brussels sprouts or sautéed broccolini. It’s one of the pasta recipes you want to make and eat. Put this one in your forever file.
Ingredients
- Whole wheat pasta like penne or small shells – Holds all that creamy sauce and makes the dish hearty. Any short pasta works.
- Kosher salt – I always use Morton kosher salt
- Olive oil or butter – My favorite brand is California Ranch Extra Virgin Olive Oil because it’s fresher than imported ones, butter is richer—use what you have.
- Onion – Shallots or a little onion powder work too.
- Kale – Balances the richness with something fresh. Found in produce section. Swap with spinach or broccoli.
- Heavy cream – Makes the sauce smooth and cozy. Half-and-half works for a lighter option.
- Dried sage leaves – Adds that warm, comforting flavor. Found in the spice aisle. Swap with thyme or Italian seasoning.
- Red pepper flakes + Black pepper – Use freshly ground or “freshly cracked” black pepper. Flakes bring a little heat. Adjust to taste or skip the spice.
- Fontina + Parmesan or white cheddar cheese – Melts into a creamy, flavorful sauce. Mozzarella or any melty cheese works too but will be milder in flavor.
- Rotisserie chicken or cooked chicken breast – Rotisserie is a great shortcut. Any cooked chicken works.
- Frozen peas – no need to thaw first.
- Panko bread crumbs – Regular breadcrumbs or crushed crackers work too.
How To Make This Chicken Noodle Casserole
step one
Boil pasta. Heat the oven to 400°F and grease the casserole dish. I use a 4-quart casserole dish like this one, but mine doesn’t have a lid. You could also use a 13-inch baking dish. Bring a large pot of salted water to a boil, add the pasta and cook 4 minutes less than the package directions say. It will cook the rest of the way in the oven.
Drain pasta and set aside.
step two
Make the sauce. Heat the 3 tablespoons of olive oil in a large frying pan over medium-high heat (or melt butter if that’s what you’re using). Add the onions and season with salt and pepper. Cook until they become translucent, but not browned. Add the kale and season again. Sauté until the kale wilts then lower to medium heat and add cream, sage, red pepper flakes, the 3/4 teaspoon salt, and 1/4 teaspoon black pepper.
Bring this mixture to a simmer then stir in the Fontina and half the Parmesan. Keep stirring until the cheese has melted then turn off the heat.
step three
Add pasta and chicken. Stir in the penne pasta, peas and cooked chicken. Keep stirring until everything is coated well in the sauce. Taste and add more salt and pepper if needed. Pour into the prepared baking dish.
Time saving tip:This would be great and ready to eat at this stage if you wanted to skip the baking part.
step four
Make topping. In a large bowl combine the panko and remaining shredded parmesan cheese.
step five
Bake! Evenly sprinkle the panko-parmesan topping over the pasta then bake uncovered until lightly golden and bubbling, about 30-35 minutes.
step six
Enjoy! Let the chicken noodle casserole cool for 10 minutes before digging in. Then spoon onto plates and be prepared to be in heaven. Any leftovers can be stored in an airtight container for up to 5 days.
Chicken Casserole FAQ’s
Can I make this creamy pasta bake ahead? Sure! Prepare up to the baking stage, cover with plastic wrap and refrigerate until ready to serve. Remove plastic wrap, cover with aluminum foil and bake for 20 minutes. Remove foil and bake uncovered the last 10-15 minutes or until golden and bubbly. Reheating leftovers in the microwave is easy!
What other veggies would be good? You could add blanched or frozen carrots or broccoli (or both!) or sauté some chopped celery with the onions. It’s a great place to use leftover sautéed broccoli if you have it.
How do I cook chicken breasts instead of using leftover rotisserie chicken? Lay the chicken breasts on a baking sheet and drizzle with olive oil. Season generously with salt and pepper and roast in the 400°F oven until browned and cooked through, about 15-20 minutes. Let cool, then shred. Boneless, skinless chicken thighs also work.
More Comfort Food Recipes You’ll Love!
- Homemade Egg Noodles Soup
- Vegetable Pot Pie with Herb Drop Biscuits
- Penne with Spicy Vodka Sauce
- Shrimp Tofu and Broccoli with Noodles
- Easy Beef Barley Vegetable Soup
- Beef Stir-Fry with Mushrooms
- Orzo and Ham Stuffed Vegetables
A Better Chicken Noodle Casserole Recipe
Forget the cream of chicken soup and Ritz crackers. This chicken casserole is full of wholesome ingredients and packed with flavor. When you try it, let me know how it went! Share a photo and tag me on Instagram using @katesbestrecipes so that I can see (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating)! Also, sign up for my weekly recipe newsletter so you never miss a thing.
Creamy Chicken Noodle Casserole
Ingredients
- 1/2 pound whole wheat pasta, like penne or shells
- 3/4 teaspoon kosher salt, plus more for seasoning
- 3 tablespoons olive oil
- 1/2 yellow onion, small dice
- 4 cups chopped kale
- 2 cups heavy cream
- 1/2 teaspoon dried sage
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon ground black pepper, plus more for seasoning
- 4 ounces Fontina, shredded
- 4 ounces shredded Parmesan, divided
- 1 1/2 cups cooked shredded chicken, like rotisserie chicken
- 1 cup frozen peas
- 1/2 cup panko
Instructions
- Heat oven to 400°F. Grease a 4-quart baking dish. Bring a large saucepan of heavily salted water to a boil over high heat. Add 1/2 pound of pasta and cook 3 minutes short of al dente, drain pasta.
- Heat 3 tablespoons oil in a large frying pan over medium-high heat. Once shimmering, add 1/2 diced onion and season with salt and pepper. Cook until translucent then add 4 cups kale, season again and cook until kale is slightly wilted.
- Lower heat to medium-low and add cream, measured 3/4 teaspoon salt, 1/2 teaspoon sage, 1/2 teaspoon pepper flakes, and measured 1/4 teaspoon black pepper. Bring to a simmer, then stir in 4 ounces shredded Fontina and 2 ounces (half) of the Parmesan. Keep stirring until cheese is melted then turn off the heat.
- Stir in cooked pasta, 1 1 /2 cups shredded chicken and 1 cup frozen peas. Toss until well coated. Taste to see if it needs more salt and pepper then pour into the prepared baking dish.
- Combine 1/2 cup panko and remaining 2 ounces shredded Parmesan in a medium bowl and sprinkle this mixture over the top of the casserole.
- Bake, uncovered, until top is golden and bubbling, about 30-35 minutes. Let rest 10 minutes, then enjoy!
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