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Creamy White Cheddar Chicken Pasta Casserole

This Creamy White Cheddar Chicken Pasta Casserole is a cheesy, comforting dinner that’s easy to make and perfect for any night.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 6 servings

Ingredients

  • 2 cups cooked pasta penne or rotini work best for holding onto the sauce
  • 2 cups cooked, shredded chicken breast grilled or rotisserie chicken works great
  • 1 cup white cheddar cheese shredded, choose a good quality for melting
  • 1 cup cream cheese softened, helps create a velvety sauce
  • 1 cup milk whole milk preferred for richness
  • 1/2 cup chicken broth adds savory depth
  • 1/2 teaspoon garlic powder for that subtle garlic kick
  • 1/2 teaspoon onion powder enhances flavor complexity
  • 1/2 teaspoon black pepper freshly ground if possible
  • 1 teaspoon salt adjust to taste
  • 1 cup frozen peas adds a pop of color and sweetness
  • 1/2 cup turkey bacon cooked and crumbled, crispy texture without overpowering
  • 1/2 cup breadcrumbs for a crunchy topping
  • 1 tablespoon olive oil to toast the breadcrumbs

Instructions

Cook and Prepare Pasta & Chicken

  • Start by boiling your pasta in salted water according to package directions until al dente. Drain and set aside. If you don’t have cooked chicken ready, poach or grill chicken breasts until fully cooked, then shred them into bite-sized pieces.

Cook the Turkey Bacon and Toast Breadcrumbs

  • In a skillet over medium heat, cook the turkey bacon until crispy. Remove and crumble it on a paper towel-lined plate. Using the same skillet, add olive oil and toast the breadcrumbs until golden brown and crispy. Set aside both the bacon and breadcrumbs for later.

Make the Cheese Sauce

  • In a medium saucepan over medium heat, combine softened cream cheese, milk, and chicken broth. Whisk continuously until the cream cheese melts completely and the mixture is smooth. Add garlic powder, onion powder, salt, and black pepper, stirring to incorporate all the flavors.
  • Lower the heat and gradually stir in the shredded white cheddar cheese until melted and creamy. Remove from heat.

Combine Pasta, Chicken, Peas, and Sauce

  • In a large mixing bowl, gently toss the cooked pasta, shredded chicken, frozen peas (no need to thaw), and cheese sauce until everything is evenly coated.

Assemble the Casserole

  • Transfer the pasta mixture to your prepared baking dish. Sprinkle the crumbled turkey bacon evenly on top, followed by the toasted breadcrumbs for that irresistible crunch.

Bake

  • Bake uncovered at 350°F (175°C) for 20-25 minutes or until the top is golden and bubbling. Let it cool for a few minutes before serving.

Equipment

  • Large Pot
  • Medium skillet
  • Mixing Bowl
  • 9x13 inch Baking Dish
  • Whisk
  • Wooden Spoon
  • Oven

Notes

  • Using penne or rotini helps the sauce cling beautifully to every bite.
  • Softening the cream cheese before melting prevents lumps in the sauce.
  • Frozen peas add a pop of color and mild sweetness but can be swapped for other veggies you prefer.
  • For an extra layer of flavor, try stirring in a teaspoon of Dijon mustard into the sauce.
  • If you prefer a smokier flavor, this casserole pairs wonderfully with a creamy bacon mac and cheese pasta recipe.