If you’re looking for an easy dinner that’s both comforting and filling, this high protein cheesy chicken pasta bake is one of those recipes you’ll come back to again and again.
It’s simple, made with everyday ingredients, and perfect for those nights when you just want something warm, hearty, and already figured out. The combination of tender pasta, savory chicken, and melted cheese makes this a go-to for family dinners or easy meal prep during the week.
This recipe is also teen approved and the only pasta made with red marinara that my man-child teen will happily eat for dinner and leftovers the next day! The ricotta makes this pasta bake more of a creamy marinara, which is why it’s loved and gets eaten so quickly in my family.
Why You’ll Love This Recipe
- High protein and filling – keeps everyone satisfied
- Simple ingredients – nothing complicated or hard to find
- Great for meal prep – reheats really well
- Family-friendly – classic flavors everyone loves
- Flexible – use ground chicken or leftover shredded chicken
Ingredients You’ll Need
- Fusilli pasta
- Ground chicken (or shredded chicken)
- Avocado oil or olive oil
- Sweet yellow onion
- Marinara sauce
- Mozzarella cheese
- Ricotta
- Parmesan cheese
- Dried basil
- Italian seasoning
- Crushed red pepper flakes (optional)
- Salt and pepper
- Egg
👉 Exact measurements are in the recipe card below.
How to Make This Cheesy Chicken Pasta Bake
1. Cook the pasta
Bring a large pot of salted water to a boil and cook the fusilli according to package al dente directions. Drain and set aside.
2. Cook the chicken
While the pasta is cooking, in a large skillet, heat oil over medium heat. Add diced onion and cook until softened.
Add ground chicken, season with salt and pepper, and cook until browned.
3. Build the cheesy filling
In a large bowl, combine ricotta, half of the mozzarella, half of the parmesan, 1 lightly beaten egg, basil, Italian seasoning, and red pepper flakes.
4. Gently mix everything together
In the prepared baking dish combine:
- Cooked pasta
- Chicken & onion mixture
- Cheesy ricotta filling
- Marinara (the brand I use)
5. Top with Cheese & Bake
Top with remaining cheese and bake at 375°F for 25–30 minutes, until hot and bubbly.
6. Let it rest
Let the pasta bake sit for a few minutes before serving. This helps it set and makes serving easier.
Tips for Best Results
- Don’t overcook the pasta—it will continue cooking in the oven.
- Use a good quality marinara sauce (this makes a big difference) I love Rao’s Marinara. I use it exclusively. Simple ingredients, and no added sugar.
- Let it rest before serving so it holds together better.
- After baking, broil for about 1 minute for a browned cheesy topping. Make sure to watch it carefully so it doesn’t burn.
Easy Variations
- Use shredded rotisserie chicken for a faster version
- Add cooked zucchini, peas, eggplant, or broccoli for extra veggies
- Swap fusilli for penne or rigatoni
- Make it spicy with extra red pepper flakes
Meal Prep & Storage
This recipe is great for meal prep.
- Store in the fridge for up to 5 days
- Reheat in the microwave, oven, or smaller portions in the air fryer.
- Can be portioned into individual containers for easy lunches.
Serving Ideas
Serve this pasta bake with:
- A simple green garden or caesar salad
- Roasted vegetables
- Garlic bread
Yield
This recipe makes about 12 hearty servings (approximately 1.5 cups each).
Recipe Card
High Protein Cheesy Chicken Pasta Bake (Easy Fusilli Recipe)
Equipment
- 9×13 Baking Dish (or larger) See Recipe Notes for the type I like to use.
Ingredients
- 16 oz. Fusilli Pasta
- 1 lb. Ground Chicken (or cooked shredded chicken)
- 1 Tbsp. Avocado or Olive oil
- 1 small Sweet yellow onion, diced
- 32 oz. Marinara sauce (I use Rao's brand)
- 16 oz. Ricotta Cheese
- 16 oz. Mozzarella cheese block, shredded, and divided (some will be used for the top)
- 1 cup Parmesan cheese, shredded, and divided (some will be used for the top)
- 2 tsp. Dried basil
- 1 tsp. Dried Italian seasoning
- ¼ tsp. Crushed red pepper flakes (optional to spice preference)
- Salt and pepper to taste
- 1 large Egg, lightly beaten
Instructions
- Preheat oven to 375℉, and prepare baking dish (9×13 or larger) by greasing all sides with oil or butter.
- To a pan, heat 1 Tbsp avocado oil (or olive oil), add diced onion, and sauté on medium-low heat until the onion is soft and translucent. About 4-5 minutes.
- Add 1 lb. of ground chicken and cook on medium heat for about 7 minutes, until the chicken is fully cooked and broken into small pieces.
- Meanwhile, boil salted water in a pot and cook fusilli pasta per directions on box until al dente.
- To a large mixing bowl, combine ricotta, half of the mozzarella cheese (8oz), half of the parmesan cheese (1/2 cup), 2 tsp. of dried basil, 1 tsp. of Italian seasoning, one egg, and optional 1/4 tsp. of crushed red pepper flakes.
- Gently combine fusilli pasta, cheese mixture, marinara, and ground chicken mixture (or cooked shredded chicken), in the baking dish. Top with the remaining 1/2 cup parmesan, and up to 8 oz. of shredded mozzarella cheese.
- Bake for 25-30 minutes, or until hot and bubbly. If you like browned cheese on top, broil for about 1 minute. Watch very closely so it doesn't burn.
Notes
- My preferred baking dish for this recipe is a 9×13 ceramic dish, but any would work fine, as long as it’s well greased.
- Side Ideas:
- Garden or Caesar salad
- French bread
- Roasted or steamed broccoli, cauliflower, or zucchini
I would love to hear what you think!
This is one of those simple recipes that just works—easy to make, filling, and perfect to have on hand during a busy week.
If you try it, I’d love to hear how it turned out for you. ☀️
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