You know those nights when you stare into the fridge, wondering what to do with that leftover roast chicken? I’ve been there too—until I stumbled upon this magical Leftover Chicken Pasta Bake that transformed my “what’s-for-dinner” panic into a standing ovation from my family. Trust me, this dish turns random fridge finds into a creamy, cheesy masterpiece that tastes like you slaved over it for hours (when really, it comes together in under an hour!).

There’s something so comforting about the way the tomato ragu hugs the pasta, while that golden cheese topping crackles under your fork. What I love most (besides how easy it is) is how versatile this bake can be—throw in whatever veggies you’ve got, swap cheeses based on what’s in your drawer, and always, always make extra because this one disappears fast!

Why You’ll Love This Leftover Chicken Pasta Bake

Effortless magic: Turns boring leftovers into a creamy, bubbly masterpiece with just 15 minutes of active prep
Flavor bomb: That rich tomato-chicken ragu and gooey cheese sauce combo will have everyone begging for seconds
Super adaptable: Works with any pasta shape, cheese variety, or extra veggies you need to use up
Meal prep hero: Makes enough for tonight’s dinner AND tomorrow’s lunch—it reheats like a dream

Ingredients for Leftover Chicken Pasta Bake

Here’s everything you’ll need to transform those leftovers into something spectacular. I’ve grouped them so you can prep efficiently—just like I do when I’m racing against hungry stomachs!

For the tomato ragu: 2 tbsps olive oil, 1 medium onion (finely diced), 2 cloves garlic (minced), 1 14 oz can diced tomatoes (don’t drain!), 2 tbsps tomato paste, ½ teaspoon dried Italian herbs (or fresh if you’ve got ’em), ½ pint chicken stock (250ml), salt & pepper to taste
For the chicken: 2 cups leftover roast chicken (250g, shredded or chopped—I like a mix of both textures)
For the cheese sauce: 1 tablespoon butter (20g), 1 tablespoon all-purpose flour (20g), 1 cup milk (200ml, whole milk makes it extra creamy), ⅔ cup grated cheese (80g, I use sharp cheddar but any melty cheese works)
For assembly: 1 lb penne pasta (550g, or whatever short pasta you’ve got), ½ cup extra grated cheese for that golden top layer

Pro tip from my many kitchen experiments: measure your cheese generously—those little piles always look bigger in the measuring cup than they actually are!

Equipment You’ll Need

Grab these trusty kitchen buddies: a large pot for boiling pasta, a deep skillet for sauces, a 9×13-inch baking dish (or any oven-safe dish), a whisk for that silky cheese sauce, and a wooden spoon for stirring. That’s it—no fancy gadgets required!

How to Make Leftover Chicken Pasta Bake

Alright, let’s turn those ingredients into pure comfort food magic! I’ve made this so many times I could do it in my sleep—but I’ll walk you through each step so yours turns out perfect.

Preheat & prep: Crank your oven to 375°F (190°C) and grab that baking dish—no greasing needed if it’s nonstick.
Pasta first: Boil the penne pasta in salted water for 1 minute less than the package says (trust me, it’ll finish cooking in the oven). Drain it and let it hang out in the colander.
Build the ragu: Heat olive oil in your skillet, then sauté the onion until translucent (about 3 minutes). Add garlic—when you smell that gorgeous aroma, toss in tomatoes, paste, herbs, stock, and a good pinch of salt and pepper. Let it bubble away for 10 minutes until slightly thickened.
Chicken party: Stir your leftover chicken into the saucy ragu—watch how it soaks up all those flavors!
Cheese sauce time: Melt butter in a small pan, whisk in flour to make a paste (30 seconds), then slowly pour in milk while whisking like crazy to avoid lumps. When it coats the back of a spoon, stir in the ⅔ cup cheese until velvety.
Bring it all together: In your baking dish, mix the drained pasta, chicken ragu, and cheese sauce until every noodle is coated. Top with that remaining ½ cup cheese—pile it on!
Bake to perfection: 20-25 minutes until the top is golden and edges are bubbling like a cheesy volcano. If it’s not browned enough, broil for 1-2 minutes (but don’t walk away!).
The hardest part: Let it rest 5 minutes before serving—this helps the sauce cling to the pasta instead of running everywhere.

See? Easy as pie (or should I say pasta?). That resting time is when I usually toss together a quick salad or warm up garlic bread—the smells will have everyone hovering around the oven!

Tips for the Best Leftover Chicken Pasta Bake

Here are my hard-earned secrets for pasta bake perfection:

Pasta al dente: Undercook your noodles by 1 minute—they’ll soak up sauce without turning mushy in the oven
Fresh herb magic: Swap dried herbs for fresh basil or parsley at the end—that bright flavor cuts through the richness
Brown that cheese: If your bake isn’t golden after 25 minutes, hit it with 2 minutes under the broiler (watch closely!)
Mix it up: Stir halfway through baking if you love crispy edges throughout, leave untouched for that classic crusty top

Variations for Your Leftover Chicken Pasta Bake

The beauty of this dish? You can riff on it endlessly! Try these easy swaps I’ve tested:

Veggie boost: Fold in a handful of fresh spinach or sautéed mushrooms when mixing everything together
Cheese swap: Use mozzarella for stretchy pulls or smoked gouda for a deeper flavor—I’ve even used crumbled feta on top for a salty kick
Spice it up: Add a pinch of red pepper flakes to the ragu or stir in some pesto with the cheese sauce for herby vibes

Serving Suggestions

This pasta bake stands tall on its own, but I love pairing it with garlic butter bread for dunking into that cheesy sauce—trust me, you’ll want to swipe every last bit! A crisp green salad with lemon vinaigrette cuts through the richness perfectly if you’re feeling fancy.

Storing and Reheating Your Leftover Chicken Pasta Bake

Here’s the best part—this bake tastes even better the next day! Let it cool completely, then store in the fridge for up to 3 days (cover tightly with foil). For longer storage, freeze portions for 2 months. Reheat in the oven at 350°F until bubbly (about 20 minutes) or microwave single servings with a splash of milk to keep it creamy. Pro tip: That crispy top comes back to life if you broil it for the last minute!

Leftover Chicken Pasta Bake FAQs

Can I use fresh chicken instead of leftovers?
Absolutely! Just dice 2 raw chicken breasts and sauté with the onions until cooked through before adding the tomatoes. Leftovers save time, but fresh works great—I do this when I’m out of precooked chicken but craving that comfort food fix.

What if I don’t have penne pasta?
Any short pasta works wonders—rigatoni, fusilli, even macaroni! The nooks catch the sauce beautifully. Once I used broken lasagna noodles in a pinch—my kids called it “puzzle pasta bake” and devoured it!

Can I make this ahead?
You bet! Assemble everything (unbaked), cover tightly, and refrigerate for up to 24 hours. Add 5-10 extra minutes baking time since it’ll be cold. The flavors meld even better—it’s my secret for stress-free dinner parties!

Nutritional Information

Nutrition varies based on ingredients. Values are estimates per serving: 450 calories, 25g protein, 45g carbs, and 18g fat. Remember—the more cheese you add (and we always do!), the happier your tastebuds but the higher those numbers climb!

Try this recipe and share your results—I’d love to hear how your family customizes their perfect pasta bake!