Baked Chicken and Macaroni Pasta: Easy Dinner Recipe

This baked chicken and macaroni pasta combines shredded chicken, macaroni, and pasta sauce under a layer of melted cheese. It feeds 8 people for $13.06 total, or $1.63 per serving, and it’s ready in about 50 minutes.

It’s simple enough for beginner cooks and uses readily available ingredients. For another oven-baked chicken dinner, choose the chicken drumstick and rice bake when you would rather have rice than pasta.

What this costs

These are estimated costs based on typical U.S. supermarket store-brand prices in September 2026. Prices vary by store and region, so treat them as a guide.

Ingredient cost = pack price ÷ pack quantity × amount used. Cost per serving = total recipe cost ÷ servings.

Ingredient Notes and Cheaper Swaps

Chicken Breasts

This recipe boils the chicken breasts until tender, a simple, hands-off way to cook them before shredding. If you find chicken thighs on sale, they are a flavorful and even more economical alternative; cook them through and shred them the same way. If you want to keep the chicken in cutlets instead, plan a night of chicken cutlet tacos.

Pasta Sauce

Store-brand marinara or traditional pasta sauce is usually the most affordable option. If you have canned crushed tomatoes and some basic seasonings (garlic powder, onion powder, dried oregano), you can make your own simple sauce to save a little extra.

Colby Jack and Parmesan Cheese

Colby Jack melts well, while Parmesan adds a sharp, salty kick. To save money, use all mozzarella, which is often less expensive, or a store-brand shredded cheddar blend. For Parmesan, the pre-grated variety in a can is usually the most budget-friendly.

How to Make Baked Chicken and Macaroni Pasta Step by Step

Bring two pots of generously salted water to a boil, one for the macaroni and one for the chicken. Cook the macaroni according to package directions until just al dente, as it will continue to cook in the oven.

Meanwhile, boil the chicken breasts in the other pot until cooked through, about 15-20 minutes, or until the internal temperature reaches 165°F. Let the chicken cool slightly, then shred it with two forks or the paddle attachment of a stand mixer.

Drain the macaroni well and stir it together in a large mixing bowl with the shredded chicken and both jars of pasta sauce until evenly coated. Spread the mixture in an even layer in a 13×9 inch baking dish. Top with the shredded Colby Jack cheese, then sprinkle the grated Parmesan over it. Bake in a preheated oven until the cheese is melted, bubbly, and lightly golden. The full quantities and steps are in the recipe card below.

Tips for the Best Results

• Don’t Overcook the Pasta: Macaroni cooked past al dente turns mushy in the oven.
• Shred Chicken Warm: Shredding the chicken while it’s still warm (but cool enough to handle) is much easier.
• Let it Rest: Let the casserole rest for 5-10 minutes after baking so the cheese and sauce set slightly, making clean portions easier to serve.

Storing, Freezing and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave individual servings until hot, or cover the casserole dish with foil and warm it in a 300°F oven until heated through.

To freeze, cool the baked casserole completely. Freeze it whole in the baking dish (if it’s freezer-safe) or in individual freezer-safe containers, covered tightly with plastic wrap and then foil, for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Ideas and Variations

• Simple Side Salad: A crisp green salad with a light vinaigrette contrasts with the rich casserole.
• Garlic Bread: Serve warm, crusty garlic bread to soak up the sauce.
• Add Veggies to the Bake: Stir in a cup of frozen peas, corn, or diced bell peppers with the pasta and chicken.
• Spice it Up: Add a pinch of red pepper flakes to the pasta mixture before baking.

On a night when you want chicken and noodles in a bowl instead of a casserole, make whole chicken noodle soup.

Emily Carter

Baked Chicken and Macaroni Pasta

A comforting and budget-friendly baked pasta dish featuring tender chicken, macaroni, and plenty of cheese, perfect for an easy family dinner.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: American

Calories: 439

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups elbow macaroni dry
• 1.5 pounds boneless, skinless chicken breasts
• 48 oz pasta sauce (two 24 oz jars)
• 8 oz shredded Colby Jack cheese
• 1 cup grated Parmesan cheese
• 1 tablespoon salt divided, for boiling water
• ½ teaspoon black pepper
• 1 teaspoon olive oil

Equipment

• 2 large pots
• 1 colander
• 1 large mixing bowl
• 1 13×9 inch baking dish
• 2 forks for shredding chicken

Method

 

1. Preheat your oven to 350°F (175°C).
2. Bring two large pots of water to a rolling boil; add 1/2 tablespoon of salt to each pot.
3. Add the elbow macaroni to one pot and cook according to package directions until al dente; drain well and set aside.
4. Carefully add the chicken breasts to the second pot of boiling water and cook for 15-20 minutes, or until the internal temperature reaches 165°F.
5. Remove chicken from the water, let it cool slightly, then shred it using two forks or a stand mixer with a paddle attachment.
6. In a large mixing bowl, combine the shredded chicken, cooked macaroni, both jars of pasta sauce, and the black pepper; stir well to combine.
7. Pour the mixture into a 13×9 inch baking dish, spreading it into an even layer.
8. Evenly sprinkle the shredded Colby Jack cheese over the top, then follow with the grated Parmesan cheese.
9. Bake for 30 minutes, or until the cheese is melted, bubbly, and lightly golden.
10. Let the casserole rest for 5-10 minutes before serving.

Notes

For an even quicker meal, use a pre-cooked rotisserie chicken, shredded.

This dish is fantastic for meal prepping; store leftovers in an airtight container for up to 3-4 days in the refrigerator.

You can add a cup of frozen peas or corn to the pasta mixture for an easy way to include more vegetables.

Frequently Asked Questions

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