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Italian Chicken and Pasta Bake

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 6


  • 1/4 cup butter
  • 1 cup onion, chopped
  • 4 cloves garlic, minced
  • 1/4 cup all purpose flour
  • 1 cup milk
  • 2 (14.5-oz) cans diced tomatoes with basil, garlic, and oregano
  • 1 (15-oz) can tomato sauce
  • 3 cups chicken, cooked and chopped
  • 4 cups mozzarella cheese, shredded and divided
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon sugar
  • 1 (16-oz) package bow tie pasta, cooked according to package directions and kept warm


Preheat oven to 350 °F. Spray a 13×9-inch baking dish with nonstick cooking spray.

In a very large skillet, melt butter over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 5 to 6 minutes or until onion is tender. Add flour, and cook, stirring constantly, for 2 minutes. Stir in milk, diced tomatoes and tomato sauce; cook for 5 to 6 minutes or until slightly thickened. Stir in chicken, 3 cups cheese, salt, pepper and sugar. Stir in pasta. Spoon mixture into prepared baking dish; sprinkle with remaining 1 cup cheese.

Bake for 25 to 30 minutes or until hot and bubbly.