This Pink Sauce Chicken Pasta Bake is a creamy, dreamy dish that combines tender chicken, al dente pasta, and a luscious pink sauce in every bite. The velvety blend of tomato and cream creates a rich, comforting flavor, while melted cheese adds a golden, gooey finish. Ready in just 45 minutes, it’s perfect for busy weeknights or cozy dinners that feel indulgent yet effortless.
Each forkful delivers a satisfying mix of textures—soft pasta, juicy chicken, and a crispy, cheesy topping. With a hint of garlic and herbs, this bake is a flavor-packed crowd-pleaser that’s as nourishing as it is delicious. It’s comfort food that’s sure to become a family favorite!
Ingredients for Pink Sauce Chicken Pasta Bake
- 16 ounces (1 pound) penne pasta (or substitute with any short pasta like rigatoni or fusilli)
- 26 ounces (1 jar) marinara sauce (store-bought or homemade works)
- 16 ounces (1 jar) Alfredo sauce (use a creamy store-bought version or make your own)
- 2 cups cooked and shredded chicken (rotisserie chicken is a great time-saver)
- 2 cups shredded Mozzarella cheese (freshly shredded melts better than pre-shredded)
- 1 cup fresh shredded Parmesan cheese (grate it yourself for the best flavor)
- Non-stick cooking spray (for greasing the baking dish)
- Optional: Fresh parsley (for garnish, adds a pop of color and freshness)
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Prepare the baking dish by spraying a 9×13-inch pan with non-stick cooking spray.
- Layer the dish:
- Spread 1/2 cup marinara sauce evenly on the bottom of the pan.
- Add half of the cooked pasta in an even layer.
- Pour half of the Alfredo sauce over the pasta.
- Scatter half of the shredded chicken on top.
- Drizzle half of the remaining marinara sauce over the chicken.
- Sprinkle half of the Mozzarella and Parmesan cheeses evenly over the top.
- Repeat the layers with the remaining pasta, Alfredo sauce, chicken, marinara sauce, and cheeses.
- Cover the dish with aluminum foil and bake for 30 minutes, or until the dish is heated through and the cheese is bubbly.
- Optional: Garnish with fresh parsley before serving for a bright, fresh finish.
- Serve hot and enjoy your creamy, cheesy Pink Sauce Chicken Pasta Bake!
Perfect Pairings: Sauce and Topping Ideas
While this recipe already combines marinara and Alfredo sauces for a creamy, tangy flavor, you can experiment with other sauces like pesto or a spicy arrabbiata for a twist. For toppings, try adding a sprinkle of red pepper flakes for heat, or fresh basil leaves for a pop of color and freshness. A drizzle of garlic-infused olive oil before serving can also elevate the dish.
Quick Tips for Time-Saving Success
To save time, use pre-cooked rotisserie chicken and pre-shredded cheeses. You can also cook the pasta a day ahead and store it in the fridge. If you’re really in a rush, skip the layering and mix everything together before baking—it’ll still taste delicious!
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place a portion in the microwave for 1-2 minutes or bake in the oven at 350°F until warmed through. Add a splash of milk or cream to keep the pasta moist and creamy.
Recipe Variations to Try
Swap the chicken for shrimp or ground turkey for a different protein option. Vegetarian? Use roasted vegetables like zucchini, mushrooms, or spinach instead of chicken. For a gluten-free version, use your favorite gluten-free pasta and double-check your sauces for gluten-free labels.
Common Questions Answered
Can I freeze this dish? Yes! Assemble the bake but skip the baking step. Cover tightly with foil and freeze for up to 2 months. Thaw in the fridge overnight before baking as directed. Can I use fresh pasta? Fresh pasta works, but reduce the baking time to 20 minutes to avoid overcooking.
Pink Sauce Chicken Pasta Bake Recipe
Ingredients
- 16 ounces penne pasta (1 pound)
- 26 ounces marinara sauce (1 jar)
- 16 ounces alfredo sauce (1 jar)
- 2 cups cooked and shredded chicken (a rotisserie chicken works great for this recipe)
- 2 cups shredded Mozzarella cheese
- 1 cup fresh shredded parmesan cheese
Instructions
- Preheat oven to 375 degrees.
- Cook pasta according to directions on package; drain and set aside.
- Spray a 9×13” pan with non-stick cooking spray. Spread 1/2 cup marinara sauce on the bottom.
- Pour half of the cooked pasta into the pan. On top of that, pour half of the Alfredo sauce, half of the chicken, half of the marinara sauce, and half of the mozzarella cheese and half of the Parmesan cheese.
- Repeat layers with what remains (pasta, Alfredo sauce, chicken, marinara sauce, and cheeses).
- Cover with aluminum foil and bake for 30 minutes or until the dish is heated all the way through and the cheese is bubbly.
- If desired, top with fresh parsley.