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Baked Chicken and Egg Pasta Casserole (Easy Weeknight)

Prep 20 min Cook 35 min Difficulty 2/5

Simple baked chicken pasta casserole with eggs, cheese, and herbs; customizable and feeds the family in one dish.

Why this recipe works

This baked chicken and egg pasta casserole is a one-dish meal suited for busy families or meal-prep. It combines pasta, chicken, onions, and a cheesy egg custard for a hearty, affordable dish.

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Key takeaways

Cozy weeknight casserole that feeds a crowd
Uses pantry staples and flexible pasta
Crispy cheese topping with creamy interior

Recipe guide

This baked chicken and egg pasta casserole is a one-dish meal suited for busy families or meal-prep. It combines pasta, chicken, onions, and a cheesy egg custard for a hearty, affordable dish.

A simple, comforting bake that comes together fast.

  • Cozy weeknight casserole that feeds a crowd
  • Uses pantry staples and flexible pasta
  • Crispy cheese topping with creamy interior

Assemble the casserole

Cook pasta until al dente, then mix with warmed chicken, onion, and garlic. Whisk eggs with milk and cheeses, seasonings, and pour over pasta. Bake until set and golden, then rest and sprinkle parsley.

Flavor the base

Sauté onion and garlic in olive oil, add chicken to warm and season. This step builds flavor before combining with pasta.

Bake and finish

Bake at 375°F (190°C) for 25–30 minutes, rest 10 minutes, then serve with parsley. This yields a firm set and cheesy top.

Ingredients

  • 12 oz pasta
  • 2 tbsp olive oil
  • 1 small onion
  • 2 cloves garlic
  • 2 cups cooked chicken
  • 4 large eggs
  • 1 cup milk
  • 1 cup grated cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 1/4 cup chopped parsley

Instructions

  1. Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish with a little olive oil.
  2. Bring a pot of salted water to a boil and cook pasta until just al dente, drain and set aside.
  3. Heat olive oil in a skillet over medium heat, sauté chopped onion until translucent, add minced garlic and cook 30 seconds more.
  4. Add cooked chicken to the skillet to warm and season with half the salt, pepper, and oregano; remove from heat.
  5. In a large bowl whisk eggs with milk, remaining salt, pepper, oregano, and half the cheddar and Parmesan until smooth.
  6. Toss drained pasta with the chicken-onion mixture and pour into the prepared baking dish.
  7. Pour the egg-cheese mixture evenly over the pasta, pressing gently to submerge ingredients; sprinkle remaining cheeses on top.
  8. Bake uncovered for 25–30 minutes until the casserole is set and the top is golden.
  9. Let rest 10 minutes before sprinkling chopped parsley and serving.

FAQs

Can I substitute ingredients or pasta shapes? Yes. You can use any short pasta you have on hand, and substitute rotisserie chicken for cooked chicken.
How long do leftovers last? Leftovers keep well in the fridge for 3–4 days and can be reheated in the oven or microwave.
How can I lighten the dish? If you prefer a lighter version, use half the cheese and add more vegetables like broccoli or spinach.