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Creamy Chicken & Beef Pasta Bake
Creamy Chicken & Beef Pasta Bake: a hearty, easy one-dish dinner ready in ~55 minutes. Layered cheeses, savory gravy-based sauce, and avocado finish.
Why this recipe works
A creamy, savory pasta bake that blends chicken and beef flavors in a rich sauce — topped with mixed cheeses and finished with fresh avocado and green onion. Suits weeknight dinners, leftover-friendly meal prep, or potlucks where a hearty casserole is welcome.
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Key takeaways
Comforting one-dish bake combining chicken and beef flavors.
Prep ~20 min, bake ~35 min — serves ~4–6 depending on portions.
Easy to adapt with different cheeses, pasta shapes, or proteins.
Recipe guide
A creamy, savory pasta bake that blends chicken and beef flavors in a rich sauce — topped with mixed cheeses and finished with fresh avocado and green onion. Suits weeknight dinners, leftover-friendly meal prep, or potlucks where a hearty casserole is welcome.
A rich, 1-dish pasta bake that uses pantry gravies and mixed cheeses for fast comfort food.
- Comforting one-dish bake combining chicken and beef flavors.
- Prep ~20 min, bake ~35 min — serves ~4–6 depending on portions.
- Easy to adapt with different cheeses, pasta shapes, or proteins.
Ingredients
Ingredients - 12 oz pasta - 1 cup spaghetti sauce - 1 cup chicken gravy - 1 cup beef broth - 1 tbsp taco seasoning - 1 tbsp brown gravy seasoning - 1 cup half and half - 1/2 cup sour cream - 1/2 cup grated Parmesan - 4 Cheddar slices + 4 Pepper Jack slices - 1/2 cup ricotta - 1 can (10.5 oz) cream of chicken soup - 1 tbsp brown gravy mix - 1 cup cooked rice - 1 avocado, 2 green onions, 1 medium yellow onion, 3 cloves garlic (minced) Note: have salt and pepper on hand.
Directions
Directions (total ~55 min) 1. Preheat oven to 375°F. Cook pasta to al dente; drain and set aside. Sauté diced yellow onion and minced garlic until soft. 2. In a large saucepan, combine spaghetti sauce, chicken gravy, beef broth, half and half, cream of chicken soup, sour cream, ricotta, taco seasoning, brown gravy mix, Parmesan, cooked rice, and sautéed onion/garlic. Simmer 3–5 minutes to meld and thicken; season to taste. 3. Stir in cooked pasta until coated. Spoon into a 9×13 baking dish, top with torn Cheddar and Pepper Jack slices. Bake 20–25 minutes until bubbly and cheese melts. Garnish with sliced avocado and chopped green onion. Let rest 5 minutes before serving.
Tips & Variations
Tips & Variations - Swap cooked shredded chicken or ground beef for extra protein; reduce gravy/broth slightly if meat is juicy. - Use less half-and-half or add 2–3 tbsp flour to thicken if sauce is thin. - For a lighter version, use low-fat dairy and skip ricotta; for extra crisp, broil 1–2 minutes at the end.
Ingredients
- 12 oz pasta
- 1 cup spaghetti sauce
- 1 cup chicken gravy
- 1 cup beef broth
- 1 tbsp taco seasoning
- 1 tbsp brown gravy seasoning
- 1 cup half and half
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 4 slices Cheddar slices
- 4 slices Pepper jack slices
- 2 stalks green onion
- 1 medium yellow onion
- 3 cloves garlic
- 1/2 cup ricotta cheese
- 1 avocado
- 1 can (10.5 oz) cream of chicken soup
- 1 tbsp brown gravy mix
- 1 cup cooked rice
Instructions
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FAQs
How long does the pasta bake keep and how do I reheat it?
Store covered in the fridge up to 3–4 days. Reheat individual portions in the microwave or the whole dish in a 350°F oven until warmed through.
Can I use a different pasta shape?
Yes — penne, rigatoni, or ziti work well. Choose a sturdy short pasta that holds sauce; adjust bake time only slightly if using a much larger shape.
Can I make this ahead or freeze it?
You can assemble ahead, cover and refrigerate, then bake 10–15 minutes longer from chilled; it also freezes well for up to 2 months—thaw overnight before reheating.