If you’re hunting for the ultimate crowd-pleaser that’s as comforting as it is impressive, look no further than this Cheesy Chicken and Smoked Turkey Pasta Bake. It’s the sort of dish you whip up when you want grateful “mmm”s at the table and leftovers worth fighting over—a bubbling, golden-topped casserole of tender pasta, bites of smoky turkey, juicy chicken, and an irresistibly creamy, cheesy sauce. With layers of flavor and a playful mix of textures, this pasta bake is pure happiness in a pan, perfect for busy weeknights, potlucks, or simply turning leftovers into a brand new, craveable meal.
Ingredients You’ll Need
Every ingredient in this Cheesy Chicken and Smoked Turkey Pasta Bake pulls its weight to deliver big comfort and satisfying flavor. From the gooey cheeses to the tender poultry and that essential touch of smoked paprika, these simple staples are about to create something magic together.
- 12 oz penne or rotini pasta: Both stand up beautifully in a hearty bake and soak up the cheesy sauce with every twirl.
- 2 tablespoons butter: Adds richness and helps create a silky roux for the sauce.
- 2 cloves garlic, minced: Fresh garlic infuses the sauce with bright, savory notes.
- 1 small onion, diced: Onion brings subtle sweetness and foundational flavor to the base.
- 2 tablespoons all-purpose flour: Forms the backbone of the creamy, thickened sauce.
- 1½ cups milk: Delivers the luscious creaminess that ties everything together.
- ½ cup chicken broth: Punches up the savory depth and balances out the richness.
- ½ teaspoon salt: Seasons the sauce just right—taste and adjust if your poultry is very seasoned already.
- ¼ teaspoon black pepper: Adds gentle warmth and pep.
- ½ teaspoon smoked paprika: A must for smoky complexity that echoes the turkey’s flavor.
- ½ teaspoon dried thyme: Herbal accents brighten up the bake without overpowering.
- 1½ cups cooked chicken, shredded: Rotisserie or leftover chicken works like a charm here.
- 1½ cups smoked turkey, diced: This is the flavor twist that sets this bake apart; use holiday leftovers or deli cuts.
- 2 cups shredded cheddar cheese: Classic sharp cheddar melts beautifully and packs in bold cheesy flavor.
- 1 cup shredded mozzarella cheese: Mozzarella gives you that dreamy stretch and an oozy topping.
- ½ cup grated Parmesan cheese: Adds a salty, nutty kick right to the sauce.
- Chopped parsley for garnish (optional): A sprinkle on top right before serving for freshness and color pop.
How to Make Cheesy Chicken and Smoked Turkey Pasta Bake
Step 1: Prep the Oven and Pasta
Start by cranking your oven up to 375°F so it’s ready for that golden cheese finish. As it heats, cook your pasta according to package directions until it’s al dente—just firm enough to stand up to the creamy sauce and a stint in the oven, but not mushy. Drain, then set aside while you work on the sauce. This first step sets up that all-important structure—a pasta bake should always hold its shape but be blissfully tender inside!
Step 2: Sauté the Aromatics
In a large saucepan, melt the butter over medium heat until it starts to foam, then add your diced onion and minced garlic. Sauté the duo for about 3 minutes, stirring often, until they’re soft and fragrant. This is the foundation of big flavor: don’t rush this step, as those gentle aromas will work their way into every bite of your final Cheesy Chicken and Smoked Turkey Pasta Bake.
Step 3: Make the Creamy Sauce
Sprinkle the flour into your pan and cook, stirring constantly, for one minute—that brief wait is key to removing any graininess. Now, while whisking, slowly pour in the milk and chicken broth. Add salt, pepper, smoked paprika, and thyme, then simmer for 3 to 5 minutes, stirring often, until the sauce thickens and begins to coat the back of a spoon. It should be silky, glossy, and packed with gentle savor and a hint of smoke.
Step 4: Stir in the Cheese and Poultry
Take the sauce off the heat and immediately stir in 1½ cups of cheddar cheese and all the Parmesan, letting their warmth turn everything into a smooth, rich blanket. Gently fold in the shredded chicken, diced smoked turkey, and your waiting pasta, making sure every bit is beautifully coated. This is where the true heart of the Cheesy Chicken and Smoked Turkey Pasta Bake comes together—creamy, cheesy, savory, and totally irresistible.
Step 5: Assemble and Bake
Pour your cheesy, poultry-laden mixture into a greased 9×13-inch baking dish. Sprinkle the mozzarella and remaining cheddar evenly on top to create that iconic, bubbly brown crust. Slide the dish into the oven and bake for 20 to 25 minutes, or until the cheese is melted, golden, and the edges are bubbling. Let the casserole rest for at least 5 minutes before slicing in—this patience pays off with neat servings and perfect gooeyness.
How to Serve Cheesy Chicken and Smoked Turkey Pasta Bake
Garnishes
Enhance the visual impact and freshen up the flavors by showering your pasta bake with chopped parsley right before serving. For extra pop, you could try a sprinkle of finely sliced chives or even some red pepper flakes for those who love a touch of heat. A little greenery always brings out the comforting colors in the Cheesy Chicken and Smoked Turkey Pasta Bake and adds just the right finishing flair.
Side Dishes
Pair this hearty casserole with sides that balance its richness and provide a textural or flavor contrast. Think crisp green salads with a zippy vinaigrette, steamed broccolini, or simple roasted vegetables. Warm, crusty bread is always a winner for sopping up that luscious sauce, while a citrusy slaw can cut through the cheese and make every bite feel fresh.
Creative Ways to Present
For fun gatherings or weeknight excitement, try scooping your Cheesy Chicken and Smoked Turkey Pasta Bake into individual ramekins for personal, bubbly casseroles. You can also serve it as part of a “bake bar,” letting everyone top their portion with extras like hot sauce, crispy onions, or more fresh herbs. Stacking slices neatly on a platter for buffet service makes it party-ready and easy for guests to help themselves.
Make Ahead and Storage
Storing Leftovers
Tightly cover any remaining Cheesy Chicken and Smoked Turkey Pasta Bake and refrigerate it for up to 4 days. The flavors deepen as it sits, making the next-day leftovers just as delightful. For best results, let the casserole cool to room temperature before sealing it up, and try to keep air exposure to a minimum.
Freezing
This pasta bake is a freezer hero! Wrap the unbaked or baked casserole tightly with two layers of foil, label with the date, and freeze for up to 2 months. If freezing individual portions, use airtight freezer-safe containers. Thaw overnight in the refrigerator before reheating for the freshest flavor and texture.
Reheating
For best results, reheat large portions in a 350°F oven covered with foil to keep things moist, removing the foil for the last few minutes to restore that bubbly, crisp top. Individual servings can be reheated in the microwave, but add a splash of milk or broth and cover with a damp paper towel to prevent drying out. Stir halfway through for even heating—cheesy comfort, revived!
FAQs
Can I use only chicken or only smoked turkey?
Absolutely! While the combination gives a unique balance of smoky and savory, you can double up on chicken or turkey, depending on what you have on hand or your family’s preference. The Cheesy Chicken and Smoked Turkey Pasta Bake is flexible and forgiving.
What’s the best pasta shape for this bake?
Penne and rotini are both sturdy choices that hold up to baking and trap the creamy sauce in their nooks and crannies. However, any short pasta—like fusilli or rigatoni—will work beautifully, just avoid anything too delicate that might fall apart during baking.
Can I make this dish ahead of time?
Yes! Assemble the entire Cheesy Chicken and Smoked Turkey Pasta Bake up to the baking step, cover, and refrigerate for up to a day. When you’re ready to serve, bake as directed, adding a few extra minutes if it’s coming straight from the fridge.
What cheese substitutes work well?
If you’re out of one of the cheeses, feel free to improvise. Fontina, Gruyère, Monterey Jack, or even a bit of smoked Gouda will melt beautifully and add fun twists to the flavor. Just keep the quantity about the same for a creamy, cohesive sauce.
How can I add more veggies?
Stir sautéed mushrooms, fresh baby spinach, or steamed peas right into the sauce with the chicken and turkey. These veggies blend seamlessly and bulk up the nutrition without distracting from the flavors that make Cheesy Chicken and Smoked Turkey Pasta Bake so comforting.
Final Thoughts
There’s something truly special about sharing a bubbling, golden casserole that’s guaranteed to bring smiles all around. Whether you’re using up leftovers, planning a cozy family meal, or feeding a hungry crowd, Cheesy Chicken and Smoked Turkey Pasta Bake is your ticket to comfort food bliss. I can’t wait for you to try it—let this be the bake you reach for again and again!
Print
Cheesy Chicken and Smoked Turkey Pasta Bake Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the comforting flavors of this Cheesy Chicken and Smoked Turkey Pasta Bake, a delicious combination of tender pasta, savory meats, and a creamy, cheesy sauce baked to perfection. Perfect for a cozy family dinner or a crowd-pleasing potluck dish.
Ingredients
Pasta:
- 12 oz penne or rotini pasta
Cheese Sauce:
- 2 tablespoons butter
- 2 cloves garlic (minced)
- 1 small onion (diced)
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
Filling:
- 1 1/2 cups cooked chicken (shredded)
- 1 1/2 cups smoked turkey (diced)
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven: to 375°F. Cook the pasta until al dente, drain, and set aside.
- Make the sauce: Melt butter, cook onion and garlic, stir in flour, add milk and broth, season, simmer until thickened.
- Combine ingredients: Stir in cheddar and Parmesan until melted. Add chicken, turkey, and pasta.
- Bake: Transfer to a baking dish, top with mozzarella and cheddar, bake until golden and bubbly.
- Serve: Let rest, garnish with parsley, and enjoy!
Notes
- Great for using up leftover turkey or rotisserie chicken.
- Add sautéed mushrooms or spinach for extra veggies.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 430
- Sugar: 4g
- Sodium: 470mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 85mg
