Creamy Chicken Philly Cheesesteak Pasta Bake Tips, FAQ & printable recipe

Tips for success

To achieve a deeper golden color on the cheese, you can place the baking dish under the broiler for the last 60 seconds of cooking, but keep a close watch to prevent burning. If the cheese is browning too quickly before the pasta is cooked, loosely cover the dish with a piece of aluminum foil to protect the top while the interior finishes reaching the correct temperature.

If you find the sauce is becoming too thick before the pasta is fully cooked, add a splash of warm chicken stock or water to the edges of the dish.

This adjustment helps maintain the creamy consistency without needing to add extra dairy, which could make the dish too heavy. Always use warm liquid to avoid dropping the temperature of the oven, which would increase the total cooking time significantly.

Variations

• Spicy Philly Bake: Add chopped pickled jalapeños or a dash of hot sauce into the creamy sauce before pouring. This variation brings a welcome heat that balances the richness of the cheese and cream.
• Mushroom Philly Bake: Sauté sliced cremini mushrooms with the onions and peppers before adding them to the creamy sauce. The mushrooms add an earthy depth that pairs perfectly with the provolone cheese.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a sealed container for up to 1 month.

Reheat

Reheat in a 350°F (175°C) oven until warmed through, or microwave individual portions until hot.

Allow the leftovers to cool completely at room temperature for no more than 2 hours before transferring them to an airtight container. Keep the dish in the refrigerator for up to 3 days.

When storing, try to keep the cheese layer intact to prevent the pasta underneath from drying out in the cold air of the fridge. For longer storage, freeze the dish in individual portions, ensuring they are tightly wrapped to prevent freezer burn.

You can assemble the base of the pasta and chicken up to 4 hours before baking, but keep the sauce and cheese separate until you are ready to put the dish in the oven.

This prevents the pasta from absorbing too much liquid and becoming mushy before it is cooked. If you must assemble it further in advance, store the components separately and combine them just before you preheat the oven to ensure the best possible texture.

Serving ideas

Serve this pasta bake hot, directly from the ceramic dish to keep the cheese gooey and the sauce creamy. It pairs beautifully with a simple side salad of crisp greens tossed in a light vinaigrette, which helps cut through the richness of the provolone and creamy sauce. A side of crusty bread is also an excellent addition to soak up any remaining sauce left on the plate.

When plating, use a large spoon to ensure each serving gets a good mix of the pasta, tender chicken, and the melted cheese crust from the top.

If you have extra fresh herbs like parsley, a light sprinkle over the top adds a fresh pop of color and flavor that complements the savory notes of the dish. Serve immediately while the cheese stretch is at its peak to enjoy the full experience.

Frequently asked questions

Recipe card

Creamy Chicken Philly Cheesesteak Pasta Bake

Prep 15 minCook 45 minRest 10 minTotal 1 h 10 minServes 6

Ingredients

• 1 lb penne pasta, uncooked
• 1 lb chicken breast, thinly sliced
• 2 cups creamy sauce with sliced peppers and onions
• 8 slices provolone cheese

Instructions

1. Arrange the dry, uncooked penne pasta in the bottom of a large rectangular ceramic baking dish. Distribute the thinly sliced raw chicken strips evenly over the pasta layer.
2. Pour the creamy sauce containing sliced peppers and onions over the chicken and pasta. Arrange the provolone cheese slices in a single layer across the entire top of the dish.
3. Place the dish in a preheated oven at 375°F (190°C). Bake until the pasta is tender, the sauce is bubbling, and the internal temperature of the chicken reaches 165°F (74°C). Remove from the oven and let rest for 10 minutes before serving.

Contains: gluten, milk

Estimated nutrition per serving

Calories

550

Protein

32 g

Carbohydrates

58 g

Fat

22 g

Fiber

3 g

Sugar

4 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.