Chicken Mustard Pasta Bake

Pasta with chicken, sun dried tomatoes and basil in creamy mozzarella sauce
freeskyline / Getty Images
Prep: 20 mins
Cook: 40 mins
Total: 60 mins
Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
876 Calories
41g Fat
68g Carbs
60g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 876
% Daily Value*
Total Fat 41g 52%
Saturated Fat 19g 96%
Cholesterol 141mg 47%
Sodium 588mg 26%
Total Carbohydrate 68g 25%
Dietary Fiber 11g 39%
Protein 60g
Calcium 769mg 59%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

We came up with this recipe out of ingredients we had on hand when we didn't want to go to the store but wanted something warm and comforting for dinner. The recipe is easy to make and is a one-dish meal; all you need to add is a green salad or fruit salad for a hearty meal.

You could substitute cooked shrimp, cooked chopped ham, or even leftover cooked roast beef for the chicken if you'd like. And instead of the peas, use chopped bell peppers, broccoli florets, or even carrots that have been cooked until crisp-tender.

This is also a great make-ahead recipe. Make the entire recipe but don't bake it. Cool it completely in the refrigerator, then refrigerate up to 24 hours, or freeze it up to 3 months. Bake straight from the fridge if it's just chilled, adding about 10 to 15 minutes to the baking time. If you freeze it, let it thaw overnight in the fridge, then bake. Enjoy every bite.


  • 1 1/2 packages gemelli pasta
  • 1 package/16 ounces peas (frozen)
  • 2 tablespoons olive oil
  • 1 onion (chopped)
  • 3 cloves garlic (minced)
  • 3 cups chicken (cooked, chopped or shredded)
  • 1 jar/16 ounces Alfredo sauce
  • 1/3 cup milk
  • 1/3 cup honey dijon salad dressing
  • 3 tablespoons Dijon mustard
  • 1 teaspoon thyme (dried leaves)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups provolone (shredded; or fontina cheese)
  • 1 1/2 cups Swiss cheese (cubed, or Havarti cheese)
  • 1/2 cup parmesan cheese (grated)

Steps to Make It

  1. Preheat oven to 375 F. Bring a large pot of water to a boil.

  2. Cook the pasta until almost al dente (it will cook more in the sauce as the recipe bakes in the oven).

  3. Drain the pasta over the peas that you have placed in a colander, and set aside.

  4. Heat the olive oil in a large skillet over medium heat for about a minute.

  5. Add the onion and garlic; cook and stir until tender, about 4 minutes.

  6. Add the chicken and heat through.

  7. Add the Alfredo sauce and milk and bring to a simmer. Simmer for 3 minutes.

  8. Add the salad dressing, mustard, thyme, salt, pepper, and shredded cheese.

  9. Cook over medium heat until the cheese melts, about 2 to 3 minutes longer.

  10. Stir in the cooked and drained pasta and the peas. Then fold in the cubed cheese.

  11. Pour the mixture into a 13" x 9" glass baking dish and top with the Parmesan.

  12. Bake for 25 to 35 minutes or until the sauce bubbles and the top starts to brown.