Creamy Chicken Pasta Bake with Eggs and Mozzarella

Looking for a comforting, protein-packed, and crowd-pleasing baked pasta dish? This creamy chicken pasta bake combines tender minced chicken, a luscious cream sauce, and gooey mozzarella cheese, with whole eggs cracked on top for an unexpected, delicious twist. It’s hearty enough to be the centerpiece of any meal and simple enough to make any night of the week. Whether you’re cooking for family or prepping meals ahead of time, this dish is rich, creamy, and always satisfying.

Preparation Time: 25 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 5 minutes
Yield: Serves 6–8
Cuisine: Comfort Food / Fusion Casserole

Ingredients

• 1.2 kg minced chicken (about 2.5 lbs)

• 2 chicken eggs

• Salt, to taste

• Ground black pepper, to taste

• 1 tsp dried ground sweet paprika

• 1 medium onion, chopped

• 300 g cannelloni pasta or elbow macaroni (about 3 cups)

• 80 g mayonnaise (about 1/3 cup)

• 300 ml cream (about 1 1/4 cups)

• 300 ml water (about 1 1/4 cups)

• 150 g hard mozzarella cheese, grated (about 1 1/2 cups)

Instructions

Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the cannelloni or elbow macaroni and cook according to the package instructions until al dente. Drain the pasta and set aside to cool slightly while you prepare the rest of the dish. Preheat your oven to 180°C (350°F).

Step 2: Prepare the Chicken Mixture
In a large skillet or non-stick pan, cook the minced chicken over medium heat. Stir frequently and break the meat apart with a wooden spoon. Cook until it is fully browned and cooked through, about 8–10 minutes. Add the chopped onion, paprika, salt, and pepper. Sauté for another 3–4 minutes until the onions are soft and fragrant.

Step 3: Make the Sauce
In a separate bowl, whisk together the mayonnaise, cream, and water until fully combined. This creates a smooth, rich sauce that balances the meat and pasta beautifully. Pour the sauce into the skillet with the chicken and onions, stirring to coat evenly. Simmer the mixture for 5 minutes to allow the flavors to meld and slightly reduce the sauce.

Step 4: Assemble the Bake
In a large, deep baking dish, spread a layer of cooked pasta. Top with the creamy chicken sauce, distributing it evenly. Repeat layering if needed, depending on the shape and depth of your dish. Once the chicken and pasta are evenly arranged, crack the two eggs directly on top, spacing them out for visual appeal and even baking. Sprinkle the grated mozzarella cheese generously over the entire surface.

Step 5: Bake the Pasta
Place the baking dish in the preheated oven and bake for 30–40 minutes, or until the eggs are set, the cheese is golden and bubbly, and the entire dish is heated through. If desired, broil for an additional 2–3 minutes at the end for a crispier top.

Step 6: Rest and Serve
Let the pasta bake rest for 5–10 minutes before slicing. This allows the cheese and sauce to set slightly, making it easier to serve. Plate and enjoy hot with your choice of sides.

Nutritional Information (Per Serving)

• Calories: 540 kcal

• Protein: 35 g

• Fat: 28 g

• Carbohydrates: 34 g

• Fiber: 2 g

• Sugar: 3 g

• Sodium: Moderate

• Cholesterol: High

Origins and Popularity

This recipe is inspired by both classic American-style casseroles and Mediterranean chicken pasta bakes. The addition of cracked eggs on top draws from Eastern European and Middle Eastern traditions where eggs are baked into the main dish for extra protein and richness. The result is a one-pan meal that’s hearty, filling, and incredibly flavorful—perfect for family meals and meal prepping.

Reasons to Love This Recipe

• High-protein meal with both meat and eggs

• Simple ingredients that you probably already have on hand

• Kid-friendly and adaptable for picky eaters

• Versatile—works with different pasta shapes and meat substitutions

• Great for leftovers and reheats beautifully

Health Benefits

• Minced chicken is lean and packed with protein

• Eggs provide essential amino acids, choline, and vitamin D

• Onions and paprika offer antioxidants and flavor without added calories

• Cream and mayonnaise add satiety—keeping you full longer

• Mozzarella cheese is high in calcium and protein

Serving Suggestions

• Pair with a crisp green salad with lemon vinaigrette for balance

• Serve with steamed green beans, broccoli, or asparagus

• Add garlic bread or crusty baguette on the side

• Garnish with fresh parsley, chives, or basil for color and freshness

• Complement with a tangy hot sauce or chili flakes for extra heat

Cooking Tips

• Use rotisserie chicken or leftover roast chicken for quicker prep

• Add bell peppers, spinach, or mushrooms to the chicken mixture for more fiber

• For extra creaminess, mix in 1/4 cup cream cheese to the sauce

• Bake in individual ramekins for personal portions and quick serving

• Add a layer of breadcrumbs or crushed crackers over the cheese before baking for a crispy finish

Variations

• Spicy version: Add red chili flakes or sriracha to the sauce

• Dairy-free: Use plant-based cream, vegan cheese, and egg substitute

• Gluten-free: Use GF pasta and ensure all other ingredients are certified gluten-free

• Low-carb: Swap pasta with zucchini noodles or cauliflower florets

• Italian twist: Add a spoonful of pesto to the cream sauce for herby flavor

Conclusion

This Creamy Chicken Pasta Bake with Eggs and Mozzarella is a comforting, versatile dish that checks all the boxes: satisfying, protein-rich, easy to prepare, and adaptable to your preferences. The cracked eggs create a stunning visual and textural twist, while the creamy sauce ties everything together with indulgent flavor. Whether you’re hosting a dinner party, cooking for a busy week, or simply craving a hearty baked dish, this recipe will win everyone over.

FAQ

1. Can I use ground turkey instead of chicken?
Yes! Ground turkey works well and has a similar texture and cooking time.

2. Can I leave out the eggs on top?
Absolutely—just skip the step of cracking eggs on top if you prefer it egg-free.

3. What pasta shape works best?
Cannelloni, elbow macaroni, penne, or rigatoni are all great choices.

4. Can I freeze this dish?
Yes. Bake, cool, and freeze in portions for up to 2 months. Reheat in the oven.

5. How do I make it vegetarian?
Replace the chicken with sautéed mushrooms, lentils, or plant-based crumbles.

6. Can I prep it ahead of time?
Yes! Assemble the entire dish, cover, and refrigerate up to 24 hours before baking.

7. What can I substitute for mayonnaise?
Use sour cream, Greek yogurt, or softened cream cheese.

8. How long does it last in the fridge?
Up to 3 days stored in an airtight container.

9. Can I add more vegetables?
Yes—zucchini, corn, spinach, or broccoli are excellent additions.

10. Can I use shredded chicken instead of minced?
Yes! Just shred your cooked chicken and add it to the sauce mixture.