Four Cheese Chicken Pasta Bake

Let me start by saying I was not a big cheese fan until I met my husband. His four major food groups in no particular order are meat, ranch dressing, cheese, and more cheese. And it doesn’t matter what kind. He’s infamous at Colorado State University for hustling a giant 35 lb. cheese wheel from the staff at the Allison Hall cafeteria, which lasted him and his roommates all of 3 weeks. They even removed the lower two shelves from their fridge for the behemoth cheddar block to reside. He was also the first person to make me a blue-cheese sauce (for steaks of course) while we were dating. And although I already loved him, this definitely was an added bonus.
All our kids, especially our girls, love cheese just as much as Jake if not a little more.
But it was a dish at a fancy local restaurant, Jay’s Bistro, which inspired this recipe. At my sister’s rehearsal dinner a few years ago, we realized there wasn’t a whole lot of kid friendly selections, so we asked for the lobster mac and cheese, hold the lobster, for our little ones. When it came out, my husband tried it to make sure it wasn’t too hot. He instantly urged me to taste it. We ordered more and ended up eating it all. The kids can have the filet with port demi-glace – we get the mac n’ cheese. I thought I would try something similar. To add some protein, I substituted chicken for the lobster because it’s such an easy thing to add to any dish. This turned out rich and creamy, and I ended up giving half of it to one of my pregnant friends who is due any day now. She later text-ed me that her husband ate most of it before dinner, and her two-year-old finished what was left that night. So just like my husband, here’s a cheesy keeper.

Four Cheese Chicken Pasta Bake

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 6-8

Four Cheese Chicken Pasta Bake

Rich and creamy pasta bake made with a four cheese sauce, chicken and noodles. Delicious dish, easy to prepare and even better to share.


  • 1lb of Fusilli Bucati Corti pasta or any noodle would really work, even fettuccine, boiled to al dente and drained
  • 9 tablespoons butter
  • 4 ½ tablespoons flour
  • 1 can (14.5 ounces) chicken broth
  • ½ cup half-and-half
  • 1 cup + 2 tablespoons grated Parmigiano-Reggiano
  • 1 cup + 2 tablespoons grated Gouda cheese
  • 1 cup + 2 tablespoons grated sharp white cheddar cheese
  • 6 ounces of mascarpone cheese
  • 10 ounces of cooked chicken breast, sliced or cubed, I like grilled chicken
  • 3 tablespoons grated Parmesan cheese for topping


Heat oven to 350. Spray baking dish, square 9x9 or oval dish, with cooking spray. Cook pasta as directed and drain.

Melt butter in a saucepan over medium heat. Stir in flour. Gradually stir in broth. Heat to boiling, stirring constantly; reduce heat to low. Stir in mascarpone, white cheddar cheese, Gouda, parmesan and half-and-half. Allow all cheese to melt and meld together while continuously stirring. Once completely mixed together and cheese is melted, stir in chicken.

Add pasta to chicken mixture; toss gently to mix well. Spoon into baking dish. Sprinkle with cheese. Bake uncovered about 15-25 minutes or until hot in the center.

Kids review: Sadly, when I made this all my kids were down with some horrible virus that we picked up while cruisin’ in the Bahamas. There were some leftovers that my daughter Jojo, the cheese addict, was able to try, and she loved it. My husband would always substitute boneless, skinless chicken thighs for the white chicken meat, but he and I inhaled it for dinner, and lunch and dinner the next day it was so good.


  1. says

    You are lucky, cheese and more cheese is way better than bread and more bread as my hubby prefers :) The dish looks amazing, I’m actually drooling right now and I’ve got no choice but to go and make it myself. I’m not a big cook but this dish sounds really easy to make so I’ll take the chance :)

  2. says

    I saw this on your Facebook yesterday and was going to check it out then, but didn’t get a chance. The name alone has my taste buds on alert. Sounds (and looks) absolutely delicious!

  3. says

    Holy cheesiness! I can’t believe you aren’t a big cheese lover. I just can’t imagine life with out cheese :)

    This pasta bake sounds amazing (I refrained from saying “so gouda”)! I know my family will love it.

  4. says

    This looks mouth watering. I absolutely love anything to do with cheese, chicken, and pasta. I’ll add this to my recipes board on Pinterest. Thanks for sharing!

  5. says

    I’m SO going to make this, it looks delicious! I would probably use grilled chicken. I’m sure my daughter and husband would love this!

  6. says

    Hi Sandra,

    We have a serious cheese addiction in this house, for which we should probably seek counselling, but I think we’ll just make a batch of your delicious-looking recipe instead! Have a great day!


  7. says

    I love the combination of all these cheeses for your delicious casserole! Hope you are having a great day and thanks so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    • Sandra says

      Yes I do, in fact I would make it a 5 cheese pasta bake with that in there! That is my favorite cheese. xo San

  8. Mary says

    I made this tonight but used about 2/3 pound of pasta and twice the chicken. It is very decadent and delicious. Could cut back on the butter a little as it was pooling on the top when I took it out of the oven. My whole family really liked it!

  9. Melissa Bush says

    I can’t wait to make this tonight! Looks so delicious:) But, I forgot to buy the white cheddar, can I use regular?

    • Sandra says

      Melissa – That is fine. It will change the taste a bit and the color but cheesy pasta will be the end result and that can’t be bad.
      Let me know how it turns out. xo San

  10. Holly says

    Holy Cow, I made this for dinner tonight and it was amazing!!! My husband said it’s probably one of the best meals I’ve ever made him! Thank you, and I look forward to trying more of your creations!

  11. says

    is there a different kind of cheese you could use in stead of mascarpone? I have never cooked with that and wonder if I have another cheese on hand that would work. Thanks

  12. Alicia says

    Made this for dinner tonight. Delicious! Added some Italian seasoning, garlic powder and black pepper at the end. It was definitely a hit in my house!

    • Sandra says

      Thanks Alicia for coming back and letting me know. I love the additional of the Italian seasoning, totally doing that next time. xo San

  13. Kathleen says

    I made this for my family this morning and we will bake and enjoy it tonight! I added sea salt and black pepper to taste as well as fresh garlic and garlic powder. Can’t wait!

  14. Robin says

    This is a family favorite. I add pepper, garlic powder, and seasoned salt along with diced red peppers, artichoke hearts and sundried tomatoes! It’s amazing!!!!

  15. Deanna says

    What sort of recipe conversion is this??? 4 tablespoons equal 1/4 cup. To require 3/4 cup + 6 tablespoons is simpler said as ‘1 cup + 2 tablespoons.

  16. Jennifer says

    This was amazing! I didn’t have mascarpone so I had to substitute it with about 3.5 ounces of smoked Gouda and a little extra white cheddar. Definitely going into my recipe book! Thanks!

  17. Patti B says

    Yesterday I went and bought all the ingredients for this!! Tomorrow is my son’s birthday and I am making this for dinner! I am SO excited and can’t wait to try it!

  18. Tessa says

    I just made this tonight for dinner and the cheese sause OMG to die for keep you posted after dinner

  19. Sarah Walton says

    We made this tonight and really enjoyed it. Grated a bunch of cheese by hand yesterday and while it felt labor-intensive then, it truly was not overall. Really only had to do that as wanted to buy the cheese at deli in blocks. By prepping the chicken the night before also, making the sauce and pasta plus baking fairly easy tonight. And the taste was worth it! Thank you for terrific recipe.


  1. […] Ingredients:1lb of Fusilli Bucati Corti pasta or any noodle would really work, even fettuccine, boiled to al dente and drained9 tablespoons butter4 ½ tablespoons flour1 can (14.5 ounces) chicken broth½ cup half-and-half¾ cup + 6 tablespoons cups grated Parmigiano-Reggiano¾ cup + 6 tablespoons cups grated Gouda cheese¾ cup + 6 tablespoons grated sharp white cheddar cheese6 ounces of mascarpone cheese10 ounces of cooked chicken breast, sliced or cubed, I like grilled chicken3 tablespoons grated Parmesan cheese for toppingDirections:  […]

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