This cheesy chicken olive pasta bake delivers tender chicken, briny olives, and an ultra-creamy sauce under a blanket of melted mozzarella. It is pure comfort food with an irresistible cheese pull in every bite.
Why You’ll Love This Recipe
- Gooey, stretchy cheese and rich creamy sauce
- One-pan prep that finishes in the oven
- Family-friendly flavors that feel special yet simple
Key Ingredients & Substitutions
- Chicken breast: Cubed for quick cooking; thighs stay juicier if preferred.
- Pasta: Fettuccine or penne both work well; any medium shape holds the sauce.
- Cream and milk: Create the silky base; half-and-half can replace both.
- Black olives: Add salty contrast; green olives or a mix are fine.
- Mozzarella: Melts into the perfect stretchy top; provolone or a cheese blend also works.
Quick Expert Tips
- Cook the chicken just until opaque so it stays tender after baking.
- Undercook the pasta by 1–2 minutes so it finishes perfectly in the oven.
- Use a skillet that can go from stovetop to oven for fewer dishes.
Recipe Card
- Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Servings: 4 | Calories: 620
- Ingredients:
- 400 g chicken breast, cut into bite-sized cubes
- 3–4 garlic cloves, minced
- 2 tablespoons olive oil or butter
- 250 ml heavy cream
- 150 ml milk
- 300 g pasta (fettuccine or penne)
- 100 g black olives, sliced
- 150–200 g mozzarella, shredded or sliced
- Salt and black pepper to taste
- Optional: dried oregano or Italian herbs, fresh parsley
- Equipment:
- Large oven-safe skillet or cast-iron pan
- Wooden spoon
- Baking dish (if skillet is not oven-safe)
- Instructions:
- Preheat the oven to 190°C (375°F). Cook the pasta in salted water until just shy of al dente. Drain and set aside.
- Heat oil or butter in a large oven-safe skillet over medium heat. Add the cubed chicken and cook for 4–5 minutes until lightly golden. Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the cream and milk. Season with salt, pepper, and a pinch of herbs if using. Bring to a gentle simmer and let the sauce thicken slightly for 2–3 minutes.
- Add the cooked pasta and sliced olives. Toss everything together until the pasta is well coated.
- Top generously with mozzarella. Transfer the skillet to the oven (or pour into a baking dish) and bake for 10–12 minutes until the cheese is melted, bubbly, and golden in spots.
- Remove from the oven, let it rest for a couple of minutes, then serve hot while the cheese is still stretchy.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze portions for up to 2 months. Thaw overnight in the fridge.
- Reheating: Warm in a 170°C oven covered with foil, or gently on the stovetop with a splash of milk to loosen the sauce.
Final Thoughts
This cheesy chicken olive pasta bake is the kind of dish that makes everyone go quiet at the table. Creamy, cheesy, and full of flavor, it is perfect for weeknights or casual gatherings. Try it soon and let me know how the cheese pull looked. Leave a 5-star rating and a comment below if you make it!