Why You’ll Love Baked Chicken & Tarragon Pasta Recipe

I like this recipe because it’s filling, flavorful, and easy to prepare ahead of time. I enjoy how the fresh tarragon and parsley brighten the dish, while the olives and spices give it depth. I also appreciate that it works well as a complete one-dish meal that goes straight from oven to table.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢4 boneless skinless chicken breasts cut into 1 inch cubes
▢1 tbsp extra virgin olive oil
▢2 cloves garlic minced
▢2 yellow onions diced
▢½ lb mushrooms sliced
▢3 cups pasta sauce
▢¼ cup half and half cream
▢2 tbsp balsamic vinegar
▢½ tsp cayenne pepper
▢½ tsp red chile pepper flakes
▢½ cup fresh parsley minced
▢1 tbsp fresh tarragon minced
▢3 cups fusilli pasta
▢1 cup mozzarella cheese shredded
▢¼ cup Parmesan cheese shredded
▢15 Kalamata olives pitted and finely chopped

Directions

I heat the olive oil in a large pot over medium-high heat, then add the onions, garlic, and chicken. I sauté everything, stirring occasionally, until the chicken is cooked through.

I add the mushrooms, pasta sauce, and cream, then stir well. I bring the mixture to a boil, reduce it to a simmer, and cook for about 10 minutes, stirring now and then.

I stir in the balsamic vinegar, Kalamata olives, cayenne pepper, red chile pepper flakes, parsley, and tarragon. I let it cook for another 5 minutes so the flavors blend together.

I preheat the oven to 450°F and cook the pasta according to the package directions until al dente. I drain it and stir it into the sauce until everything is well combined.

I spray a large casserole dish with cooking spray, spread the pasta mixture evenly inside, and top it with mozzarella and Parmesan cheese.

I bake it for 15 minutes until the cheese is melted and golden brown, then serve it hot.

Servings and Timing

I make this recipe to serve 6 people. Prep time takes about 30 minutes, cook time is around 15 minutes, and the total time comes to roughly 45 minutes.

Variations

I sometimes use rotini or penne instead of fusilli if that’s what I have on hand. When I want it milder, I reduce the cayenne and red pepper flakes. I also like adding spinach or roasted red peppers for extra color and vegetables.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm individual portions in the microwave or reheat the entire dish in the oven until heated through.

FAQs

Can I make this ahead of time?

I often assemble it ahead, refrigerate it, and bake it just before serving.

Is this dish very spicy?

I find it mildly spicy, but I adjust the heat by changing the amount of cayenne and chili flakes.

Can I use dried tarragon instead of fresh?

I prefer fresh tarragon, but I use a smaller amount of dried if needed.

What type of pasta works best?

I like fusilli because it holds the sauce well, but other short pastas work too.

Can I use pre-cooked chicken?

I can, but I usually reduce the sauté time and add it later to avoid drying it out.

Can I freeze this pasta bake?

I can freeze it before or after baking, though the texture is best when fresh.

What can I serve with this dish?

I like serving it with a simple green salad or crusty bread.

Can I substitute the cream?

I sometimes use milk, but the sauce won’t be quite as rich.

Why add balsamic vinegar?

I like how it adds a slight tang that balances the richness of the sauce.

Can I make it vegetarian?

I skip the chicken and add more mushrooms or vegetables for a meatless version.

Conclusion

I keep coming back to this baked chicken and tarragon pasta because it’s flavorful, satisfying, and easy to share. It’s the kind of cozy casserole I enjoy making when I want a reliable dinner that everyone happily digs into.