Rosa Chicken Pasta Bake

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Rosa Chicken Pasta Bake has a creamy rosa sauce made with marinara and alfredo, mixed with chicken, and topped with melted mozzarella cheese. This easy recipe is comforting and delicious!

rosa pasta on a white plate topped with parsley

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This post is sponsored by BabbleBoxx.com on behalf of Bertolli®

Serve this Rosa Chicken Pasta Bake with a side of oven roasted garlic green beans or roasted zucchini and finish the meal with coconut oil brownies. You’ll feel like you’re at a restaurant!

rosa pasta on a white plate with green beans

A couple months ago we started using a non-family babysitter and let me tell you, it has been amazing. We’ve had three dates, the girls love her, and I have gotten a glimpse of Melissa instead of Mama (I love Mama, don’t get me wrong, but I miss Melissa sometimes!).

As great as having a babysitter has been, it still takes quite a bit of planning and our in-home dates have not stopped.

Valentine’s Day falls on a Friday this year and I have no desire to fight crowds to get a dinner reservation.

Especially when I can make a fancy pasta at home in under an hour!

This easy pasta dish is creamy and comforting and makes a lot, so not only can you have date night, you can have leftovers or freeze some for another night.

jars of bertolli pasta sauce laid out


  • Chicken – Boneless, skinless chicken breasts or tenders.
  • Onion – I opt for a white or yellow onion.
  • Chicken Stock – To deglaze the pan.
  • Mozzarella Cheese – A fresh ball of mozzarella cheese.
  • Garlic – Two fresh cloves of garlic.
  • Pasta – Your favorite pasta – I used rigatoni.
  • Thyme – Fresh thyme or dried will work.
  • Bertolli® Traditional Marinara Sauce
  • Bertolli® Alfredo With Aged Parmesan Cheese

Have you made a rosa sauce before? It’s easy to do when you mix jarred marinara and alfredo sauces together.

Using Bertolli, you know you’re getting high quality – a few simple ingredients cooked with olive oil to get the best flavors. Bertolli brings the Tuscan Way into your kitchen and you’ll taste the difference!

two jars of bertolli marinara and alfredo sauce


STEP ONE: Heat a large pan over medium heat and add olive oil and chicken. Season with salt & pepper and cook until no longer pink.

STEP TWO: Remove the chicken from the pan and put it on a plate. To the same pan, add the chopped onion, garlic, and thyme. Cook until the onion is soft and translucent.

STEP THREE: Add chicken stock and stir to remove any browned bits from the bottom of the pan. Then make the rosa sauce by pouring in the Bertolli Marinara Sauce and Bertolli Creamy Alfredo Sauce. Stir to combine.

jars pouring into a pot making rosa sauce

STEP FOUR: Add the chicken back into the pot with the rosa sauce. Reduce heat to low and simmer.

STEP FIVE: Add the cooked pasta noodles to the pot and stir to make sure every noodle is covered in sauce. Then, pour the pasta into a baking dish and top with sliced mozzarella.

overhead shots of pasta being made in rosa sauce

STEP SIX: Put the pasta under the broiler for a few minutes until melty and starting to brown – I put mine on low for about 5 minutes.

overhead shot of cheesy pasta with serving spoon

I lucked out and got the last jar of Bertolli Traditional Marinara Sauce at my market. Use this finder to make sure your favorite grocery store carries it.



  • Vegetable Chopper – I hate struggling through chopping onions. This tool makes it much easier.
  • Colander – I didn’t think I needed a colander with a handle, but I actually really love it.
  • Bakeware – You need oven safe baking dishes to melt the cheese in the oven.
cheesy pasta being scooped from a baking dish


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rosa pasta on a white plate topped with parsley

Rosa Chicken Pasta Bake

Melissa Williams | Persnickety Plates
Rosa Chicken Pasta Bake – a creamy rosa sauce made with marinara and alfredo, mixed with chicken, and topped with melted mozzarella cheese.
4.59 from 12 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 534 kcal


  • 1.5 lb boneless, skinless chicken breasts chopped to 1" cubes
  • 1 small yellow onion diced
  • 3-4 sprigs fresh thyme or 1 tsp dried
  • 2 cloves fresh garlic minced
  • ¼ cup chicken stock
  • 1 lb rigatoni pasta cooked (or your favorite shape)
  • 8 oz fresh mozzarella cheese sliced
  • 1 24 oz Bertolli Traditional Marinara Sauce
  • 1 15 oz Bertolli Alfredo with Aged Parmesan Sauce


  • Cook your pasta in salted water while you work on the other steps.
  • To a large pot, over medium heat, add olive oil & the chopped chicken. Season with salt and pepper. Cook until no longer pink then remove to a plate.
  • To the same pot, add the chopped onion, garlic, and thyme and cook until the onion is soft and translucent. Add in the chicken stock and stir to remove any browned bits from the bottom of the pan.
  • Pour in the marinara sauce and alfredo sauce and stir to full combine.
  • Add back in the chicken, reduce heat to low, and simmer for 10 minutes.
  • Pour the cooked and drained pasta into the sauce and stir to fully coat all the noodles.
  • Pour the pasta into a baking dish and top with sliced mozzarella.
  • Put under the broiler on low for about 5 minutes until the cheese is melted and starts to brown.
  • Enjoy!


Broiler intensities vary so watch carefully to not burn your cheese.
Pasta will keep in the fridge for 3-4 days, covered. 


Serving: 1gCalories: 534kcalCarbohydrates: 59gProtein: 43gFat: 13gSaturated Fat: 6gCholesterol: 103mgSodium: 390mgPotassium: 644mgFiber: 3gSugar: 3gVitamin A: 313IUVitamin C: 3mgCalcium: 219mgIron: 2mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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