Creamy Cheesy Chicken Penne Pasta Bake
This Creamy Cheesy Chicken Penne Pasta Bake combines tender chicken, perfectly cooked penne, and a rich tomato cream sauce with Italian herbs. Topped with mozzarella, cheddar, and Parmesan, it's baked until bubbly and golden for a comforting, cheesy family dinner.
Ingredients
- 1 pound penne pasta
- 1 pound boneless, skinless chicken breast cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 small onion finely diced
- 3 cloves garlic minced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) tomato sauce
- ½ cup heavy cream
- ½ cup chicken broth
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups shredded mozzarella cheese divided; ½ cup mixed into pasta and remaining cheese for topping
- 1 cup shredded cheddar cheese for topping
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Bring a large pot of generously salted water to a boil and cook the penne until just al dente. Drain well and set aside.
- Season the bite-sized chicken pieces with paprika, garlic powder, salt, and black pepper, tossing until evenly coated.
- Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5–6 minutes, stirring occasionally, until lightly golden and cooked through. Transfer to a plate.
- In the same skillet, cook the diced onion for 2–3 minutes until softened and slightly translucent. Add the minced garlic and cook for another 30 seconds.
- Add the diced tomatoes, tomato sauce, chicken broth, Italian seasoning, and dried oregano. Stir and simmer gently for about 5 minutes. Reduce the heat, add the heavy cream, and stir until smooth and creamy.
- Return the cooked chicken to the skillet and add the drained penne. Gently stir to coat everything with the sauce. Add 1/2 cup of mozzarella and all of the Parmesan, stirring until the cheese begins to melt.
- Lightly grease a 9 × 13-inch baking dish. Transfer the chicken and penne mixture to the dish and spread evenly. Top with the remaining mozzarella and the shredded cheddar, making sure the cheese reaches the edges.
- Bake uncovered for 20–25 minutes, until the sauce is bubbling around the edges and the cheese is completely melted.
- For a more golden top, switch the oven to broil and broil for 2–3 minutes, watching closely until golden-brown spots appear on the cheese.
- Remove the pasta bake from the oven and let it rest for about 5 minutes. Garnish with freshly chopped parsley and serve warm.
Notes
Cook the penne just until al dente so it holds its texture during baking. Reserve 1 cup of mozzarella for the topping after adding ½ cup to the pasta mixture. For a golden-brown cheese topping, broil for 2–3 minutes and watch closely to prevent burning. Let the pasta bake rest for about 5 minutes before serving.