Chicken and Pasta Bake with Basil
Indulge in the comforting flavors of this creamy Chicken and Pasta Bake with Basil—a weeknight dinner favorite that’s as easy to make as it is satisfying to eat! This hearty casserole combines tender penne pasta, juicy seared chicken, and a rich tomato-basil cream sauce, all topped with a golden, cheesy breadcrumb crust that’s baked to perfection. The fresh basil adds a fragrant herbaceous touch that balances the richness of the dish, while garlic and onion bring depth to the robust sauce. Ready in just an hour, this family-friendly meal is perfect for busy evenings or casual gatherings. Serve it hot with a crisp green salad or garlic bread for a complete, crowd-pleasing feast that’s sure to have everyone coming back for seconds! Keywords: chicken and pasta bake, basil, easy casserole recipe, creamy pasta, weeknight dinner, family-friendly meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams penne pasta
- 2 pieces chicken breasts
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 medium onion, finely chopped
- 400 grams canned crushed tomatoes
- 120 milliliters heavy cream
- 15 grams fresh basil leaves, chopped
- 1 teaspoon dried oregano
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 200 grams shredded mozzarella cheese
- 50 grams grated Parmesan cheese
- 50 grams breadcrumbs
Instructions
Preheat your oven to 200°C (400°F). Grease a baking dish and set it aside.
Bring a large pot of salted water to a boil and cook the penne pasta until al dente, according to the package instructions. Drain and set aside.
While the pasta is cooking, season the chicken breasts with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side or until golden brown and cooked through. Remove the chicken and let it rest for 5 minutes before slicing into thin strips.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the minced garlic and chopped onion, cooking until fragrant and softened (about 3-4 minutes).
Stir in the crushed tomatoes, heavy cream, chopped basil, dried oregano, salt, and black pepper. Simmer for 5-7 minutes until the sauce thickens slightly.
Add the cooked pasta and sliced chicken to the skillet, tossing to coat everything thoroughly with the sauce.
Transfer the pasta and chicken mixture to the prepared baking dish. Spread it out evenly.
In a small bowl, mix together the shredded mozzarella, grated Parmesan, and breadcrumbs. Sprinkle this mixture evenly over the top of the pasta.
Bake in the preheated oven for 20 minutes or until the top is golden brown and bubbly.
Remove the dish from the oven and let it cool slightly for 5 minutes before serving.
Nutrition Facts
Calories |
3494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.3 g | 189% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 4992 mg | 217% | |
| Total Carbohydrate | 303.8 g | 110% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 24.9 g | ||
| Protein | 228.7 g | 457% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2205 mg | 170% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2177 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
