Chicken and Penne Casserole
Warm, comforting, and irresistibly cheesy, this Chicken and Penne Casserole is the ultimate crowd-pleasing dinner. Perfectly al dente penne pasta is paired with tender, golden-brown chicken breasts and smothered in a rich, creamy tomato sauce infused with Italian seasoning, garlic, and a hint of red pepper flakes for subtle heat. Topped with a bubbly blend of gooey mozzarella and nutty Parmesan, this baked casserole delivers heartwarming flavors in every bite. Ready in just an hour, this easy-to-make dish is ideal for weeknight family meals or casual gatherings. Garnished with fresh parsley for a touch of brightness, this creamy chicken pasta bake will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 340 grams penne pasta
- 450 grams boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium onion, diced
- 3 garlic cloves, minced
- 400 grams crushed tomatoes
- 240 milliliters heavy cream
- 1 teaspoon Italian seasoning
- 0.25 teaspoon red pepper flakes
- 200 grams shredded mozzarella cheese
- 50 grams grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a 9x13-inch casserole dish and set it aside.
Cook the penne pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
Season the chicken breasts with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Cook the chicken breasts for 4-5 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet and let it rest for 5 minutes before cutting it into bite-sized pieces.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute.
Stir in the crushed tomatoes, heavy cream, Italian seasoning, red pepper flakes, and the remaining 0.5 teaspoons of salt. Let the sauce simmer for 5 minutes, stirring occasionally.
Add the cooked penne pasta and chicken pieces to the skillet. Toss everything together until the pasta and chicken are evenly coated with the sauce.
Pour the pasta mixture into the prepared casserole dish. Top with shredded mozzarella cheese and grated Parmesan cheese.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Garnish with fresh parsley before serving. Enjoy your Chicken and Penne Casserole!
Nutrition Facts
Calories |
3998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.2 g | 243% | |
| Saturated Fat | 91.9 g | 460% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 815 mg | 272% | |
| Sodium | 5024 mg | 218% | |
| Total Carbohydrate | 288.8 g | 105% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 16.1 g | ||
| Protein | 257.6 g | 515% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 2173 mg | 167% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2944 mg | 63% | |
*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.
