Italian Chicken Casserole
Indulge in the comforting flavors of Italy with this Italian Chicken Casserole—a hearty, family-friendly dish that's perfect for busy weeknights or cozy gatherings. Tender, golden-browned chicken is combined with al dente penne pasta and a robust tomato-based sauce infused with aromatic garlic, onions, and a medley of Italian herbs like basil and oregano. Layered with gooey mozzarella and nutty Parmesan cheese, this casserole bakes to bubbly perfection in just under an hour. Its bold flavors and cheesy finish make it an irresistible crowd-pleaser, while optional fresh parsley adds a touch of vibrant freshness. Serve it hot and savor every savory, cheesy bite of this classic Italian-inspired comfort food!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 medium Yellow onion, diced
- 14.5 ounces Canned diced tomatoes
- 2 tablespoons Tomato paste
- 1 cup Chicken broth
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 ounces Penne pasta
- 2 cups Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with a pinch of salt and black pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and diced onion. Sauté for 2-3 minutes until fragrant and softened.
Add the canned diced tomatoes, tomato paste, chicken broth, dried basil, dried oregano, red pepper flakes, salt, and black pepper to the skillet. Stir to combine and bring to a simmer.
Reduce the heat and let the sauce simmer for 10 minutes to thicken slightly.
While the sauce is simmering, cook the penne pasta in boiling salted water according to the package instructions until al dente. Drain and set aside.
Cut the seared chicken breasts into bite-sized cubes.
In a large mixing bowl, combine the cooked pasta, chicken, and tomato sauce. Mix well.
Transfer the mixture to a greased 9x13-inch casserole dish. Spread it out evenly.
Sprinkle the shredded mozzarella cheese and grated Parmesan cheese on top of the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes.
Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
3033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 54.4 g | 272% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 5856 mg | 255% | |
| Total Carbohydrate | 153.5 g | 56% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 26.1 g | ||
| Protein | 318.2 g | 636% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2398 mg | 184% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3728 mg | 79% | |
*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.
