Pasta Bravo Creamy Chicken Pasta Bake
Indulge in the ultimate comfort food with this Pasta Bravo Creamy Chicken Pasta Bake, a hearty casserole that’s bursting with rich, savory flavors. Tender penne pasta and golden, seared chicken are smothered in a luscious, homemade cream sauce made with heavy cream, parmesan, and a touch of tomato paste for a tangy twist. Infused with garlic, basil, and a hint of red pepper flakes, this dish delivers bold, satisfying flavors in every bite. Topped with gooey melted mozzarella and baked to perfection, it’s the ideal crowd-pleaser for cozy family dinners or potlucks. With just 20 minutes of prep and simple ingredients, this creamy chicken pasta bake is an easy yet indulgent option that’ll have everyone going back for seconds. Garnish with fresh parsley for a pop of color and serve alongside a crisp salad or garlic bread to complete your feast!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 1.5 lbs chicken breasts, cubed
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup parmesan cheese, grated
- 2 cups mozzarella cheese, shredded
- 2 tbsp tomato paste
- 1 tsp crushed red pepper flakes
- 1 tsp basil, dried
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the cubed chicken and season with salt and black pepper. Cook for 6-8 minutes, stirring occasionally, until chicken is golden brown and cooked through. Remove from skillet and set aside.
In the same skillet, reduce the heat to medium-low. Add the minced garlic and sauté for 1 minute, just until fragrant.
Stir in the heavy cream, chicken broth, parmesan cheese, tomato paste, crushed red pepper flakes, and dried basil. Whisk together until the sauce is smooth and begins to thicken, about 4-5 minutes. Taste and adjust seasoning with additional salt if needed.
Add the cooked pasta and chicken back into the skillet with the sauce. Stir to combine, ensuring everything is evenly coated with the creamy sauce.
Pour the pasta mixture into the prepared baking dish. Spread evenly, then sprinkle the shredded mozzarella cheese over the top.
Cover the baking 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 from oven and let the pasta bake rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
5260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.9 g | 373% | |
| Saturated Fat | 151.2 g | 756% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1314 mg | 438% | |
| Sodium | 6368 mg | 277% | |
| Total Carbohydrate | 270.2 g | 98% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 8.7 g | ||
| Protein | 339.3 g | 679% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 2627 mg | 202% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 3213 mg | 68% | |
*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.
