Pasta Chicken and Sage Casserole
Hearty, creamy, and infused with the earthy aroma of fresh herbs, this Pasta Chicken and Sage Casserole is the ultimate comfort food for a cozy night in. Featuring tender chunks of seasoned chicken, al dente penne pasta, and a luscious garlic and sage-infused cheese sauce, this dish is layered with flavor in every bite. A golden breadcrumb and mozzarella topping adds the perfect touch of crunch, making it irresistibly satisfying. Ready in under an hour, this easy-to-make casserole is perfect for feeding the whole family or meal prepping for the week. Serve it with a crisp green salad or a warm slice of garlic bread for a complete meal that’s as comforting as it is delicious. Keywords: pasta casserole recipe, chicken casserole, sage and garlic flavors, creamy pasta bake, comfort food dinner ideas.
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Recipe Information
Ingredients
- 300 grams Penne pasta
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 10 leaves Fresh sage leaves, chopped
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Milk
- 1 cup Chicken broth
- 1 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C) and grease a medium-sized casserole dish.
Cook the penne pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts with a pinch of salt and pepper and cook them in the skillet for 6-8 minutes on each side, or until fully cooked. Remove the chicken, let it rest for a few minutes, and then shred or dice it into bite-sized pieces.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the minced garlic and chopped sage leaves for 1-2 minutes until fragrant. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux. Gradually pour in the milk and chicken broth, whisking constantly to prevent lumps. Cook until the sauce thickens, about 5 minutes.
Stir in the Parmesan cheese, half of the mozzarella cheese, salt, black pepper, and the garlic-sage mixture. Mix until the cheese is melted and the sauce is smooth.
In a large mixing bowl, combine the cooked pasta, shredded chicken, and the cheese sauce. Mix thoroughly, then transfer the mixture into the prepared casserole dish.
Top the casserole with the remaining mozzarella cheese and breadcrumbs for a crispy topping.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden and the casserole is bubbly.
Let the casserole rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.8 g | 168% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 6422 mg | 279% | |
| Total Carbohydrate | 307.2 g | 112% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 30.3 g | ||
| Protein | 231.4 g | 463% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 2432 mg | 187% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2634 mg | 56% | |
*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.
