Recipe Background
Chicken penne casserole blends tender chicken, crisp vegetables, and a gooey cheese topping for a comforting, shareable meal.
This chicken penne casserole has a way of drawing people to the table. A satisfying blend of tender chicken thighs mingles with a vibrant medley of peppers and basil, creating a fragrant aroma that fills the kitchen. As it bakes, mozzarella and Romano cheese form a delightful blanket on top, adding a creamy, savory contrast to the chunky tomato sauce beneath. It's the kind of dish that feels like a warm hug—perfect for easy gatherings or a comforting dinner at home.
The texture is everything you’d crave in a casserole. Each forkful offers al dente pasta nestled among soft bites of chicken and crisp-tender vegetables. The secret is to brown the chicken just until it loses its pink hue, enhancing flavor while keeping it juicy. The final cheesy layer lends a gooey topping that lightly crisps up when uncovered for the last few minutes in the oven.
Sharing this meal means inviting comfort to your table. Picture serving this bubbling dish straight from the oven, steam rising as you scoop generous portions onto plates. Laughter and conversation flow as easily as the wine, with everyone savoring the homely flavors that only get better with each bite. This casserole isn’t just about feeding a crowd—it's about bringing them closer together.
Ingredients
- 1 1/2 cups penne pasta uncooked
- 1 tablespoon canola oil
- 1 pound chicken thighs boneless and skinless, cut into 1-inch-thick pieces
- 1/2 cup onion chopped
- 1/2 cup green pepper chopped
- 1/2 cup sweet red pepper chopped
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 3 cloves garlic minced
- 1 (14.5-ounce) can diced tomatoes undrained
- 3 tablespoons tomato paste
- 3/4 cup chicken broth
- 2 cups part-skim mozzarella cheese shredded
- 1/2 cup Romano cheese grated
Directions
- Preheat the oven to 350 degrees F.
- Grease a 2-quart baking dish.
- Cook the pasta according to the package directions.
- In a large saucepan, heat the oil over medium heat.
- Add the chicken, the onion, the green pepper, the red pepper, the basil, the oregano, the parsley, the salt, and the crushed red pepper flakes to the saucepan and sauté until the chicken is no longer pink.
- Add the garlic to the chicken mixture and cook for 1 minute.
- In a blender, combine the tomatoes and tomato paste and pulse until it is blended.
- Add the tomato mixture to the chicken mixture and stir to combine.
- Add the broth to the chicken mixture and stir to combine.
- Bring the chicken mixture to a boil over medium-high heat.
- Reduce the heat, cover, and simmer the chicken mixture until it has slightly thickened, about 10-15 minutes.
- Add the cooked pasta to the chicken mixture and stir to combine.
- Transfer 1/2 the chicken mixture into the prepared baking dish.
- Sprinkle the top of the chicken mixture with 1 cup of the mozzarella cheese and 1/4 cup of the Romano cheese.
- Top the cheese layer with the remaining chicken mixture.
- Sprinkle the remaining mozzarella cheese and the remaining Romano cheese on top of the casserole.
- Cover the casserole and bake for 30 minutes.
- Uncover the casserole and bake until it is heated through, about 15-20 minutes.
- Serve.
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