Description
This creamy chicken pasta casserole combines tender penne pasta with juicy, seasoned chicken in a rich, cheesy sauce made from heavy cream, chicken broth, Parmesan, and mozzarella cheeses. Baked to golden perfection, it’s a comforting dish perfect for family dinners or meal prepping.
Ingredients
Scale
Pasta
- 1 pound penne pasta
Chicken and Seasoning
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 1/2 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 cloves garlic, minced
Sauce
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- Chopped fresh parsley (optional)
Instructions
- Preheat and prepare pasta: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish. Cook the penne pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- Cook chicken: Heat olive oil in a large skillet over medium heat. Add the chicken pieces, seasoning them with salt, pepper, paprika, garlic powder, and onion powder. Cook, stirring occasionally, until the chicken is browned and cooked through, about 6-8 minutes.
- Add garlic: Add the minced garlic to the skillet and sauté for 30 to 45 seconds until fragrant.
- Make the sauce: Pour in the heavy cream and chicken broth. Bring the mixture to a simmer and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
- Melt the cheeses: Lower the heat and stir in the grated Parmesan and 1/2 cup of the shredded mozzarella cheese until melted and the sauce becomes smooth.
- Toss pasta in sauce: Add the cooked penne pasta to the skillet and toss well to coat all the pasta with the creamy sauce.
- Assemble casserole: Transfer the pasta and chicken mixture to the prepared baking dish, spreading evenly. Sprinkle the remaining 1 1/2 cups shredded mozzarella cheese over the top.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly around the edges.
- Rest: Remove the casserole from the oven and let it sit for 5-10 minutes to set before serving.
- Garnish and serve: Sprinkle chopped fresh parsley on top for a pop of color and freshness, then serve warm.
Notes
- You can substitute penne with other pasta shapes like rigatoni or fusilli if preferred.
- For a lighter version, use half-and-half instead of heavy cream or reduce the amount of cheese.
- Make sure not to overcook the pasta; it should be al dente as it continues to cook in the oven.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, cover loosely with foil and warm in the oven to maintain the creamy texture.
