Cheesy Chicken Penne Bake
A creamy and comforting cheesy chicken penne bake perfect for family dinners.
Equipment
- 1 Baking dish 9x13 inches
- 1 Large skillet
- 1 Mixing Bowl
Ingredients
Main Ingredients
- 2 cups penne pasta
- 1 pound boneless skinless chicken breasts
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups heavy cream
- 2 tablespoons olive oil
- 3 cloves garlic minced
- Salt and pepper to taste
Optional Add-ins
- 1 cup sliced mushrooms
- 1 cup chopped spinach
- 1/2 cup sun-dried tomatoes
- 1 teaspoon Italian seasoning
Instructions
Preparation
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chicken and cook for 6-8 minutes on each side until fully cooked. Remove and let cool before slicing.
- In the same skillet, add minced garlic and cook for 1 minute. Stir in heavy cream and bring to a simmer.
- Add cooked pasta, sliced chicken, and half of the mozzarella cheese to the skillet. Season with salt, pepper, and Italian seasoning. Mix well.
- Transfer the pasta mixture to a 9x13 inch baking dish. Top with remaining mozzarella and Parmesan cheese.
Serving
- Bake in a preheated oven at 375°F for 25-30 minutes or until cheese is bubbly and golden brown.
- Let cool for a few minutes before serving. Pair with a side salad or garlic bread for a complete meal.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Notes
Pro Tips: Use a combination of mozzarella and Parmesan for a creamy and flavorful topping.
Ingredient Substitutions: For a lighter version, use half-and-half instead of heavy cream.
How to Serve: Pair with a simple green salad or garlic bread.
Storage & Freshness: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Make-Ahead Tips: Prepare up to the baking step, cover and refrigerate for up to 24 hours before baking.
Ingredient Substitutions: For a lighter version, use half-and-half instead of heavy cream.
How to Serve: Pair with a simple green salad or garlic bread.
Storage & Freshness: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Make-Ahead Tips: Prepare up to the baking step, cover and refrigerate for up to 24 hours before baking.