Description
This creamy chicken pasta casserole combines tender chicken, al dente penne pasta, and a rich cheese sauce made from heavy cream, Parmesan, and mozzarella. Baked to golden perfection, it’s a comforting and hearty meal perfect for family dinners or gatherings.
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 and grease a 9×13 inch baking dish. Cook the penne pasta in a large pot of salted boiling water following package directions until al dente, then drain and set aside.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the bite-sized chicken pieces and season with salt, pepper, paprika, garlic powder, and onion powder. Cook for 6-8 minutes, stirring occasionally, until chicken is browned and cooked through.
- Add garlic: Stir minced garlic into the skillet and cook for 30-45 seconds until fragrant.
- Create the sauce: Pour in the heavy cream and chicken broth. Bring to a simmer and cook for about 5 minutes, stirring occasionally, until the sauce slightly thickens.
- Melt the cheese: Reduce heat to low. Stir in the grated Parmesan and 1/2 cup of shredded mozzarella cheese. Continue stirring until cheese is fully melted and sauce is smooth.
- Toss pasta with sauce: Add the cooked penne to the skillet and toss until the pasta is thoroughly coated with the creamy cheese sauce.
- Assemble casserole: Transfer the pasta and chicken mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining 1 1/2 cups mozzarella cheese over the top.
- Bake: Place the casserole in the preheated oven and bake for 20-25 minutes until the cheese topping is golden brown and bubbly around the edges.
- Cool: Remove the casserole from the oven and let it cool for 5-10 minutes to set before serving.
- Garnish and serve: Sprinkle chopped fresh parsley on top if desired and serve warm.
Notes
- For a lighter version, you can substitute half-and-half for heavy cream though the sauce will be less rich.
- Adding vegetables like spinach or mushrooms can boost nutrition and add flavor.
- Freshly grated Parmesan cheese offers the best melting and flavor compared to pre-grated varieties.
- Be sure not to overcook the pasta initially since it will cook more in the oven.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
