Creamy Chicken and Pasta Bake
Creamy Chicken and Pasta Bake
Course: dinner, main courseCuisine: Italian, AmericanDifficulty: mediumServings
4
servingsPrep time
20
minutesCooking time
30
minutesCalories
600
kcalTotal time
50
minutesThis creamy chicken and pasta bake is a comforting and flavorful dish that combines tender chicken, al dente pasta, and a rich cheese sauce, all baked to golden perfection. The aroma of garlic and herbs fills the kitchen, promising a satisfying meal that the whole family will love. Perfect for a cozy dinner, it is both indulgent and easy to prepare.
Ingredients
2 cups cooked chicken breast, shredded
8 oz penne pasta
1 cup heavy cream
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 small onion, diced
1 cup broccoli florets, chopped
2 tbsp olive oil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes
1/2 cup chicken broth
1/4 cup chopped fresh parsley
Directions
- 1. Preheat the oven to 180C (350F) and lightly grease a 9×13 inch baking dish.
- 2. Cook the penne pasta according to package directions until al dente, then drain and set aside.
- 3. In a large skillet, heat the olive oil over medium heat and sauté the onion and garlic until fragrant and softened, about 3 minutes.
- 4. Add the broccoli florets and cook for another 4 minutes until slightly tender, then stir in the shredded chicken and cook until heated through.
- 5. Pour in the heavy cream and chicken broth, then add the oregano, salt, black pepper, and red pepper flakes, stirring to combine and simmer for 2 minutes.
- 6. Remove the skillet from heat and mix in the cooked pasta, half of the mozzarella cheese, and half of the Parmesan cheese until well coated.
- 7. Transfer the mixture to the prepared baking dish, top with the remaining mozzarella and Parmesan cheese, and bake for 20 minutes until the cheese is melted and bubbly.
- 8. Let the bake rest for 5 minutes before garnishing with fresh parsley and serving hot.
Notes
- For a lighter version, substitute heavy cream with half and half or use Greek yogurt. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven at 160C (320F) for 15 minutes to maintain texture. Serve this bake with a simple green salad and garlic bread for a complete and satisfying meal.
