Chicken Penne Casserole Bake

Chicken penne casserole is one of those recipes that instantly fills the kitchen with cozy, savory aromas and delivers big comfort in every cheesy bite. Whether you are feeding a hungry family on a weeknight or serving friends on a chilly evening, the layers of tender chicken, sweet bell peppers, and melty cheese bring everyone running to the table.

The first time I made this, we were celebrating my daughter’s soccer win and it disappeared so quickly. Now it is the meal she always asks for after a long day.

Ingredients

• Diced tomatoes: use a high quality brand for the freshest flavor. The undrained juices add depth to the sauce
• Tomato paste: thickens and enriches the sauce. Look for deep red color without added sugar
• Uncooked penne pasta: holds up well during baking and captures all the sauce. Brands made with durum wheat stay firm
• Canola oil: for browning the chicken and veggies without burning. Choose neutral and light colored oil for the cleanest taste
• Boneless skinless chicken thighs: stay juicy and tender through baking. Pick pieces with bright pink color and no excess fat
• Yellow onion: adds sweetness and depth. Choose onions that are firm and heavy for their size
• Green and red bell peppers: add color and a natural sweetness. Look for shiny peppers that feel firm with no soft spots
• Dried basil oregano and parsley: create herbaceous layers. Use freshly opened spices for the boldest aromas
• Salt: brings all flavors into balance
• Red pepper flakes: add a tiny kick without making the dish spicy. Adjust up or down to taste
• Minced fresh garlic: wakes up the sauce with just the right aroma. Use plump cloves for maximum freshness
• Chicken broth: lends savory richness to the sauce. A low sodium broth gives you more control over seasoning
• Shredded mozzarella cheese: melts smoothly for that irresistible pull. Pre shredded cheese saves time but grating fresh gives the best melt
• Grated Pecorino Romano cheese: adds sharpness and a salty finish. Look for freshly grated or grate it yourself for maximum flavor

Step by Step Instructions

Prep the Oven and Baking Dish:

Set your oven to three hundred fifty degrees Fahrenheit and lightly grease an eight inch square baking dish to prevent sticking. Have the dish close by for later assembly

Blend the Tomatoes:

Add diced tomatoes and tomato paste into a food processor. Blend until completely smooth so the sauce has no chunks. Set this mixture aside for when the time comes to build the sauce

Boil Pasta:

Cook penne pasta according to package instructions but stop cooking two or three minutes early. You want the pasta just shy of al dente since it will finish in the oven. Drain pasta and set in a large bowl. Place a towel over top to keep it warm and prevent drying out

Brown the Chicken and Vegetables:

Warm canola oil in a large skillet on medium heat. Add chicken pieces along with onion and both bell peppers. Sprinkle in the dried herbs salt and red pepper flakes. Stir frequently and cook until the chicken is no longer pink. This usually takes about five to eight minutes. Let the vegetables soften and the flavors blend together

Add the Garlic:

Stir in the minced garlic and sautée for one minute until fragrant. Watch closely so the garlic does not burn

Simmer the Sauce:

Pour your blended tomato mixture and chicken broth into the skillet. Stir well to combine with chicken and vegetables. Bring the mixture to a boil over medium high heat then lower to a gentle simmer. Cover and let it bubble away for ten to fifteen minutes until thickened. Stir occasionally so nothing sticks to the bottom

Combine with Pasta:

Add your cooked pasta into the skillet of sauce. Stir everything together until the penne is completely coated and the chicken and veggies are distributed evenly throughout

Assemble in the Dish:

Spoon half the pasta and sauce mixture into your prepared baking dish. Sprinkle with half the shredded mozzarella and Pecorino Romano. Then layer the remaining pasta mixture over top and finish with the rest of the cheese. This creates gooey cheese in every bite

Bake Covered:

Wrap the dish with aluminum foil to trap in moisture. Bake in the preheated oven for thirty minutes to heat through

Bake Uncovered:

Carefully remove the foil and bake uncovered for fifteen to twenty more minutes. This final bake melts the cheese into a bubbly golden topping and ensures every layer is hot and ready to serve

Serve and Enjoy:

Scoop the casserole into bowls or plates while everything is piping hot. Enjoy every cheesy forkful

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My absolute favorite part of this casserole is the blend of mozzarella and Pecorino Romano. The combination creates that creamy pull and the savory finish that reminds me of Sunday dinners with my grandmother. She always insisted on Romano cheese and I admit she was right about that touch

Storage Tips

Let the casserole cool to room temperature before covering tightly with foil or transferring to airtight containers. It keeps well in the refrigerator for up to three days. For longer storage cut it into squares and freeze on a baking sheet before transferring to bags or containers. To reheat thaw overnight in the fridge and bake covered until hot

Ingredient Substitutions

You can swap boneless skinless chicken breasts for thighs but take care they do not dry out. Any pasta shape with sturdy curves like rigatoni or ziti works if penne is unavailable. Bell peppers in other colors such as orange or yellow bring sweetness and color variety. For a vegetarian twist skip the chicken and double the vegetables using mushrooms or zucchini for extra heartiness

Serving Suggestions

This casserole needs little more than a crisp green salad or some garlic bread on the side. Try steaming broccoli or asparagus for a colorful plate. For an Italian touch sprinkle extra Pecorino Romano and fresh basil over each serving right before bringing it to the table

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Cultural and Historical Context

Baked casseroles like this are warm fixtures in Italian American kitchens especially when families gather. Inspired by classic baked pasta dishes from Southern Italy these casseroles were adapted by home cooks who needed all in one meals ready for sharing. The use of Pecorino Romano and bell peppers reflects this blend of traditional flavors and American pantry staples

Frequently Asked Questions About the Recipe

→ Can I use chicken breast instead of thighs?

Yes, chicken breast can be substituted for thighs. For best results, avoid overcooking to maintain tenderness.

→ How do I make this dish ahead of time?

Assemble the casserole and refrigerate, covered, up to 24 hours before baking. Add extra baking time if cold from the fridge.

→ Can I freeze the casserole?

Yes, the assembled (unbaked) casserole can be covered tightly and frozen for up to 2 months. Thaw before baking.

→ What side dishes go well with this?

Try a crisp green salad, garlic bread, or roasted seasonal vegetables to complete your meal.

→ Can I add other vegetables?

Absolutely. Zucchini, mushrooms, or spinach blend nicely with the existing flavors and can be added to the sauté step.