Recipe Background
There are so many pasta dishes out there... it can be hard to choose the best one. Unless... you let the people speak. The majority say that this is the Most-Requested Chicken Penne Casserole and after just one bite, you'll understand why. It's nothing flashy, it's just tender pasta baked with fresh veggies and juicy chicken in a tangy tomato sauce topped with melty cheese. But the way the spices meld creates an experience that no other dish can. Everyone at your table will unanimously agree that Most-Requested Chicken Penne Casserole is worth all the hype!
There are so many pasta dishes out there... it can be hard to choose the best one. Unless... you let the people speak. The majority say that this is the Most-Requested Chicken Penne Casserole and after just one bite, you'll understand why. It's nothing flashy, it's just tender pasta baked with fresh veggies and juicy chicken in a tangy tomato sauce topped with melty cheese. But the way the spices meld creates an experience that no other dish can. Everyone at your table will unanimously agree that Most-Requested Chicken Penne Casserole is worth all the hype!
Ingredients
- 1 1/2 cups penne pasta uncooked
- 1 tablespoon canola oil
- 1 pound chicken thighs boneless and skinless, cut into 1-inch-thick pieces
- 1/2 cup onion chopped
- 1/2 cup green pepper chopped
- 1/2 cup sweet red pepper chopped
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 3 cloves garlic minced
- 1 (14.5-ounce) can diced tomatoes undrained
- 3 tablespoons tomato paste
- 3/4 cup chicken broth
- 2 cups part-skim mozzarella cheese shredded
- 1/2 cup Romano cheese grated
Directions
- Preheat the oven to 350 degrees F.
- Grease a 2-quart baking dish.
- Cook the pasta according to the package directions.
- In a large saucepan, heat the oil over medium heat.
- Add the chicken, the onion, the green pepper, the red pepper, the basil, the oregano, the parsley, the salt, and the crushed red pepper flakes to the saucepan and sauté until the chicken is no longer pink.
- Add the garlic to the chicken mixture and cook for 1 minute.
- In a blender, combine the tomatoes and tomato paste and pulse until it is blended.
- Add the tomato mixture to the chicken mixture and stir to combine.
- Add the broth to the chicken mixture and stir to combine.
- Bring the chicken mixture to a boil over medium-high heat.
- Reduce the heat, cover, and simmer the chicken mixture until it has slightly thickened, about 10-15 minutes.
- Add the cooked pasta to the chicken mixture and stir to combine.
- Transfer 1/2 the chicken mixture into the prepared baking dish.
- Sprinkle the top of the chicken mixture with 1 cup of the mozzarella cheese and 1/4 cup of the Romano cheese.
- Top the cheese layer with the remaining chicken mixture.
- Sprinkle the remaining mozzarella cheese and the remaining Romano cheese on top of the casserole.
- Cover the casserole and bake for 30 minutes.
- Uncover the casserole and bake until it is heated through, about 15-20 minutes.
- Serve.
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