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Chicken Pasta Bake

A delightful creamy and cheesy casserole combining tender chicken and al dente penne pasta, enveloped in a rich sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 475
Ingredients Method Notes

Ingredients
  

Pasta and Primary Ingredients
  • 8 ounces penne pasta provides a satisfying, hearty base
  • 2 tablespoons olive oil adds a hint of richness
  • 2 tablespoons flour to thicken the sauce
  • 1 clove minced garlic imparting an aromatic flavor
  • 2 cups whole milk creating a creamy texture
  • ¼ teaspoon salt enhancing the overall taste
  • ¼ teaspoon pepper for a subtle kick
  • ⅛ teaspoon red pepper flakes introducing warmth
  • ⅛ teaspoon Italian seasoning adding herbaceous flavors
Cheeses
  • 4 ounces Monterey Jack cheese, shredded for melty goodness (about 2 cups)
  • ¼ cup shredded Parmesan cheese enhancing the dish with a sharp note
  • ¼ cup Parmesan cheese for topping
Protein and Vegetables
  • 2 cups cooked chicken, chopped ensuring a protein-packed meal
  • 1 cup canned diced tomatoes (15 oz can, drained of juice) contributing vibrant color
  • 1 tablespoon fresh parsley, chopped (optional) for freshness

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Boil the penne pasta according to package directions until al dente. Drain well and set aside.
  3. In a saucepan over medium heat, combine the olive oil and flour. Stir together for 2-3 minutes until they form a paste.
  4. Incorporate the minced garlic and stir for about 30 seconds until fragrant.
  5. Slowly whisk in the milk, stirring often to prevent sticking. Add the salt, pepper, red pepper flakes, and Italian seasoning. Avoid boiling.
  6. Once thickened, turn off the heat and whisk in the Monterey Jack cheese and ¼ cup of Parmesan cheese until bubbly and smooth.
  7. Gently fold in the chopped chicken and drained diced tomatoes.
  8. Carefully add the cooked pasta into the sauce, folding gently.
  9. Spray a 2-quart casserole dish with non-stick spray and transfer the pasta mixture.
  10. Sprinkle the remaining ¼ cup of Parmesan cheese on top.
  11. Bake uncovered for 20-30 minutes, or until hot and bubbly.
  12. Once baked, let it cool for 10 minutes before serving.
  13. Garnish with chopped parsley before serving.

Notes

You can substitute cheeses or add vegetables like spinach for added nutrition.