Description
A hearty baked pasta dish packed with chicken and seasonal vegetables in a creamy sauce, topped with melted cheese.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 8 oz (225g) penne pasta
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream or half-and-half
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 teaspoon dried Italian seasoning
- Salt and black pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Cook the penne pasta according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the skillet and cook for 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the onion and garlic. Cook for 2-3 minutes until softened.
- Add the zucchini, yellow squash, broccoli, and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
- Stir in the cherry tomatoes, cooked chicken, and cooked pasta.
- Pour in the heavy cream and chicken broth. Add the Italian seasoning. Bring the mixture to a simmer.
- Stir in the Parmesan cheese until melted and the sauce thickens slightly. Season with more salt and pepper if needed.
- Transfer the pasta mixture to the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the top is lightly golden.
- Let the bake rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired.
Notes
- You can use other short pasta shapes like rotini or farfalle.
- Substitute vegetables based on what you have. Mushrooms, carrots, or spinach work well.
- For a lighter version, use milk instead of heavy cream and add a tablespoon of flour to thicken the sauce.
- Leftovers keep well in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking, Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520
- Sugar: 6g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 115mg