Description
A golden, bubbly casserole loaded with tender chicken, perfectly cooked pasta, and a rich garlic Parmesan sauce. Quick, easy, and packed with flavor for any night.
Ingredients
3 boneless, skinless chicken breasts, cut into chunks
3 cups dry penne pasta
2 cups heavy cream
1 cup chicken broth
5 cloves fresh garlic, minced
1 teaspoon garlic powder
1 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese, for topping
Instructions
Preheat oven to 375°F (190°C)
Bring a large pot of salted water to a boil and cook pasta until al dente (8 minutes), drain
Meanwhile, cook chicken in a pan over medium-high heat until browned and cooked through (5-7 minutes), set aside
In same pan, sauté fresh and powdered garlic in a splash of broth until fragrant (1 minute)
Add heavy cream, chicken broth, Italian seasoning, salt, and pepper. Simmer sauce, stirring occasionally
Stir in cooked chicken and Parmesan cheese until sauce is thick and creamy
Mix in cooked pasta, transfer to a greased baking dish
Top with remaining Parmesan cheese and bake for 15-20 minutes until golden
Let rest 5 minutes before serving
Notes
Use rigatoni, fusilli, or ziti as pasta alternatives
Add frozen peas or spinach for a boost of color and nutrition
For quicker prep, use pre-cooked rotisserie chicken
Bake time may vary depending on oven; cover with foil if browning too quickly
Store leftovers in an airtight container for up to 3 days
- Prep Time: 15
- Cook Time: 35
- Category: chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 12g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 130mg