Chicken, Cheese, and Penne Pasta Bake

Chicken, Cheese, and Penne Pasta Bake
Photo: Diana Rattray
  • 55 mins
  • Prep: 20 mins,
  • Cook: 35 mins
  • Yield: 6 servings
Ratings (22)

Serve this chicken and penne bake to your family any day of the week, or take it along to a potluck.

Add a tossed salad and warm bread or rolls to this casserole for a perfect meal.

What You'll Need

  • 8 ounces penne pasta
  • 1 tablespoons extra virgin olive oil
  • 1 to 1 1/2 pounds chicken breast (boneless, cut in small cubes)
  • 6 to 8 ounces mushrooms (sliced)
  • 1/2 teaspoon Creole seasoning (or a seasoned salt blend)
  • 2 tablespoons butter
  • 2 cloves garlic (minced)
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half (or whole milk)
  • 1 cup chicken broth
  • 2 cups mozzarella cheese (shredded, divided)
  • 1 cup Parmesan cheese (shredded, divided; about 3 ounces)
  • salt to taste
  • black pepper to taste
  • 1 package artichokes (quarters or halves, cooked from frozen; or 1 can/15 ounces, drained)
  • Optional: paprika

How to Make It

  1. Heat oven to 350 F. Grease a 2- to 2 1/2-quart baking dish.
  2. Cook penne pasta in boiling salted water following package directions. Drain in a colander, rinse, and set aside.
  3. Heat olive oil in a large skillet. Add chicken, mushrooms, and Creole seasoning. Cook until chicken is cooked through and mushrooms are lightly browned. Remove the chicken and mushroom mixture to a bowl and set aside.
  4. Melt the butter in the same skillet and stir in garlic. Cook, stirring, for about 1 minute. Blend flour into the butter mixture until smooth and bubbly. Stir in milk and chicken broth. Cook, stirring, until thickened. Add 1 1/2 cups of the Mozzarella cheese and about half of the Parmesan cheese and cook until melted. Stir in the chicken and mushroom mixture and the artichokes. Taste and add salt and pepper, as desired.
  1. Combine the sauce and pasta; transfer to the prepared baking dish. Sprinkle with the remaining cheeses and sprinkle lightly with paprika.
  2. Bake for 20 to 30 minutes, until lightly browned and bubbly.