Italian Chicken Pasta Casserole
Prepare a baked Italian chicken pasta casserole with seasoned chicken, pasta, and a creamy tomato sauce topped with cheese.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (boneless and skinless, cut into bite-sized pieces) | 800 | Grams |
| Penne Pasta (uncooked) | 400 | Grams |
| Olive Oil (extra virgin) | 2 | Tbsp |
| Onion (medium, chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Crushed Tomatoes (canned) | 800 | Grams |
| Heavy Cream (whole milk based) | 250 | Milliliters |
| Mozzarella Cheese (shredded) | 200 | Grams |
| Parmesan Cheese (grated) | 100 | Grams |
| Basil (fresh, chopped) | 1 | Bunch |
| Oregano (dried) | 1 | Tsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
Instructions
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Cook the penne pasta in a large pot of salted boiling water until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent.
- Add the chicken pieces to the skillet, season with salt and black pepper, and cook until the chicken is browned and cooked through.
- Stir in the crushed tomatoes, heavy cream, dried oregano, and half of the chopped basil. Simmer for 10 minutes.
- Combine the cooked pasta with the chicken and sauce mixture, then transfer to a large baking dish.
- Top with shredded mozzarella and grated parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Garnish with the remaining fresh basil before serving.
Prep
- Thaw chicken if frozen.
Kitchen equipment
Large Baking Dish