Chicken Pasta Bake

This Chicken Pasta Bake is a comforting, one-dish wonder that’s perfect for busy weeknights or casual gatherings.

Tender chicken, al dente pasta, and a medley of colorful veggies come together in a rich and creamy sauce, all topped with a generous helping of melted mozzarella and cheddar cheese.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 cups penne pasta
• 2 tablespoons olive oil
• 2 onions, diced
• 3 cloves garlic, minced
• 2 cups mixed bell peppers (such as green, red, and yellow)
• 2 cups cherry tomatoes, halved
• 1 cup grated mozzarella cheese
• 1 cup shredded cheddar cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 cup pasta sauce

Instructions

Preheat oven to 375°F (190°C).

Cook the penne pasta according to package instructions until al dente, then set aside.

In a large skillet, heat the olive oil over medium-high heat.

Add the diced onions and cook until translucent, about 3-4 minutes.

Add the minced garlic and cook for an additional minute.

Add the mixed bell peppers to the skillet and cook until tender, about 5 minutes.

Add the cherry tomatoes and cook for an additional 2 minutes.

Add the chicken to the skillet and cook until browned on all sides and cooked through, about 5-6 minutes.

Season with salt, pepper, dried basil, and dried oregano.

In a large bowl, combine the cooked pasta, chicken and vegetable mixture, and pasta sauce.

Stir until well combined.

In a greased 9×13-inch baking dish, arrange half of the pasta mixture in the bottom of the dish.

Top with half of the mozzarella cheese and half of the cheddar cheese.

Repeat the layers, starting with the remaining pasta mixture, then the remaining mozzarella cheese, and finally the remaining cheddar cheese.

Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let it rest for 10-15 minutes before serving.

Notes

Use leftover pasta sauce to make this recipe even quicker.

Consider using other vegetables like mushrooms, zucchini, or broccoli to add some variety.

To make this recipe more substantial, add some cooked sausage or meatballs on top of the pasta mixture.

You can also customize the cheese blend to your liking, so feel free to add some parmesan or feta for extra flavor.

This recipe freezes well, so consider making a double batch and freezing the leftovers for a quick lunch or dinner later.

If you’re short on time, use pre-cooked chicken or rotisserie chicken to speed up the prep work.

Nutrional Value

• Calories: 540
• Total Fat: 24g
• Saturated Fat: 10g
• Cholesterol: 60mg
• Sodium: 450mg
• Total Carbohydrates: 44g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 37g