Chicken and Penne Casserole: A Taste of Home

The aroma of this Chicken and Penne Casserole instantly transports me back to my grandmother’s kitchen. I can almost see her, apron dusted with flour, humming a gentle tune as she stirred the simmering tomato sauce. This wasn’t just a meal; it was an act of love, a gathering point for family, and a taste of pure comfort that I’ve cherished ever since. Now, I’m excited to share my version of this time-honored classic with you.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 6
• Yield: 1 casserole
• Dietary Type: Comfort Food

Ingredients

• 4-5 tablespoons olive oil (or as needed)
• 6 boneless chicken breasts
• Salt and pepper (I use seasoned salt)
• 1 medium onion, chopped
• 6 medium garlic cloves, minced
• 1 tablespoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried red pepper flakes (or to taste)
• 1 (28 ounce) can crushed tomatoes
• 1 (14 ounce) can stewed tomatoes (with juice)
• 1-2 teaspoons sugar
• 1⁄2 cup dry white wine
• 1 large bay leaf
• 10 ounces dry penne pasta (cooked to JUST firm-tender and drained, can use more if desired)
• 2 cups grated mozzarella cheese (can use less)
• 2⁄3 cup grated Parmesan cheese, divided (can use more or less)

Equipment Needed

• 13 x 9-inch baking dish
• Large skillet
• Large pot for pasta

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C). While the oven is heating, prepare the baking dish.
2. Butter a 13 x 9-inch baking dish. This will prevent the casserole from sticking and ensure easy serving.
3. Heat olive oil in a large skillet over medium-high heat. You’ll want enough oil to coat the bottom of the pan generously – about 4-5 tablespoons.
4. Season the chicken breasts with salt and pepper (or seasoned salt) on both sides. Don’t be shy with the seasoning! It’s the foundation of the flavor.
5. Brown the chicken breasts in the hot skillet for about 5 minutes per side. You’re not trying to cook them all the way through at this point, just develop a nice golden-brown crust. Once browned, transfer the chicken to a plate and set aside.
6. Add the chopped onion and minced garlic to the skillet. Sauté for about 5 minutes, or until the onion is softened and translucent. The garlic should be fragrant but not burned.
7. Stir in the dried oregano, dried basil, and dried red pepper flakes into the skillet with the onion and garlic. Cook for another minute, allowing the herbs and spices to bloom and release their aromas.
8. Pour in the can of crushed tomatoes and the can of stewed tomatoes (with their juice) into the skillet. Add the sugar and dry white wine. Stir to combine.
9. Add the bay leaf to the sauce. Bring the sauce to a simmer, then reduce the heat to low and cook for about 35-40 minutes, stirring occasionally. This slow simmering allows the flavors to meld together beautifully. Season with salt and pepper to taste.
10. While the sauce is simmering, cook the penne pasta according to package directions, but cook it just until firm-tender – al dente. Drain the pasta well. Remember it will continue cooking in the oven.
11. Line the bottom of the prepared baking dish with the cooked penne pasta. Sprinkle about 1/3 cup of the grated Parmesan cheese evenly over the pasta. This adds a layer of cheesy goodness to the bottom of the casserole.
12. Arrange the browned chicken breasts on top of the cooked pasta.
13. Remove the bay leaf from the tomato sauce.
14. Spoon the sauce over the chicken, covering the chicken and pasta completely. Make sure every nook and cranny is filled with the flavorful sauce.
15. In a separate bowl, mix the grated mozzarella cheese with the remaining 1/3 cup of Parmesan cheese.
16. Sprinkle the cheese mixture evenly over the top of the sauce. This will create a delicious, bubbly crust.
17. Bake in the preheated oven for about 20 minutes, or until the chicken is cooked through (internal temperature of 165 degrees F or 74 degrees C) and the sauce is bubbly and the cheese is melted and lightly browned.
18. Remove from the oven and let stand for a few minutes before serving.

Expert Tips & Tricks

• Browning the Chicken: Don’t overcrowd the skillet when browning the chicken. If necessary, brown it in batches to ensure even browning.
• Tomato Sauce Adjustment: Taste the tomato sauce before adding the sugar. Depending on the acidity of the tomatoes, you may need more or less sugar to balance the flavors.
• Pasta Prep: Be sure to cook the penne al dente, as it will continue to cook in the oven. Overcooked pasta will result in a mushy casserole.
• Cheese Topping: For an extra crispy topping, broil the casserole for the last 1-2 minutes of baking, but watch it carefully to prevent burning.
• Make-Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. You can also assemble the entire casserole ahead of time and bake it just before serving.
• Chicken Substitute: You can use leftover cooked chicken or rotisserie chicken in this recipe. Just shred the chicken and add it to the casserole after the sauce has simmered.

Serving & Storage Suggestions

Serve the Chicken and Penne Casserole hot, straight from the oven. A sprinkle of fresh parsley or basil adds a pop of color and freshness. Consider serving it with a side salad or some crusty bread to soak up the delicious sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave individual portions or bake the entire casserole in a preheated oven at 350 degrees F (175 degrees C) until heated through.

The casserole can also be frozen for longer storage. Wrap it tightly in plastic wrap and then foil, or store it in a freezer-safe container. It will keep in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	751.6 kcal	N/A
Calories from Fat	319 g	42%
Total Fat	35.5 g	54%
Saturated Fat	12.2 g	60%
Cholesterol	132.1 mg	44%
Sodium	831.9 mg	34%
Total Carbohydrate	57.3 g	19%
Dietary Fiber	9.1 g	36%
Sugars	4.7 g	18%
Protein	49.6 g	99%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian: Substitute the chicken with roasted vegetables like zucchini, bell peppers, and eggplant.
• Gluten-Free: Use gluten-free penne pasta.
• Spicy: Add more red pepper flakes or a pinch of cayenne pepper to the sauce for extra heat.
• Cheesy: Experiment with different cheeses, such as provolone, fontina, or even a sprinkle of ricotta.
• Herby: Add fresh herbs like rosemary, thyme, or oregano to the sauce for a more complex flavor.
• Bone-In Chicken: As I have done, you can use bone-in chicken pieces instead of boneless breasts. Adjust the cooking time accordingly, ensuring the chicken is cooked through.
• Extra Tomato Flavor: Double the crushed tomatoes to two cans for a richer, more intense tomato flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of pasta?
A: Yes, you can substitute penne with other short pasta shapes like rigatoni, ziti, or farfalle. Just be sure to cook it al dente.

Q: Can I add vegetables to this casserole?
A: Absolutely! Feel free to add your favorite vegetables like bell peppers, mushrooms, or spinach to the sauce.

Q: How do I prevent the pasta from becoming mushy?
A: Cook the pasta al dente and don’t overcook it in the oven. Also, make sure the sauce isn’t too watery.

Q: Can I make this casserole ahead of time?
A: Yes, you can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking.

Q: What if my chicken breasts are very thick?
A: You may need to pound them slightly to ensure they cook evenly.

Final Thoughts

This Chicken and Penne Casserole is more than just a recipe; it’s a warm hug on a plate. It’s a reminder of simple joys, shared meals, and the comforting power of home cooking. I encourage you to give this recipe a try and create your own memories around it. Don’t be afraid to experiment with variations and make it your own. And please, share your feedback – I’d love to hear how it turns out! Serve alongside a crisp green salad and a glass of your favorite red wine. Happy cooking!