• Prep Time: 15 minutes
  • Cooking Time: 1 hour 30 minutes
  • Serves: 6

Chicken Penne Casserole Recipe

  • Recipe Submitted by on

 Ingredients List

  • 1 1/2 cups uncooked Ronzoni gluten free penne pasta
  • 1 tbsp. olive oil or avocado oil
  • 1 1/2 lbs. boneless chicken thighs cut into one-inch pieces
  • 1/2 cup green bell pepper chopped
  • 1/2 cup red bell pepper chopped
  • 1/2 cup onion chopped
  • 1 tsp. basil
  • 1 tsp. oregano
  • 1 tsp. parsley
  • 1/2 tsp. sea salt
  • 1/2 tsp. crushed red pepper flakes
  • 3 cloves garlic minced
  • 14.5 oz. can diced tomatoes undrained
  • 3 tbsp. tomato paste
  • 3/4 cup chicken broth
  • 8 oz. mozzarella cheese shredded (I used an Italian six-cheese blend)
  • 1 cup parmesan-romano-asiago cheese blend shredded
  • fresh oregano for garnish, if desired


Preheat oven to 350°.
Grease an 8x12” glass baking dish.
Set aside.
Cook pasta according to package directions.
Meanwhile, pour olive oil into a large skillet.
Add chicken and sauté about 5-7 minutes, turning to brown on all sides.
Add onion, bell peppers and seasonings and sauté until chicken is cooked through and opaque, about 8-10 minutes.
Add garlic and sauté about a minute, until garlic is fragrant.
In a blender, pulse tomatoes and paste until pureed.
Add tomato mixture to chicken mixture in skillet.
Stir in chicken broth.
Cover with lid and simmer over reduced heat about 10-15 minutes, until mixture is thickened.
Drain pasta and toss with chicken mixture. Spread half of the pasta mixture into prepared baking dish.
Sprinkle with half of the cheeses.
Spread remaining pasta mixture over top of cheese layer and top again with remaining cheeses.
Cover with foil and bake about 30 minutes.
Remove foil and bake an additional 15-20 minutes until casserole is heated through.
If desired, garnish with fresh oregano and additional cheese.

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