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Chicken, Cheese, and Penne Pasta Bake

User Rating 3.5 Star Rating (4 Reviews)


Chicken, Cheese, and Penne Pasta Bake

Chicken, Cheese, and Penne Bake

Photo: Diana Rattray
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.


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


Heat oven to 350°. Grease a 2- to 2 1/2-quart baking dish.

Cook penne pasta in boiling salted water following package directions. Drain in a colander, rinse, and set aside.

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.

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.

Combine the sauce and pasta; transfer to the prepared baking dish. Sprinkle with the remaining cheeses and sprinkle lightly with paprika.

Bake for 20 to 30 minutes, until lightly browned and bubbly.
Serves 6.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Cheddar is better!, Member JS_23

This recipe came out great and the instructions were spot on! A few tweeks I made... Since I was running low on mozz, I used half mozz / half cheddar. I imagine it added quite a lot of flavor compared to the straight up mozz (although I've never tried it w just mozz). I also used quite a lot of Adobo AND Smoked Paprika as the seasoning when cooking the chicken and mushrooms in the pan - WAY more than 1/2 a tspn - I just seasoned to taste. Large easy dish to prepare and make. And Mmm Mmm Delish!

13 out of 13 people found this helpful.

See all 4 reviews

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