Chicken, Cheese, and Penne Pasta Bake

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 03/4/21
Prep: 20 mins
Cook: 35 mins
Total: 55 mins
Servings: 6 servings

Lots of melty cheese and a simple sauce brings this chicken and pasta together for a tasty and satisfying family meal. Penne pasta is cooked before mixing it with chicken, garlic, creole seasoning, and a tasty cheese sauce.

Feel free to adapt the chicken casserole ingredients with what you have on hand and to suit your tastes. Mix up the cheeses, throw in some other veggies for added color, or switch up the artichokes with another vegetable. We've provided some great tips and ideas in the callout below the recipe. For a vegetarian version, try this recipe for Penne Pasta Bake with Tomatoes and Mozzarella Cheese.

The casserole makes a fantastic dinner with a Caesar salad or spring greens. Toast some garlic bread or biscuits to go with the meal and enjoy!

Chicken, cheese, and penne pasta bake
The Spruce

Ingredients

  • 8 ounces penne pasta

  • 1 tablespoon extra virgin olive oil

  • 1 1/2 pounds boneless, skinless chicken breasts, cut into small cubes

  • 6 to 8 ounces mushrooms, sliced

  • 1/2 teaspoon Creole seasoning, or seasoned salt

  • 2 tablespoons unsalted butter

  • 2 clove garlic, minced

  • 2 tablespoons all-purpose flour

  • 1 cup half-and-half, or whole milk

  • 1 cup chicken broth

  • 2 cups shredded mozzarella cheese, divided

  • 1 cup grated Parmesan cheese, divided

  • 1 (15-ounce) can artichoke hearts, drained and quartered

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • Optional: 1 tsp paprika

Steps to Make It

  1. Gather the ingredients.

    Penne Pasta Bake recipe ingredients
     The Spruce

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

    Grease a baking dish
     The Spruce

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

    Cook the penne pasta
     The Spruce

  4. Heat the olive oil in a large skillet over medium heat. Add the chicken, mushrooms, and Creole seasoning.

    Heat the olive oil, add the chicken, mushrooms, and Creole seasoning
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  5. Cook until the chicken is thoroughly cooked and the mushrooms are lightly browned, stirring frequently.

    Cook chicken and mushrooms
     The Spruce

  6. Remove the chicken and mushroom mixture to a bowl and set aside.

    Remove the chicken and mushroom mixture
     The Spruce

  7. Melt the butter in the same skillet and add the minced garlic. Cook, stirring, for about 1 minute.

    Melt the butter add minced garlic
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  8. Blend the flour into the butter mixture until smooth and bubbly.

    blend in flour
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  9. Continue to cook the flour and butter roux for 1 minute, stirring constantly.

    cook roux
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  10. Add the milk and chicken broth and continue to cook until thickened, stirring constantly.

    Add the milk and chicken broth
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  11. To the sauce, add 1 1/2 cups of the mozzarella cheese and about half of the Parmesan cheese; cook until the cheese has melted, stirring constantly.

    add 1 1/2 cups of the mozzarella cheese and about half of the Parmesan cheese
     The Spruce

  12. Stir in the chicken and mushroom mixture and the artichokes. Taste and add salt and pepper, as needed.

    Stir in the chicken and mushroom mixture and the artichokes
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  13. Combine the sauce and pasta; transfer to the prepared baking dish. Sprinkle with the remaining cheeses and sprinkle lightly with paprika, if using.

    Combine the sauce and pasta
     The Spruce

  14. Bake for about 20 to 30 minutes, until lightly browned and bubbly.

    Penne Pasta Bake recipe
     The Spruce

Tip

  • Make It Ahead: Prepare the casserole as directed, but do not bake it. Cover the casserole with foil and refrigerate for up to 24 hours. On baking day, remove the casserole from the refrigerator and let it stand at room temperature for about 20 minutes. Preheat the oven to 350 F and bake the casserole, covered, for about 35 minutes. Remove the foil and bake for about 10 minutes longer, or until the casserole is hot and bubbly.

Recipe Variations

  • A combination of mozzarella and cheddar cheeses—or a pizza blend—is a good alternative to all mozzarella. 
  • While there's no good substitute for the earthy flavor of mushrooms, they can be replaced with another vegetable; add about 1 cup of sliced celery or onions to the skillet and saute it along with the chicken. 
  • Steamed sliced asparagus, broccoli, peas, or mixed vegetables are suitable replacements for the artichokes. 
  • For extra color, consider a few tablespoons of chopped pimiento or add about 1/4 to 1/2 cup of diced red bell pepper to the skillet along with the chicken. 
Nutrition Facts (per serving)
425 Calories
25g Fat
26g Carbs
25g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 425
% Daily Value*
Total Fat 25g 32%
Saturated Fat 13g 67%
Cholesterol 86mg 29%
Sodium 942mg 41%
Total Carbohydrate 26g 10%
Dietary Fiber 4g 15%
Total Sugars 4g
Protein 25g
Vitamin C 5mg 26%
Calcium 397mg 31%
Iron 2mg 12%
Potassium 455mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)