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Chicken Penne Casserole

Teresa Ambra
This amazing pasta dish is made with chicken instead of beef, a quick homemade sauce & gluten free penne pasta. It's also loaded with several cheese blends for a cheesy texture you'll love. Comfort food extraordinaire!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Chicken Main Dish, Chicken/Pasta, Pasta Main Dish
Cuisine Italian
Servings 8
Calories 407 kcal

Equipment

  • 1 8x12" glass baking dish
  • measuring cups
  • measuring spoons
  • 1 large stock pot with lid
  • 1 colander
  • 1 large skillet
  • 1 blender

Ingredients
  

  • 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. dried basil
  • 1 tsp. dried oregano
  • 1 tsp. dried 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
  • 1 tbsp. fresh oregano for garnish, if desired

Instructions
 

  • 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 in colander 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.

Notes

Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 407kcalCarbohydrates: 17gProtein: 26gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 109mgSodium: 605mgPotassium: 478mgFiber: 3gSugar: 4gVitamin A: 879IUVitamin C: 27mgCalcium: 264mgIron: 3mg
Keyword casserole, cheese, chicken, gluten free, main dish, noodles, parmesan cheese, pasta, tomatoes
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