Some nights I just want a cozy, cheesy dinner that doesn't ask much of me, and that's exactly how this Chicken Penne Casserole was born. I had leftover rotisserie chicken, half a box of pasta, and a couple of bell peppers that were this close to being compost. A quick tomato sauce, a handful of cheese, and suddenly this "clean out the fridge" situation turned into a pasta bake that tastes like a cross between chicken parmesan and a really good pizza. It's hearty, easy, and the kind of dinner that always gets a second helping.
This one has quickly worked its way into our weeknight rotation. It's flexible, it's comforting, and really, who's ever sad about a bubbling pan of cheesy pasta coming out of the oven? Exactly.
Ingredients Needed
- Chicken -leftover cooked chicken or rotisserie, even raw chicken (I like boneless skinless thighs)
- Penne pasta - I usually grab penne, but any short pasta is fine
- Bell peppers - any color, diced
- Garlic - fresh or jarred, no judgment
- Italian seasoning
- Red pepper flakes - optional but so good
- Salt & pepper
- Canned diced tomatoes - I use fire-roasted for the best flavor
- Tomato paste - adds depth
- Shredded Italian blend cheese - melty and perfect
- Cooking oil - for sautéing (Canola or olive oil work great)
How to Make This Cheesy Chicken Pasta Bake
This casserole comes together with very little fuss - which is probably why I make it so often.
1. Cook the pasta
Boil the penne until it's just shy of al dente. The oven will take it the rest of the way, so don't overcook it here.
2. Sauté the peppers
Warm a bit of olive oil in a large skillet and cook your diced bell peppers and onion until they soften. Add the seasonings and garlic and let it get fragrant.
3. Add the chicken
Raw chicken: dice it small so it cooks quickly with the peppers.
Cooked or rotisserie: just stir it in to warm through. Easy.
4. Build the sauce
In a blender or separate bowl, add the diced tomatoes and tomato paste. Blend together to form a thick sauce. (I use an immersion blender in a bowl, but a regular blender works fine as well) Add the tomato sauce to the skillet along with the broth. Bring to a boil, then reduce heat. Cover and simmer until slightly thickened: 10-15 minutes.
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5. Combine it all
Add the cooked pasta to the skillet and toss to combine. It should look saucy and cozy at this point.
6. Bake
Spoon half the chicken mixture into a shallow casserole dish (I use a 9x9 Pyrex), and sprinkle with half the cheeses. Repeat with the remaining noodles mixture and cheese. Cover and bake for 30 minutes, then uncover and bake another 15-20 minutes until bubbly and lightly golden.
7. Serve
Give it a few minutes to settle, sprinkle with fresh parsley if desired, and enjoy that first cheesy scoop.
Why You'll Love This Recipe
- Uses whatever chicken you have - raw or rotisserie
- Family-friendly comfort food
- Packed with Italian-ish flavors
- Great for busy nights - weeknight dinners for the win!
- Even better the next day
It's one of those recipes that quietly becomes a staple.
Substitutions & Variations
This casserole is forgiving - you can easily make it your own.
- Different pasta: rigatoni, rotini, or ziti work great.
- Bell peppers: you can substitute any color bell peppers. Sometimes I use yellow + orange, when I can't find green/red. Any combination seems to work!
- More veggies: mushrooms, spinach, or zucchini fit right in.
- Extra heat: double the red pepper flakes or add a pinch of cayenne.
- Cheese swap: mozzarella, provolone, or a blend.
- Lean it out: use cooked spaghetti squash or low-carb pasta.
Serving Suggestions
I like to pair this with something fresh or something green - or both.
- A crisp green salad
- Garlic bread (highly recommend)
- Roasted broccoli
- A simple arugula and spinach salad to balance the richness
How to Store Leftovers
- Refrigerator: 3-4 days in an airtight container
- Freezer: freezes beautifully for up to 3 months
- Reheat: microwave individual portions or bake, covered, until warmed through
📖 Recipe
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Chicken Penne Casserole
Ingredients
- 1 cup penne pasta uncooked
- 1 tablespoon cooking oil
- 2-3 cups cooked chicken or 1 pound raw, cut in 1-inch pieces
- ½ cup yellow onion chopped
- ½ green bell pepper chopped
- ½ red bell pepper chopped
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- 3 cloves garlic minced
- 14.5 ounce fire roasted diced tomatoes canned
- 3 tablespoons tomato paste
- ¾ cup chicken broth
- 2 cups shredded Italian blend cheese
- ½ cup Parmesan cheese grated
Instructions
- Preheat oven to 350°F. Lightly grease (or use cooking spray) a shallow 9x9 inch Pyrex casserole dish (or similar).
- Cook pasta according to package instruction, until just al dente.1 cup penne pasta
- Meanwhile, heat the oil in a skillet on medium heat. Add the onion and peppers and sauté a few minutes to soften. Then add the garlic and seasonings.1 tablespoon cooking oil, ½ cup yellow onion, ½ green bell pepper, ½ red bell pepper, 1 tablespoon Italian seasoning, ½ teaspoon salt, ½ teaspoon red pepper flakes, 3 cloves garlic
- Add the chicken. If using raw chicken, sauté until the chicken is no longer pink. If using cooked chicken, just cook long enough to heat it through.2-3 cups cooked chicken
- Blend together the diced tomatoes and tomato paste to form a smooth sauce. I use a bowl and immersion blender for this, but a regular blender works great too. Once combined, add this sauce to the chicken mixture in the skillet.14.5 ounce fire roasted diced tomatoes, 3 tablespoons tomato paste
- Add the chicken broth and increase to medium-high heat to bring the mixture to a boil. Reduce heat, cover, and simmer for 10 to 15 minutes to thicken slightly.¾ cup chicken broth
- Drain pasta and add to the skillet. Toss together to evenly coat.
- Add half the chicken mixture to the greased casserole dish and sprinkle with half the cheese, then repeat with the remaining mixture and cheese.2 cups shredded Italian blend cheese, ½ cup Parmesan cheese
- Cover and bake for 30 minutes, then uncover and bake an additional 15 to 20 minutes, until heated through. The casserole will be bubbly and lightly golden on top.
Notes
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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