Go Back
–+ servings

Would you like to save this recipe?

I'll email this post to you, so you can easily come back to it later!

Chicken penne casserole ready to eat.
5 from 1 vote
Print Pin it! Save

Chicken Penne Casserole

This easy, cheesy Chicken Penne Casserole combines tender pasta, savory chicken, and gooey melted cheese for a comforting meal that’s perfect any night of the week.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 539kcal
Author: Sula

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

Most casserole baking dishes come with a glass top but if yours does not feel free to use foil for the covered baking step.
This recipe calls for red and green bell peppers (half of each color) but you can also substitute with other color bell peppers as needed. 
If fire-roasted tomatoes are not available, regular diced tomatoes will work as well.

Nutrition

Calories: 539kcal | Carbohydrates: 36g | Protein: 42g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1075mg | Potassium: 480mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1338IU | Vitamin C: 38mg | Calcium: 343mg | Iron: 3mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.