Chicken Penne Pasta Bake

You may have noticed that Kelli (the other half of this blog) has not posted for awhile.  It seems that graduate students in speech & language pathology have no time for a life outside of school.  Since she and Justin have been ridiculously busy lately, I have taken food to them on occasion.  Awhile back when I asked what sounded good to eat, Justin mentioned some kind of penne pasta with chicken so I started looking at recipes and decided to try this.  I had all the ingredients on hand, it looked good, so I made it.

As it turned out, we all loved it!  There was plenty of gooey cheese and the sauce had just a little kick from the red pepper flakes.  It was delicious and will definitely find a place on our table again soon!

Pasta Bake 006


  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1/2 cup onion, chopped
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup red bell pepper, chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon canola oil
  • 3 garlic cloves, minced
  • 1-1/2 cups uncooked penne pasta
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 3 tablespoons tomato paste
  • 3/4 cup chicken broth
  • 2 cups mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated


In a large saucepan, saute the chicken, onion, peppers and seasonings in oil until chicken is no longer pink.

Add garlic; cook 1 minute longer.

Cook pasta according to package directions.

Process tomatoes and tomato paste in a blender; add to chicken mixture.

Stir in broth and bring to a boil.

Reduce heat; cover and simmer for 10-15 minutes or until slightly thickened.

Drain pasta; toss with chicken mixture.

Spoon half of the mixture into a greased 2-qt. baking dish.

Sprinkle with half of the cheeses. Repeat layers.

Cover and bake at 350° for 30 minutes then uncover; bake 15-20 minutes longer or until heated through.

Yield: 4 servings.