Chicken Penne Pasta Bake

Pasta Bake 012

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.

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