What the heck is this?
This is the kind of dish you make when the week’s been long, the vibes are low, and you just want something cheesy, creamy, and baked to golden, bubbly perfection. Chicken Penne Casserole is a hearty, one-pan wonder packed with tender chicken, pasta, a creamy tomato sauce, and a mountain of melty cheese. It’s like your favorite pasta night—but all cozied up in casserole form.
Why You’ll Love This Recipe
– It’s a complete meal in one pan—protein, pasta, and sauce, done
– Freezer-friendly and perfect for meal prep
– Crowd-pleaser that feeds a hungry family or a potluck full of friends
– Customizable with whatever veggies or seasonings you love
– That cheesy, baked top layer? Swoon.
The Good Stuff You’ll Need
– 3 cups cooked penne pasta
– 2 cups cooked, shredded chicken (rotisserie works great!)
– 1 tablespoon olive oil
– 1 small yellow onion, diced
– 3 cloves garlic, minced
– 1 teaspoon Italian seasoning
– 1/2 teaspoon crushed red pepper flakes (optional)
– 1 (24 oz) jar marinara or tomato basil pasta sauce
– 1/2 cup heavy cream or whole milk
– 1 1/2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– Fresh basil or parsley, for garnish (optional)
Let’s Do This
Step 1: Preheat and prep
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish or similar baking dish.
Step 2: Sauté your flavor base
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until soft, about 5 minutes. Add garlic, Italian seasoning, and red pepper flakes, and cook for 1 more minute until fragrant.
Step 3: Build the sauce
Pour in the marinara sauce and stir to combine with the onion mixture. Reduce the heat to low and stir in the heavy cream. Let it simmer for about 5 minutes so it thickens slightly and gets extra luscious.
Step 4: Combine it all
In a big bowl (or right in the pan if it’s big enough), mix the cooked penne, shredded chicken, and sauce until everything is well coated. Stir in 1 cup of mozzarella cheese and half of the Parmesan.
Step 5: Assemble and bake
Pour the mixture into your prepared casserole dish. Sprinkle the remaining mozzarella and Parmesan over the top. Cover with foil and bake for 20 minutes. Then uncover and bake for another 10-15 minutes until the top is golden and bubbly.
Step 6: Rest and serve
Let the casserole sit for 5–10 minutes before serving so it sets up a bit. Garnish with chopped parsley or basil if you’re feeling fancy.
Serving Suggestions
– Serve with garlic bread and a simple green salad for an easy dinner
– Add a side of roasted veggies for more color and nutrients
– Leftovers are amazing for lunch the next day—just reheat and enjoy
Switch It Up
– Add veggies: sautéed mushrooms, spinach, bell peppers, or zucchini
– Make it spicy: stir in a little sriracha or more crushed red pepper
– Go creamy: swap marinara for Alfredo or use a 50/50 sauce combo
– Use different pasta: rigatoni, fusilli, or even whole wheat penne
Make-Ahead Tips
– Assemble the casserole up to a day in advance and refrigerate until ready to bake
– Freeze before or after baking—just thaw in the fridge overnight and reheat at 350°F until warmed through
– Store leftovers in an airtight container in the fridge for up to 4 days
Questions People Actually Ask
Q: Can I use uncooked pasta?
A: Not for this version—cook it first! If you want a dump-and-bake version, we can go there, but that’s a different recipe.
Q: What’s the best cheese to use?
A: Mozzarella melts beautifully, but feel free to add in sharp cheddar, provolone, or a little fontina for extra flavor.
Q: Can I make this vegetarian?
A: Yep—skip the chicken and load up on sautéed mushrooms or spinach for a meatless twist.
Chicken Penne Casserole: Comfort Food That’ll Hug You From the Inside Out
- Total Time: 50 minutes
- Yield: 6–8 servings
Description
This is the kind of dish you make when the week’s been long, the vibes are low, and you just want something cheesy, creamy, and baked to golden, bubbly perfection. Chicken Penne Casserole is a hearty, one-pan wonder packed with tender chicken, pasta, a creamy tomato sauce, and a mountain of melty cheese. It’s like your favorite pasta night—but all cozied up in casserole form.
Ingredients
– 3 cups cooked penne pasta
– 2 cups cooked, shredded chicken (rotisserie works great!)
– 1 tablespoon olive oil
– 1 small yellow onion, diced
– 3 cloves garlic, minced
– 1 teaspoon Italian seasoning
– 1/2 teaspoon crushed red pepper flakes (optional)
– 1 (24 oz) jar marinara or tomato basil pasta sauce
– 1/2 cup heavy cream or whole milk
– 1 1/2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– Fresh basil or parsley, for garnish (optional)
Instructions
Step 1: Preheat and prep
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish or similar baking dish.
Step 2: Sauté your flavor base
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until soft, about 5 minutes. Add garlic, Italian seasoning, and red pepper flakes, and cook for 1 more minute until fragrant.
Step 3: Build the sauce
Pour in the marinara sauce and stir to combine with the onion mixture. Reduce the heat to low and stir in the heavy cream. Let it simmer for about 5 minutes so it thickens slightly and gets extra luscious.
Step 4: Combine it all
In a big bowl (or right in the pan if it’s big enough), mix the cooked penne, shredded chicken, and sauce until everything is well coated. Stir in 1 cup of mozzarella cheese and half of the Parmesan.
Step 5: Assemble and bake
Pour the mixture into your prepared casserole dish. Sprinkle the remaining mozzarella and Parmesan over the top. Cover with foil and bake for 20 minutes. Then uncover and bake for another 10-15 minutes until the top is golden and bubbly.
Step 6: Rest and serve
Let the casserole sit for 5–10 minutes before serving so it sets up a bit. Garnish with chopped parsley or basil if you’re feeling fancy.
Notes
– Serve with garlic bread and a simple green salad for an easy dinner
– Add a side of roasted veggies for more color and nutrients
– Leftovers are amazing for lunch the next day—just reheat and enjoy
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: ~480 kcal per serving
- Fat: ~20g
- Carbohydrates: ~40g
- Protein: ~30g