Description
This creamy, veggie-packed pasta bake is the perfect one-dish dinner—comforting, colorful, and loaded with flavor.
Ingredients
8 ounces penne pasta
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, diced
1 teaspoon Italian seasoning
Salt and pepper to taste
1 cup broccoli florets
1 cup bell peppers, sliced
1 cup cherry tomatoes, halved
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Fresh basil for garnish
Instructions
Preheat oven to 375°F (190°C).
Cook the penne pasta according to package directions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add diced chicken, Italian seasoning, salt, and pepper. Cook for 5–7 minutes, until chicken is fully cooked.
Add broccoli, bell peppers, cherry tomatoes, and garlic. Sauté for 3–4 minutes until vegetables are tender.
In a large mixing bowl, combine pasta, chicken-veggie mixture, heavy cream, and half of the Parmesan cheese. Mix thoroughly.
Transfer to a greased 9×13 inch baking dish. Top with remaining Parmesan and mozzarella cheese.
Bake for 25–30 minutes or until cheese is golden and bubbly.
Garnish with fresh basil and serve hot.
Notes
You can swap heavy cream for half-and-half for a lighter option.
Add zucchini or mushrooms for more vegetable variety.
Great for leftovers—just reheat in the oven or microwave.
Pair with a fresh side salad or garlic bread for a full meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: Italian-American
