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When you fix chicken penne casserole, the whole house smells so toasty and savory you just know something good's coming. It’s a go-to comfort food, perfect for gathering everyone in with layers of cheesy goodness, juicy chicken, and sweet peppers. Friends or family—whoever’s at the table—always show up fast for a forkful.
The very first time I whipped this up, my daughter was celebrating her soccer team’s win. It vanished almost instantly. Now, anytime she’s wiped out, she begs for it again.
Delicious Ingredients
- Grated Pecorino Romano cheese: Gives that salty bite and bold finish; freshly shaving it yourself pumps up the punch
- Shredded mozzarella cheese: Melts silky and gooey, especially when you grate it fresh instead of buying the pre-shredded stuff
- Chicken broth: Boosts the sauce with rich savoriness; pick a low salt version so you can taste as you go
- Minced fresh garlic: Adds that wake-up aromatics; juicier cloves mean bigger flavor
- Red pepper flakes: Just a smidge for subtle heat, tweak it till it feels right to you
- Salt: Pulls out all the other flavors and keeps things balanced
- Dried basil oregano and parsley: For fresh, herby layers—split open a new jar for the best hit of smell
- Green and red bell peppers: Sweetness and a splash of color, just grab the firmest ones you can find
- Yellow onion: Sweetens things up with extra depth; get ones that feel heavy
- Boneless skinless chicken thighs: Stay super juicy after baking, look for the ones with a healthy pinkish color
- Canola oil: Keeps food from sticking and everything browning up nice, stick to neutral taste options
- Uncooked penne pasta: Awesome at grabbing onto sauce and holds up while baking, especially if it’s durum wheat
- Tomato paste: Makes the sauce thick and bold, aim for brands without sugar and a rich red shade
- Diced tomatoes: Go for the good stuff so the sauce tastes extra fresh, don’t drain the juices—they add oomph
Easy Step by Step
- Dive In and Serve
- Dish up straight from the pan while everything’s ooey-gooey hot. That’s when it’s at its best!
- Finish Baking Uncovered
- Pop off the foil and stick it back in for another fifteen to twenty minutes—just until that top turns golden and bubbly
- Oven Time with Foil
- Cover the pan tightly with foil to trap all the steam and bake for about thirty minutes
- Add Cheese and Layer Up
- Dump half your sauced pasta into the dish, sprinkle over half the mozzarella and Pecorino, then repeat with the rest so you get mega cheese all through
- Mix Sauce with Pasta
- Stir the cooked pasta into your skillet full of sauce until it’s all slicked and the good stuff is evenly mixed in
- Simmer and Thicken
- Pour in your tomato blend and chicken broth; let it come to a boil, then turn the heat down so it gently bubbles ten to fifteen minutes till thicker—don’t forget to give it a stir now and then
- Toss in Garlic
- When the veggies are ready, stir in the garlic and cook for just a minute—you’ll smell it right away. Keep an eye so it doesn’t burn
- Brown Up Chicken and Veggies
- Heat oil on medium, add in chicken, onions, bell peppers. Shower on those herbs, salt, and pepper flakes. Stir often till chicken’s lost its pink and the peppers soften—about five to eight minutes
- Boil That Pasta
- Make your penne per the package, but take it off the heat a couple minutes early so it’s only just cooked. Drain and plop into a big bowl, cover with a towel to stop it from drying out
- Blend Tomatoes Smooth
- Put diced tomatoes and paste in a food processor and let it run till everything’s super smooth—set aside till you’re ready to sauce it up
- Get the Oven and Dish Ready
- Set your oven to 350°F and lightly coat an eight-inch square dish with oil or cooking spray. Keep it close for assembly
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I can’t get enough of the way Pecorino Romano and mozzarella melt together. That creamy cheese pull and sharp finish always takes me back to Sunday nights with my grandma—she insisted Romano was the best and honestly, she nailed it.
Smart Storage
Let everything cool down to room temp. Cover up tight with foil or stash big pieces in containers—this’ll keep in the fridge for around three days no problem. If you want to freeze, slice into squares and let them freeze on a baking sheet before popping into freezer bags or storage tubs. Defrost overnight in the fridge and bake covered to reheat until hot.
Swap Ideas
No chicken thighs? Chicken breasts work, just don’t let them dry out. Any chunky pasta like rigatoni or ziti can sub in for penne. Try orange or yellow bell peppers for a sweeter change and extra color. Skip the chicken altogether and double the veggies—add in mushrooms or zucchini if you want to make it meatless but still hearty.
How to Serve It
It really only needs a crunchy green salad or buttery garlic bread next to it. Steamed broccoli or asparagus brightens up the plate. Sprinkle on more Pecorino and some fresh basil right before serving if you wanna make it extra Italian.
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Backstory and Traditions
Dishes like this have been kitchen staples in Italian American homes for ages, especially for big family get-togethers. They spin off classic baked pastas from Southern Italy, tweaked over time to fit what was handy in the American pantry. Bell peppers and Pecorino Romano cheese are a little nod to those roots and old-school flavor magic.
Recipe FAQs
- → Will chicken breast work instead of thighs?
Totally, you can swap in breasts. Just don’t let them dry out—keep an eye on them so they stay juicy.
- → How can I prep this ahead?
Put the whole thing together, cover, then keep it in the fridge up to a day. If it’s cold, bake it a little longer.
- → Is it okay to freeze this before baking?
For sure! Wrap up your unbaked pan really well and freeze for as long as two months. Let it thaw, then bake.
- → What tastes good on the side?
Grab some crunchy salad, roasted veggies in season, or warm up garlic bread to round things out.
- → Can I toss in more veggies?
Go for it. Toss in spinach, mushrooms, or zucchini when you sauté—those will go great with everything else.