Chicken Penne Bake (Printable Version)
Chicken, penne, cheese, and peppers bake up cozy with tomato sauce—it’s filling and crowd-pleasing for any night.
# Everything You’ll Need:
→ Chicken and Veggies
01 -
1 tablespoon canola oil
02 -
80 g chopped green bell pepper
03 -
80 g chopped red bell pepper
04 -
80 g chopped yellow onion
05 -
450 g boneless skinless chicken thighs, cut in 2.5 cm bits
06 -
1.5 teaspoons minced fresh garlic
07 -
1 teaspoon dried basil
08 -
1 teaspoon dried oregano
09 -
0.5 teaspoon dried parsley
10 -
0.5 teaspoon red pepper flakes
11 -
0.5 teaspoon salt
→ Pasta & Sauce
12 -
170 g dry penne
13 -
3 tablespoons tomato paste
14 -
410 g diced tomatoes with juices
15 -
180 ml chicken broth
→ Cheesy Topper
16 -
45 g grated Pecorino Romano
17 -
200 g shredded mozzarella
# Steps to Cook:
01 -
Let the dish chill on the counter for a few minutes before you plate it up.
02 -
Take the foil off and bake another 15–20 minutes until the cheeses look all gooey and bubbly.
03 -
Snug foil over your baking dish and get it in the oven for half an hour.
04 -
Scoop half your pasta mix into that prepped dish. Scatter half the grated mozzarella and Pecorino over it, then spread the remaining pasta on top. Finish with the rest of the cheese.
05 -
Dump in the penne and stir things up so the sauce grabs onto everything.
06 -
Pour in the blended tomatoes and chicken broth. Give it a good mix, bring to a slow boil, then lower to a simmer. Pop a lid on. Let it cook gently for about 10–15 minutes and stir once in a while until the sauce thickens up.
07 -
Toss in garlic and stir for around a minute. Let that awesome smell fill the air.
08 -
Warm some canola oil in your skillet over medium flame. Throw in the chicken, onions, both bell peppers, all your herbs, salt, and chili flakes. Cook about 5–8 minutes, stirring now and then, until the chicken’s no longer pink inside.
09 -
Bring your pasta water to a boil and cook penne—make sure to stop cooking 2–3 minutes before the box says, so it stays firm. Drain it and cover to keep it hot.
10 -
Chuck tomato paste and all the diced tomatoes with their juice into a food processor. Blend until smooth, then set it aside for now.
11 -
Set your oven to 175°C. Spray a 20×20 cm dish with some oil and keep it close.
# Extra Suggestions:
01 -
If you want pasta with a little bite, boil it a couple minutes less than the package says because it'll get even softer after baking.