Description
This comforting Chicken Pasta Casserole combines tender chicken, al dente pasta, and a creamy tomato sauce baked to perfection with melted mozzarella and Parmesan cheese. Perfect for a satisfying weeknight dinner or meal prep.
Ingredients
Scale
Main Ingredients
- 2 cups uncooked pasta of your choice
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 1 cup mushrooms, sliced
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 cup heavy cream
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole later.
- Cook Pasta: Cook the pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside to be added later.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook chicken pieces until browned and cooked through, about 6-8 minutes. Remove chicken and set aside.
- Sauté Vegetables: In the same skillet, add minced garlic, chopped onion, and diced red bell pepper. Sauté for 2-3 minutes until onion turns translucent.
- Cook Mushrooms: Add sliced mushrooms to the skillet and cook for another 3-4 minutes until tender.
- Add Tomatoes: Stir in drained diced tomatoes and bring mixture to a simmer. Cook for 3-4 minutes until sauce slightly thickens.
- Add Cream: Reduce heat, pour in heavy cream, and stir to combine. Cook for 2 more minutes to blend flavors.
- Combine Ingredients: Add cooked pasta, chicken, and half of the mozzarella and Parmesan cheese to the skillet. Sprinkle oregano, basil, and optional red pepper flakes. Gently stir to mix evenly.
- Prepare Casserole: Transfer the mixture into a greased 9×13-inch baking dish. Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the top.
- Bake: Bake in the preheated oven for 20-25 minutes, until cheese is melted, bubbly, and the top has a light golden color.
- Garnish and Serve: Remove from oven and let the casserole rest for a few minutes. Garnish with chopped fresh parsley before serving.
Notes
- Use any pasta shape you prefer such as penne, rigatoni, or fusilli.
- For a lighter version, substitute heavy cream with half-and-half or a light cream alternative.
- Feel free to add other vegetables like spinach or zucchini according to your preference.
- Make sure to not overcook the pasta during boiling to keep it from becoming mushy during baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
