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Creamy Garlic Chicken Penne Bake

This Creamy Garlic Chicken Penne Bake is pure comfort! Tender chicken, garlicky cream sauce, and melty cheese come together for an irresistible weeknight dinner.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 12 oz penne pasta
  • 2 tbsp olive oil
  • 1 lb chicken breast diced
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • salt and pepper to taste
  • 1 cup shredded mozzarella cheese
  • 0.5 cup chopped fresh parsley

Instructions

  • Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente (usually about 10-12 minutes). Drain and set aside.
  • Heat olive oil in a large skillet over medium-high heat. Add diced chicken breast, season with salt and pepper, and cook until golden and cooked through, about 5-7 minutes. Remove chicken and set aside.
  • Lower heat to medium and add minced garlic to the skillet. Sauté for about 1 minute until fragrant, being careful not to burn.
  • Pour in heavy cream and chicken broth. Stir well, scraping up browned bits. Add Italian seasoning, salt, and pepper to taste. Simmer gently for 3-4 minutes until sauce thickens slightly.
  • Stir in grated Parmesan cheese until melted and smooth. Return cooked chicken to the skillet and mix into the sauce.
  • Add drained penne pasta to the skillet and toss until pasta is well coated and chicken evenly distributed.
  • Transfer mixture into a greased 9x13 inch baking dish. Sprinkle shredded mozzarella evenly on top.
  • Preheat oven to 375°F (190°C). Bake uncovered for 20-25 minutes, until cheese is melted, bubbly, and golden brown.
  • Remove from oven and let rest for 5 minutes. Sprinkle chopped fresh parsley on top before serving.

Equipment

  • Large Pot
  • Large skillet or sauté pan
  • Measuring cups and spoons
  • Mixing spoon or spatula
  • Baking dish (9x13 inch works great)
  • Cheese Grater

Notes

  • For extra veggies, add sautéed mushrooms, spinach, or bell peppers before baking.
  • Use freshly grated cheese for best melt and flavor instead of pre-shredded varieties.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently.
  • Freeze the bake before adding mozzarella cheese for longer storage, up to 2 months.