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Creamy Tomato Basil Chicken Pasta Bake

This Creamy Tomato Basil Chicken Pasta Bake is a comforting, flavorful weeknight favorite with tender chicken, luscious tomato cream sauce, and melty cheese.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 12 oz penne pasta
  • 2 tablespoons olive oil for sautéing chicken
  • 1 lb chicken breast diced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 14 oz diced tomatoes undrained, canned
  • 1 cup heavy cream
  • 1 cup Parmesan cheese grated
  • 1 cup mozzarella cheese shredded
  • 1 cup fresh basil leaves chopped

Instructions

  • Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until just al dente. Drain and set aside.
  • Heat olive oil in a large skillet over medium-high heat. Add the diced chicken breast and season with garlic powder, onion powder, Italian seasoning, salt, and pepper. Sauté until the chicken is cooked through and lightly golden, about 5-7 minutes. Remove from heat.
  • In the same skillet, add the canned diced tomatoes with their juices and heavy cream. Stir well and bring to a gentle simmer over medium heat. Let it cook for 3-4 minutes until slightly thickened. Stir in the grated Parmesan cheese until melted and smooth.
  • Add the cooked pasta and sautéed chicken back into the skillet with the creamy tomato sauce. Fold in chopped fresh basil, reserving a little for garnish. Mix everything until well combined and the sauce evenly coats the pasta and chicken.
  • Preheat your oven to 375°F (190°C). Transfer the pasta mixture into a greased 9x13-inch baking dish. Sprinkle shredded mozzarella cheese evenly over the top. Bake uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and golden.
  • Remove the pasta bake from the oven and let it cool for a few minutes. Garnish with the remaining fresh basil. Serve warm and savor every creamy, flavorful bite!

Equipment

  • Large Pot
  • Large skillet or sauté pan
  • 9x13 inch Baking Dish
  • Mixing spoon and spatula
  • Measuring cups and spoons

Notes

  • Substitute half-and-half for heavy cream for a lighter sauce, but expect less thickness.
  • Cover with foil if needed during baking to prevent pasta from drying out.
  • Use freshly grated Parmesan for better melting and flavor.
  • Leftovers improve in flavor and can be refrigerated for up to 3 days or frozen for 2 months.