Chicken Penne Casserole Recipe
Chicken Penne Casserole Recipe photo by Taste of Home

Chicken Penne Casserole Recipe

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This is my family’s favorite casserole recipe. I make it every week or two and we never tire of it. I like that I can clean my kitchen and then relax while it bakes. It won’t disappoint! —Carmen Vanosch, Vernon, British Columbia
TOTAL TIME: Prep: 35 min. Bake: 45 min.
MAKES:4 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 35 min. Bake: 45 min.
MAKES: 4 servings


  • 1-1/2 cups uncooked penne pasta
  • 1 tablespoon canola oil
  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 3 garlic cloves, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 3 tablespoons tomato paste
  • 3/4 cup chicken broth
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup grated Romano cheese

Nutritional Facts

1-1/2 cups equals 579 calories, 28 g fat (12 g saturated fat), 128 mg cholesterol, 1357 mg sodium, 36 g carbohydrate, 4 g fiber, 47 g protein.


  1. Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large saucepan, heat oil over medium heat. Add chicken, onion, peppers and seasonings; saute until chicken is no longer pink. Add garlic; cook 1 minute longer.
  2. In a blender, pulse tomatoes and tomato paste, covered, until blended. Add to chicken mixture. Stir in broth; bring to a boil over medium-high heat. Reduce heat; cover and simmer until slightly thickened, 10-15 minutes.
  3. Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased 2-qt. baking dish. Sprinkle with half of the cheeses. Repeat layers.
  4. Cover and bake 30 minutes. Uncover; bake until heated through, 15-20 minutes longer. Yield: 4 servings.
Originally published as Chicken Penne Casserole in Simple & Delicious January/February 2008, p35

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Mar. 3, 2016

"Perfect dinner-spiced perfect-my husband loved it and wants it again soon. 5 stars!"

Reviewed Feb. 29, 2016

"I made this last night, exactly as the recipe said (extra garlic just to use it up and no wine!). It was AMAZING! Reminded me of a lasagna with the cheesy goodness. I questioned only using 1 1/2 cups of dry penne pasta, but I'm glad I didn't use more. It filled an 8x8 pan to the top (put a sheet underneath to catch drips while baking) and easily serves 6. This is a keeper!"

Reviewed Feb. 11, 2016

"I would like the nutritional value, Please"

Reviewed Feb. 9, 2016

"Yum! Added some Italian seasoning. Liked the heat from the red pepper flakes!"

Reviewed Feb. 8, 2016

"I made this for the first time last week. As someone else mentioned, it was quite time consuming but some of the ingredients could be prepped in advance. It was okay in the end (had more flavor the next day eaten as leftovers after it sat in the fridge overnight). I found that the chunks of chicken became overcooked a bit when following the cooking instructions."

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