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Chicken Penne Casserole

 Chicken Penne Casserole
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
4 ServingsPrep: 35 min. Bake: 45 min.


  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup each chopped onion, green pepper and sweet red pepper
  • 1 teaspoon each dried basil, oregano and parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon canola oil
  • 3 garlic cloves, minced
  • 1-1/2 cups uncooked penne pasta
  • 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


  • In a large saucepan, saute the chicken, onion, peppers and seasonings
  • in oil until chicken is no longer pink. Add garlic; cook 1 minute
  • longer.
  • Cook pasta according to package directions. Meanwhile, process
  • tomatoes and tomato paste in a blender; add to chicken mixture. Stir
  • in broth. Bring to a boil. Reduce heat; cover and simmer for 10-15
  • minutes or until slightly thickened.
  • Drain pasta; toss with chicken mixture. Spoon half of the mixture

2 of 2

Chicken Penne Casserole (continued)

Directions (continued)

  • into a greased 2-qt. baking dish. Sprinkle with half of the cheeses.
  • Repeat layers.
  • Cover and bake at 350° for 30 minutes. Uncover; bake 15-20
  • minutes longer or until heated through. Yield: 4 servings.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.