Name: Creamy Tomato Chicken Pasta Bake
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 2.5 pounds boneless skinless chicken thighs cut into bite-size pieces; 1.25 pounds penne pasta slightly undercooked; 2 tablespoons olive oil; 2 large onions finely diced; 6 garlic cloves minced; 2 teaspoons dried oregano; 2 teaspoons dried basil; 1/2 teaspoon red pepper flakes optional; 2 28-ounce cans crushed tomatoes; 1 cup tomato paste; 1.5 cups heavy cream; 1 cup chicken broth; 2 teaspoons salt; 1 teaspoon black pepper; 3 cups shredded mozzarella cheese divided; 1 cup grated Parmesan cheese; 1/4 cup fresh parsley chopped for garnish optional

Description

Juicy chicken thighs simmered in a rich tomato-herb sauce with garlic and onions delivers classic Italian comfort. Tossed with slightly undercooked penne and topped with mozzarella, this baked pasta casserole makes 10 balanced 540-calorie servings. Oven-baked for easy prep, it stores and reheats perfectly straight from the freezer in 45 minutes.

Cultural Background

This dish draws from Italian-American traditions of baked pasta casseroles like baked ziti and lasagna, which became popular in the United States among immigrant communities in the early 20th century as hearty, make-ahead meals using affordable ingredients. Tomato-based sauces reflect Southern Italian roots with passata or crushed tomatoes, while the addition of cream for creaminess and chicken instead of ground meat nods to modern comfort food adaptations. Such casseroles evolved as practical family and batch-cooking staples in post-war America, emphasizing oven-baking for convenience.

Recipe Info

PREP TIME: 25 minutes
COOK TIME: 50 minutes
TOTAL TIME: 1 hour 15 minutes
SERVINGS: 10
DIFFICULTY: Medium

Ingredients

2.5 pounds boneless skinless chicken thighs cut into bite-size pieces
1.25 pounds penne pasta slightly undercooked
2 tablespoons olive oil
2 large onions finely diced
6 garlic cloves minced
2 teaspoons dried oregano
2 teaspoons dried basil
1/2 teaspoon red pepper flakes optional
2 28-ounce cans crushed tomatoes
1 cup tomato paste
1.5 cups heavy cream
1 cup chicken broth
2 teaspoons salt
1 teaspoon black pepper
3 cups shredded mozzarella cheese divided
1 cup grated Parmesan cheese
1/4 cup fresh parsley chopped for garnish optional

Instructions

Preheat oven to 375°F. Bring a large pot of salted water to a boil and cook penne for 2 minutes less than package directions until just al dente; drain and set aside.
Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Season chicken thighs with salt and pepper, then sear in batches for 4-5 minutes until golden brown on all sides; remove and set aside.
In the same pot, reduce heat to medium and sauté onions for 5 minutes until softened. Add garlic, oregano, basil, and red pepper flakes; cook for 1 minute until fragrant.
Stir in crushed tomatoes, tomato paste, and chicken broth; simmer for 10 minutes to thicken slightly. Add heavy cream and return chicken to the pot; simmer for another 10 minutes until chicken is cooked through and sauce is creamy and coats the back of a spoon.
Remove from heat and gently fold in the undercooked penne until evenly coated. Transfer mixture to a large greased 9x13-inch baking dish or two smaller dishes for easier freezing.
Sprinkle evenly with 2 cups mozzarella and all of the Parmesan. Bake uncovered for 25-30 minutes until cheese is bubbly and golden brown.
Let rest for 10 minutes before serving; garnish with parsley if desired.

Tips

- Slightly undercook the pasta by 2 minutes so it absorbs sauce without becoming mushy during baking or reheating from frozen.
- Cool the assembled dish completely before freezing to prevent ice crystals and maintain texture.
- For a lighter version substitute half the cream with milk thickened with 2 tablespoons cornstarch, though cream-based sauces hold up better when frozen if tomato-forward.

Nutrition

Calories: 540
Protein: 38g
Carbs: 48g
Fat: 22g