Herb Chicken and Penne Casserole

  • Difficulty: Basic
  • one hour and 10 minutes
  • 2 servings

This herb chicken and penne casserole is more than a pasta dish. It has some chicken bits as topping for penne pasta. They’re baked together in the oven and they become one – one casserole that is – thanks to the layer of melted mozzarella and parmesan on top.

Ingredients Needed for Herb Chicken and Penne Casserole

7 ounces of penne
5 ounces of chicken breast, thinly sliced
1 tablespoon vegetable oil
salt
pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon dried basil
1 cup tomato sauce
⅔ cup low moisture mozzarella, shredded
⅓ cup parmesan, grated
3 tablespoons of breadcrumbs

How to Cook Herb Chicken and Penne Casserole

  1. Preheat the oven to 400 degrees F/200 degrees C.
  2. Fill a large pot with water, add salt, and bring it to a boil.
  3. Add the penne in the pot.Cook the pasta according to the instructions on the package. Drain and set them aside.
  4. Heat the vegetable oil in a skillet and add the chicken breast slices in it.
  5. Season with salt, pepper, garlic powder, onion powder, dried oregano, and dried basil. Stir and cook further. The chicken strips will turn white and the spices will stick on them.
  6. Add the cooked penne in a ceramic baking tray, then spread half of the tomato sauce on them.
  7. Add the chicken stripes, then add the remaining tomato sauce.
  8. Top with a layer of shredded mozzarella, then one layer of grated parmesan, then spread the breadcrumbs evenly.
  9. Transfer to the oven and bake for 35-40 minutes.
  10. If you want, sprinkle some more parmesan on the dish just before serving it.

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