Description
A cozy, family-friendly pasta bake featuring tender chicken, sun-dried tomatoes, basil, and a creamy cheese sauce—baked until golden and bubbling for the ultimate comfort meal.
Ingredients
Scale
- 8 ounces whole-wheat penne pasta
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/4 cup sun-dried tomatoes (not oil-packed), chopped
- 1/2 teaspoon crushed red pepper (optional)
- 1 (15-ounce) can no-salt-added tomato sauce
- 1/2 cup low-sodium chicken broth
- 1/3 cup reduced-fat cream cheese
- 1 cup shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil, plus more for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with cooking spray.
- Cook pasta according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chicken, salt, and pepper. Cook until browned and cooked through, about 5–6 minutes. Transfer to a plate.
- In the same skillet, add onion and garlic. Sauté until fragrant and translucent, about 3 minutes.
- Stir in sun-dried tomatoes and crushed red pepper (if using), then add tomato sauce and chicken broth. Bring to a simmer.
- Stir in cream cheese until melted and the sauce becomes creamy.
- Add cooked chicken back to the skillet, along with the drained pasta and chopped basil. Mix well.
- Pour the mixture into the prepared baking dish. Sprinkle with mozzarella and Parmesan cheese.
- Bake for 15–20 minutes, or until cheese is melted and bubbly.
- Garnish with extra basil before serving.
Notes
- Use rotisserie chicken for a quicker option.
- Substitute whole-wheat pasta with gluten-free pasta if desired.
- Add spinach or zucchini for extra veggies.