Creamy Baked Chicken and Tomato Penne

Creamy Baked Chicken and Tomato Penne ingredients

• 1.5 lbs, boneless, skinless, Chicken Breast
• 8 oz (e.g., penne) Pasta (dry, enriched)
• 2 tbsp Butter
• 1 medium, chopped Onion
• 3 cloves, minced Garlic, raw
• 2 tsp Italian Seasoning
• 1 large, diced Tomato
• 1 cup, frozen or canned, d Corn
• 1 cup Cream, heavy
• 1 cup, shredded Cheese (cheddar)
• 0.5 cup, grated Parmesan Cheese
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 0.25 cup Water

Watch how to make Creamy Baked Chicken and Tomato Penne

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Creamy Baked Chicken and Tomato Penne

1. Preheat oven to 375°F (190°C). Cook 8 oz of pasta according to package directions until al dente. Drain well and set aside.
2. While pasta cooks, pat 1.5 lbs of chicken pieces dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
3. Heat 1 tablespoon of butter in a large oven-safe skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until lightly browned and mostly cooked through. Remove the chicken from the skillet and set aside.
4. Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Add the chopped onion and cook for 3-5 minutes, until softened and translucent, scraping up any browned bits.
5. Stir in the 3 minced garlic cloves and 2 tsp Italian seasoning, cooking for 1 minute until fragrant. Add the diced large tomato and cook for 2-3 minutes, allowing some moisture to release.
6. Pour in 1 cup of heavy cream and 0.25 cup of water, bringing the mixture to a gentle simmer. Stir in 0.5 cup of shredded cheddar cheese and 0.25 cup of grated Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.
7. Stir the cooked chicken pieces, 1 cup of drained corn, and the cooked pasta into the creamy sauce in the skillet until everything is well combined.
8. Top the mixture evenly with the remaining 0.5 cup of shredded cheddar cheese and 0.25 cup of grated Parmesan cheese.
9. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the casserole is heated through. If desired, broil for the last 2-3 minutes to achieve a golden-brown top.
10. Let the casserole rest for 5 minutes before serving to allow the sauce to set. Serve hot.

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