Baked Penne with Chicken, Broccoli, and Smoked Mozzarella
There’s nothing quite like a cozy, cheesy casserole to bring comfort on a busy weeknight.
This Baked Penne with Chicken, Broccoli, and Smoked Mozzarella is a true crowd-pleaser, with tender chicken, vibrant broccoli, and a creamy, smoky sauce that’s baked to perfection.
It’s the ultimate hearty dish for when you’re craving something filling, flavorful, and oh-so-satisfying.
So grab a spoon and a slice of crusty bread, because this one’s sure to become your new go-to!
For Baked Penne with Chicken, Broccoli, and Smoked Mozzarella:
- Bread Crumbs – Used for the crispy topping that adds texture.
- Butter – To mix with bread crumbs for the topping.
- Broccoli – Bright green florets add a healthy crunch and balance the richness of the cheese and chicken.
- Penne Pasta – A hearty pasta shape that holds up well with the creamy sauce.
- Olive Oil – For sautéing the onion and garlic, adding a smooth base flavor.
- Onion – Adds depth and sweetness when sautéed.
- Garlic – A must for flavor; it infuses the sauce with a savory kick.
- Dried Thyme – Brings earthy warmth to the sauce.
- All-Purpose Flour – Helps thicken the sauce to the perfect consistency.
- Chicken Broth – A flavorful base for the sauce, making it rich and savory.
- Heavy Cream – Adds creaminess and richness to the sauce.
- Salt and Pepper – To season and balance all the flavors.
- Boneless Skinless Chicken Breasts – Tender chicken pieces that add protein and heartiness to the dish.
- Smoked Mozzarella – A key ingredient for the smoky, creamy flavor that takes this dish over the top.
- Sun-Dried Tomatoes – Adds a tangy, savory sweetness that complements the richness of the sauce.
For the Topping:
- Bread Crumbs – Combined with melted butter for a crunchy golden topping.
Baked Penne with Chicken, Broccoli, and Smoked Mozzarella
Craving a hearty, comforting meal that’s easy to make and bursting with flavor? This Baked Penne with Chicken, Broccoli, and Smoked Mozzarella combines tender chicken, vibrant broccoli, and a creamy, cheesy sauce that’s sure to satisfy your hunger.
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Servings: 6
Notes
Ingredients:
- 3/4 cup bread crumbs
- 2 tablespoons butter (melted)
- 1 bunch broccoli (about 1 1/2 pounds), stalks removed, florets cut into 1-inch pieces
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1 medium onion (minced)
- 6 garlic cloves (finely minced or pressed)
- 1 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 pounds boneless skinless chicken breasts (about 3), cut into bite-sized pieces
- 3 ounces smoked mozzarella (shredded)
- 8-ounce jar of oil-packed sun-dried tomatoes, drained and chopped
Instructions:
-
Preheat the Oven:
- Preheat your oven to 400°F (200°C) with the rack in the middle.
- Lightly grease a 9x13-inch baking dish and set aside.
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Prepare the Topping:
- In a small bowl, combine the bread crumbs with melted butter.
- Set the mixture aside.
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Cook the Broccoli & Pasta:
- Bring a large pot of water to a boil, add 1 tablespoon of salt, and drop in the broccoli.
- Cook for about 1 minute, until bright green. Use a slotted spoon to remove the broccoli and place it on a plate.
- Bring the water back to a boil, then add the penne pasta. Cook the pasta 1-2 minutes less than package directions (it will cook further in the oven).
- Drain the pasta and toss with 1 tablespoon of olive oil. Set aside.
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Make the Sauce:
- Wipe the pot dry and return it to the stove over medium heat.
- Add the remaining tablespoon of olive oil. Once shimmering, add the onion and cook for about 5 minutes, until softened and slightly browned.
- Stir in garlic and thyme, cooking for 30 seconds until fragrant.
- Add the flour, salt, and pepper, and cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken broth and heavy cream, then bring the mixture to a simmer. Stir occasionally.
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Cook the Chicken:
- Add the diced chicken to the sauce and cook for about 6-7 minutes, until the chicken is cooked through.
- Stir in the sun-dried tomatoes and shredded smoked mozzarella, allowing the cheese to melt into the sauce.
-
Combine Pasta and Sauce:
- Add the cooked penne and broccoli into the sauce, stirring to combine.
- Transfer the mixture into the prepared baking dish and top with the bread crumb mixture.
-
Bake:
- Bake in the preheated oven for 15 minutes, or until the casserole is bubbling and the bread crumbs are lightly browned.
-
Serve:
- Remove from the oven and serve immediately.
- Enjoy your delicious, cheesy, and hearty baked penne!
Nutrition
Calories: 392 kcal | Carbohydrates: 20g | Protein: 16g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 650mg | Potassium: 570mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1380 IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg
- Can I use store-bought cooked chicken instead of fresh chicken?
Definitely! Using rotisserie or pre-cooked chicken can save time. Just shred or dice it and stir it into the sauce when it’s ready. It’s a great shortcut. - Can I skip blanching the broccoli?
You can! Blanching helps the broccoli stay tender and vibrant, but if you’re short on time, just chop the broccoli and add it straight to the baking dish. It will cook perfectly in the oven. - Can I prepare this dish ahead of time?
Yes, you can assemble the entire dish up to a day before baking. Just cover it tightly and refrigerate it. When you’re ready, pop it in the oven to bake—easy and convenient! - What if I don’t have smoked mozzarella?
No worries! Regular mozzarella will work just as well. Smoked mozzarella adds a distinct flavor, but you’ll still get a creamy, cheesy result with the standard mozzarella. - How can I make this recipe healthier?
For a lighter version, you can use whole-grain penne, cut back on the cheese, or add extra vegetables like spinach or mushrooms for added nutrition. You can also use a lighter cream or substitute with low-fat milk if you prefer.
