Cheesy Chicken Pasta Bake (Print Version)
# Ingredients:
→ Poultry
01 -
2 boneless, skinless chicken breasts
→ Pasta
02 -
225 grams penne pasta
→ Dairy
03 -
240 millilitres heavy cream
04 -
240 millilitres milk
05 -
120 grams shredded mozzarella cheese
06 -
50 grams grated Parmesan cheese
→ Aromatics & Seasoning
07 -
2 tablespoons olive oil
08 -
1 small onion, finely chopped
09 -
3 cloves garlic, minced
10 -
1 teaspoon dried basil
11 -
1 teaspoon dried oregano
12 -
Salt and pepper, to taste
→ Broth & Fats
13 -
120 millilitres chicken broth
14 -
1 tablespoon butter
→ Garnish
15 -
Fresh parsley, chopped, for garnish (optional)
# Instructions:
01 -
Cook penne pasta in salted boiling water following package instructions. Reserve 120 millilitres of pasta water. Drain the pasta and set both aside.
02 -
While pasta cooks, heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper, then place in the skillet. Cook for 5–7 minutes per side until golden and cooked through. Remove from skillet and let rest.
03 -
In the same skillet, melt butter over medium heat. Add finely chopped onion and sauté for 2–3 minutes until softened. Add minced garlic and stir constantly for an additional minute.
04 -
Add chicken broth to the skillet and simmer for 2 minutes to reduce slightly. Incorporate heavy cream and milk, stirring to combine, and bring just to a simmer.
05 -
Add shredded mozzarella and grated Parmesan. Stir continuously over low heat until cheese is melted and sauce is smooth. Season with dried basil, dried oregano, salt, and pepper as desired.
06 -
Slice the cooked chicken into thin strips or bite-sized pieces. Add cooked pasta and reserved pasta water to the skillet, tossing to coat in the sauce. Add sliced chicken and toss carefully to combine.
07 -
Serve immediately, garnished with freshly chopped parsley if desired.
# Notes:
01 -
Add pasta water gradually to adjust the sauce consistency for a silky texture.