Baked Penne with Chicken, Broccoli and Smoked Mozzarella
User Reviews
4.4
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Prep Time
1 hr
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Cook Time
20 mins
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Total Time
1 hr 20 mins
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Servings
8 servings
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Calories
605 kcal
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Course
Main Course
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Cuisine
Italian
Baked Penne with Chicken, Broccoli and Smoked Mozzarella
Description
The recipe begins by briefly boiling broccoli to a bright green and nearly cooked state, then cooking penne pasta just shy of al dente, to ensure it finishes perfectly in the oven. The chicken pieces are sautéed with onion, garlic, and thyme, then thickened with flour into a savory cream sauce using chicken broth and heavy cream. Smoked mozzarella and chopped sun-dried tomatoes add depth and richness throughout the casserole.
Once combined, the pasta, broccoli, chicken, and sauce mixture are placed in a baking dish and sprinkled with a mixture of bread crumbs and melted butter. Baking at moderate heat until golden develops a crispy topping and melds the flavors. The smoked mozzarella lends a subtle smoky note that complements the slight tang of the sun-dried tomatoes and the mild thyme seasoning.
The dish can be assembled ahead and refrigerated for several hours before baking. If smoked mozzarella is unavailable, regular mozzarella works well as a substitute. The casserole provides a balanced combination of vegetables, protein, pasta, and cheese, making it suitable for a satisfying family meal.
Ingredients
Topping:
- ¾ cup bread crumbs regular or panko
- 2 tablespoons butter melted
Filling:
- 1 ½ pounds broccoli stalks cut off, florets trimmed into 1-inch pieces
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1 medium onion minced
- 6 garlic finely minced or pressed through a garlic press, cloves
- ½ teaspoon thyme dried
- ¼ cup all-purpose flour
- 2 cups chicken broth low-sodium
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ pounds chicken breast about 3, trimmed and cut into bite-size pieces, boneless skinless
- 3 ounces mozzarella shredded, smoked or regular
- 8 ounce sun-dried tomatoes drained and chopped into pieces, oil-packed, jarred
Instructions
- In a small bowl, combine the bread crumbs and butter and set aside. Lightly grease a 9X13-inch baking dish and set aside.
- Preheat the oven to 400 degrees. In a large pot, bring the water for the pasta to a boil. Stir in one tablespoon salt and the broccoli. Cook the broccoli for 1 minute, until it is bright green. Quickly remove the broccoli with a slotted spoon or mesh strainer to a plate or bowl.
- Return the water to a boil and add the pasta and cook until al dente, about 1-2 minutes less than how you would eat it normally (it will cook a bit more in the oven while baking). Drain the pasta in a colander and toss with 1 tablespoon olive oil.
- Wipe the pot dry. Add the remaining 1 tablespoon oil and return to medium heat until shimmering. Add the onion and cook until softened and beginning to brown, about 5 minutes. Stir in the garlic and thyme; cook until fragrant, about 30 seconds, stirring constantly.
- Add the flour, salt and pepper, and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream; bring to a simmer, whisking often. Add the chicken and cook, stirring occasionally, until cooked through, about 6-7 minutes. Stir in the sun-dried tomatoes and smoked mozzarella (or regular mozzarella).
- Add the cooked pasta and broccoli to the sauce; stir to combine. Transfer the pasta mixture to the prepared baking dish and sprinkle with the bread crumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15-20 minutes. Serve immediately.
Notes
- If smoked mozzarella is unavailable, use regular mozzarella as a substitute.
- For make-ahead: cool blanched broccoli in ice water, assemble casserole, refrigerate up to 8 hours before baking.
- Before baking make-ahead casseroles, let it sit at room temperature for 5-10 minutes after removing plastic wrap.
- Bake assembled casserole uncovered at 375°F for 30 minutes when ready to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 605 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 605kcal | 30% |
| Carbohydrates | 59g | 20% |
| Protein | 34g | 68% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 110mg | 37% |
| Sodium | 691mg | 29% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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