Creamy Chicken Baked Penne

If your family lights up at anything creamy, cheesy, and baked until bubbly, this penne is about to become a regular. Tender chicken gets folded into a garlicky cream sauce with two cheeses, then the whole dish bakes until the top turns golden. It’s cozy, it’s filling, and leftovers reheat like a dream for lunch the next day.

It’s a great way to use up leftover cooked chicken, too. Everything gets mixed in one pan, tipped into a baking dish, and the oven does the rest while you tidy up — a proper weeknight win.

Why You’ll Love This Recipe

• Creamy, cheesy, and baked until golden and bubbly on top
• Perfect for using up leftover or rotisserie-style cooked chicken
• Simple ingredients, nothing fancy or hard to find
• Feeds four generously and reheats beautifully the next day

Instructions

1. Boil the penne per package instructions until al dente; drain and set aside.
2. In a pan, heat a little olive oil and sauté the garlic for 2 minutes; add the chicken, cream, Italian seasoning, salt and pepper, and simmer for a few minutes.
3. Add the pasta to the sauce and mix well; stir in half of the mozzarella and Parmesan.
4. Transfer to a baking dish, top with the remaining mozzarella and Parmesan; bake at 400°F (200°C) for 15 minutes, until golden and bubbly.
5. Garnish with fresh parsley and serve.

Tips & Variations

• Don’t overcook the penne before baking — it keeps cooking in the oven, so pull it just shy of done.
• Stir the pasta into the sauce while it’s still hot so every tube gets coated and nothing dries out.
• For a little color and crunch, let the dish sit under the broiler for the last minute — just watch it closely.

Recipe Summary

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4