Creamy Sun-Dried Tomato Chicken Penne Bake

• 12 oz penne pasta
• 1 lb boneless, skinless chicken breasts, diced
• 1 cup sun-dried tomatoes, chopped
• 1 can (15 oz) crushed tomatoes
• 2 cups shredded mozzarella cheese
• 1 cup shredded Parmesan cheese
• 1 cup heavy cream
• 3 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 cup grated Parmesan for topping
• 1/2 cup breadcrumbs
• 2 tbsp olive oil
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook penne according to package directions; drain and set aside.
3. 3 In a large skillet, heat olive oil over medium heat. Add chicken and cook until browned and cooked through.
4. 4 Stir in garlic, basil, and oregano, cooking for 1 minute.
5. 5 Add crushed tomatoes and sun-dried tomatoes; simmer for 5 minutes.
6. 6 Combine cooked penne, chicken mixture, heavy cream, mozzarella, and 1 cup Parmesan in a baking dish.
7. 7 Mix breadcrumbs and remaining Parmesan; sprinkle over top.
8. 8 Bake for 25-30 minutes until bubbly and golden.
9. 9 Let stand for 5 minutes before serving.

Equipment

• Large skillet
• 9x13 inch baking dish
• Mixing spoon

Variations

• Add cooked spinach or artichoke hearts for extra veggies.
• Substitute chicken with shrimp for a seafood twist.

Substitutions

• If you're out of sun-dried tomatoes, use roasted red peppers instead.
• Use a mix of Italian cheeses if Parmesan or mozzarella are unavailable.

Pairings

• Pairs well with a crisp Chardonnay or a light Pinot Noir.

Nutrition

Tips

• For extra flavor, sauté minced shallots with the garlic.
• If preparing ahead, assemble the bake and refrigerate before baking, adding 5-10 minutes to the baking time.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until hot.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge, then bake covered at 350°F for 30-40 minutes.

Serving Suggestions

• A simple green salad with a balsamic vinaigrette.
• Garlic bread for extra indulgence.

FAQ