PREP TIME: 45 MINS | COOK TIME: 20 MINS | ADDITIONAL TIME: 15 MINS | TOTAL TIME: 1 HR 20 MINS | YIELD: 8 SERVINGS
This is an awesome dish that my family loves so much! And it’s perfect to sneak in some veggies for the kids. A fantastic recipe with chicken, broccoli, pasta, and smoked mozzarella. And this freezes well and reheats beautifully.
INGREDIENTS
TOPPING:
3/4 c. bread crumbs, regular or panko
2 tbsp butter, melted
FILLING:
1 1/2 lbs broccoli, stalks cut off, florets trimmed into 1” pieces
12 oz. penne pasta
2 tbsp olive oil
1 medium onion, minced
6 medium garlic cloves, finely minced or pressed through a garlic press
1/2 tsp dried thyme
1/4 c. all-purpose flour
2 c. low-sodium chicken broth
1 c. heavy cream
1 tsp salt
1/2 tsp pepper
1 1/2 lbs boneless skinless chicken breasts (about 3), trimmed and cut into bite-size pieces
3 oz. smoked or regular mozzarella, shredded
8 oz. jar oil-packed sun-dried tomatoes, drained and chopped into pieces
HOW TO MAKE BAKED PENNE WITH CHICKEN, BROCCOLI, AND SMOKED MOZZARELLA
Step 1: Combine the bread crumbs and butter in a small bowl. Set aside. Ready a 9 x 13-inch baking dish. Lightly grease and set aside.
Step 2: Prepare the oven. Preheat it to 400 degrees. Bring a large pot of water to a boil. Add a tbsp salt, stir, then add the broccoli and cook for about a minute until bright green. Using a slotted spoon or mesh strainer, quickly remove the broccoli from the water and transfer it to a plate or bowl.
Step 3: Bring the same water to a boil. Add the pasta and cook for about a minute or two until al dente. In a colander, drain the pasta when done, then toss with a tbsp olive oil.
Step 4: Wipe dry the pot and add the rest of a tbsp oil, then heat over medium heat. Add the onion to the pot once the oil is shimmering and cook for approximately 5 minutes until soft and starting to brown. Add the garlic and thyme. Stir and cook for 30 seconds more until aromatic.
Step 5: To the pot, add flour, salt, and pepper. Cook for another minute until golden, stirring constantly. Gradually stir in the broth and cream. Bring the mixture to a simmer, whisking occasionally. Then, add the chicken and cook for an additional 6 to 7 minutes, stirring often, until cooked through. Add the sun-dried tomatoes and smoked mozzarella (or regular mozzarella). Stir to combine.
Step 6: To the sauce, add the cooked pasta and broccoli. Toss to combine.
Step 7: To the prepared baking dish, transfer the pasta mixture and sprinkle with the bread crumb topping. Place in the preheated oven and bake for about 15 to 20 minutes until the casserole is bubbling and the crumbs turned lightly brown. Remove from the oven when done and serve immediately. Enjoy!
NOTES:
1. For this recipe, you can substitute smoked mozzarella with regular mozzarella.
2. Feel free to make this casserole ahead. Start by cooking the broccoli. When done, plunge them into a bowl of ice water and completely cool. Proceed to assemble the casserole as written and allow it to cool for at least 5 to 10 minutes. Tent with a plastic wrap and place in the fridge for about 8 hours. When ready to bake, preheat the oven to 375 degrees and bake for about 30 minutes, uncovered.
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