penne & chicken casserole in a creamy cheese sauce

Name: Penne & Chicken Casserole in a Creamy Cheese Sauce
Prep time: 15 min
Cook time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 1 package(s) penne pasta (regular size or mini), 16 oz; 1/2 cup(s) pasta water - taken from the pot used to cook the penne; 1 jar(s) roasted red peppers marinated in garlic, drained (12 oz); 1/2 cup(s) chopped onion (white or yellow onions); 1 cup(s) whole milk ricotta cheese; 1/2 cup(s) freshly grated Parmesan cheese; 1 teaspoon(s) salt, or to taste; 1 teaspoon(s) black pepper, or to taste; 1 tablespoon(s) fresh basil, chopped; 8 ounce(s) mozzarella cheese, sliced; 12 ounce(s) cooked chicken breast, shredded with 2 forks; 2 tablespoon(s) freshly chopped basil leaves (for garnish) - optional

3 Pinches

Vickie Parks

Renton, WA

Updated on Jan 26, 2026

This isn’t the usual penne pasta casserole baked in a tomato-based sauce. For this recipe, the penne pasta is baked in a cheesy cream sauce for a completely different flavor sensation, but it’s still satisfying and delicious. And the addition of the red peppers adds a bit of zesty pizzazz to the casserole. It’s really easy make, too. It's substantial to serve by itself, but I usually serve it with warm garlic bread or Texas Toast on the side. About 6-8 servings.

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prep time 15 Min

cook time 30 Min

method Bake

yield 6 serving(s)

Ingredients

1 package penne pasta (regular size or mini), 16 oz
1/2 cup pasta water - taken from the pot used to cook the penne
1 jar roasted red peppers marinated in garlic, drained (12 oz)
1/2 cup chopped onion (white or yellow onions)
1 cup whole milk ricotta cheese
1/2 cup freshly grated Parmesan cheese
1 teaspoon salt, or to taste
1 teaspoon black pepper, or to taste
1 tablespoon fresh basil, chopped
8 ounces mozzarella cheese, sliced
12 ounces cooked chicken breast, shredded with 2 forks
2 tablespoons freshly chopped basil leaves (for garnish) - optional

How To Make penne & chicken casserole in a creamy cheese sauce

Step 1

Preheat oven to 350°F. Spray sides and bottom of 8x12-inch baking dish with nonstick cooking spray.

Step 2

Fill a large pot with water and a generous pinch of salt. Cover the pot and bring the water to a boil over high heat. Cook pasta to al dente.
Step 3

While pasta is cooking, puree drained red peppers with a blender or food processor. Pour pureed peppers into a medium saucepan over medium heat. Add chopped onion, ricotta, Parmesan, salt, pepper, and 1 Tbsp of the chopped basil. Whisk to combine. Let the sauce simmer while the pasta cooks.
Step 4

Drain pasta, reserving at least 1/2 cup of pasta water, and return the drained pasta to the same saucepan. Add reserved pasta water to the sauce and whisk to combine. Add sauce and shredded chicken to the drained pasta and stir to combine.
Step 5

Pour the sauce-covered pasta into the baking dish and spread it to an even layer. Arrange the mozzarella slices on top.
Step 6

Place the baking dish in the oven and bake, uncovered, for 15 minutes or until bubbly and the cheese is gooey and melted. Sprinkle the 2 Tbsp chopped basil on top (if using), and serve immediately.
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