chicken penne pasta casserole

Name: Chicken Penne Pasta Casserole
Prep time: 30 min
Cook time: 30 min
Yield: 6
Cuisine: Southern
Ingredients: 2 large chicken breasts, boneless and skinless; 1 jar(s) Bertolli tomato & basil sauce (24 oz); 1 can(s) large black olives, drained (6 oz); 1 can(s) diced tomatoes (14.5 oz); 1 pound(s) penne pasta; 1 large red onion, medium dice; 2 tablespoon(s) fresh garlic, minced; 1 tablespoon(s) oregano, dried; 1 tablespoon(s) basil, dried; 1 teaspoon(s) sea salt; 1 teaspoon(s) black pepper, fresh ground; 1 tablespoon(s) parsley flakes, dried; 1 1/2 pound(s) fresh mozzarella, sliced; 3 tablespoon(s) olive oil

(1 RATING)

1.56K Pinches 24 Photos

Teresa Horn

Memphis, TN

Updated on Dec 18, 2021

Love to cook from scratch and was in the kitchen wondering just what to fix for dinner. So after doing some major hunting and gathering in the fridge and pantry, this little recipe was born. We loved it and it will definitely be made many more times. Hope you enjoy it as much as we did. ;)

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Chicken Penne Pasta Casserole ready to be served.

Blue Ribbon Recipe

This is a really tasty and easy-to-throw-together casserole. It's filled with Italian flavor. Red onion gives things a little bit of a sweet flavor and mixes well with the ingredients. A hearty and super cheesy casserole for tonight's dinner.

— The Test Kitchen

prep time 30 Min

cook time 30 Min

method Bake

yield 6 serving(s)

Ingredients

2 large chicken breasts, boneless and skinless
1 jar Bertolli tomato & basil sauce (24 oz)
1 can large black olives, drained (6 oz)
1 can diced tomatoes (14.5 oz)
1 pound penne pasta
1 large red onion, medium dice
2 tablespoons fresh garlic, minced
1 tablespoon oregano, dried
1 tablespoon basil, dried
1 teaspoon sea salt
1 teaspoon black pepper, fresh ground
1 tablespoon parsley flakes, dried
1 1/2 pounds fresh mozzarella, sliced
3 tablespoons olive oil

How To Make chicken penne pasta casserole

Test Kitchen Tips

We sliced the mozzarella a little thinner and were able to use 1 lb of mozzarella to cover the pasta. It was still super cheesy.

Step 1

Take a large pot and fill over halfway with water and add salt to cook your penne in. Let it start heating up while you prep all the other ingredients.

Step 2

Preheat the oven to 350. Take a large casserole dish and coat it with olive oil and or pam inside. Make sure there are no places that are not oiled and set aside.
Step 3

Take the 2 large chicken breasts and cube them into bite-size pieces. Add to a bowl once done. Wash your hands thoroughly after cutting the chicken up. Using a different cutting board dice up your red onion.
Step 4

Take your can of black olives and drain well. Cut them into halves and put them into a separate small bowl for later usage.
Step 5

Using a wok or a large sautee pan add the olive oil to the pan and allow to heat up. Once ready add the chicken breasts, onions, minced garlic, herbs, and seasonings. Stir this mixture till the chicken is fully cooked.
Step 6

Once the chicken is fully cooked add the jar of tomato sauce and the undrained diced tomatoes. Bring this mixture up to a light boil. Drop it down to a slow simmer till the pasta is done.
Step 7

While the sauce is simmering add your penne to the boiling and salted water. Cook following the directions on the package.
Step 8

Once the pasta is cooked drain it very well. Cut the heat off on the sauce and add the pasta to the pan. Then add the black olives. Stir very well making sure everything is coated and mixed together nicely.
Step 9

Slowly add this mixture to your casserole dish making sure to get everything out of your pan.
Step 10

Top with the sliced fresh mozzarella cheese and place into the oven.
Step 11

Bake till the cheese is melted and a nice golden brown approximately about 30 minutes, but check it after about 20 mins. Once the cheese is melted and golden brown remove it from the oven. Hope you all enjoy this dish as much as we did.
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