Baked Cheesy Chicken Pasta
Baked Cheesy Chicken Pasta
Ingredients
For the Chicken
- 2 chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons oil
For the Pasta and Sauce
- 1 pound penne pasta
- 1/2 cup yellow onion, diced
- 2 cloves garlic, minced
- 1/2 cup red bell pepper, diced
- 1/2 cup orange bell pepper, diced
- 1/2 teaspoon coriander powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons tomato paste
- 1/2 cup pasta water, reserved from cooking pasta
- 1/2 cup whole milk
- 3 tablespoons cream cheese
- 1 teaspoon dried parsley
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup shredded white cheese, such as mozzarella or Monterey Jack
Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 400
- 2
Place the chicken breasts in a shallow dish. Season generously with 1 teaspoon chili powder, 1 teaspoon coriander powder, 1/2 teaspoon crushed red pepper flakes, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Use a fork or your hands to mix and ensure the chicken is evenly coated with the spices.
⏱️ 5 min
- 3
Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta and set aside.
⏱️ 10 min - 4
While the pasta cooks, heat 2 tablespoons of oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken breasts to the hot pan. Cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Once cooked, remove the chicken breasts from the pan and set them aside to cool slightly.
⏱️ 15 min
- 5
In the same pan with the residual oil and spices, add the diced yellow onion and minced garlic. Sauté for 3-4 minutes, or until fragrant and softened.
⏱️ 4 min
- 6
Add the diced red bell pepper and diced orange bell pepper to the pan and continue to sauté with the onions and garlic for another 3-5 minutes, until slightly tender-crisp.
⏱️ 5 min
- 7
Season the vegetables with 1/2 teaspoon coriander powder, 1/4 teaspoon cayenne pepper, 1/4 teaspoon crushed red pepper flakes, 1/2 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Stir to combine and cook for 1 minute.
⏱️ 1 min
- 8
Add 2 tablespoons of tomato paste to the mixture and stir well until fully incorporated and cooked for 1 minute.
⏱️ 1 min
- 9
Pour in the 1/2 cup of reserved pasta water and 1/2 cup of whole milk to the pan. Bring to a gentle simmer.
⏱️ 2 min
- 10
Stir in 3 tablespoons of cream cheese until it melts and combines smoothly with the sauce. Add 1 teaspoon of dried parsley and stir.
⏱️ 2 min
- 11
Add 1 cup of shredded cheddar cheese to the sauce and stir until it melts, creating a creamy consistency.
⏱️ 2 min
- 12
Cut the cooked chicken breasts into bite-sized pieces. Add the cooked penne pasta and chicken pieces to the creamy sauce in the pan and mix thoroughly to coat everything evenly.
⏱️ 3 min
- 13
Transfer the entire pasta mixture into the prepared baking dish. Top generously with the remaining 1/2 cup of shredded cheddar cheese and 1/2 cup of shredded white cheese.
⏱️ 2 min
- 14
Place the baking dish into the preheated oven and bake for 12-15 minutes, or until the sauce is bubbly and the cheese is melted.
⏱️ 15 min•🌡️ 400
- 15
For a golden brown and bubbly top, broil the dish for an additional 2 minutes, watching carefully to prevent burning.
⏱️ 2 min•🌡️ 400
- 16
Remove from oven and let rest for a few minutes before serving hot. Enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Cheesy Chicken Pasta
For the Chicken
- 2 chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons oil
For the Pasta and Sauce
- 1 pound penne pasta
- 1/2 cup yellow onion, diced
- 2 cloves garlic, minced
- 1/2 cup red bell pepper, diced
- 1/2 cup orange bell pepper, diced
- 1/2 teaspoon coriander powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons tomato paste
- 1/2 cup pasta water, reserved from cooking pasta
- 1/2 cup whole milk
- 3 tablespoons cream cheese
- 1 teaspoon dried parsley
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup shredded white cheese, such as mozzarella or Monterey Jack
Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 400 - 2
Place the chicken breasts in a shallow dish. Season generously with 1 teaspoon chili powder, 1 teaspoon coriander powder, 1/2 teaspoon crushed red pepper flakes, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Use a fork or your hands to mix and ensure the chicken is evenly coated with the spices.
⏱️ 5 min - 3
Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta and set aside.
⏱️ 10 min - 4
While the pasta cooks, heat 2 tablespoons of oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken breasts to the hot pan. Cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Once cooked, remove the chicken breasts from the pan and set them aside to cool slightly.
⏱️ 15 min - 5
In the same pan with the residual oil and spices, add the diced yellow onion and minced garlic. Sauté for 3-4 minutes, or until fragrant and softened.
⏱️ 4 min - 6
Add the diced red bell pepper and diced orange bell pepper to the pan and continue to sauté with the onions and garlic for another 3-5 minutes, until slightly tender-crisp.
⏱️ 5 min - 7
Season the vegetables with 1/2 teaspoon coriander powder, 1/4 teaspoon cayenne pepper, 1/4 teaspoon crushed red pepper flakes, 1/2 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Stir to combine and cook for 1 minute.
⏱️ 1 min - 8
Add 2 tablespoons of tomato paste to the mixture and stir well until fully incorporated and cooked for 1 minute.
⏱️ 1 min - 9
Pour in the 1/2 cup of reserved pasta water and 1/2 cup of whole milk to the pan. Bring to a gentle simmer.
⏱️ 2 min - 10
Stir in 3 tablespoons of cream cheese until it melts and combines smoothly with the sauce. Add 1 teaspoon of dried parsley and stir.
⏱️ 2 min - 11
Add 1 cup of shredded cheddar cheese to the sauce and stir until it melts, creating a creamy consistency.
⏱️ 2 min - 12
Cut the cooked chicken breasts into bite-sized pieces. Add the cooked penne pasta and chicken pieces to the creamy sauce in the pan and mix thoroughly to coat everything evenly.
⏱️ 3 min - 13
Transfer the entire pasta mixture into the prepared baking dish. Top generously with the remaining 1/2 cup of shredded cheddar cheese and 1/2 cup of shredded white cheese.
⏱️ 2 min - 14
Place the baking dish into the preheated oven and bake for 12-15 minutes, or until the sauce is bubbly and the cheese is melted.
⏱️ 15 min•🌡️ 400 - 15
For a golden brown and bubbly top, broil the dish for an additional 2 minutes, watching carefully to prevent burning.
⏱️ 2 min•🌡️ 400 - 16
Remove from oven and let rest for a few minutes before serving hot. Enjoy!
⏱️ 3 min