Chicken Pasta Casserole
This easy chicken pasta casserole is a hearty pasta bake packed with vegetables, juicy chicken, and rich, cheesy layers of penne.
Servings: 6
Ingredients
- ½ pound penne pasta
- 3 tablespoons olive oil
- 1 tablespoon butter
- ¾ pound boneless skinless chicken breasts cut into bite size pieces
- 1 cup sliced mushrooms
- 3 cloves garlic minced
- 1 large carrot cut into rounds
- ⅓ cup vegetable broth or chicken broth
- salt and freshly ground black pepper to taste
- ½ teaspoon garlic powder
- ½ teaspoon Italian Seasoning
- 2 teaspoons all-purpose flour
- 1 cup milk
- 8 ounce package of cream cheese
- 1 cup halved cherry tomatoes
- 1 cup shredded mozzarella cheese
- ¼ cup shredded parmesan cheese
Instructions
- Preheat oven to 350ºF.
- Cook the pasta according to the instructions on the box.
- Heat olive oil and butter in a large skillet; add chicken, mushrooms, garlic and carrots; cook until heated through, and carrots are fork tender.
- In the meantime, in a small mixing bowl whisk together broth, salt, pepper, garlic powder, italian seasoning and flour; whisk until completely combined.
- Add to skillet with chicken and stir. Stir in milk. Cook and stir until thickened and bubbly.
- Add cream cheese and continue to cook until cream cheese is smooth, stirring frequently.
- Remove from heat. Add pasta mixture, chicken mixture and tomatoes; toss to coat.
- Transfer to a 3-quart casserole dish. Cover with foil and bake for 30 to 35 minutes, or until heated through.
- Remove foil, stir mixture and sprinkle with cheeses. Continue to cook for 8 to 10 minutes, or until cheese is melted.
- Remove from oven and let stand 5 to 8 minutes.
- Serve.
Nutrition
Calories: 329kcal | Carbohydrates: 34g | Protein: 12g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 280mg | Potassium: 295mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2125IU | Vitamin C: 7.1mg | Calcium: 206mg | Iron: 1mg
