Creamy Chicken and Bacon Penne Bake Step-by-step instructions

Before you start

Before you begin, ensure that all your ingredients are measured and ready. If you are preparing your own parmesan cream sauce, have it finished and at room temperature before you start assembling the dish.

Preheat your oven to 375°F (190°C) well in advance so it is fully heated when you are ready to bake.

Clear a workspace to assemble the dish, ensuring you have enough room for the baking vessel and all your components, which will make the assembly process efficient and organized.

Instructions

Assembling the base

1. 1Assemble the base
   Preheat your oven to 375°F (190°C). In a large rectangular baking dish, combine the dry penne pasta and the bite-size pieces of raw chicken breast. Spread them out evenly to ensure the ingredients are well-distributed across the bottom of the dish.
   Look for The chicken and pasta are evenly spread in the dish.
   Tip Ensure the chicken pieces are cut to a uniform size for even cooking.

The chicken and pasta should be evenly distributed in the dish. There should be no large piles of pasta that might prevent the sauce from reaching every piece. Ensure the chicken pieces are spread throughout so they cook evenly in the heat of the oven.

Adding sauce and toppings

2. 2Add sauce and toppings
   Pour the parmesan cream sauce over the pasta and chicken, ensuring the liquid covers the pasta entirely to help it soften during the baking process. Once the sauce is distributed, sprinkle the bacon crumbles and shredded mozzarella cheese evenly over the top.
   Look for The sauce covers the pasta completely and the toppings are spread evenly.
   Tip Covering the pasta ensures it cooks properly in the sauce without drying out.

The sauce should be poured in a way that it reaches all the dry pasta. Use your spoon to gently push the pasta down into the liquid if necessary. Ensure the bacon and cheese are spread in an even layer to create a consistent texture across the entire top surface.

Baking and serving

3. 3Bake and serve
   Place the baking dish into the preheated oven and bake until the sauce is bubbling and the cheese is golden brown, about 30 to 35 minutes. Verify that the chicken reaches an internal temperature of 165°F (74°C). Remove from the oven and let it rest for 5 minutes before serving.
   Look for The sauce is bubbling and the cheese is golden brown.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Letting the dish rest helps the sauce thicken slightly, making it easier to serve.

The dish should show signs of active bubbling and the cheese should be browned. Check the internal temperature of the chicken with a thermometer to confirm it has reached 165°F (74°C). The dish should look cohesive and smell fragrant, with the cheese fully melted and golden.

Common mistakes

A common mistake is cutting the chicken pieces too large, which can result in the meat being undercooked while the pasta is already soft. Always aim for consistent, bite-size pieces.

Another mistake is failing to ensure the sauce covers the pasta completely; any dry pasta left exposed will not cook through properly and may become crunchy. Ensure the sauce is distributed evenly across the corners of the dish to avoid any dry spots in the final bake.

How to tell it’s done

The dish is considered done when the sauce is actively bubbling throughout the pan and the cheese has formed a golden, slightly crusty top. Most importantly, use a meat thermometer to check the thickest piece of chicken; it must reach an internal temperature of 165°F (74°C).

The pasta should be tender but still hold its shape. Allow the dish to rest for at least 5 minutes after removing it from the oven to let the sauce settle and thicken.

• Poultry: 165°F (74°C) in the thickest part