Crispy Baked Chicken Penne with Mozzarella Parmesan Sauce Tips, FAQ & printable recipe

Tips for success

To keep the chicken beautifully juicy and tender, slice it immediately before serving and arrange it on top of the baked penne rather than mixing it in.

This keeps the golden seared exterior elevated above the steam and moisture of the sauce, preserving the best texture with every forkful. Adding a pinch of garlic powder to the chicken before searing can also add an extra layer of flavor.

If the cheese sauce seems too thick after tossing the pasta, splash in a tablespoon or two of the reserved pasta cooking water. The starch in the water helps emulsify and loosen the sauce without thinning out the rich flavor.

Always melt the cheeses over low heat; high heat can cause the dairy proteins to clump and separate, resulting in an oily, broken sauce rather than a smooth, velvety texture.

Variations

• Spicy Garlic Mozzarella Penne: Stir a half teaspoon of crushed red pepper flakes into the garlic butter before melting the cheese for a spicy kick.
• Broccoli and Chicken Penne: Toss steamed broccoli florets into the cheese sauce along with the pasta for added color and texture.

Storage and make-ahead

Fridge

Store leftovers in airtight containers in the refrigerator for up to 3 days, keeping chicken separate if possible.

Freezer

Freeze the pasta bake without the chicken in a freezer-safe container for up to 2 months; thaw in the fridge overnight.

Reheat

Reheat the pasta in the microwave with a splash of milk, and warm the chicken in a skillet or oven at 350°F (175°C).

Allow any leftovers to cool completely at room temperature for no more than two hours before transferring them to an airtight container. Store the leftover pasta and chicken in the refrigerator. For the best texture, store the sliced chicken in a separate container from the pasta to prevent it from absorbing moisture and becoming soggy during storage.

The cheese sauce and pasta can be assembled in the baking dish, covered tightly with plastic wrap, and stored in the refrigerator up to 24 hours in advance.

When ready to serve, bake the pasta directly from the fridge, adding about 5 to 10 minutes to the baking time. Prepare and sear the chicken fresh just before serving to ensure the absolute best quality and texture.

Serving ideas

Serve this comforting pasta bake in shallow bowls, ensuring each portion gets a generous scoop of the creamy penne and several slices of the golden seared chicken.

Garnish each bowl with an extra sprinkle of freshly grated parmesan cheese and finely chopped parsley. A simple, crisp green salad dressed with a light vinaigrette makes an excellent side dish to balance the richness of the cheese sauce.

Garlic bread or warm, crusty Italian bread is also a fantastic accompaniment, perfect for scooping up any extra velvety mozzarella sauce left on the plate. For a complete dining experience, pair this rich meal with a chilled glass of dry white wine, such as Pinot Grigio or Sauvignon Blanc, which cuts through the creaminess of the pasta beautifully.

Frequently asked questions

Recipe card

Crispy Baked Chicken Penne with Mozzarella Parmesan Sauce

Prep 15 minCook 25 minRest 5 minTotal 45 minServes 6

Ingredients

• 12 oz penne pasta
• 1 1/2 lb boneless, skinless chicken breasts
• 6 tbsp unsalted butter, divided
• 4 garlic cloves, minced
• 2 cups shredded mozzarella cheese, divided
• 1 cup grated parmesan cheese, divided
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Boil the penne pasta in a large pot of water until just al dente. Drain the pasta using a colander and set aside, reserving about one cup of the pasta cooking water for adjusting the cheese sauce consistency later.
2. Melt two tablespoons of the butter in a large skillet over medium-high heat. Sear the chicken breasts for about 6 to 8 minutes per side until they are deeply golden and the internal temperature reaches a safe 165°F (74°C) when measured with a meat thermometer. Transfer to a cutting board to rest.
3. Melt the remaining butter in a medium saucepan over medium heat, then add the minced garlic and sauté for about 1 minute until fragrant and sizzling. Be careful not to let the garlic brown or burn, as this will make the sauce bitter.
4. Reduce the heat to low. Gradually whisk in a cup of the reserved pasta water along with 1.5 cups of the shredded mozzarella and half a cup of the grated parmesan cheese until completely melted, smooth, and velvety. Toss the cooked penne pasta directly into this bubbling cheese sauce, stirring well to coat.
5. Transfer the cheesy pasta mixture into a baking dish. Sprinkle the remaining half cup of mozzarella and half cup of parmesan cheese evenly over the top. Bake at 375°F (190°C) for 15 minutes until the cheese is melted and bubbling, then top with the sliced golden chicken and garnish with chopped fresh parsley before serving.

Contains: gluten, milk

Estimated nutrition per serving

Calories

720

Protein

45 g

Carbohydrates

55 g

Fat

35 g

Fiber

2 g

Sugar

3 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.