We all have those nights where we need something warm and comforting. You want a meal that feels like a hug in a bowl. That is exactly where this Chicken Penne Pasta comes into play.
It is hearty and filling. It is packed with flavors that everyone at the table will love. We are talking about tender chicken thighs and savory turkey bacon. Plus, there is plenty of gooey melted cheese.
This dish stands out among other Baked Penne Pasta Recipes because it balances richness with fresh ingredients. You get the depth of a tomato based sauce mixed with fresh spinach and tomato wedges.
The result is a texture that is creamy yet bright. It is not just another heavy pasta bake. It has layers of flavor that keep you coming back for seconds.
If you have been hunting for new Pasta Dishes With Chicken, this recipe is a winner. It is straightforward enough for a Tuesday night but special enough for Sunday dinner.
Let’s get cooking. You are going to love how your kitchen smells while this bakes.
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Why You’ll Love This Recipe
First off, the flavor combination is incredible. The salty kick from the turkey bacon pairs perfectly with the sweet tomato passata. It creates a savory base that coats every single noodle.
Another reason to love this Chicken Penne Pasta is its versatility. You can swap veggies based on what is in your fridge. It is very forgiving.
It is also a great way to sneak in vegetables. The baby spinach wilts down into the sauce. Kids barely notice it is there amidst all the cheese and pasta.
This recipe uses chicken thighs instead of breasts. Thighs stay juicy and tender even after baking. You won’t have to worry about dry meat here.
Finally, it feeds a crowd. One pan serves the whole family with leftovers to spare. It is budget friendly and fills hungry bellies fast.
Ingredients
Here is everything you need to make this delicious Chicken Penne Pasta. You likely have many of these staples in your pantry already.
- 500g / 1 lb chicken thighs, cut into small bite size pieces
- 1/2 tsp cooking/kosher salt (for chicken)
- 1/4 tsp black pepper (for chicken)
- 1/2 tsp garlic powder
- 2 tsp Italian herb mix
- 300g / 10oz rigatoni (or penne, elbow macaroni, shells or similar)
- 2 tsp salt (for cooking pasta water)
- 5 slices turkey bacon
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 1 1/2 tsp dried oregano
- 1/2 tsp chilli flakes / red pepper flakes
- 1/2 cup chicken broth
- 2 tbsp tomato paste
- 700g / 24oz tomato passata
- 1/2 cup water
- 1 tsp cooking/kosher salt (for sauce)
- 1/2 tsp black pepper (for sauce)
- 3 tomatoes, cut into 8 wedges then halved
- 2 big handfuls baby spinach (or bite size kale)
- 2 cups mozzarella, shredded
- 1/2 cup parmesan, finely shredded
Step-By-Step Instructions
Making this Chicken Penne Pasta is easier than it looks. Follow these simple steps for a perfect dinner.
Step 1: Get the Oven and Pasta Ready
Start by preheating your oven to 180°C/350°F (160°C fan). While that heats up, grab a large pot for your pasta.
Fill the pot with water and bring it to a boil. Season the water with 2 teaspoons of salt. Add your pasta and cook it according to the packet directions.
You want the pasta to be al dente. It will cook more in the oven later. Drain the pasta and rinse it briefly under tap water. Set it aside to cool while you work on the sauce.
Step 2: Season the Chicken
Grab a mixing bowl. Toss your chicken pieces with 1/2 tsp salt, 1/4 tsp pepper, garlic powder, and the Italian herb mix.
Make sure every piece is coated well. This ensures every bite of your Chicken Penne Pasta is flavorful.
Step 3: Crisp the Turkey Bacon
Place your turkey bacon in an unheated, very large non stick pan. Turn the stove on to medium high heat.
Cook the bacon until it is light golden. Remove the strips onto paper towels. Leave any rendered fat in the pan for flavor.
Once the bacon is cool enough to handle, chop it into small 1cm (1/3 inch) pieces.
Step 4: Sizzle the Chicken
Look at the pan you used for the bacon. If there is not much fat left, add a splash of olive oil to get at least 1 tablespoon of fat.
Increase the heat to high. Add your seasoned chicken pieces. Cook them for about 3 minutes.
You want the outside to be light golden, but the inside should still be raw. Remove the chicken with a slotted spoon and set it aside in a bowl.
Step 5: Create the Savory Sauce
In that same tasty pan, add the garlic and onion. Cook for 1 minute. Then add the chilli flakes and oregano.
Cook for another 2 minutes until the onion is translucent. Now, pour in the chicken broth. Let it simmer rapidly for 1 to 2 minutes until it mostly evaporates.
Stir in the tomato paste. Cook it for 1 minute. This concentrates the flavor and removes the raw tomato taste.
Pour in the passata. Use the 1/2 cup of water to rinse out the passata bottle and add that liquid to the pan too.
Add the remaining 1 tsp salt and 1/2 tsp pepper. Return the chicken and all its juices to the pan. Mix it all up and simmer on medium for 5 minutes.
Step 6: Toss and Assemble
Now comes the fun part. Add the baby spinach, fresh tomato wedges, cooked pasta, and the chopped turkey bacon to the sauce.
Toss everything well so the sauce coats every ingredient. Transfer this beautiful mixture into a 9 x 13 inch baking pan.
Top it generously with the shredded mozzarella and then the parmesan.
Step 7: Bake and Serve
Pop the dish into the oven. Bake for 25 minutes. You are looking for the cheese to be fully melted with some delicious golden spots.
Once it is done, let the dish stand for 5 minutes. This helps the sauce set slightly. Then, serve it up and enjoy your homemade Chicken Penne Pasta!
How To Store Leftovers
If you are lucky enough to have leftovers, they store beautifully. This dish is one of those meals that might taste even better the next day.
Allow the pasta to cool completely before storing. Place it in an airtight container. It will keep in the refrigerator for 3 to 4 days.
To reheat, you can use the microwave for a quick fix. Just heat it in 1 minute intervals until it is hot throughout.
For better texture, reheat it in the oven. Cover the dish with foil and bake at 350°F until warmed through. This keeps the cheese from burning.
You can also freeze this Chicken Penne Pasta. Wrap individual portions or the whole tray tightly. It stays good in the freezer for up to 2 months.
Tips
Here are a few tricks to ensure your pasta bake turns out perfect every time.
First, be careful not to overcook the pasta during the boiling stage. Remember that it bakes in the sauce for 25 minutes. If it is too soft to start, it will become mushy.
Shred your own cheese if you can. Pre shredded cheese often has anti caking agents. These agents prevent the cheese from melting smoothly.
Don’t skip the step of browning the tomato paste. It adds a richness that makes the sauce taste like it simmered all day.
If you like a bit more heat, feel free to increase the red pepper flakes. It adds a nice kick to the savory tomato sauce.
Make sure to rest the dish after baking. Just like a lasagna, cutting into it too soon can make it runny. Five minutes of patience makes a big difference.
Conclusion
There you have it. A simple, delicious, and hearty meal that checks all the boxes. This Chicken Penne Pasta is sure to become a regular in your weekly rotation.
It combines the ease of a casserole with the fresh flavors of an Italian dinner. Whether you are cooking for a busy family or meal prepping for the week, this recipe delivers.
So grab your ingredients and get that oven preheated. You are just a few steps away from a fantastic dinner. Enjoy every cheesy bite!
FAQ
Can I use chicken breast instead of thighs?
Yes, you can use chicken breast for this Chicken Penne Pasta. However, be careful not to overcook it during the searing stage. Breast meat dries out faster than thighs in the oven.
Can I make this recipe gluten-free?
Absolutely. Just swap the regular pasta for your favorite gluten free variety. Corn or rice pasta works well in Baked Penne Pasta Recipes. Check your chicken broth to ensure it is gluten free as well.
What other vegetables can I add?
This dish is great for using up veggies. Zucchini, bell peppers, or mushrooms are great additions. Sauté them with the onions to soften them up before baking.
Do I have to use turkey bacon?
No, you don’t. We used turkey bacon for a lighter option, but regular bacon works too. If you want more Chicken Pasta Ideas without pork or turkey, you can omit the bacon entirely. You might need a little extra oil for frying the chicken.
Can I prepare this ahead of time?
Yes. You can assemble the entire dish up to the baking step. Cover it and store it in the fridge for up to 24 hours. When you are ready to eat, just bake it as directed. You may need to add 5 to 10 minutes to the baking time since it is starting cold.
Hearty Chicken Penne Pasta Bake
This Chicken Penne Pasta is the ultimate comfort food for busy weeknights. Tender chicken thighs, savory turkey bacon, and fresh spinach are tossed in a rich tomato sauce and baked with gooey mozzarella and parmesan. It’s a hearty, no-fuss meal the whole family will love.
Requirements
Ingredients
Instructions
- Preheat oven to 350°F (180°C). Cook pasta according to package directions until al dente. Drain and set aside.
- In a bowl, toss chicken pieces with 1/2 tsp salt, 1/4 tsp pepper, garlic powder, and Italian herb mix.
- In a large non-stick pan over medium-high heat, cook turkey bacon until golden. Remove, cool, and chop. Leave fat in the pan.
- Add chicken to the pan and cook on high for 3 minutes until light golden but still raw inside. Remove chicken and set aside.
- In the same pan, cook onion and garlic for 1 minute. Add chilli flakes and oregano, cook for 2 more minutes. Pour in chicken broth and simmer until it evaporates.
- Stir in tomato paste and cook for 1 minute. Add tomato passata, water, 1 tsp salt, and 1/2 tsp pepper. Return chicken to the pan and simmer for 5 minutes.
- Add spinach, fresh tomatoes, cooked pasta, and chopped bacon to the sauce. Toss to combine.
- Transfer the mixture to a 9×13 inch baking pan. Top with shredded mozzarella and parmesan.
- Bake for 25 minutes until the cheese is melted and golden. Let stand for 5 minutes before serving.
Notes
Don’t overcook the pasta initially, as it will continue cooking in the oven and can become mushy.
Shred your own cheese for the best melting results. Pre-shredded cheese can contain anti-caking agents that prevent it from melting smoothly.
Resting the dish for 5 minutes after baking is important. It helps the sauce set properly so it’s not runny when you serve it.
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