Chicken Penne Bake: The Weeknight Dinner That Actually Delivers

This chicken penne bake is the kind of dinner that earns a permanent spot in your rotation. Tender chunks of chicken, al dente penne, and a creamy tomato sauce all baked under a golden, bubbly layer of mozzarella. It feeds a crowd, reheats beautifully, and takes less active effort than most people expect. If you've been searching for a pasta bake that isn't bland or gluey, this is it.

What You'll Need

• The ingredient list is short and mostly pantry-friendly, which is part of why this recipe works so well on a
• Tuesday night.

For the pasta and protein: 12 oz penne pasta 1.5 lbs boneless, skinless chicken breasts or thighs 1 tablespoon olive oil Salt and black pepper

For the sauce: 3 cloves garlic, minced 1 teaspoon Italian seasoning Half a teaspoon red pepper flakes (optional, but worth it) One 24 oz jar of marinara sauce, or about 3 cups homemade Half a cup chicken broth Half a cup heavy cream One 15 oz container of whole milk ricotta

For the topping: 1.5 cups shredded mozzarella Half a cup grated parmesan Fresh basil or flat-leaf parsley to finish

Chicken thighs are my preference here. They stay juicy through the bake and have more flavor than breasts, but both work fine. If you use breasts, cut them on the smaller side so they don't dry out.

How to Make It

Preheat your oven to 375°F and lightly grease a 9x13 baking dish.

Cook the penne in well-salted boiling water, but pull it out about 2 minutes before the package says it's done. It's going into the oven, so you want it slightly underdone or it'll turn mushy by the time it's finished baking. Drain and set aside.

While the pasta cooks, season the chicken generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook the chicken until it's just cooked through, about 5 to 6 minutes per side depending on thickness. You're not looking for a deep sear here, just enough color to lock in the juices. Let it rest for a few minutes, then chop or shred it into bite-sized pieces.

In the same skillet, reduce the heat to medium and add the garlic. Cook for about 30 seconds until fragrant. Add the Italian seasoning and red pepper flakes, then pour in the marinara and chicken broth. Stir in the heavy cream and let the whole thing simmer for 5 minutes. Taste it and adjust the salt.

Now mix everything together. In your baking dish, combine the cooked penne, chopped chicken, and sauce. Drop spoonfuls of ricotta across the top, then scatter the mozzarella and parmesan over everything.

Bake uncovered for 25 to 30 minutes, until the cheese is melted and starting to brown in spots. Let it sit for 5 minutes before serving. Scatter fresh herbs over the top and bring it straight to the table.

Tips for Getting It Right

Don't skip the resting time after pulling it from the oven. Five minutes lets the sauce tighten up slightly so you get a scoopable bake rather than a soupy one.

The ricotta is doing important work in this recipe. It adds creaminess without making the dish heavy, and the little pockets of it throughout the bake give you variety in each bite. Don't stir it into the sauce, just drop it in spoonfuls.

If your marinara jar is on the sweeter side, a small pinch of red pepper flakes and an extra grind of black pepper will balance it out nicely.

For a crispier top, switch your oven to broil for the last 2 to 3 minutes. Watch it closely, the cheese goes from golden to burnt quickly.

Make-Ahead and Storage

This bake is one of those dishes that actually improves overnight. The flavors settle and the sauce absorbs into the pasta in the best way.

To make it ahead, assemble the whole dish but don't bake it. Cover tightly with foil and refrigerate for up to 24 hours. When you're ready to bake, add about 10 minutes to the cooking time since it's starting cold.

Leftovers keep well in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave with a small splash of water to loosen the sauce, or cover the baking dish with foil and warm it in a 350°F oven for about 15 minutes.

This also freezes well before baking. Assemble it in a freezer-safe dish, wrap it well, and freeze for up to 3 months. Thaw it in the fridge overnight before baking.

Ways to Switch It Up

Once you have the base recipe down, there's a lot of room to play.

Swap the marinara for a vodka sauce or a roasted red pepper sauce for a different flavor profile. Both work beautifully with the ricotta.

Add a big handful of baby spinach to the sauce right before you assemble the bake. It wilts down to almost nothing but adds color and nutrition without changing the flavor.

For a slightly different texture, use rigatoni or ziti instead of penne. The ridges catch the sauce the same way and the wider opening of rigatoni makes it feel a little more substantial.

If you want to stretch the dish further, stir in a can of drained white beans with the chicken. It adds protein and makes the whole thing heartier without any extra effort.

Frequently Asked Questions