Hearty Chicken and Broccoli Penne Bake with Smoked Mozzarella

This baked penne with chicken, broccoli, and smoked mozzarella isn’t just delicious; it’s a culinary masterpiece that rivals any restaurant dish, and it boasts excellent freezer-friendly qualities for ultimate convenience.

Prepare to discover your new favorite meal! This delectable baked penne creation has unequivocally stood the test of time, proudly holding its place as a cherished family favorite for over a decade. In a household brimming with discerning pasta lovers, that’s an extraordinary testament to its enduring appeal and exceptional flavor.

More than just a simple weeknight dinner, this dish is a symphony of rich, savory flavors and textures, making it truly restaurant-level good. Its impressive presentation and robust taste also make it a fantastic option for entertaining guests or for sharing with friends and neighbors as a thoughtful, homemade meal. Imagine the joy of serving a dish that not only satisfies but also brings people together, creating lasting culinary memories.

Effortless Elegance: The One-Pot Wonder Approach

One of the most appealing features of this incredible recipe is its ingenious “one-pot wonder” method. This streamlined cooking process means less cleanup and more time to enjoy your culinary creation. The broccoli, pasta, and the luscious creamy sauce all come together, largely, in the same pot, drastically minimizing the number of dishes you’ll need to wash afterwards. It’s a game-changer for busy evenings!

The culinary journey begins by plunging fresh broccoli florets into lightly salted boiling water. They cook for a mere minute, just long enough to achieve that vibrant, bright green hue and tender-crisp texture. These perfectly blanched florets are then swiftly removed to await their grand re-entry into the dish later on, preserving their freshness and nutrients.

Remarkably, the same pot of boiling water, now infused with a subtle broccoli essence, becomes the perfect vessel for cooking the penne pasta. This brilliant technique not only saves time and water but also imbues the pasta with an extra layer of flavor right from the start. Once cooked to al dente perfection, the pasta is drained, ready for the next exciting stage.

With the pasta drained and set aside, the very same pot—no need for a tedious wash, saving you precious time—returns to the stovetop, ready to transform into the heart of our sauce. A drizzle of olive oil, followed by fragrant minced onion and garlic, forms the aromatic base. These ingredients are sautéed until softened and golden, releasing their sweet, pungent aromas that promise a truly satisfying meal.

This homemade creamy sauce, while deceptively simple in its preparation, bursts with exquisite flavor. Thanks to the expert combination of sautéed onion, pungent garlic, and a hint of dried thyme, it achieves a depth that belies its straightforward ingredients. A touch of flour creates a rich roux, providing the perfect thickening agent, which is then gradually whisked with low-sodium chicken broth and luxurious heavy cream to form a silky, smooth consistency.

Next, the uncooked, bite-sized pieces of boneless, skinless chicken breast are added directly to the simmering sauce, where they gently poach and absorb the rich flavors. After just a few minutes, when the chicken is cooked through, the vibrant sun-dried tomatoes and the star cheese are stirred in. Finally, the earlier-cooked broccoli and al dente penne pasta are folded into this magnificent, bubbling sauce, ensuring every strand and floret is coated in creamy, savory goodness. The entire mixture is then ready for its final transformation in the oven.

The Distinctive Charm of Smoked Mozzarella (and Great Alternatives)

When this recipe was first shared many years ago, I enjoyed a wider selection of specialty cheeses than I typically have access to today. If you are fortunate enough to find genuine smoked mozzarella, I wholeheartedly encourage you to use it! Its unique, subtly smoky flavor profile adds an incredibly delightful and complex dimension to this baked penne, truly elevating it to an extraordinary level. The delicate smokiness complements the richness of the cream sauce and the savory chicken beautifully, creating an unforgettable taste experience.

However, I understand that smoked mozzarella isn’t always readily available. The good news is that this dish remains utterly fantastic even when prepared with readily accessible regular mozzarella. In fact, more often than not these days, I opt for regular mozzarella, and the end result is consistently phenomenal. The creamy, melty texture and mild, milky flavor of traditional mozzarella still create a comforting and incredibly satisfying dish. If you’re looking for another excellent alternative that brings a smoky note, many readers have successfully used smoked gouda, which also delivers a wonderful depth of flavor. Don’t hesitate to experiment with what’s available and what you love!

Once the luscious pasta mixture is complete, it’s scooped into a generously sized 9×13-inch baking dish, ready for its final transformation. A generous blanket of buttery breadcrumbs is then sprinkled over the top, promising a glorious golden, crispy crust. The dish is then baked until it’s bubbling with cheesy goodness and those breadcrumbs are perfectly browned and crunchy.

Be prepared: As it bakes, your kitchen will be filled with the most incredible aromas, a tantalizing preview of the deliciousness to come. The comforting scent of baked pasta, rich sauce, and toasted breadcrumbs is simply irresistible!

One of the beauties of this recipe is its relatively quick baking time. Heated to 400 degrees Fahrenheit, the pasta only needs about 15 to 20 minutes in the oven. This means you get to enjoy this magnificent meal without a long wait, making it perfect for both planned gatherings and spontaneous weeknight cravings.

This baked pasta dish truly stands as a complete meal in and of itself. With a harmonious blend of tender pasta, a rich and savory sauce, succulent chicken, wholesome broccoli, and decadent cheese, it delivers a satisfying and balanced dining experience. It’s packed with protein, vegetables, and carbohydrates, making it a fulfilling option that needs little else.

Its consistent success and rave reviews from family and friends confirm its status as a timeless classic. We prepare this recipe regularly, year after year, because it consistently delivers on flavor, comfort, and ease. It’s the kind of reliable, delicious recipe that you’ll return to again and again, proving its enduring quality.

But don’t just take my word for it! Here’s what others are saying about this exceptional baked penne:

Anna: “I’ve made this countless times over the years, and it’s become an absolute family favorite. It’s always incredibly well-received by company, too! Plus, it’s a fantastic, delicious way to sneak some extra veggies into my kids’ diets. Thank you, Mel, for such a wonderful recipe!”

Kristen: “This recipe is fantastic! My family absolutely adored it, and I’ve been happily enjoying the delicious leftovers for days. I couldn’t find smoked mozzarella, so I used smoked gouda instead, and it worked perfectly, tasting truly amazing. Another incredible recipe, thanks, Mel!”

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Baked Penne with Chicken, Broccoli and Smoked Mozzarella

Yield:

8
servings

Prep Time:

1 hr

Cook Time:

20 mins

Total Time:

1 hr
20 mins

4.42 stars (263 ratings)

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Ingredients

Topping:

• ¾ cup breadcrumbs (regular or panko)
• 2 tablespoons butter, melted

Filling:

• 1 ½ pounds broccoli, florets trimmed into 1-inch pieces
• 12 ounces penne pasta
• 2 tablespoons olive oil (divided)
• 1 medium onion, minced
• 6 garlic cloves, finely minced or pressed
• ½ teaspoon dried thyme
• ¼ cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 ½ pounds boneless, skinless chicken breasts (about 3), trimmed and cut into bite-size pieces
• 3 ounces smoked or regular mozzarella, shredded
• 8 ounce jar oil-packed sun-dried tomatoes, drained and chopped

Instructions

1. In a small bowl, thoroughly combine the breadcrumbs and melted butter; set this topping mixture aside. Lightly grease a 9×13-inch baking dish and set it aside, preparing it for the casserole.
2. Preheat your oven to 400 degrees Fahrenheit (200°C). In a large, sturdy pot, bring a generous amount of water to a rolling boil for the pasta. Stir in one tablespoon of salt, then add the broccoli florets. Cook the broccoli for precisely 1 minute, until the florets turn a bright, vivid green and are tender-crisp. Promptly remove the cooked broccoli using a slotted spoon or mesh strainer and transfer it to a plate or bowl to cool slightly.
3. Return the salted water in the pot to a vigorous boil. Add the penne pasta and cook it until it’s al dente – this typically means cooking for about 1-2 minutes less than the package directions suggest, as it will continue to cook a bit more in the oven. Drain the pasta thoroughly in a colander and toss it with 1 tablespoon of olive oil to prevent sticking.
4. Wipe the pot dry and return it to medium heat. Add the remaining 1 tablespoon of olive oil and heat until it shimmers. Add the minced onion and cook, stirring occasionally, until it has softened and begins to lightly brown, which should take about 5 minutes. Stir in the minced garlic and dried thyme; continue to cook for about 30 seconds, stirring constantly, until very fragrant. Be careful not to burn the garlic.
5. Sprinkle in the all-purpose flour, salt, and pepper. Cook, stirring constantly, for about 1 minute, until the flour mixture turns a light golden color and smells nutty. Slowly whisk in the chicken broth and heavy cream, ensuring no lumps form. Bring the sauce to a gentle simmer, continuing to whisk frequently until it slightly thickens. Add the bite-sized chicken pieces and cook, stirring occasionally, for 6-7 minutes, or until the chicken is thoroughly cooked through. Finally, stir in the chopped sun-dried tomatoes and the shredded smoked or regular mozzarella cheese until it begins to melt.
6. Add the cooked penne pasta and the blanched broccoli florets to the creamy sauce. Gently stir to ensure everything is thoroughly combined and coated. Transfer this rich pasta mixture into your prepared baking dish. Evenly sprinkle the buttery breadcrumb topping over the entire surface. Bake for 15-20 minutes, or until the casserole is gloriously bubbling around the edges and the breadcrumbs are beautifully golden brown and crispy. Serve this magnificent dish immediately and enjoy!

Notes

Smoked Mozzarella: While smoked mozzarella offers a unique and delightful flavor, if you can’t find it, regular mozzarella cheese works perfectly and still yields a fantastic result. Some home cooks also enjoy substituting with smoked gouda for a similar smoky depth.
Make-Ahead Instructions: This casserole is ideal for preparing in advance. After cooking the broccoli in boiling water, immediately plunge it into a bowl of ice water to cool completely and stop the cooking process. Then, proceed to assemble the entire casserole as directed in the recipe. Once the pasta mixture is spread into the prepared baking pan, allow it to cool for 5-10 minutes before tightly covering it with plastic wrap. Refrigerate for up to 8 hours. To bake, preheat your oven to 375°F (190°C) and bake uncovered for approximately 30 minutes, or until heated through and bubbly.

Author:
Mel

Course:
Main Course

Cuisine:
Italian

Method:
Bake

Serving:
1 Serving

,

Calories:
605kcal

,

Carbohydrates:
59g

,

Protein:
34g

,

Fat:
27g

,

Saturated Fat:
12g

,

Cholesterol:
110mg

,

Sodium:
691mg

,

Fiber:
6g

,

Sugar:
4g

Recommended Products

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Recipe Source: Adapted from Cook’s Illustrated Cover and Bake. Original recipe posted January 2011; updated July 2021 with new photos, expanded commentary, and helpful recipe notes to enhance your cooking experience.