Indulge in the rich, comforting flavors of this incredible baked penne with chicken, broccoli, and smoked mozzarella. Far superior to any restaurant dish, this recipe is a true crowd-pleaser and conveniently freezes well for future enjoyment.

Ultimate Baked Penne with Chicken, Broccoli & Smoked Mozzarella: A Family Favorite Recipe

Prepare to fall in love with a dish that has truly stood the test of time in countless homes. This delectable baked penne isn’t just a meal; it’s an experience, transforming simple ingredients into a symphony of flavors that will have your family asking for seconds for years to come. For over a decade, it has reigned supreme as a family favorite, a testament to its irresistible appeal, especially among pasta enthusiasts who appreciate a truly satisfying and wholesome meal.

Combining robust, savory flavors with a surprisingly straightforward preparation, this chicken and broccoli baked penne consistently achieves restaurant-level quality. It’s an ideal choice for entertaining guests, offering an impressive yet comforting meal that feeds a crowd with ease. Furthermore, its excellent freezer-friendly qualities make it a perfect candidate for meal prepping, ensuring you always have a delicious, homemade dinner on hand (or to share with friends or neighbors).

Effortless Elegance: The One-Pot Wonder Baked Penne

One of the most appealing aspects of this remarkable recipe is its ingenious “one-pot wonder” approach. Imagine preparing a complex-tasting meal with the convenience of minimal dishwashing – that’s precisely what this baked penne offers. This method not only saves precious time on cleanup but also infuses the dish with deeper, more cohesive flavors as ingredients share the same cooking vessel, allowing their essences to mingle beautifully.

The culinary journey begins by plunging fresh, vibrant broccoli florets into a pot of lightly salted boiling water. They cook for just a couple of minutes, achieving a brilliant green hue and a perfectly tender-crisp texture before being carefully removed to await their turn. This brief blanching ensures the broccoli retains its nutrients, its appealing color, and a pleasant bite, rather than becoming mushy or bland during the subsequent cooking and baking processes.

Crucially, the penne pasta then cooks in the very same pot of nutrient-rich boiling water. This brilliant step eliminates the need for a second pot, significantly reducing your post-dinner chores and streamlining the entire cooking process. As the pasta cooks to al dente perfection, it absorbs some of the residual flavors from the blanched broccoli, subtly enhancing the overall profile of the dish and laying a foundational layer of taste.

Once the pasta is drained, the still-warm pot – no need for washing, just a quick wipe! – returns to the heat, ready for the creation of our exquisite, creamy sauce. This homemade concoction is remarkably simple to prepare, yet it boasts an incredible depth of flavor. Minced onion and garlic are sautéed to fragrant perfection in olive oil, forming the aromatic base, followed by a sprinkle of simple seasonings like dried thyme which adds a subtle, earthy warmth that complements the chicken and vegetables beautifully.

The uncooked, bite-sized chicken pieces are introduced directly into this simmering, aromatic sauce, where they cook through in mere minutes, absorbing all the deliciousness. This ensures the chicken is tender and infused with the sauce’s rich taste. Following the chicken, sun-dried tomatoes are stirred in, providing a tangy, concentrated burst of umami and a beautiful touch of color that makes the dish visually appealing. Finally, the star of the show – the cheese – is incorporated, melting into a luscious, velvety texture that binds all the ingredients together. Only then do the pre-cooked broccoli and pasta rejoin the party, gently folded into the rich sauce, ensuring every piece is coated in creamy goodness and ready for its grand finale in the oven.

The Smoked Mozzarella Secret (and Great Alternatives)

When I first shared this beloved recipe years ago, access to a wide array of specialty cheeses was more readily available to me. If you are fortunate enough to find authentic smoked mozzarella, I wholeheartedly encourage you to use it! Its distinctive smoky, slightly tangy flavor elevates this baked penne to an extraordinary level, adding a unique depth that truly sets it apart from other pasta bakes. The subtle smokiness complements the richness of the cream sauce and chicken beautifully, creating a more complex and memorable flavor profile.

However, I understand that smoked mozzarella might not be a staple in every grocery store, or perhaps you’re simply looking for alternatives. More often than not these days, I find myself reaching for regular mozzarella, and I can assure you, the end result is still absolutely fantastic. The dish remains incredibly flavorful and satisfying, showcasing the versatility of its core components and proving that you don’t need exotic ingredients to create something truly special.

If you’re looking to replicate some of that smoky depth or simply experiment with different flavor profiles, consider other cheese options. Smoked gouda, for instance, offers a delightful nutty and smoky taste that pairs wonderfully with chicken and pasta, providing a similar complexity to smoked mozzarella. Provolone, with its mild, slightly sharp flavor and excellent melting properties, is another fantastic substitute that delivers a creamy, savory experience. Even a blend of regular mozzarella and a touch of grated Parmesan or Pecorino Romano can add extra layers of savory goodness and a hint of sharpness. Don’t be afraid to customize the cheese to your preference or what’s available – the creamy base and other vibrant ingredients will ensure a delicious outcome every time, adapting to your pantry and taste buds.

Once the luscious, saucy pasta mixture is complete and thoroughly combined, it’s scooped into a generously sized 9×13-inch baking dish. The final touch before baking is a generous sprinkling of buttery bread crumbs. This topping isn’t just for show; it’s a crucial element that provides a delightful textural contrast, adding a golden, crispy crunch to every bite of the creamy pasta underneath. The bread crumbs toast beautifully in the oven, creating an irresistible crust that completes the dish.

Be prepared: as this masterpiece bakes, your entire house is going to be filled with the most incredible, mouth-watering aroma. The inviting scent of savory chicken, sweet garlic, earthy thyme, and melting cheese will waft through your home, building anticipation and drawing everyone to the kitchen for the delicious meal to come. It’s a sensory experience that signals pure comfort and culinary delight.

The beauty of this baked pasta is its efficiency. Baking at a cozy 400 degrees Fahrenheit (200 degrees Celsius), it only requires approximately 15 to 20 minutes in the oven. This quick bake time is perfect because all the components (pasta, broccoli, chicken) are already cooked through on the stovetop. This means the oven’s job is simply to meld the flavors, melt the cheese to gooey perfection, and crisp up that irresistible bread crumb topping, resulting in a perfectly finished casserole without overcooking any of the ingredients.

This baked pasta truly stands alone as a complete and incredibly satisfying meal. With hearty penne pasta, a rich and creamy sauce, tender chicken, wholesome broccoli, and decadent melted cheese, it offers a balanced and utterly fulfilling plate all on its own. It’s perfect for those busy weeknights when you need a nutritious yet comforting dinner without fuss. While it’s a complete meal, adding a simple side salad or some crusty garlic bread can transform it into a gourmet experience right at home.

We prepare this recipe time and again – it’s a cherished staple in our household for good reason! Its consistent deliciousness, ease of preparation, and the way it brings smiles to faces have cemented its place as one of those truly classic recipes that stands the test of time, proving that some dishes are simply meant to be cherished for generations, passed down through family cookbooks, and enjoyed countless times over.

What Others Are Saying: Real Reviews from Happy Cooks

You don’t have to just take my word for it! Here’s what others are saying about this exceptional recipe and why it’s become a favorite in their homes, too:

Anna: “I’ve made this countless times over the years. It’s our absolute family favorite and always a hit when we have company. It’s also a great, sneaky way to get some extra veggies into my kids’ diet without any complaints. Thank you, Mel, for this gem – it’s a lifesaver!”

Kristen: “Fantastic recipe! My family absolutely adored it, and I’ve been happily enjoying the leftovers for days – it heats up so well! I couldn’t find smoked mozzarella at my local store, so I used smoked gouda instead, and it worked wonderfully – tasted amazing and added a lovely depth. Thanks, Mel, for another truly great recipe that’s now a regular in our dinner rotation.”

One Year Ago: Chicken Spiedie Sandwiches
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Baked Penne with Chicken, Broccoli and Smoked Mozzarella Recipe

Yield:

8
servings

Prep Time:
1 hr

Cook Time:
20 mins

Total Time:
1 hr 20 mins

4.42 stars (based on 263 ratings) – User ratings are indicative of overall satisfaction.

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Ingredients

Topping:

• ¾ cup bread crumbs, regular or panko for extra crispiness
• 2 tablespoons butter, melted

Filling:

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

Instructions

1. In a small bowl, combine the bread crumbs and melted butter. Set this topping mixture aside. Lightly grease a 9×13-inch baking dish and prepare it for later use.
2. Preheat your oven to 400°F (200°C). In a large pot, bring a generous amount of water to a rolling boil. Stir in one tablespoon of salt, then add the broccoli florets. Cook the broccoli for just 1 minute until it turns a vibrant, bright green and is tender-crisp. Quickly remove the broccoli from the pot using a slotted spoon or a mesh strainer and transfer it to a plate or bowl. Set aside.
3. Return the same pot of water to a boil. Add the penne pasta and cook until it is al dente, which is typically 1-2 minutes less than the package directions or how you would normally cook it for eating directly. Remember, the pasta will continue to cook slightly in the oven while baking. Drain the cooked pasta thoroughly in a colander and toss it with 1 tablespoon of olive oil to prevent sticking.
4. Wipe the large pot dry (no need to wash it!). Add the remaining 1 tablespoon of olive oil and return the pot to medium heat until the oil is shimmering. Add the minced onion and cook, stirring occasionally, until it softens and begins to turn a light golden brown, which should take about 5 minutes. Stir in the minced garlic and dried thyme; cook for another 30 seconds until fragrant, stirring constantly to prevent burning.
5. Sprinkle in the all-purpose flour, remaining salt, and black pepper. Cook, stirring constantly, for about 1 minute until the flour is lightly golden and fully incorporated, creating a roux. Slowly whisk in the chicken broth, followed by the heavy cream. Bring the mixture to a gentle simmer, whisking often to ensure a smooth, lump-free sauce. Add the bite-sized chicken pieces and cook, stirring occasionally, until the chicken is cooked through, about 6-7 minutes. Stir in the drained sun-dried tomatoes and the shredded smoked mozzarella (or regular mozzarella), allowing the cheese to melt into the creamy sauce.
6. Finally, add the cooked penne pasta and blanched broccoli florets to the sauce. Gently stir to ensure everything is thoroughly combined and coated in the rich, creamy sauce. Transfer this entire pasta mixture evenly into your prepared 9×13-inch baking dish. Sprinkle the reserved buttery bread crumb topping generously over the surface of the casserole. Bake in the preheated oven for approximately 15-20 minutes, or until the casserole is bubbling around the edges and the bread crumbs are beautifully golden brown and crispy. Serve this delightful baked penne immediately and enjoy!

Chef’s Notes & Tips

Smoked Mozzarella Alternatives: If smoked mozzarella is difficult to find, don’t worry! Regular mozzarella cheese works perfectly fine, offering a classic creamy taste. For an adventurous twist, consider using smoked gouda or a blend of provolone and fontina for different flavor complexities.

Make-Ahead & Freezing Instructions: This casserole is wonderfully freezer-friendly and perfect for meal prepping!

• To Make Ahead (Refrigerate): After the broccoli is removed from the boiling water, plunge it immediately into a bowl of ice water to stop the cooking process and preserve its vibrant color. Once completely cooled, assemble the casserole following all the directions in the recipe. After the pasta mixture is spread in the prepared baking pan, let it cool for 5-10 minutes before covering it tightly with plastic wrap or foil. Refrigerate for up to 8 hours. To bake, preheat the oven to 375°F (190°C) and bake uncovered for 30 minutes, or until thoroughly heated through and bubbling, with a golden-brown topping.
• To Freeze: Follow the make-ahead steps, ensuring the casserole is completely cooled after assembly. Cover it tightly with plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator. Bake as per the refrigerated make-ahead instructions (375°F for 30 minutes). If baking from frozen (not recommended for best results but possible in a pinch), cover with foil and bake at 350°F (175°C) for 60-75 minutes, then uncover and bake for an additional 15-20 minutes until bubbling and golden.

Broccoli Perfection: Do not overcook the broccoli in the initial step. It should be bright green and still have a slight bite, as it will soften further during baking, ensuring it retains its texture and nutritional value.

Pasta Texture: Undercooking the pasta by 1-2 minutes is key. This prevents it from becoming mushy in the final baked dish, ensuring a perfect al dente bite even after its time in the oven.

Author: Mel

Course: Main Course

Cuisine: Italian-American

Method: Bake

Nutrition Information (Estimated Per Serving)

(Based on 8 servings)

• Serving Size: 1 Serving
• Calories: 605 kcal
• Carbohydrates: 59g
• Protein: 34g
• Fat: 27g
• Saturated Fat: 12g
• Cholesterol: 110mg
• Sodium: 691mg
• Fiber: 6g
• Sugar: 4g

Disclaimer: Nutritional information is an estimate and can vary based on specific ingredients, portion sizes, and preparation methods. It is provided for informational purposes only.

Recommended Kitchen Tools

Over-the-Sink Colander

Large Mixing Bowl

Large Pot/Cookware

9×13-inch Baking Dish

Recipe Source: This recipe has been lovingly adapted from Cook’s Illustrated Cover and Bake. It was originally posted in January 2011 and updated in July 2021 with fresh photos, enhanced commentary, and valuable new recipe notes to make it even better for you.