Baked Three-Cheese Chicken Penne
If you’re looking for a comforting, crowd-pleasing dinner that combines tender chicken, perfectly cooked pasta, and a luscious blend of cheeses baked to bubbly perfection, this Baked Three-Cheese Chicken Penne is your new go-to. It’s an effortless weeknight meal that feels indulgent but comes together with straightforward ingredients and simple steps. The marriage of ricotta, mozzarella, and parmesan cheeses creates a creamy, melty sauce that clings to every bite of penne, while the savory chicken adds just the right amount of protein. Let’s dive into why this recipe works every time and how you can make it a staple in your kitchen.
Why It Works Every Time
This Baked Three-Cheese Chicken Penne strikes the perfect balance of flavors and textures. The penne pasta holds up beautifully in the oven, so you don’t end up with mushy noodles. The three cheeses each play a unique role: ricotta adds creaminess without heaviness, mozzarella offers that irresistible stretch and gooeyness, and parmesan contributes a nutty, salty depth. The diced chicken breast is cooked with olive oil and fragrant seasonings to keep it juicy and flavorful. The marinara sauce ties everything together with a bright, tangy tomato base that complements the cheeses and chicken without overpowering them. Baking it all together allows the flavors to meld, the cheese to brown slightly on top, and the dish to transform into an irresistible casserole. This recipe is foolproof because the ingredients are simple, familiar, and balanced, making it a dependable crowd-pleaser any night of the week.
Ingredient Breakdown
- 8 oz penne pasta – Tubular pasta like penne works best here because its ridges and hollow center trap the sauce and cheese beautifully.
- 2 tablespoons olive oil – Used to sauté the chicken, adding richness and preventing sticking.
- 1 pound chicken breast, diced – Lean and mild in flavor, diced chicken cooks quickly and evenly, making it perfect for this recipe.
- 1 cup ricotta cheese – Adds a creamy texture and mild flavor that balances the sharper cheeses.
- 1 cup mozzarella cheese, shredded – Brings melty, gooey goodness and a subtle buttery flavor.
- 1 cup parmesan cheese, grated – Offers a salty, umami kick to elevate the dish.
- 2 cups marinara sauce – A simple, flavorful tomato sauce that binds everything together. Choose your favorite jarred marinara or make your own.
- 1 teaspoon garlic powder – Adds warm, savory notes without overpowering.
- 1 teaspoon onion powder – Enhances the overall depth of flavor.
- Salt and pepper to taste – Essential for seasoning every component perfectly.
- 2 tablespoons fresh parsley, chopped – Adds a fresh, vibrant finish both in flavor and color.
Before You Start: Equipment
- Large pot – For boiling the penne pasta to al dente.
- Large skillet or frying pan – To sauté the diced chicken with olive oil and seasonings.
- Mixing bowl – To combine cheeses with seasonings and marinara sauce.
- Baking dish (9×13 inch works well) – To assemble and bake the pasta.
- Wooden spoon or spatula – For stirring and folding ingredients together.
- Measuring cups and spoons – For precise ingredient amounts.
- Oven mitts – To safely handle the hot baking dish.
From Start to Finish: Baked Three-Cheese Chicken Penne
Step 1: Cook the Penne Pasta
Fill a large pot with water, add a pinch of salt, and bring it to a boil. Add 8 ounces of penne pasta and cook according to the package instructions until al dente, usually about 10-12 minutes. Drain the pasta and set it aside, reserving a small cup of pasta water just in case you want to loosen up the sauce later.
Step 2: Sauté the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced chicken breast, sprinkle with garlic powder, onion powder, salt, and pepper, and cook for 5-7 minutes until the chicken is cooked through and lightly browned. Remove from heat.
Step 3: Combine Cheeses and Sauce
In a large mixing bowl, stir together 1 cup ricotta cheese, 1 cup shredded mozzarella, 1 cup grated parmesan, and 2 cups marinara sauce. Fold in the cooked chicken and the drained penne pasta. If the mixture feels too thick, add a splash of the reserved pasta water to loosen it up.
Step 4: Assemble in Baking Dish
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Pour the pasta and cheese mixture into the dish, spreading it evenly. Sprinkle a little extra mozzarella and parmesan on top if you like an extra cheesy crust.
Step 5: Bake to Perfection
Place the baking dish in the oven and bake uncovered for 20-25 minutes or until the cheese is melted and bubbly and the edges are slightly browned.
Step 6: Garnish and Serve
Remove from the oven and let it rest for 5 minutes. Sprinkle 2 tablespoons of freshly chopped parsley over the top for a fresh pop of color and flavor. Serve warm and enjoy!
Variations for Dietary Needs
- Vegetarian: Omit the chicken and add sautéed mushrooms, zucchini, or spinach for added texture and flavor.
- Lower-carb: Swap penne pasta for spiralized zucchini noodles or a low-carb pasta alternative.
- Extra cheesy: Add a half cup of shredded cheddar or provolone for a different cheese profile.
- Different sauce base: Try swapping marinara with an Alfredo Sauce Recipe for a creamy twist or explore the Creamy White Pesto Chicken Pasta for a fresh basil flavor.
Mistakes That Ruin Baked Three-Cheese Chicken Penne
- Overcooking the pasta before baking, which results in mushy noodles.
- Under-seasoning the chicken and sauce, leading to a bland dish.
- Skipping the rest period after baking, which helps the casserole set and prevents it from being too runny.
- Using pre-shredded cheese that contains anti-caking agents, which can affect melting quality.
Keep It Fresh: Storage Guide
This Baked Three-Cheese Chicken Penne stores well in the refrigerator for up to 3 days when covered tightly with plastic wrap or foil. For longer storage, freeze it in an airtight container for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through, about 20 minutes, or microwave individual portions, stirring halfway to maintain even heating.
Common Qs About Baked Three-Cheese Chicken Penne
Can I use other types of pasta for this recipe?
Absolutely! While penne is ideal because of its shape and texture, you can substitute rigatoni, ziti, or even fusilli. Just make sure to adjust cooking times accordingly and keep the pasta slightly firm before baking.
Is it better to use fresh or dried herbs?
Fresh parsley is recommended as a garnish for its bright flavor and color, but you can add dried herbs like oregano or basil to the sauce for additional depth. If using dried, reduce the amount since they are more concentrated.
Can I prepare this dish ahead of time?
Yes! You can assemble the dish up to a day before baking. Cover it tightly and refrigerate. When you’re ready to serve, add a few extra minutes to the baking time to ensure it’s heated through.
How can I make this dish creamier?
Incorporate a few tablespoons of heavy cream or a dollop of sour cream into the cheese mixture. Alternatively, try substituting part of the marinara sauce with a cream-based sauce like the Creamy White Pesto Chicken Pasta for a richer texture.
Next Up in Your Queue
- Spinach Artichoke Chicken Stuffed Shells – Another cheesy chicken pasta bake, packed with veggies and flavor.
- Alfredo Sauce Recipe – Master a creamy sauce perfect for pasta bakes and beyond.
- Creamy White Pesto Chicken Pasta – A fresh and herbaceous alternative to tomato-based dishes.
The Last Word
This Baked Three-Cheese Chicken Penne is a shining example of comfort food done right—simple ingredients elevated by thoughtful seasoning and a blend of creamy cheeses. Whether you’re feeding a hungry family or meal prepping for the week, this dish brings warmth, flavor, and ease to the table. Don’t hesitate to experiment with different cheeses or add-ins, but trust that this classic version will keep you coming back for more. Next time you crave a cozy pasta bake, you’ll have this recipe ready in your culinary arsenal.
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Baked Three-Cheese Chicken Penne
Ingredients
Equipment
Method
- Fill a large pot with water, add a pinch of salt, and bring it to a boil. Add 8 ounces of penne pasta and cook according to the package instructions until al dente, usually about 10-12 minutes. Drain the pasta and set it aside, reserving a small cup of pasta water just in case you want to loosen up the sauce later.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced chicken breast, sprinkle with garlic powder, onion powder, salt, and pepper, and cook for 5-7 minutes until the chicken is cooked through and lightly browned. Remove from heat.
- In a large mixing bowl, stir together 1 cup ricotta cheese, 1 cup shredded mozzarella, 1 cup grated parmesan, and 2 cups marinara sauce. Fold in the cooked chicken and the drained penne pasta. If the mixture feels too thick, add a splash of the reserved pasta water to loosen it up.
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Pour the pasta and cheese mixture into the dish, spreading it evenly. Sprinkle a little extra mozzarella and parmesan on top if you like an extra cheesy crust.
- Place the baking dish in the oven and bake uncovered for 20-25 minutes or until the cheese is melted and bubbly and the edges are slightly browned.
- Remove from the oven and let it rest for 5 minutes. Sprinkle 2 tablespoons of freshly chopped parsley over the top for a fresh pop of color and flavor. Serve warm and enjoy!
Notes
- Use freshly grated parmesan and shredded mozzarella for the best melting and flavor.
- Reserve some pasta water to adjust the sauce consistency if needed.
- Letting the casserole rest after baking helps it set and prevents it from being runny.
- For a vegetarian version, omit chicken and add sautéed vegetables like mushrooms or spinach.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
