This easy bake-and-forget pasta dish combines juicy grilled chicken with fresh basil and melted mozzarella. It is a highly practical option for busy weeknights when you need a hearty meal with minimal preparation time.
List of ingredients
- 2 cups grilled chicken, cubed – ensure chicken is pre-cooked.
- 2 cups grape tomatoes, halved – provides a burst of acidity.
- 3 cups uncooked penne pasta – used dry for direct baking.
- 3 1/2 cups low sodium chicken broth – the liquid base for cooking the pasta.
- 1 1/2 cups shredded mozzarella cheese – split into 1 cup for mixing and 1/2 cup for topping.
- 1/2 cup fresh basil, chopped – split into 1/4 cup for mixing and 1/4 cup for garnish.
- 1 tsp minced garlic – adds aromatic depth.
- 1/2 tsp salt – enhances all other flavors.
step-by-step instructions
- Prepare Oven and Dish: Preheat your oven to 450 degrees F. Lightly coat a 9×13 inch baking dish with cooking spray to prevent sticking.
- Combine Ingredients: Add the cubed grilled chicken, halved grape tomatoes, dry penne pasta, chicken broth, 1 cup of mozzarella cheese, 1/4 cup of chopped basil, minced garlic, and salt into the baking dish. Mix everything together until evenly distributed.
- First Bake: Cover the dish tightly with aluminum foil. Bake in the oven for 40 minutes.
- Melt Cheese: Remove the foil and sprinkle the remaining 1/2 cup of mozzarella cheese over the top. Bake uncovered for an additional 5 to 10 minutes, or until the cheese is fully melted and bubbly.
- Final Touch: Garnish the finished casserole with the remaining chopped fresh basil before serving.
Expert Preparation Advice
Selecting the Right Pasta Shape
Penne is ideal for this recipe because its tubular shape and ridges hold onto the chicken broth and melted cheese effectively. If you prefer a different shape, ziti or rigatoni work well as they have similar structural integrity. Avoid very small pasta shapes like macaroni, as they may overcook at 450 degrees F.
Optimal Chicken Grilling Methods
For the best texture, grill the chicken breasts until they reach an internal temperature of 165 degrees F before cubing. Allow the meat to rest for five minutes before cutting to keep the juices inside. Using pre-grilled chicken ensures the meat remains tender while the pasta cooks in the oven.
Managing Broth Temperature
While the recipe allows for room temperature broth, using warm broth can slightly reduce the initial heating time in the oven. Ensure the broth is low sodium to maintain control over the salt levels. If you only have unsalted broth, you may need to slightly increase the salt measurement.
Preparing Grape Tomatoes for Maximum Flavor
Halving the grape tomatoes allows their juices to release into the pasta during the baking process. This creates a natural sauce that complements the chicken broth. Ensure the cuts are clean so the tomatoes don’t fall apart completely during the 40-minute bake.
Handling Fresh Basil to Avoid Browning
Fresh basil can oxidize and turn dark if exposed to heat for too long. By splitting the basil into two portions, you ensure some flavor is baked in while the final garnish remains bright green. Always chop the basil just before adding it to the dish.
Customizing Your Bake
Adding Leafy Green Vegetables
Fresh baby spinach or kale can be added to this casserole for extra nutrition. Stir in two cups of fresh spinach during the final 10 minutes of baking when the foil is removed. The residual heat will wilt the greens without overcooking them.
Integrating Other Root Vegetables
Diced carrots or peas can be added to the initial mix for more color and texture. If using carrots, dice them very small to ensure they soften within the 40-minute window. Peas can be added frozen directly into the mix without any pre-cooking.
Experimenting with Cheese Varieties
While mozzarella provides the best stretch, adding 1/4 cup of grated Parmesan can add a salty, nutty depth. Provolone is another excellent substitute for mozzarella if you prefer a sharper flavor profile. Ensure any substitute cheese has a similar melting point to avoid oil separation.
Swapping Broth for Other Liquids
If chicken broth is unavailable, vegetable broth is a direct 1:1 substitute that maintains the savory profile. For a creamier result, replace 1/2 cup of the broth with heavy cream or whole milk. This will thicken the sauce and add richness to the final dish.
Enhancing the Garlic Profile
For those who prefer a stronger garlic taste, increase the minced garlic to 2 teaspoons. You can also use roasted garlic cloves mashed into a paste for a mellower, sweeter flavor. Mix the garlic thoroughly into the broth before pouring it over the pasta.
Serving and Presentation
Complementary Side Dish Pairings
A crisp garden salad with a balsamic vinaigrette cuts through the richness of the melted cheese. Roasted asparagus or steamed broccoli also pair well with the tomato and basil flavors. A slice of toasted garlic bread is an ideal accompaniment for soaking up the remaining sauce.
Plating for Visual Appeal
Serve the pasta in wide, shallow bowls to show off the melted cheese and colorful tomatoes. Use a wide-tooth spatula to lift portions carefully, ensuring each serving has a balance of chicken and pasta. A final drizzle of extra virgin olive oil can add a professional finish.
Temperature Control for Serving
Let the casserole rest for 5 minutes after removing it from the oven. This allows the sauce to thicken slightly and prevents the pasta from sliding on the plate. Serving immediately ensures the mozzarella maintains its gooey consistency.
Storage and Reheating
Refrigerator Storage Guidelines
Transfer any leftover pasta into an airtight container once it has cooled to room temperature. This dish will stay fresh in the refrigerator for 3 to 4 days. Keep the container tightly sealed to prevent the pasta from drying out.
Freezing the Casserole
This recipe can be frozen for up to two months. Portion the leftovers into freezer-safe containers and leave a small amount of headspace for expansion. Label the containers with the date for easy tracking.
Reheating in the Oven
To maintain the best texture, reheat portions in the oven at 350 degrees F. Place the pasta in a small baking dish and add a tablespoon of chicken broth to restore moisture. Cover with foil and heat for 15-20 minutes until warmed through.
Microwave Reheating Tips
When using a microwave, place the pasta in a microwave-safe dish and cover it with a damp paper towel. Heat in 1-minute intervals, stirring in between to ensure even heating. Adding a splash of water or broth prevents the cheese from becoming rubbery.
Troubleshooting Common Issues
Correcting Under-cooked Pasta
If the pasta is still firm after the initial 40 minutes, check the seal on your foil. Add another 1/4 cup of broth, reseal the foil tightly, and bake for an additional 10 minutes. Ensure the foil is pressed firmly against the edges of the dish to trap the steam.
Fixing a Dry Sauce
If the sauce has absorbed too quickly and the dish seems dry, stir in a tablespoon of butter or a splash of cream. This adds moisture and emulsifies the remaining liquids. Gently fold the addition into the pasta just before serving.
Preventing Burnt Cheese
If the mozzarella is browning too quickly during the final stage, lower the oven temperature to 400 degrees F. You can also loosely tent the dish with foil to protect the cheese while it finishes melting. Monitor the cheese closely during the last 5 minutes.
Managing Excess Liquid
If there is too much liquid at the bottom of the dish, avoid stirring it all in immediately. Allow the casserole to sit for 10 minutes, as the pasta will continue to absorb liquid as it cools. If it remains too watery, you can simmer the leftover sauce in a pan to thicken it.
Frequently Asked Questions
Can I use frozen grilled chicken?
Yes, you can use frozen pre-cooked grilled chicken. Ensure it is completely thawed and patted dry before adding it to the casserole to avoid introducing excess water into the sauce.
Is it possible to use whole wheat pasta?
Whole wheat penne can be used, but it typically requires more liquid and a longer baking time. Increase the chicken broth by 1/2 cup and add 5-10 minutes to the covered baking time to ensure the pasta is tender.
Can I add the basil at the beginning?
You can add all the basil at the start, but the leaves will darken and lose their fresh aroma. Splitting the basil ensures you get both the deep baked-in flavor and the bright, fresh finish.
Do I need to precook the pasta?
No, this specific recipe is designed for uncooked pasta. The 3 1/2 cups of chicken broth provide the necessary moisture for the penne to cook thoroughly in the oven while absorbing the flavors of the other ingredients.
Print
Baked Tomato Basil Chicken Pasta
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: General
Description
Tomato Basil Pasta with Grilled Chicken is a quick weeknight pasta dish using simple ingredients. Just toss everything in a casserole dish and bake for a delicious, effortless meal.
Ingredients
- 2 cups grilled chicken, cubed
- 2 cups grape tomatoes, halved
- 3 cups uncooked penne pasta
- 3 1/2 cups low sodium chicken broth
- 1 1/2 cups shredded mozzarella cheese (microbial-rennet)
- 1/2 cup fresh basil, chopped
- 1 tsp minced garlic
- 1/2 tsp salt
Instructions
- Preheat: Preheat oven to 450 degrees F. Spray a 9×13 baking dish with cooking spray.
- Combine: Dump the cooked chicken, tomatoes, pasta, chicken broth, 1 cup cheese, 1/4 cup basil, garlic, and salt into the baking dish and mix.
- Bake: Cover with foil and bake for 40 minutes.
- Melt: Remove foil and top with the rest of the cheese, bake uncovered for an additional 5-10 minutes or until cheese is melted.
- Garnish: Garnish with basil.
Notes
Using pre-cooked grilled chicken allows for a very fast preparation time. Serve with a side salad for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 65 mg