Baked Chicken Penne with Creamy Mozzarella Parmesan Sauce
Ingredients:
12 oz boneless, skinless chicken breasts, cut into small chunks
10 oz penne pasta
1½ tbsp olive oil
2 tsp Cajun seasoning
½ tsp smoked paprika
½ tsp garlic powder
Salt and black pepper, to taste
3 tbsp butter
3 cloves garlic, finely minced
1½ tbsp all-purpose flour
2 cups whole milk or half-and-half
¾ cup freshly grated Parmesan cheese
1½ cups shredded mozzarella cheese, divided
⅓ cup sour cream or 3 oz cream cheese
Optional: pinch of red pepper flakes
Optional: chopped parsley for topping
Directions:
1. Preheat your oven to 375°F and lightly coat an 8×11-inch baking dish with cooking spray or butter. Set it aside while you prepare the pasta and sauce.
2. Bring a pot of generously salted water to a boil. Add the penne and cook until just shy of fully tender. Drain well and set aside.
3. Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces evenly with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper. Add the chicken to the hot skillet and cook, stirring occasionally, until the pieces are golden on the outside and cooked through. Remove from heat and set aside.
4. In a separate saucepan, melt the butter over medium heat. Stir in the minced garlic and cook briefly, just until fragrant.
5. Sprinkle the flour over the butter and garlic, whisking constantly to form a smooth paste. Let it cook for about a minute to remove the raw flour taste.
6. Slowly pour in the milk while whisking continuously to prevent lumps. Keep stirring as the sauce gently simmers and thickens to a creamy consistency.
7. Stir in the Parmesan, 1 cup of the mozzarella, and the sour cream or cream cheese. Continue stirring until the cheese is fully melted and the sauce is smooth. Add red pepper flakes if using and adjust the seasoning as needed.
8. Add the cooked penne and the chicken directly into the sauce, folding everything together until evenly coated.
9. Transfer the mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining mozzarella over the top.
10. Bake uncovered for about 22 to 25 minutes, until the cheese is melted, bubbly, and lightly golden. Let the dish rest for a few minutes before serving. Finish with chopped parsley if desired.
Cooking Time: 40 minutes
Servings: 4
Calories: ~760 per serving