Baked Penne with Chicken, Peas and Cream Sauce

Name: Baked Penne with Chicken, Peas and Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1¼ lb (565 g) boneless, skinless chicken breast, cut into ¾-inch (2 cm) pieces; 12 oz (340 g) penne pasta; 3 tbsp (45 g) unsalted butter; 3 cloves (15 g) garlic cloves, minced; 2 tbsp (16 g) all-purpose flour; 1½ cups (360 ml) heavy cream; 1 cup (240 ml) low-sodium chicken broth; 1½ cups (200 g) frozen peas; ½ cup (50 g) grated Parmesan cheese, finely grated; 1½ cups (170 g) shredded mozzarella cheese; to taste kosher salt; to taste freshly ground black pepper; ¼ tsp (½ g) freshly grated nutmeg (optional)

From the MyKitchenBank Kitchen

A comforting Italian-American baked pasta dish with tender chicken breast, sweet peas, and a rich, silky cream sauce finished with melted mozzarella. This one-dish meal comes together quickly and feeds a family with minimal cleanup.

Prep: 15 min
Cook: 30 min
Wait: 5 min
Total: 50 min
Makes: 4 servings (about 2 cups per person)

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Steps

Before you start

Preheat the oven to 375 °F (190 °C)
Cut chicken into bite-sized pieces before you start cooking
Have all ingredients measured and ready (mise en place)

1
Cook the penne
- Bring a large pot of salted water to a rolling boil.
- Add the penne and cook for 2 minutes less than the package instructions (usually 10 minutes for al dente).
- The pasta will finish cooking in the oven.
- Drain in a colander, toss lightly with a drizzle of oil to prevent sticking, and set aside.
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Ready when: Pasta is flexible but still firm to bite
Tip: Slightly undercooking the pasta prevents it from becoming mushy after baking
2
Sear the chicken
- While the pasta cooks, heat 1 tablespoon of butter in a 12-inch (30 cm) skillet over medium-high heat.
- Once the butter foams, add the chicken pieces in a single layer.
- Cook for 3–4 minutes without stirring, until the bottoms are golden, then stir and cook another 2–3 minutes until just cooked through.
- The chicken does not need to be fully tender; it will finish cooking in the oven.
- Transfer to a plate.
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Ready when: Chicken is opaque throughout, internal temperature 165 °F (74 °C)
Tip: Don't crowd the pan; let the first side caramelize before stirring to build flavor
3
Make the cream sauce
- In the same skillet (do not wash it), melt the remaining 2 tablespoons of butter over medium heat.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour over the butter and garlic, stirring constantly for 1 minute to cook out the raw flour taste and form a paste (roux).
- Pour in the chicken broth slowly, stirring to dissolve any lumps, then add the heavy cream.
- Continue stirring until the sauce is smooth and no lumps remain.
- Bring to a gentle simmer and cook for 2–3 minutes until the sauce thickens slightly and coats the back of a spoon.
- Season with salt, pepper, and nutmeg if using.
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Ready when: Sauce coats the back of a spoon and shows no lumps
Tip: Cook the flour in the butter for a full minute to prevent a starchy, raw taste in the final dish
4
Combine pasta, chicken, and sauce
- Return the cooked chicken to the skillet with the cream sauce.
- Stir in the frozen peas and Parmesan cheese until evenly distributed.
- Add the drained penne pasta and fold gently until all ingredients are coated with sauce.
- Taste and adjust seasoning with salt and pepper as needed.
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Ready when: All ingredients are evenly coated and combined
Tip: Fold gently to avoid breaking the pasta; rough stirring can cause pieces to shatter
5
Transfer to baking dish
- Pour the entire pasta mixture into a 9×13-inch (23×33 cm) baking dish, spreading it in an even layer.
- Scatter the shredded mozzarella cheese evenly over the top.
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Ready when: Cheese is distributed evenly over the top
Tip: An even layer ensures the pasta bakes uniformly and the cheese melts without any dry spots
6
Bake until goldenOven 375°F / 190°C
- Place the baking dish in a preheated 375 °F (190 °C) oven.
- Bake for 15–18 minutes, until the cheese is melted and golden brown in spots and the sauce is bubbling around the edges.
- The pasta should be tender but not mushy, and the chicken fully cooked.
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Ready when: Mozzarella is melted and golden, sauce bubbles at the edges, pasta is tender
Tip: If the cheese browns too quickly, tent the dish loosely with foil for the first 10 minutes, then uncover to finish browning
7
Rest and serve
- Remove the baking dish from the oven and let it rest for 5 minutes.
- This allows the sauce to set slightly so it won't run off the pasta when plated.
- Spoon into shallow bowls or plates and serve hot.
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Ready when: Dish has cooled just enough to handle safely
Tip: Don't skip the rest—it makes a huge difference in how the sauce clings to the pasta

Good to know

Tips

For deeper flavor, sauté the garlic for just 30 seconds—any longer and it turns bitter and overpowers the delicate cream sauce
A pinch of freshly grated nutmeg in the cream sauce is a classic Italian touch that adds subtle warmth without tasting spicy
If your sauce looks thin after cooking, whisk in ½ teaspoon of cornstarch mixed with 1 tablespoon of cold water; it thickens quickly
Undercooking the penne slightly is key—the pasta continues to soften in the oven and absorbs sauce, so al dente prevents mushiness

Make ahead

You can assemble the baked penne through step 5 (before baking) up to 8 hours ahead. Cover tightly with plastic wrap and refrigerate. Add 5 minutes to the baking time if baking straight from the refrigerator.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350 °F (175 °C) oven, covered with foil, for 15–20 minutes until warmed through. You can also freeze the assembled unbaked dish (before baking) for up to 3 months; thaw overnight in the refrigerator and bake as directed, adding 5 minutes to the baking time.

Substitutions

heavy cream → half-and-half or whole milk mixed with 2 tablespoons cornstarch. A lighter option that still creates a rich sauce, though slightly less creamy; cornstarch helps it thicken without as much fat
shredded mozzarella cheese → grated sharp cheddar or a blend of cheddar and Parmesan. Adds a sharper, more pronounced cheese flavor; still melts beautifully
frozen peas → fresh or thawed peas, or a combination of peas and diced roasted red peppers. Red peppers add color and sweetness; use the same amount by volume
boneless, skinless chicken breast → boneless, skinless chicken thighs, cut into bite-sized pieces. Thighs stay more tender and flavorful; they may need 1–2 extra minutes of cooking in the skillet