Holiday Baked Penne with Chicken, Cranberry and Thyme

Name: Holiday Baked Penne with Chicken, Cranberry and Thyme
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb (454 g) penne pasta; 1½ lb (680 g) boneless, skinless chicken breasts, cooked and shredded (see note); 4 tablespoons (57 g) unsalted butter; 2 medium (60 g) shallots, minced; 2 clove (6 g) garlic cloves, minced; 3 tablespoons (24 g) all-purpose flour; 1½ cup (360 ml) low-sodium chicken broth; 1 cup (240 ml) heavy cream; ½ cup (120 ml) whole milk; ¾ cup (110 g) dried cranberries; 2 tablespoon (6 g) fresh thyme sprigs, leaves stripped from stems; 1 tablespoon (15 ml) Dijon mustard; to taste kosher salt; to taste freshly ground black pepper; ¼ teaspoon (½ g) freshly grated nutmeg; ¾ cup (75 g) grated Parmesan cheese, finely grated; ½ cup (60 g) panko breadcrumbs; 2 tablespoons (28 g) unsalted butter, melted

From the MyKitchenBank Kitchen

A festive baked pasta dish combining tender penne with shredded chicken in a silky cream sauce enriched with bright dried cranberries and fresh thyme. Topped with a crispy breadcrumb and Parmesan crust, this comforting casserole is perfect for holiday gatherings and easily feeds a crowd.

Prep: 25 min
Cook: 35 min
Wait: 30 min
Total: 1 hr 30 min
Makes: 6 to 8 servings (one 9×13-inch baking dish)

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Ingredients

6 servings

1 lb (454 g) penne pasta
1½ lb (680 g) boneless, skinless chicken breasts, cooked and shredded (see note)
4 tablespoons (57 g) unsalted butter
2 medium (60 g) shallots, minced
2 clove (6 g) garlic cloves, minced
3 tablespoons (24 g) all-purpose flour
1½ cup (360 ml) low-sodium chicken broth
1 cup (240 ml) heavy cream
½ cup (120 ml) whole milk
¾ cup (110 g) dried cranberries
2 tablespoon (6 g) fresh thyme sprigs, leaves stripped from stems
1 tablespoon (15 ml) Dijon mustard
to taste kosher salt
to taste freshly ground black pepper
¼ teaspoon (0.5 g) freshly grated nutmeg
¾ cup (75 g) grated Parmesan cheese, finely grated
½ cup (60 g) panko breadcrumbs
2 tablespoons (28 g) unsalted butter, melted

Equipment (7)

Large pot for pasta
9×13-inch (23×33 cm) baking dish, lightly buttered
Large heavy-bottomed skillet or saucepan
Wooden spoon
Small bowl
Whisk
Colander

Steps

Before you start

Preheat your oven to 375°F (190°C)
Have all ingredients measured and prepped before you begin
If using rotisserie chicken, shred it ahead of time
Bring a large pot of salted water to a boil for the pasta

1
Cook the pasta
- Bring a large pot of salted water to a rolling boil.
- Add penne and cook until just shy of al dente (about 1 minute less than the package directions), so it finishes cooking in the oven.
- Drain in a colander and set aside.
- Do not rinse.
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Ready when: Pasta is slightly firm to the bite when tested
Tip: Undercooking the pasta slightly prevents it from becoming mushy after baking.
2
Cook the chickenOven 165°F / 75°C
- If starting with raw chicken: bring a medium pot of salted water to a gentle simmer, add chicken breasts, and poach for 12–15 minutes until the internal temperature reaches 165°F (74°C).
- Remove to a cutting board, cool slightly, then shred into bite-sized pieces.
- If using rotisserie chicken, simply shred and measure 2½ to 3 cups (400–450 g).
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Ready when: Internal temperature reaches 165°F (74°C)
Tip: Poaching keeps the chicken moist; avoid boiling, which toughens it.
3
Build the cream sauce base
- Melt 4 tablespoons of butter in a large heavy-bottomed skillet over medium heat.
- Once foaming, add minced shallots and cook for 2 minutes, stirring often, until softened and fragrant.
- Add minced garlic and cook for another minute until light golden.
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Ready when: Shallots are soft and translucent; garlic is fragrant
Tip: Keep heat at medium to avoid browning or burning the garlic.
4
Make the roux
- Sprinkle flour over the shallots and garlic.
- Stir constantly for 1 minute to combine and cook out the raw flour taste; the mixture should smell nutty.
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Ready when: Flour is incorporated and mixture smells toasted
Tip: This short cooking time creates a light roux without darkening it.
5
Deglaze and build sauce
- Slowly whisk in chicken broth, stirring constantly to prevent lumps.
- Bring to a gentle simmer and cook for 2 minutes, whisking occasionally, to thicken slightly.
- Pour in the heavy cream and whole milk in a steady stream while whisking.
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Ready when: Sauce is smooth and creamy with no lumps
Tip: Whisk continuously to ensure a silky, lump-free sauce.
6
Season and finish the sauce
- Add Dijon mustard, thyme leaves, nutmeg, salt, and black pepper.
- Stir well.
- Taste and adjust seasoning as needed.
- The sauce should be flavorful, creamy, and coat the back of a spoon.
- Remove from heat and fold in the dried cranberries and shredded chicken until evenly distributed.
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Ready when: Sauce coats a spoon; cranberries and chicken are dispersed throughout
Tip: Taste before finalizing seasoning—you may need a pinch more salt or pepper depending on your broth.
7
Combine pasta and sauce
- Add the cooked penne to the cream sauce and fold together gently but thoroughly with a rubber spatula or wooden spoon until every piece of pasta is coated.
- Transfer the mixture to a lightly buttered 9×13-inch (23×33 cm) baking dish, spreading it in an even layer.
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Ready when: Pasta is evenly coated and distributed in the dish
Tip: Don't overmix; fold gently to avoid breaking the pasta.
8
Make the topping
- In a small bowl, combine panko breadcrumbs, grated Parmesan cheese, and melted butter.
- Stir until the breadcrumbs are evenly moistened and resemble wet sand.
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Ready when: Breadcrumbs are moist and clumpy
Tip: Coating breadcrumbs with butter ensures they brown evenly and crisp up.
9
Top and bakeOven 375°F / 190°C
- Spread the breadcrumb mixture evenly over the pasta.
- Bake in a preheated 375°F (190°C) oven for 25–30 minutes, until the topping is golden brown and the edges of the casserole bubble gently around the sides.
- The pasta should be heated through.
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Ready when: Topping is deep golden brown; sauce bubbles at the edges
Tip: If the top browns too quickly, loosely cover with foil and continue baking.
10
Rest and serve
- Remove the baking dish from the oven and let rest for 5 minutes.
- This allows the sauce to set slightly and makes serving easier.
- Serve warm directly from the dish or portion onto plates.
- Garnish with additional fresh thyme leaves if desired.
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Ready when: Casserole has cooled slightly and sauce is no longer bubbling vigorously
Tip: Resting prevents the cheese from becoming stringy and makes plating neater.

Good to know

Tips

For extra richness, add 2 tablespoons of grated Gruyère or sharp white cheddar to the sauce along with the Dijon mustard.
If your cream sauce seems too thick after adding the pasta, whisk in a splash of chicken broth or cream to loosen it before baking.
You can prep all components—cooked chicken, cooked pasta, and sauce—ahead of time and assemble the casserole just before baking for maximum convenience.
Toasting the panko breadcrumbs in a dry skillet over medium heat for 2–3 minutes before tossing with butter creates an even crispier topping.

Make ahead

Prepare the casserole through Step 7 (combine pasta and sauce in the baking dish and top with breadcrumbs). Cover tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, add 5–10 minutes to the baking time (bake for 30–40 minutes total) since the dish will be cold. Do not freeze this recipe, as the texture of the cream sauce can separate during thawing.

Storage & reheating

Store covered in the refrigerator for up to 3 days. Reheat, covered, in a 325°F (163°C) oven for 15–20 minutes until warmed through, stirring gently midway. Add a splash of chicken broth or cream if the sauce seems dry. Not recommended for freezing due to the texture of the sauce.

Substitutions

boneless, skinless chicken breasts → 2½ cups (320 g) shredded cooked rotisserie chicken or 1½ lb (680 g) boneless pork tenderloin. Rotisserie chicken saves time; pork has a slightly richer, savory flavor that pairs beautifully with cranberry and thyme.
heavy cream → 1 cup (240 ml) crème fraîche or sour cream mixed with ¼ cup (60 ml) whole milk. These provide a tangy note that brightens the sauce. Stir in gently to avoid curdling.
dried cranberries → ¾ cup (110 g) dried tart cherries or dried blueberries. Both offer similar tartness and texture, though cherries are slightly more subtle.
fresh thyme sprigs → 1 teaspoon (2 g) dried thyme or ½ teaspoon (0.5 g) dried sage. Use half the amount of dried herbs. Sage pairs excellently with poultry but has a stronger flavor.