Chestnut Free Chicken Pasta Bake

Total time1 hr 10 min

Prep time20 min

Cook time45 min

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Ingredients

6 servings

For the pasta

12 oz penne pasta
Barilla Gluten Free Penne Pasta, 12 oz Wild Harvest Penne Pasta, Organic 12 Oz Wild Harvest Penne Pasta, Organic, Whole Wheat 12 Oz
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1 tsp salt

For the chicken and sauce

1 ½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tsp dried italian seasoning
½ tsp red pepper flakes (optional)
1 can (28 oz) crushed tomatoes
½ cup heavy cream
½ cup low-sodium chicken broth

For the topping

1 ½ cups shredded mozzarella cheese, divided
½ cup grated parmesan cheese

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Bring a large pot of water to a boil, add 1 tsp salt, and cook the penne for 2 minutes less than the package's al dente time — the pasta should be slightly underdone and still firm at the center. Reserve 1/2 cup of the pasta water, then drain and set aside.
2
Season the chicken pieces with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering. Add the chicken in a single layer and sear undisturbed for 3–4 minutes until the undersides are golden, then stir and cook for another 2 minutes until the pieces are opaque throughout with no pink at the center and reach 165°F (74°C) on an instant-read thermometer. Transfer the chicken to a plate and set aside.

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