Coconut 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
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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