Tender penne and juicy seared chicken come together in a rich tomato sauce built on garlic, onion, and warming Italian seasoning, with a pinch of red pepper flakes for a little heat. Everything gets tossed together and baked until the top turns golden and bubbling at the edges, so every bite has that satisfying baked-pasta pull. Fresh parsley scattered over the top right before serving adds a bright, herby finish that cuts through the richness of the sauce. It's a hearty, comforting one-pan dinner that reheats beautifully for lunch the next day. This bake is a genuinely solid choice for a dairy free table, giving you all the cozy, saucy pasta-bake satisfaction without any fuss.
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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.
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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