This bubbling one-pan bake layers seared chicken in a rich tomato-cream sauce built from crushed tomatoes, sautéed onion, garlic, and a kick of Italian seasoning, all tossed together and finished under a blanket of melted mozzarella and Parmesan. The chicken is seared until golden and juicy, then simmered right into that thick, velvety sauce so every bite gets coated. A trip under high heat turns the top bubbly and golden in spots, with crisp, browned edges around the baking dish. Fresh parsley scattered over the top at the end brightens up all that rich, cheesy comfort. It’s the kind of cozy, crowd-pleasing dinner that reheats beautifully for lunch the next day, and it’s a great option to add to a gluten free dinner rotation.
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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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