Description
This Chicken Caprese Pasta Bake is a comforting, freezer-friendly casserole featuring tender chicken thighs, penne pasta, cherry tomatoes, marinara sauce, and melted mozzarella. Finished with fresh basil and a drizzle of balsamic reduction, it’s perfect for busy weeknights or make-ahead meals.
Ingredients
- 2 1/2 cups penne, uncooked (7 3/4 oz / 225 g)
- 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1 1/2 cups marinara sauce (325 mL / 11 oz)
- 2 cups cherry tomatoes, halved
- 1 1/2 cups mozzarella cheese, shredded
- Fresh basil, for serving
- Balsamic reduction, for serving
Instructions
- Cook the penne pasta according to package directions. Drain and set aside.
- Preheat oven to 400°F (200°C) and spray a 9×9-inch baking dish with spray oil.
- In a large bowl, mix cooked pasta, raw chicken pieces, marinara sauce, and cherry tomatoes. Spread evenly in the baking dish and top with shredded mozzarella.
- Cover with foil and bake for 40 minutes.
- Remove foil and bake uncovered for an additional 10 minutes until cheese is melted and bubbly.
- Let the casserole rest for 5–10 minutes before serving. Garnish with fresh basil and a drizzle of balsamic reduction.
Notes
- This recipe works best with regular penne; pasta swaps may affect results.
- Chicken breasts may dry out in this recipe; thighs are recommended. Omit chicken for a vegetarian version.
- To freeze: Assemble through step 2, cover with foil, and freeze up to 3 months (in a metal baking dish).
- To bake from frozen: Bake covered at 350°F for 50 minutes, then uncovered for 10 minutes.
- Storage: Cool completely and refrigerate for up to 4 days. Reheat in microwave or oven at 350°F for 15–20 minutes.
Nutrition
- Serving Size: 1/6 of batch
- Calories: 371
- Sugar: 5g
- Sodium: 572mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 93mg
