Baked Penne with Chicken, Broccoli & Smoked Mozzarella

This baked penne recipe was a game-changer for me.

I’ve made plenty of pasta bakes over the years, but none quite like this.

Some were too dry, some too heavy—but this one? Just perfect.

It’s packed with tender chicken, fresh broccoli, and penne pasta,
all tossed in a creamy, flavorful sauce with a touch of smoky mozzarella.

A crispy, golden breadcrumb topping brings it all together for that irresistible bite.

Whether you’re feeding a family or just looking for a cozy, satisfying dinner,
this dish is sure to hit the spot.

It’s easy enough for a weeknight but impressive enough for guests.

Trust me—you’ll be making this again and again.

For the Baked Penne

Penne Pasta – The perfect shape to hold onto the creamy sauce. Cook it just shy of al dente since it will finish cooking in the oven.
Chicken – Boneless, skinless chicken breasts cut into bite-sized pieces for easy eating and even cooking.
Broccoli – Adds a fresh, slightly crisp texture and balances out the rich sauce.
Olive Oil – Used to sauté the onions and help everything come together smoothly.
Onion – Brings a subtle sweetness and depth of flavor.
Garlic – Essential for that aromatic, savory boost.
Dried Thyme – A hint of earthiness to enhance the overall flavor.

For the Creamy Sauce

All-Purpose Flour – Helps thicken the sauce for a creamy, luscious consistency.
Low-Sodium Chicken Broth – Adds depth while keeping the dish from being too heavy.
Heavy Cream – Creates the rich, velvety texture we love in a baked pasta dish.
Salt & Black Pepper – Enhances all the flavors and adds a little kick.
Smoked Mozzarella – The secret ingredient that gives this dish its deep, smoky, cheesy goodness.
Sun-Dried Tomatoes – A tangy, slightly sweet addition that complements the creamy sauce beautifully.

For the Topping

Bread Crumbs – Creates a crispy, golden-brown crust on top.
Butter – Helps toast the breadcrumbs for that perfect crunch.

Baked Penne with Chicken, Broccoli & Smoked Mozzarella

Craving a cozy, restaurant-quality pasta dish that comes together effortlessly? This Baked Penne with Chicken, Broccoli & Smoked Mozzarella is the perfect blend of creamy, cheesy goodness with a hint of smokiness from the mozzarella and a burst of flavor from sun-dried tomatoes.

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Course: Main Course

Cuisine: Italian-American

Keyword: Baked Penne with Chicken, Broccoli & Smoked Mozzarella

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

.

Ingredients

For the Pasta & Sauce:

1 ½ lbs broccoli, florets cut into 1-inch pieces
12 oz penne pasta
2 tbsp olive oil, divided
1 medium onion, minced
6 garlic cloves, finely minced or pressed
1 tsp dried thyme
¼ cup all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
1 tsp salt
½ tsp black pepper
1 ½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
3 oz smoked mozzarella, shredded
8 oz jar oil-packed sun-dried tomatoes, drained and chopped

For the Topping:

¾ cup bread crumbs
2 tbsp butter, melted

Instructions

Step 1: Prepare the Topping & Baking Dish

In a small bowl, mix the bread crumbs with melted butter and set aside.
Lightly grease a 9x13-inch baking dish and preheat the oven to 400°F (200°C), ensuring the oven rack is in the center.

Step 2: Cook the Broccoli & Pasta

Bring a large pot of water to a boil. Add 1 tbsp salt and the broccoli. Cook for 1 minute until bright green, then remove with a slotted spoon and set aside.
Return the water to a boil and cook the penne 1–2 minutes less than al dente, as it will finish cooking in the oven. Drain, toss with 1 tbsp olive oil, and set aside.

Step 3: Make the Sauce

Wipe the pot dry and heat the remaining 1 tbsp olive oil over medium heat. Add the onion and cook for 5 minutes until softened and lightly browned.
Stir in the garlic and thyme, cooking for 30 seconds until fragrant.
Sprinkle in the flour, salt, and pepper, stirring constantly for 1 minute until golden.
Gradually whisk in the broth and cream, bringing the mixture to a simmer.
Add the chicken and cook for 6–7 minutes, stirring occasionally, until fully cooked.
Stir in the sun-dried tomatoes and smoked mozzarella until well combined.

Step 4: Assemble & Bake

Add the cooked pasta and broccoli to the sauce, stirring to combine.
Transfer the mixture to the prepared baking dish and sprinkle with the breadcrumb topping.
Bake for 15 minutes, or until the casserole is bubbling and the breadcrumbs are lightly golden.

Serving Suggestion

Serve immediately with a side of crusty bread and a fresh salad for a complete meal.

Nutrition

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Can I substitute smoked mozzarella with another cheese?
Absolutely! If smoked mozzarella isn’t available, you can use regular mozzarella, smoked Gouda, or Fontina. These alternatives will still provide a rich and creamy texture, though the smoky flavor will vary slightly.
Is it possible to prepare this dish ahead of time?
Yes, you can assemble the casserole in advance. After combining all the ingredients in the baking dish, cover it tightly and refrigerate for up to 24 hours. When you’re ready to bake, let it sit at room temperature for about 15 minutes, then bake as directed, adding an extra 5-10 minutes to the baking time to ensure it’s heated through.
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well in this recipe. To prevent it from becoming too soft, add the frozen florets directly to the boiling pasta water during the last 2-3 minutes of pasta cooking time. This will thaw and cook the broccoli just enough before baking.
How can I make this recipe vegetarian?
To make a vegetarian version, omit the chicken and replace the chicken broth with vegetable broth. You can enhance the dish’s heartiness by adding more vegetables, such as mushrooms, bell peppers, or zucchini.
What side dishes pair well with this casserole?
This baked penne is a hearty, complete meal on its own, combining protein, vegetables, and pasta. However, it pairs well with a fresh green salad and crusty bread or dinner rolls, which can help balance the richness of the casserole and provide a satisfying crunch.