Description
A delicious fusion of Italian bruschetta and creamy chicken pasta baked to golden perfection with fresh tomatoes, basil, and melted cheese.
Ingredients
Scale
- 1 pound penne pasta
- 1.5 pounds boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 5 cloves garlic, minced
- 2 cups heavy cream
- 8 ounces cream cheese, softened
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 3 cups diced fresh tomatoes
- 1/2 cup chopped fresh basil leaves
- 2 tablespoons balsamic vinegar
- 2 teaspoons Italian seasoning
- Salt and black pepper to taste
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- 1. Preheat oven to 375°F and grease a 9×13 inch baking dish.
- 2. Cook penne pasta until al dente (2 minutes less than package directions), drain and set aside.
- 3. Cut chicken into bite-sized pieces and season with salt, pepper, and Italian seasoning.
- 4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat and cook chicken until golden and nearly cooked through, about 6-7 minutes. Remove and set aside.
- 5. In the same skillet, sauté minced garlic in remaining olive oil for 1 minute until fragrant.
- 6. Add heavy cream and cream cheese, whisking until smooth and creamy.
- 7. Stir in Parmesan cheese and season with salt and pepper. Simmer for 3-4 minutes.
- 8. In a bowl, combine diced tomatoes, fresh basil, balsamic vinegar, and a pinch of salt. Let marinate for 10 minutes, then drain excess liquid.
- 9. Toss cooked pasta with half the cream sauce, then layer half the pasta mixture in the baking dish.
- 10. Add half the chicken and half the bruschetta mixture over the pasta, then repeat layers.
- 11. Top with shredded mozzarella cheese and cover with foil.
- 12. Bake covered for 25 minutes, then remove foil and bake an additional 15-20 minutes until cheese is golden and bubbly.
- 13. Let rest for 10 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for best results. This dish can be assembled up to 24 hours ahead and refrigerated before baking. Add 10-15 minutes to baking time if cooking from cold. Freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 5g
- Sodium: 680mg
- Fat: 32g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 38g