Dump-and-Bake Creamy Chicken Penne Pasta

5 from 13 votes

Just stir all of the raw ingredients together in a dish and this creamy chicken penne casserole is ready for the oven!

Course Dinner

Cuisine American

Keyword chicken penne casserole, chicken penne pasta, chicken penne pasta recipe, creamy chicken penne

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 343kcal

Author Blair Lonergan

1 (10.5 ounce) can condensed cream of celery soup, not diluted (or sub with cream of chicken soup or cream of mushroom soup)
½ cup milk
½ cup low-sodium chicken broth or water
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
½ cup diced onion (I used frozen diced onion as a shortcut)
1 cup sliced fresh mushrooms
½ cup diced red bell pepper
2 celery stalks, diced
½ lb. raw boneless, skinless chicken breasts, diced into bite-sized pieces (or sub with boneless, skinless chicken thighs)
1 ½ cups uncooked penne pasta
1 cup grated sharp cheddar cheese, divided

Preheat oven to 425°F. Spray an 8-inch square baking dish with cooking spray and set aside.
In a large bowl, whisk together condensed soup, milk, chicken broth, salt, pepper, and garlic powder. Stir in onion, mushrooms, bell pepper, celery, raw chicken, uncooked pasta, and ½ cup cheese.
Transfer mixture to prepared baking dish. Cover tightly with foil and bake for 45 minutes.
Remove foil and give everything a stir in the dish. At this point, check to make sure that the pasta is al dente (tender, but with a firm bite). If it’s still too hard, cover again and return to the oven until the pasta is al dente. Once the pasta is al dente, sprinkle remaining ½ cup of cheese over top.
Return to the oven and bake, uncovered, for 5-10 more minutes, or until pasta is tender, chicken is cooked through, and cheese is melted.

For a richer, creamier sauce, stir in ¼ cup of sour cream towards the end (just before sprinkling the cheese on top).

Instead of the fresh veggies, use frozen baby broccoli florets in this dish. They’re perfectly bite-sized, which means there’s no chopping necessary (just dump them right into the pan)! Thaw them first and they’ll soften nicely in the oven. If you prefer, you can use frozen broccoli cuts, or substitute with about 2-3 cups of fresh broccoli florets. If using the fresh broccoli, you don’t need to pre-cook it. It should be plenty soft by the time the pasta is done.

Dice the chicken into small, bite-size pieces before adding it to the dish. It will cook faster this way, and it will be easier to eat without cutting.

Total cooking time will vary depending on the type of pan that you use and on your individual oven. A glass or ceramic casserole dish will take longer than a metal pan, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be tender and the sauce should be thicker.

Garnish the finished dish with fresh herbs (such as fresh parsley, fresh basil, or fresh thyme) for an added layer of flavor.