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Creamy Sun-Dried Tomato Chicken Casserole Recipe

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4.2 from 20 reviews

This creamy sun-dried tomato chicken casserole is a delicious and comforting one-dish meal that combines tender chicken pieces, al dente penne pasta, and a rich, flavorful sauce made with cream cheese, heavy cream, and sun-dried tomatoes. Topped with a cheesy breadcrumb crust and baked to golden perfection, this casserole is perfect for a family dinner or meal prep.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Protein & Pasta

  • 4 chicken breasts (cut into 1-inch pieces)
  • 8 oz penne pasta (cooked al dente)

Vegetables & Aromatics

  • 1 jar (7 oz) sun-dried tomatoes in oil, chopped
  • 2 garlic cloves, minced
  • 1 small onion, diced
  • 1 cup fresh spinach (optional)

Dairy & Cheese

  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup parmesan cheese, grated

Liquids & Seasonings

  • 1 cup chicken broth
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • Salt and pepper to taste
  • 2 tablespoons oil from the sun-dried tomatoes jar (for cooking chicken)

Toppings

  • 1/2 cup panko breadcrumbs
  • 2 tablespoons butter, melted

Instructions

  1. Preheat oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the casserole evenly.
  2. Cook pasta: Cook the penne pasta according to the package instructions until al dente, then drain and set aside to be combined later.
  3. Brown chicken: In a large skillet, heat 2 tablespoons of the oil from the sun-dried tomatoes jar and add the chicken pieces. Cook until browned and cooked through, about 6-8 minutes.
  4. Sauté aromatics: In the same skillet, add the diced onion and minced garlic. Cook until they soften and become fragrant, about 3-4 minutes. Stir in the chopped sun-dried tomatoes.
  5. Make sauce: Add the softened cream cheese, heavy cream, chicken broth, Italian seasoning, red pepper flakes, salt, and pepper to the skillet. Stir well and let the mixture simmer gently until it thickens slightly, about 5-7 minutes.
  6. Combine ingredients: Mix the cooked pasta, browned chicken, sauce, and fresh spinach (if using) together in the skillet until everything is well coated with the creamy sauce.
  7. Assemble casserole: Transfer the mixture into a 9×13 inch baking dish. Sprinkle the shredded mozzarella and grated parmesan evenly on top.
  8. Add topping: Combine the panko breadcrumbs with the melted butter and sprinkle this mixture over the cheese layer to create a crispy topping.
  9. Bake: Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is bubbly and the breadcrumb topping is golden brown.
  10. Rest and serve: Remove the casserole from the oven and let it rest for 5 minutes before serving to allow it to set and cool slightly.

Notes

  • You can substitute fresh spinach with kale or omit it entirely if desired.
  • Use part-skim mozzarella to reduce fat content slightly.
  • For extra flavor, add a splash of white wine when making the sauce.
  • Ensure the chicken is cooked through before assembling to avoid undercooked meat.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://allyumcooks.com/creamy-sun-dried-tomato-chicken-casserole-recipe/