Does anyone else feel like January is FLYING by? The weeks feel like days and it’s all I can do to keep my head above water.
With busy nights and cold weather, warm comfort food that’s quick and does not require a lot of time or effort are all I’ve been making.
I decided to take my husbands favorite (we’re talking EVERY time we go out to eat) salad and turn it into something a little more hearty he could enjoy for dinner.
- Start with your noodles. I started with my favorite Penne noodles, but any kind of noodle will work in this recipe.
- Prepare your noodles. I boiled my noodles for about 5 minutes, not quite cooking them all the way, but softening them.
- Combine your ingredients. I then added about 2 tablespoons of shredded basil, 1 cup of mozzarella cheese, 2 cups shredded chicken, 1 cup chicken broth, and 1 1/2 cups of chopped cherry tomatoes.
- Add some garlic. Once all of that was mixed together I sprinkled some garlic salt and powder over the noodles andgave it one more stir to combine all of the flavors.
- Transfer it to the pan. Then I dumped the noodle mixture out of the bowl and spread it out evenly on the pan. A lot of the heavier toppings, like the chicken and tomatoes kind of stuck together or ended up at the bottom, so make sure to spread those out.
- Add the chicken broth. I poured a little more chicken broth in the bottom of a 9 x 13 inch pan, and sprinkled just a little more basil.
- Top it off. I topped our Caprese Pasta Bake with some fresh sliced Mozzarella cheese (the cheese counter at your Kroger store has the BEST fresh cheeses.)
- Add the drizzle. Added a quick drizzle of balsamic and olive oil, a little more cheese (no shame) and popped it in the oven for about 30 minutes.
I love how simple this dish is to make. It only requires a few simple ingredients, but has the most amazing taste. It’s also a fairly healthy meal, that doesn’t’ require much of your time. If you have salad or pasta lovers in your life, you need to make them this.
What’s for dessert?
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looking for more pasta recipes?
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Serves: 8
10 minPrep Time
30 minCook Time
40 minTotal Time
Save RecipeIngredients
- 1 (10 ounce) box Penne pasta
- 3 boneless skinless chicken breasts (cooked and shredded)
- 1 1/2 cups cherry tomatoes (halved)
- 2 Tablespoons fresh basil (chopped)
- 1 1/4 cups chicken broth (divided)
- 1 teaspoon garlic powder
- 1 teaspoon garlic salt
- 1 cup shredded mozzarella cheese
- 1 cup fresh sliced mozzarella cheese
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon olive oil
Instructions
- Preheat oven to 375 degrees.
- Bring 4 cups of water to a boil. Add noddles and boil for 5 minutes, then run under cold water to stop additional cooking.
- In a bowl, combine cooked noodles, chicken, tomatoes, basil, 1 cup chicken broth, garlic, powder, garlic salt, and shredded mozzarella cheese.
- Pour remaining 1/4 cup chicken broth in the bottom of a 9 x 13 inch pan.
- Add noodle mixture and spread evenly in pan.
- Top with sliced mozzarella cheese, covering the top as much as you can. Feel free to fill in any extra gaps with the remaining shredded mozzarella.
- Drizzle top of casserole with balsamic vinegar and olive oil.
- Bake for 30 minutes at 375 degrees, or until cheese begins to bubble and golden.
Recipe Inspiration: The Seasoned Mom
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