This oven baked 4-ingredient sheet pan honey mustard chicken penne is the kind of supper I make when someone insists they “can’t cook” but still wants something cozy and homemade. It reminds me of the casseroles I grew up with in the rural Midwest—simple pantry staples, baked until golden and bubbly—only this one is even easier and uses just a handful of things you can grab at any small-town grocery. I first threw this together for a young neighbor who hated cooking, and when she went back for seconds, I knew it was a keeper. Everything bakes right on a foil-lined sheet pan: tender penne, caramelized honey mustard chicken, and a blanket of melted cheese. Minimal dishes, familiar flavors, and a warm, hearty meal that feels like it’s been in the family for years.
Serve this honey mustard chicken penne straight from the sheet pan while it’s still hot and the cheese is stretchy. It’s plenty filling on its own, but a simple green salad with bottled ranch or a bowl of steamed frozen peas makes a nice fresh contrast. A slice of buttered garlic bread or a warm dinner roll helps scoop up any extra sauce. If you like a little bite, pass the black pepper or red pepper flakes at the table. For drinks, iced tea, lemonade, or just a cold glass of milk all fit that comfortable Midwestern supper feeling.
Sheet Pan Honey Mustard Chicken PenneServings: 4
Ingredients
8 ounces (about 2 1/2 cups) dry penne pasta
1 pound boneless skinless chicken breast, cut into small bite-size pieces
1 cup bottled honey mustard dressing or sauce, divided
2 cups (about 8 ounces) shredded mozzarella or mild cheddar cheese, divided
1 teaspoon salt (for salting pasta water, optional but recommended)
Nonstick cooking spray or 1 tablespoon oil (for the foil, optional)
Directions
Heat the oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil, shiny side up. Lightly coat the foil with nonstick spray or a little oil so the pasta and cheese don’t stick too much.
Bring a large pot of water to a boil. Add the salt, if using, then add the dry penne. Cook the penne 2 minutes less than the package directions for al dente (you want it quite firm, since it will finish in the oven). Drain the pasta well and set aside.
While the pasta cooks, cut the chicken breasts into small bite-size pieces, roughly 3/4-inch cubes. This helps them cook quickly and evenly on the sheet pan.
Place the chicken pieces in a medium bowl. Add 1/2 cup of the honey mustard dressing and toss until all the chicken is lightly coated. If you like, sprinkle a small pinch of salt and pepper, but it’s not required.
In a large bowl or the drained pasta pot, combine the hot drained penne with the remaining 1/2 cup honey mustard dressing and 1 cup of the shredded cheese. Stir until the pasta is evenly coated and the cheese starts to get a little melty from the heat of the noodles.
Spread the honey mustard penne in an even layer over the prepared foil-lined baking sheet, leaving a little space around the edges so nothing spills over.
Scatter the honey mustard–coated chicken pieces evenly over the top of the pasta. Try not to pile them on top of each other so they can brown a bit. Sprinkle the remaining 1 cup shredded cheese all over the chicken and pasta.
Place the sheet pan on the center rack of the preheated oven. Bake for 18–22 minutes, or until the chicken pieces are cooked through (no pink in the center and juices run clear), the cheese is fully melted, and the edges of the pasta and cheese are starting to turn golden and a little crispy.
If you’d like a deeper golden top, move the sheet pan to the upper rack and broil on HIGH for 1–2 minutes, watching closely so the cheese doesn’t burn. You just want some caramelized spots on the cheese and chicken.
Remove the pan from the oven and let it rest for 5 minutes so the cheese settles and the pasta firms up slightly. Use a spatula to scoop generous portions straight from the sheet pan onto plates. Serve warm, and don’t be surprised when even the non-cook at your table asks for seconds.
Variations & Tips
You can easily nudge this simple recipe in different directions without making it complicated. For a smokier flavor, use a smoky honey mustard or stir a spoonful of barbecue sauce into the honey mustard before coating the chicken. If you prefer dark meat, boneless skinless chicken thighs work well; just cut them small and check that they’re fully cooked. Any easy-melting cheese you enjoy—Colby Jack, Monterey Jack, or a pizza blend—can stand in for the mozzarella or cheddar. If you want a little vegetable without adding extra steps, scatter a couple of handfuls of frozen peas or frozen broccoli florets over the pasta before adding the chicken and cheese; they’ll thaw and cook in the oven. For more zip, drizzle a bit of extra honey mustard over the finished pan or sprinkle on red pepper flakes.
Food safety tips: Always wash your hands, cutting board, and knife well after handling raw chicken. Keep the raw chicken and its bowl away from the cooked pasta to avoid cross-contamination; that’s why the chicken is tossed in its own bowl. Make sure the chicken pieces are fully cooked to at least 165°F (74°C) in the thickest piece; if you’re unsure, use an instant-read thermometer or cut one open to check that there’s no pink inside. Refrigerate leftovers within 2 hours of baking, and reheat until steaming hot before eating. Because this dish uses dairy cheese, keep it chilled when storing and eat leftovers within 3–4 days.
