This oven baked 4-ingredients creamy herb chicken penne is the kind of easy dinner that saves a busy weeknight but still feels cozy enough to share with family on the weekend. It comes together with a short grocery list, uses familiar pantry-friendly ingredients, and bakes into a creamy, bubbly pasta dish with tender chicken and plenty of cheesy goodness. Recipes like this are perfect when you want comfort food without juggling a long prep list or a sink full of dishes.
Serve this pasta bake with a simple green salad, roasted broccoli, or garlic bread for an easy full meal. If you want to balance the richness, a crisp side like Caesar salad or steamed green beans works really well, and for drinks, sparkling water with lemon or a chilled glass of white wine makes it feel a little more special.
Oven Baked 4-Ingredients Creamy Herb Chicken Penne
Servings: 6
Ingredients
12 ounces penne pasta
2 cups cooked chicken, diced or shredded
1 (15-ounce) jar creamy herb pasta sauce
2 cups shredded mozzarella cheese, divided
Directions
1. Preheat your oven to 375°F and lightly grease a medium baking dish. Cook the penne in salted water until just shy of al dente, then drain.
2. In a large mixing bowl, combine the drained penne, cooked chicken, creamy herb pasta sauce, and 1 1/2 cups of the mozzarella. Stir until everything is evenly coated.
3. Spoon the mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup mozzarella over the top.
4. Bake for 20 to 25 minutes, until the cheese is melted and the edges are bubbling. Let it rest for 5 minutes before serving.
Variations & Tips
Add a vegetable: Stir in a cup or two of baby spinach, thawed peas, or lightly steamed broccoli before baking if you want to stretch the dish and add some color. This is one of my favorite ways to turn it into a full one-pan dinner on hectic evenings.
Use rotisserie chicken: Store-bought rotisserie chicken makes this recipe even faster and adds great flavor. It is especially handy for meal prep nights when you want dinner in the oven with almost no chopping.
Try a cheese swap: Mozzarella keeps it mild and melty, but an Italian blend, Monterey Jack, or a little Parmesan on top can give the bake a different finish. If you use Parmesan, mix it with mozzarella so the top still stays nicely gooey.
Don’t overcook the pasta: Since the penne keeps cooking in the oven, boil it just until slightly firm. That small step keeps the final dish creamy instead of soft or mushy.
Make it ahead: Assemble the casserole up to a day in advance, cover, and refrigerate. When ready to bake, let it sit at room temperature for about 20 minutes first, then bake until hot and bubbly, adding a few extra minutes if needed.