Ultimate Baked Penne with Chicken, Broccoli & Smoked Gouda: A Hearty Family Dinner
For years, the word “casserole” has held a rather unappealing connotation for me. Despite its association with beloved dishes like macaroni and cheese, the term often conjures images of overly creamy, sometimes bland concoctions swimming in condensed soup. “Hot dish” doesn’t fare much better in my culinary lexicon. It’s a perception many share, tying casseroles to a bygone era of convenience cooking that, while practical, often sacrificed fresh flavors and vibrant textures.
However, the modern casserole has evolved significantly. Many contemporary recipes have shed the reliance on canned ingredients, embracing fresh, high-quality components to create truly marvelous, satisfying meals. This shift has encouraged me to re-evaluate my stance, and I’m genuinely glad I have. Baked dishes are truly wonderful, particularly for effortlessly feeding a crowd. With three teenagers, a young adult, and two parents in our household, our family certainly qualifies as a crowd!
It was this renewed openness that led me to discover an irresistible recipe for baked penne with chicken, broccoli, and smoked mozzarella on Mel’s Kitchen, a blog run by a fellow Wisconsinite. As I scanned the ingredient list, my reservations about “casseroles” melted away. The combination of tender chicken, crisp broccoli, and the promise of smoky cheese was too enticing to pass up. I immediately knew this would be a dish my family would adore, and it proved to be an excellent candidate for a lighter, more flavorful baked pasta.
I adapted Mel’s recipe to suit the ingredients I had on hand and to align with my family’s preferences, and the results were absolutely delicious. For instance, I opted for 1% milk instead of heavy cream, a simple swap that worked beautifully without compromising on creaminess. The biggest change was my choice of cheese: I substituted smoked Gouda for her smoked mozzarella. While smoked mozzarella is certainly available in Wisconsin, my absolute love for smoked Gouda made it an easy decision. The Gouda brings a distinct nutty, slightly sweet, and intensely smoky flavor that truly elevates this chicken and broccoli pasta bake.
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[/amazon_link]Beyond the cheese, I made a few other tweaks. I used my unique homemade breadcrumbs, a thrifty and flavorful blend of leftover crackers, traditional bread crumbs, and even corn flakes, providing a wonderful textural contrast. Knowing my family’s tendency to reach for the salt shaker, I halved the amount of salt in the recipe. The oil-packed sun-dried tomatoes I had were conveniently pre-chopped, saving me an extra step in preparation. Finally, with an abundance of fresh thyme thriving in my herb garden, I decided to incorporate it directly into the simmering sauce instead of sautéing it with the garlic, allowing its aromatic notes to infuse deeply into the creamy base. It’s worth noting that Mel’s original adaptation was inspired by the acclaimed cookbook, [amazon_link id=”1933615141″ target=”_blank” container=”” container_class=”” ]Cook’s Illustrated Cover and Bake[/amazon_link], a testament to its well-tested roots.
Why This Baked Penne Will Become Your New Favorite
This Baked Penne with Chicken, Broccoli & Smoked Gouda isn’t just another pasta dish; it’s a symphony of flavors and textures designed to satisfy even the most discerning palates. It’s the ultimate comfort food, perfect for busy weeknights or a relaxed Sunday dinner. Here’s why this recipe stands out:
- Irresistible Flavor Combination: The richness of smoked Gouda perfectly complements the savory chicken and earthy broccoli. Sun-dried tomatoes add a burst of concentrated sweetness and tang, while fresh thyme provides an aromatic depth that makes every bite memorable.
- Hearty & Filling: A single box of penne pasta, combined with three chicken breasts, impressively stretches to feed eight hungry mouths, making it an economical and satisfying choice for large families or gatherings.
- Creamy, Lighter Sauce: Our adaptation uses 1% milk instead of heavy cream, resulting in a sauce that is wonderfully creamy without being overly heavy. It’s a healthier twist that doesn’t sacrifice on taste.
- Customizable: While the core ingredients are fantastic, this dish is incredibly versatile. Feel free to experiment with different cheeses, add extra vegetables, or even swap out chicken for other proteins.
- Easy & Streamlined Process: With clear, step-by-step instructions, even novice cooks can achieve a delicious result. Many of the ingredients can be prepped in advance, making assembly a breeze.
- Beautiful Presentation: The golden-brown breadcrumb topping adds a delightful crunch and visual appeal, turning a simple pasta bake into a dish worthy of any dinner table.
This dish transcends the traditional “casserole” stigma by focusing on fresh ingredients and robust flavors. It’s a modern baked pasta that prioritizes taste and satisfaction, proving that hearty, convenient meals can also be incredibly delicious and wholesome. Prepare to fall in love with this smoky, cheesy, and utterly comforting baked penne.
Tips for Perfect Baked Penne Every Time
- Blanch the Broccoli: Briefly cooking the broccoli florets in boiling water before adding them to the dish ensures they are tender-crisp and retain their vibrant green color, preventing them from becoming mushy during baking.
- Al Dente Pasta: Cook your penne pasta until just al dente, meaning it’s still firm to the bite. Since it will continue to cook in the oven, this prevents it from becoming overcooked and mushy in the finished dish.
- Don’t Skimp on Aromatics: The minced onion and garlic form the foundational flavor of the sauce. Sautéing them until softened and fragrant builds a rich base for your creamy sauce.
- Fresh Thyme Advantage: While dried thyme can be used, fresh thyme offers a brighter, more pungent flavor. Adding it to the simmering sauce allows its essential oils to meld beautifully with the other ingredients.
- Smoked Gouda vs. Smoked Mozzarella: Both smoked Gouda and smoked mozzarella offer a delightful smoky note. Gouda tends to be creamier and slightly sweeter, while mozzarella is milder with a more pronounced smoky aroma. Choose based on your preference, but the Gouda truly shines here.
- Homemade Breadcrumbs: Don’t underestimate the power of a good topping! My blend of leftover crackers, breadcrumbs, and corn flakes adds a unique texture and flavor. If using store-bought, panko breadcrumbs will offer the best crunch.
- Adjust Salt to Taste: Recipes often account for average sodium intake. If you’re sensitive to salt or use low-sodium broth, taste and adjust accordingly before baking.
Variations to Customize Your Baked Penne
While this recipe is fantastic as written, it’s also wonderfully adaptable:
- Other Proteins: Leftover rotisserie chicken is a great shortcut. You could also use cooked Italian sausage (mild or spicy), shredded turkey, or even cooked shrimp for a seafood twist. For a vegetarian option, omit the chicken and add cannellini beans or sautéed mushrooms.
- Add More Veggies: Sautéed spinach, diced bell peppers, sliced mushrooms, or even frozen peas can be stirred into the sauce along with the chicken and sun-dried tomatoes.
- Cheese Alternatives: If smoked Gouda isn’t available or preferred, smoked provolone, Gruyère, or a sharp white cheddar would also be excellent choices, offering their own unique profiles. A mix of cheeses could also work wonders!
- Spice it Up: A pinch of red pepper flakes added with the garlic will give the dish a subtle warmth.
- Gluten-Free Option: Use your favorite gluten-free penne pasta and ensure your chicken broth and flour are certified gluten-free.
This baked penne with chicken, broccoli, and smoked Gouda is truly a wonderful recipe for any occasion, especially for a satisfying Sunday dinner. It’s remarkable how a simple box of pasta, combined with three humble chicken breasts, can transform into a generous meal that comfortably serves eight hungry individuals. The smoky cheese, tender chicken, and vibrant broccoli, all coated in a rich yet lighter sauce, create a dish that is both comforting and incredibly flavorful. It’s definitely worth a try, and I guarantee you’ll find yourself making this fantastic baked pasta dish again and again. It has certainly earned a permanent spot in our family’s meal rotation!
Baked Penne with Chicken, Broccoli & Smoked Gouda
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
Topping:
- ¾ cup bread crumbs
- 2 tablespoons unsalted butter melted
Filling:
- 1 bunch broccoli florets stalks removed, cut into 1-inch pieces
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1 medium onion minced
- 6 medium garlic cloves finely minced
- 1 tablespoon fresh thyme leaves
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup 1% milk
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 ½ pounds boneless skinless chicken breasts about 3, trimmed and cut into bite-size pieces
- 3 ounces smoked gouda shredded
- 8 ounce jar oil-packed julienne or chopped sun-dried tomatoes drained
Before You Begin
Instructions
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In a small bowl, toss together the bread crumbs and butter and set aside. Spray a 9X13-inch baking dish with cooking spray and preheat the oven to 400 F.
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In a large stock pot, bring the water for the pasta to a boil. Stir in one tablespoon salt and the broccoli. Cook the broccoli for 1 minute, it will be bright green. Remove the broccoli with a slotted spoon to a plate. Return the water to a boil and add the pasta and cook until al dente. Drain the pasta and toss with 1 tablespoon olive oil. Set aside.
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In a large saute pan heat remaining olive oil over medium flame. Add the onion and cook until softened, about 5 minutes. Stir in the garlic; cook until fragrant, about 30 seconds. Add the flour, salt and pepper, and cook, stirring constantly, until golden, about 1 minute. Whisk in the broth and milk then add the fresh thyme leaves. Simmer, whisking often. Add chicken and cook, stirring occasionally, until cooked through, about 6-7 minutes. Stir in the sun-dried tomatoes and smoked gouda.
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Add the prepared penne pasta and broccoli to the sauce; stir to combine (use a separate bowl if you need the room). Transfer to the prepared baking dish and sprinkle with the bread crumb topping. Bake until bubbly and crumbs are golden, about 15 minutes. Serve immediately.
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.