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Baked Chicken Penne

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Baked Chicken Penne

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Course: Main Course
Cuisine: American
Keyword: Baked Chicken Penne
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 276kcal


  • 1 none cooking spray
  • 1 pound chicken breast
  • 1/2 medium onion
  • 1 medium bell pepper, green
  • 1 medium bell pepper, red
  • 3 clove garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon basil, dried
  • 1 teaspoon oregano, dried
  • 1 teaspoon parsley, dried
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper/chili flakes
  • 1 1/2 cup penne pasta, dry
  • 14 1/2 ounce diced tomatoes, canned
  • 1/8 cup tomato paste, canned
  • 3/4 cup chicken broth, low-sodium
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated

Serve With

  • 2 medium zucchini
  • 1 tablespoon olive oil
  • 1 tablespoon Italian Seasoning
  • 2 cup raspberries


  • Preheat oven to 350°F. Spray a 9X13 inch baking dish with cooking spray, then set aside.
  • Chop chicken into bite-sized pieces. Dice onion and peppers; mince garlic.
  • Heat oil in a large sauce pan over medium heat. Add chicken, onion, peppers, basil, oregano, parsley, salt, and red pepper flakes. Cook until chicken is no longer pink. Add garlic and cook 1 minute longer.
  • Cook pasta according to package directions.
  • Add tomatoes and tomato paste to chicken mixture. Stir in broth and bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until slightly thickened.
  • Drain pasta and toss with chicken mixture. Spoon mixture into prepared baking dish then sprinkle with the cheeses.
  • Cover with foil and bake for 30 minutes. Uncover and bake 15-20 minutes longer until heated through.
  • Heat a large skillet over medium. Slice zucchini and toss with olive oil and Italian seasoning. Add to hot skillet and saute for 4-5 minutes. Remove from heat.
  • Serve pasta with raspberries and sauteed zucchini on the side.
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Calories: 276kcal | Carbohydrates: 26g | Protein: 22g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 433mg | Fiber: 5g | Sugar: 6g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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