Creative Cooking Italian Recipe

Tim's Italian Baked Chicken and Penne Recipe


This is the Italian recipe that I made in my Creative Cooking class in March 2013. I picked this recipe since I am a big fan of chicken parmesan, and this recipe is a good and creative spin off of the traditional dish. The pictures that I have included show the process of making my dish from start to finish.

Recipe Yeild

This dish serves up to 4 people.

Ingredients and Equipment

1 cup penne pasta

2 tablespoons olive oil

1/2 cup 1 inch cubed chicken breast

1/2 cup diced onion

1 clove minced garlic

1 14.5 ounce can diced tomatoes with juice

1 cup shredded mozzarella

1/4 cup chopped flat-leaf parsley

1/4 teaspoon kosher salt

1/4 teaspoon freshly groung black pepper

1/4 cup bread crumbs

1/4 cup grated parmesan

2 tablespoons butter, divided

8x8 cooking pan

large stock pot

chefs knife

cutting board

medium saute pan

large and small mixing bowl


wooden spoon


Step 1

Preheat the oven to 400 degrees F.

Step 2

Bring the stock pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, for about 5 minutes.

Step 3

Meanwhile, cut the chicken into one inch cubes.

Step 4

Put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes.

Step 5

Dice the onion and mince the garlic.

Step 6

Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through. This will take about 5 minutes more.

Step 7

Place the chicken mixture into the large mixing bowl.

Step 8

Chop the parsley.

Step 9

Add the pasta, canned tomatoes, mozzarella cheese, parsley, salt, and pepper to the large mixing bowl with the chicken mixture in it.

Step 10

Stir to combine.

Step 11

Prepare the 8x8 pan by buttering all sides with 1 tablespoon of butter.

Step 12

In a small mixing bowl, mix the bread crumbs and parmesan cheese.

Step 13

Place the mixture in the prepared 8x8 pan. Then sprinkle the bread and cheese topping on top of the dish. After, separate the remainder butter and place the chunks on the top of the dish.

Step 14

Bake for 30 minutes until it is golden brown.


The original recipe had pastina as the pasta in the dish. Since pastina is a very small pasta, I switched it out with penne, a pen like small pasta that could hold the sauce better. I also found that the diced tomatoes were a little to chunky so if I had to make this again I would substitue the diced tomatoes with a red sauce. Along with the sauce, I found that there was not enough chicken in the dish. I would double the amount if I was serving this dish to a family of 4. Overall, this dish was very good and was easy but I recommend having at least one skilled sous chef to assist you.

Original Recipe Link