Go Back
Print Recipe

EASY CAPRESE PASTA BAKE

Course: Main Course

Ingredients

  • 1 10 ounce box Penne pasta
  • 3 boneless skinless chicken breasts cooked and shredded
  • 1 1/2 cups cherry tomatoes halved
  • 2 Tablespoons fresh basil chopped
  • 1 1/4 cups chicken broth divided
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic salt
  • 1 cup shredded mozzarella cheese
  • 1 cup fresh sliced mozzarella cheese
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon olive oil

Instructions

  • Preheat oven to 375 degrees F.
  • Bring 4 cups of water to a boil. Add noddles and boil for 5 minutes, then run under cold water to stop additional cooking.
  • In a bowl, combine cooked noodles, chicken, tomatoes, basil, 1 cup chicken broth, garlic, powder, garlic salt, and shredded mozzarella cheese.
  • Pour remaining 1/4 cup chicken broth in the bottom of a 9 x 13 inch pan.
  • Add noodle mixture and spread evenly in pan.
  • Top with sliced mozzarella cheese, covering the top as much as you can.
  • Drizzle top of casserole with balsamic vinegar and olive oil.
  • Bake for 30 minutes or until cheese begins to bubble and turn golden brown.