Delicious Baked Penne with Chicken, Broccoli & Smoked Gouda: The Ultimate Comfort Food Casserole
For a long time, the word “casserole” conjured up less-than-appetizing images in my mind – usually bland, cream-of-soup-laden dishes. It’s a strange mental block, especially considering some of my most cherished recipes, like a classic macaroni and cheese, fall squarely into the casserole category. Even the term “hot dish” doesn’t quite capture the warmth and heartiness I associate with a truly good baked meal. However, over the years, I’ve come to appreciate the incredible versatility and sheer comfort that a well-made casserole can bring to the dinner table.
Modern casseroles have evolved far beyond their outdated reputation. Today’s recipes prioritize fresh ingredients, rich flavors, and a wholesome approach, often sidestepping those condensed soups entirely. This shift has inspired me to embrace the casserole, or as I prefer to call it, a “baked pasta dish,” with open arms. They are, after all, an absolute lifesaver when it comes to feeding a hungry crowd. And with three teenagers, a young adult, and two parents in my household, we definitely qualify as a crowd!
Why This Baked Penne with Chicken, Broccoli & Smoked Gouda Will Become Your New Favorite
My journey to truly loving baked pasta dishes took a delicious turn when I stumbled upon this baked penne with chicken, broccoli and smoked gouda on Mel’s Kitchen, a fantastic blog by a fellow Wisconsinite. The ingredient list immediately piqued my interest – chicken, broccoli, and a smoked cheese? Yes, please! I knew I had to give it a try, adapting it slightly to best utilize the ingredients I had on hand in my kitchen. The result was nothing short of spectacular, truly a triumph in the world of comfort food.
Personalizing the Recipe for Perfect Flavor
One of the beauties of cooking is the freedom to adapt and personalize. In this particular recipe, I made a few key substitutions that enhanced the flavors to my family’s liking. Instead of heavy cream, I opted for 1% milk, which worked beautifully to create a luscious, creamy sauce without being overly rich. The biggest game-changer, however, was swapping smoked mozzarella for smoked Gouda. While I’m sure I could have easily sourced smoked mozzarella here in Wisconsin, my absolute love for smoked Gouda made it an easy and incredibly flavorful choice. The distinct, nutty, and subtly smoky notes of Gouda truly elevate this dish, adding a depth that makes every bite memorable.
My kitchen also boasts a secret weapon: homemade bread crumbs. These aren’t just any bread crumbs; they’re a delightful mix of leftover crackers, various bread crumbs, and even crushed corn flakes, providing a unique texture and flavor. Using these instead of store-bought ones adds an extra layer of homely goodness to the topping. Given my family’s tendency to reach for the salt shaker, I also cut the salt in the recipe by half. It’s always easier to add more salt at the table than to take it away!
To save a step and add a burst of concentrated flavor, I used pre-chopped, oil-packed sun-dried tomatoes. These are a fantastic pantry staple and bring a sweet, tangy counterpoint to the savory elements of the dish. Lastly, my herb garden was overflowing with fresh thyme, so it was a natural choice to incorporate it into the recipe. Instead of sautéing it with the garlic as originally suggested, I stirred the fresh thyme leaves directly into the simmering sauce. This allowed the herb’s aromatic essence to gently infuse the creamy base, creating a truly harmonious flavor profile. It’s worth noting that Mel’s original adaptation of this wonderful recipe was inspired by the acclaimed cookbook, Cook’s Illustrated Cover and Bake, a testament to its well-tested foundation.
Perfect for Any Occasion: A Crowd-Pleasing Dinner Idea
This Baked Penne with Chicken, Broccoli & Smoked Gouda is truly a stellar recipe, especially ideal for a Sunday dinner or any occasion where you need to feed a group. It’s remarkable how a single box of penne pasta, combined with three chicken breasts, can generously serve eight hungry individuals. This dish not only satisfies but also brings smiles to faces. The combination of tender chicken, vibrant broccoli, perfectly cooked pasta, and the rich, smoky Gouda sauce, all topped with crispy bread crumbs, creates a symphony of textures and tastes. It’s comforting, hearty, and undeniably delicious.
Tips for Success with Your Pasta Bake
- Don’t Overcook the Pasta: Cook your penne to al dente, as it will continue to cook in the oven. This ensures your pasta remains firm and not mushy.
- Broccoli Prep: Blanching the broccoli for just one minute locks in its bright green color and tender-crisp texture.
- Flavor Building: Don’t rush the onion and garlic sautéing; these steps are crucial for developing the base flavors of your sauce.
- Cheese Choice: While smoked Gouda is highly recommended for its unique flavor, smoked mozzarella or even a sharp white cheddar could be used as alternatives, though the smoky depth would differ.
- Make-Ahead Option: Assemble the casserole up to a day in advance, cover, and refrigerate. Add an extra 10-15 minutes to the baking time if baking from cold.
- Crumb Topping: For extra crispy crumbs, you can toast them lightly in a dry pan before mixing with butter.
Serving Suggestions
This hearty baked penne is a complete meal on its own, but it pairs wonderfully with a simple side salad dressed with a light vinaigrette. A crusty baguette for soaking up any extra sauce is also a fantastic addition. For a truly indulgent experience, consider a glass of crisp white wine like a Chardonnay or a Pinot Grigio to complement the creamy, cheesy flavors.
Frequently Asked Questions (FAQs)
- Can I use a different type of pasta?
- Yes, other short pasta shapes like rotini, ziti, or cavatappi would also work well in this baked dish. Penne holds the sauce beautifully, but feel free to experiment with what you have on hand.
- Can I substitute the chicken?
- Absolutely! Leftover shredded turkey or even cooked sausage (Italian sausage would be delicious!) could be used in place of the chicken. For a vegetarian option, consider adding sautéed mushrooms or cannellini beans.
- What if I don’t have fresh thyme?
- Dried thyme can be used, but remember that dried herbs are more concentrated. Use about 1 teaspoon of dried thyme instead of 1 tablespoon fresh. You can also experiment with other fresh herbs like parsley or oregano for a different flavor profile.
- Can this recipe be frozen?
- Yes, baked pasta dishes generally freeze well. Assemble the casserole in a freezer-safe baking dish, cover tightly with plastic wrap and then foil. Freeze for up to 2-3 months. To bake, thaw overnight in the refrigerator, then bake as directed, adding extra time if still partially frozen.
- How can I make this dish spicier?
- For a touch of heat, add a pinch of red pepper flakes with the garlic, or a dash of hot sauce to the sauce before baking.
This recipe is definitely worth a try, and I guarantee it will be making a regular appearance on our dinner menu. It’s proof that the modern “casserole” is truly a culinary delight!
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 melted butter. Set this topping aside. Prepare your baking dish by spraying a 9×13-inch pan with cooking spray, then preheat your oven to 400°F (200°C).
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Bring a large stockpot of water to a rolling boil for the pasta. Stir in one tablespoon of salt, then add the broccoli florets. Cook for just 1 minute until the broccoli turns a vibrant bright green. Using a slotted spoon, carefully remove the broccoli to a plate and set aside. Return the salted water to a boil and add the penne pasta. Cook according to package directions until the pasta is al dente. Drain the pasta thoroughly and toss it with 1 tablespoon of olive oil to prevent sticking. Set aside with the broccoli.
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In a large sauté pan, heat the remaining olive oil over a medium flame. Add the minced onion and cook, stirring occasionally, until it has softened and become translucent, which should take about 5 minutes. Stir in the finely minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it. Sprinkle in the all-purpose flour, salt, and pepper. Cook, stirring constantly with a whisk, for about 1 minute until the mixture turns golden. Gradually whisk in the chicken broth and then the 1% milk, ensuring no lumps form. Add the fresh thyme leaves. Bring the sauce to a gentle simmer, whisking often, until it begins to thicken slightly. Add the bite-sized chicken pieces to the simmering sauce and cook, stirring occasionally, for 6-7 minutes, or until the chicken is fully cooked through. Finally, stir in the drained sun-dried tomatoes and the shredded smoked Gouda cheese until the cheese is melted and well combined.
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Carefully add the cooked penne pasta and blanched broccoli to the savory chicken and Gouda sauce. Stir gently to combine all the ingredients thoroughly (you may need to transfer to a larger bowl if your sauté pan is too full). Transfer this delicious mixture into your prepared 9×13-inch baking dish. Sprinkle the reserved bread crumb topping evenly over the surface of the casserole. Bake in the preheated oven for approximately 15 minutes, or until the sauce is bubbly and the bread crumbs are beautifully golden brown and crispy. Serve this comforting Baked Penne with Chicken, Broccoli & Smoked Gouda immediately and enjoy!
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.