Baked Chicken and Penne with Cherry Tomatoes and Mozzarella
Penne baked in the oven with seasoned chicken breast, blistered cherry tomatoes and melted mozzarella. A hearty, comforting one-dish meal with plenty of protein.
- Total
- 55 min
- Prep 10 · Cook 40 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Cooking al dente · Resting meat
- Savory
- Comforting
- Oven
Instructions
-
Heat the oven to 200°C. Bring 600 ml water to a boil in a large pot.
~8 min
-
Add the penne and 0.25 tsp salt to the boiling water. Cook until just shy of al dente, about 8 minutes, then drain in a colander.
~8 min
Cooking pasta just shy of al dente prevents it from turning mushy during the second bake in the oven.
Cooking al dente Cook pasta until it is firm to the bite but still has a slight resistance; it will finish cooking in the oven. Avoid overcooking to prevent mushiness.
-
Pat the chicken breast dry, cut it into 2 cm pieces, and toss in a bowl with the olive oil, remaining 0.25 tsp salt and the black pepper.
~3 min
Drying the chicken and coating it in oil helps it brown and prevents excess moisture in the dish.
-
Spread the drained penne in the baking dish. Scatter the chicken pieces and cherry tomatoes on top, then dot with the pesto. Cover tightly with foil.
~3 min
Covering with foil traps steam, cooking the chicken through and bursting the tomatoes without drying out.
If the penne seems dry before baking, add a splash of water from the pot to keep the dish moist under the foil.
-
Bake covered for 20 minutes, until the chicken reaches 74°C and the tomatoes have burst and released their juices.
~20 min
Baking covered ensures the chicken reaches a safe temperature while the tomatoes release their juices.
-
Remove the foil, tear the mozzarella over the top, and bake uncovered for 8 minutes, until the cheese is melted and bubbling at the edges.
~8 min
Uncovering and baking allows the mozzarella to melt and brown, adding flavor and texture.
Tearing the mozzarella rather than slicing it gives uneven peaks that brown more deeply in the oven.
-
Let the dish rest for 5 minutes so the juices settle, then serve straight from the dish.
~5 min
Resting lets the juices redistribute so the chicken stays moist and the dish is not watery.
Resting meat Let the dish rest so juices redistribute evenly. Cutting too early causes dryness and a watery plate.