Creamy chicken corn penne bake with mozzarella is a practical and very flavorful recipe for everyday meals. Plus, it combines a creamy texture, juicy chicken, and an irresistible smoky touch.
What is creamy chicken corn penne bake?
This dish is a baked pasta made with penne, shredded chicken, and a creamy sweet corn sauce. It is a complete, budget-friendly dinner that feels cozy, filling, and family friendly.
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Why you will love this recipe
- It combines a rich creamy sauce with the bold, smoky flavor of bacon.
- It is a complete meal baked in one dish.
- It is easy to prepare, even for beginners.
- It makes a generous amount and works well for the whole family.
- It is just as good for a casual weeknight dinner as it is for a special family meal.
Ingredients and substitutions
The ingredients in this creamy chicken corn penne bake with mozzarella were chosen to create a balanced, creamy dish with bold flavor. The combination of chicken and corn sauce brings a smooth, comforting base, while the bacon and cheese add intensity and contrast. Plus, the seasonings help build an aromatic foundation that enhances every part of the recipe. Below, see the main ingredients and how to adapt them to your taste.
- Chicken breast: it is the base of the recipe and adds protein and tender texture. You can replace it with shredded chicken thighs for a juicier result.
- Penne pasta: it keeps a firm structure and holds the sauce well. You can also use rotini or rigatoni.
- Corn: adds a mild sweetness and helps create a smoother, more balanced sauce.
- Heavy cream: gives the dish its creamy texture and makes the sauce richer.
- Milk: adjusts the texture of the cream, making it lighter and easier to incorporate.
- Chicken bouillon: boosts the overall flavor and reinforces the chicken taste.
- Onion and garlic: create the aromatic base, adding depth and flavor to the dish.
- Tomato: adds freshness and a little acidity, balancing the creaminess of the sauce.
- Mozzarella cheese: creates the gratinated top and adds a stretchy, creamy texture.
- Bacon: adds smoky flavor and texture contrast to the finished dish.
- Olive oil: used for sautéing, it helps carry the flavors and keeps the ingredients from sticking.
- Turmeric: adds color and a mild flavor, making the dish more appealing.
- Salt and black pepper: finish the seasoning and balance all the flavors in the recipe.
Possible substitutions
You can easily adapt this recipe based on what you have on hand. Use leftover cooked chicken, rotisserie chicken, or even shredded beef. The cream can be replaced with cream cheese, sour cream, or a plant-based cream. For a lighter version, skip the bacon or use diced turkey. Other melting cheeses also work, although they will slightly change the final flavor and texture.
See the recipe card at the bottom of the page for the exact amounts.
How to prepare the chicken
Choose fresh chicken breast and cut it into medium pieces before cooking so it cooks evenly. Cook until tender, then shred it while still warm for the best texture.
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How to make it
For all the details and exact amounts, check the complete recipe card at the bottom of the page.
- Sauté the base: heat the olive oil and sauté the onion and garlic until lightly golden.
- Cook the chicken: add the chicken, season it, and cover with boiling water until fully cooked.
- Cook the pasta: meanwhile, cook the penne in salted water until al dente.
- Prepare the cream sauce: blend the corn, cream, and milk until smooth.
- Sauté the filling: then sauté the onion, garlic, and tomato, and add the shredded chicken.
- Mix the sauce: add the corn cream and bouillon, stirring until a creamy sauce forms.
- Assemble and gratinate: mix the pasta with the sauce, transfer to a baking dish, top with mozzarella and bacon, and bake.
- Finish and serve: remove from the oven, let it rest for a few minutes, and serve while still hot to keep it creamy.
Suggestion: serve immediately to enjoy the cheese while it is still melted and the texture perfectly creamy.
Variations
This creamy chicken corn penne bake with mozzarella allows simple adaptations that adjust the flavor and texture to your preference. However, it is important to keep the balance between the creamy sauce and the pasta so the final dish stays even and pleasant. Below, see a few practical variations to try.
- With cream cheese: add cream cheese to the sauce along with the corn cream. This makes the final result even creamier.
- Without bacon: leave out the bacon for a lighter version or replace it with diced ham.
- With vegetables: add cooked peas, carrots, or broccoli. This gives the dish more color and nutrients.
- With Parmesan: replace part of the mozzarella with grated Parmesan. This deepens the flavor and makes the gratinated top more intense.
Tools and equipment
To prepare this creamy chicken corn penne bake with mozzarella more precisely, a few tools help you control each step better. Plus, using the right equipment helps ensure even cooking, a well-incorporated sauce, and a perfectly gratinated finish.
- Large pot: essential for cooking the pasta with enough room, preventing it from sticking or cooking unevenly.
- Large skillet: ideal for sautéing the ingredients and combining the sauce with the chicken evenly.
- Blender: important for blending the corn with the liquids, creating a smooth, even cream.
- Colander for pasta: makes it easier to drain the water without losing the right pasta texture.
- Oven-safe baking dish: lets you spread the pasta evenly, helping the top gratinate uniformly.
- Wooden spoon: useful for mixing the sauce without damaging the ingredients or changing the texture.
Wider pans make it easier to control the heat while cooking, and glass baking dishes help you keep an eye on the pasta as it gratinates in the oven.
In my shop, you will find kitchen tools and equipment I use at home.
Storage
Store this creamy chicken corn penne bake with mozzarella in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 30 days, as long as it is well wrapped to prevent it from drying out. To reheat, use the oven or warm it in a pan with a little milk to bring back the creaminess.
Tips
A few simple details while preparing this creamy chicken corn penne bake with mozzarella can really improve the final result. With small adjustments, you get a balanced texture, a creamier sauce, and a perfectly gratinated top.
- Cook the pasta to the right point: keep it al dente, because it will finish cooking in the oven.
- Shred the chicken while it is still warm: this makes the process easier and gives you softer, more even strands.
- Lightly brown the bacon first: this intensifies the flavor and improves the final texture of the dish.
- Adjust the salt carefully: since the bouillon and bacon are already salty, finish seasoning at the end.
- Mix the sauce well before assembling: this ensures all the ingredients are evenly distributed.
Frequently Asked Questions
Yes, short pasta shapes like rotini or rigatoni work very well in this recipe.
Yes, simply serve it right after mixing the pasta with the sauce, without baking.
Yes, you can use cream cheese or a plant-based cream, adjusting the texture with milk as needed.
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Recipe
Creamy Chicken Corn Penne Bake with Mozzarella and Bacon
Equipment
- Large pot
- Large skillet
- Blender
- Colander for pasta
- Baking dish oven-safe
- Wooden spoon
Ingredients
- 14 oz boneless skinless chicken breast
- 2 cups penne pasta
- 1 can corn kernels drained, about 15 oz
- 7 oz table cream or heavy cream
- ¾ cup milk
- 1 cup chicken broth
- 4 tablespoon onion chopped
- 4 garlic cloves minced
- 1 tomato chopped
- 7 oz mozzarella cheese cut into pieces or shredded
- 5 oz bacon
- Olive oil as needed
- Turmeric to taste
- Boiling water as needed
- Black pepper to taste
- Salt to taste
Instructions
- Heat a drizzle of olive oil and sauté part of the onion and garlic until lightly golden.
- Add the chicken, season with salt, black pepper, and turmeric, cover with boiling water, and cook until tender. Shred the chicken.
- Cook the penne in salted water until al dente.
- Blend the corn, cream, and milk until smooth.
- In another pan, sauté the remaining onion and garlic with the tomato, then stir in the shredded chicken.
- Add the creamy corn mixture and chicken broth, stirring until the sauce is creamy.
- Mix the penne into the sauce, transfer to an oven-safe baking dish, and top with mozzarella and previously browned bacon.
- Bake in a preheated 350°F oven until bubbly and lightly gratinated. Let stand for a few minutes, then serve hot.
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