Lemon-Herb Chicken Penne Gratin

A refined pasta bake featuring tender chicken, peas, and a bright lemon-thyme cream sauce topped with a golden, bubbly mozzarella crust.

Prep: 15 min · Cook: 30 min · Yield: 4 · Method: Oven

Ingredients

• 12 oz penne pasta
• 1 lb chicken breast, boneless, skinless
• 1.5 cups mozzarella cheese
• 1 cup peas frozen
• 1 cup heavy cream
• 0.5 cup parmesan cheese
• 3 cloves garlic
• 1 tsp lemon
• 1 tsp thyme
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper

Cooking instructions

1. Preheat your oven to 375°F. Bring a large pot of salted water to a boil and cook the penne pasta until slightly firmer than al dente, about 7 minutes. Drain and set aside. (about 7 min) — 375°F
2. Dice the chicken breast into bite-sized pieces. Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then sauté until golden brown and cooked through, about 5 to 6 minutes. Remove from the skillet. (about 6 min)
3. In the same skillet, mince the garlic and sauté for 30 seconds. Pour in the heavy cream and simmer for 3 minutes. Stir in the parmesan cheese, lemon zest, and dried thyme until the sauce is smooth and thickened slightly. (about 4 min)
4. Combine the cooked pasta, browned chicken, and frozen peas with the cream sauce in a large bowl. Toss to coat evenly.
5. Transfer the mixture to a 9x13 inch baking dish and sprinkle the mozzarella cheese evenly over the top.
6. Bake in the oven for 20 minutes, or until the cheese is melted and bubbling and the internal temperature reaches 165°F. (about 20 min) — 375°F