This creamy chicken and corn penne bake is one of those simple, comforting dinners that the whole family can enjoy. Penne pasta is combined with seasoned ground chicken, sweet corn and red pepper, then covered in a creamy sauce and baked with mozzarella until lightly golden.
It is easy to prepare, filling and perfect for a cozy family dinner.
Ingredients
For the Pasta Bake
- 500 g penne pasta
- 700 g ground chicken
- 1 large onion
- 1 large red bell pepper
- 1 can sweet corn, about 285 g drained
- 1 tablespoon olive oil
- 1½ teaspoons sweet paprika
- ¾ teaspoon oregano
- salt and pepper, to taste
- 200 g grated mozzarella
For the Creamy Sauce
- 600 ml chicken stock
- 300 ml light cooking cream
- 200 g light cream cheese
- 1½ teaspoons sweet paprika
- ¾ teaspoon oregano
- salt and pepper, to taste
How to Make Creamy Chicken & Corn Penne Bake
1. Cook the Pasta
Cook the penne in salted water for 3–4 minutes less than the time stated on the package.
The pasta should still be al dente because it will continue cooking in the oven.
Drain and set aside.
2. Cook the Chicken and Vegetables
Finely chop the onion and cut the red bell pepper into small cubes.
Heat 1 tablespoon of olive oil in a large frying pan.
Add the onion and cook for 2–3 minutes.
Add the ground chicken and cook, breaking it apart with a spatula, until completely cooked through and lightly browned.
Add the diced red pepper and cook for about 5 minutes.
Add the drained sweet corn.
Season with sweet paprika, oregano, salt and pepper.
3. Make the Creamy Sauce
Heat the 600 ml chicken stock and 300 ml light cooking cream in a saucepan.
Add the cream cheese and stir until completely melted and combined.
Add the sweet paprika, oregano, salt and pepper.
The sauce should be creamy but still fairly liquid.
4. Combine Everything
Place the cooked penne in a large bowl.
Add the chicken and vegetable mixture.
Pour in the entire creamy sauce and mix everything together.
Transfer to a 25 × 35 cm baking dish and spread evenly.
5. Bake Without the Cheese
For this recipe, I recommend adding the mozzarella only at the end.
Cover the baking dish with aluminum foil.
Bake at 190°C (375°F), top and bottom heat, for 20 minutes.
6. Add the Mozzarella
Remove the foil and sprinkle 200 g grated mozzarella evenly over the top.
Return the dish to the oven and bake uncovered for another 7–10 minutes, until the mozzarella has melted and is lightly golden.
Do not use the grill/broiler.
Remove from the oven and let the pasta bake rest for 5–10 minutes before serving.
My Tips
Don’t overcook the pasta. It will continue cooking in the oven, so keeping it al dente before baking gives the best texture.
Don’t make the sauce too thick. It may look quite liquid before baking, but the pasta will absorb some of the sauce while it cooks.
Add the cheese at the end. Covering the dish for the first 20 minutes and adding the mozzarella afterwards helps prevent the cheese from becoming too dark.
Let it rest before serving. A few minutes is enough for the sauce to settle and makes the bake easier to serve.
Frequently Asked Questions
Can I use another type of pasta?
Yes. You can use other short pasta shapes such as fusilli, rigatoni or penne. Just remember to cook the pasta a few minutes less than the package instructions.
Can I use regular cooking cream instead of light cream?
Yes. Regular cooking cream will work perfectly. The sauce will simply be a little richer.
Can I use chicken breast instead of ground chicken?
Yes. You can replace the ground chicken with finely diced chicken breast. Cook it thoroughly before combining it with the vegetables.
Why is the sauce quite thin before baking?
The sauce is intentionally fairly liquid before baking. The pasta will absorb some of the sauce while cooking in the oven, which helps keep the finished pasta bake creamy.
Can I prepare this pasta bake ahead of time?
Yes. You can prepare the pasta, chicken, vegetables and sauce ahead of time and assemble the dish. Add the mozzarella shortly before baking.
Can I freeze the leftovers?
Yes, although the pasta may become slightly softer after freezing and reheating. Store it in an airtight container and thaw it in the refrigerator before reheating.
Why do you add the mozzarella only at the end?
Adding the mozzarella during the last 7–10 minutes allows it to melt and become lightly golden without becoming too dark or burnt.
Can I use the grill to brown the cheese?
No. For this recipe, do not use the grill/broiler. Bake the mozzarella normally until it melts and becomes lightly golden.
Serving
Serve this creamy chicken and corn penne bake while still warm.
It is delicious on its own, but you can also serve it with a simple fresh salad.
This is the kind of easy homemade dinner that is perfect for a busy day when you want something comforting without spending all evening in the kitchen. 🤍
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