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Close-up of a golden Chicken Tomato Pasta Bake in a white baking dish topped with roasted cherry tomatoes and breadcrumbs.

Bruschetta Chicken Casserole

This comforting Bruschetta Chicken Casserole combines tender chicken, a creamy tomato sauce, and pasta, all topped with a fresh, vibrant bruschetta mixture and melted mozzarella. It's an easy weeknight meal that brings a taste of Italian summer to your dinner table.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American, Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried oregano
For the Pasta & Sauce
  • 8 oz penne pasta uncooked
  • 1 tbsp olive oil
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 can crushed tomatoes 28 oz
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh basil chopped, plus more for garnish
For the Bruschetta Topping
  • 1.5 cups cherry tomatoes halved or quartered if large
  • 1/4 cup fresh basil chopped
  • 2 tbsp olive oil
  • 1 tbsp balsamic glaze or balsamic vinegar
  • 1 clove garlic minced
  • 1/4 tsp salt
  • Pinch black pepper
For the Casserole Assembly
  • 1.5 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Equipment

  • 9x13 inch baking dish
  • Large Skillet
  • Large Mixing Bowl
  • Cutting Board
  • Sharp Knife
  • Large Pot

Method
 

Prepare the Chicken and Pasta
  1. Preheat oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Cook penne pasta according to package directions until al dente. Drain and set aside.
  3. While pasta cooks, pat chicken cubes dry with paper towels. Toss with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried oregano in a medium bowl.
  4. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from skillet and set aside.
Make the Casserole Base Sauce
  1. In the same skillet, add the diced onion and cook over medium heat for 3-5 minutes until softened.
  2. Add minced garlic and cook for 1 minute more until fragrant.
  3. Stir in crushed tomatoes, chicken broth, heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.
  4. Remove from heat and stir in the 1/4 cup chopped fresh basil.
Assemble the Casserole
  1. In a large mixing bowl, combine the cooked penne pasta, cooked chicken, and the creamy tomato sauce. Stir until everything is well combined.
  2. Pour the mixture into a 9x13 inch baking dish, spreading it evenly.
  3. Sprinkle 1 cup of the shredded mozzarella cheese over the pasta mixture.
Prepare the Bruschetta Topping
  1. In a small bowl, combine the halved cherry tomatoes, 1/4 cup chopped fresh basil, 2 tbsp olive oil, 1 tbsp balsamic glaze (or vinegar), 1 minced garlic clove, 1/4 tsp salt, and a pinch of black pepper. Stir gently to combine.
Bake the Casserole
  1. Spoon the bruschetta topping evenly over the mozzarella cheese layer in the baking dish.
  2. Sprinkle the remaining 1/2 cup shredded mozzarella cheese and the 1/4 cup grated Parmesan cheese over the bruschetta topping.
  3. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through. If desired, broil for the last 1-2 minutes for extra browning on top (watch carefully to prevent burning).
  4. Let the casserole rest for 5 minutes before serving. Garnish with extra fresh basil if desired.

Notes

**Vegetarian Option:** Omit the chicken and add a can of drained cannellini beans or sautéed mushrooms for extra protein and texture.
**Make Ahead:** You can assemble the casserole (up to step 3) a day in advance, cover, and refrigerate. Add 10-15 minutes to the baking time if baking from cold. Prepare the bruschetta topping fresh just before baking.
**Storage:** Store leftovers in an airtight container in the refrigerator for up to 3-4 days.