1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the onions and garlic, sautéing until translucent.
3. Toss in the red and yellow bell peppers, zucchini, yellow squash, broccoli, and carrots. Season with salt, pepper, and Italian seasoning. Cook until the vegetables are just tender.
4. In a large mixing bowl, combine the shredded chicken, cooked vegetables, and cooked penne pasta. Stir in the heavy cream and half of the mozzarella cheese until well mixed.
5. Transfer the mixture to a greased 9×13 inch casserole dish. Sprinkle the remaining mozzarella cheese and Parmesan cheese on top.
6. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
7. Remove from the oven and let it rest for a few minutes before serving.
Variations & Tips
– For a healthier twist, whole wheat pasta can be used in place of traditional penne, and the heavy cream can be substituted with a lower-fat milk mixed with a teaspoon of flour for thickness.
– Feel free to swap the chicken with turkey or even leave it out for a vegetarian option. If you’re skipping the meat, consider adding cannellini beans for protein.
– To add a little crunch, sprinkle breadcrumbs mixed with melted butter over the top before baking.
– Remember to cut your vegetables in uniform sizes so they cook evenly and present beautifully.
– If you find yourself in the midst of spring and have access to fresh garden peas, asparagus, or artichokes, they would make delightful additions to this casserole, embracing the season’s fresh bounty.
