Creamy Tomato and Mozzarella Chicken Pasta Bake

1.Preheat your oven to 200°C (400°F).

2.Cook the penne pasta according to package instructions until al dente. Drain and set aside.

3.In a large skillet, heat the olive oil over medium heat. Add the diced chicken breast and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper.

4.Add the chopped onion and minced garlic to the skillet with the chicken. Sauté until the onion is translucent, about 3-4 minutes.

5.Stir in the halved cherry tomatoes and cook for another 2-3 minutes until they start to soften.

6.Reduce the heat to low and pour in the heavy cream, stirring to combine. Add the dried basil and oregano, and mix well. Allow the sauce to simmer for a few minutes until slightly thickened.

7.In a large mixing bowl, combine the cooked penne pasta with the creamy chicken and tomato sauce. Mix until the pasta is well coated.

8.Transfer the pasta mixture into a greased baking dish. Top with shredded mozzarella cheese and grated Parmesan cheese.

9.Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.

10.Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.