Cheesy Chicken Pasta Bake

1.Preheat your oven to 200°C (390°F).

2.Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.

3.While the pasta cooks, heat olive oil in a large skillet over medium-high heat.

4.Add the chopped onion and sauté for 2-3 minutes until translucent.

5.Add the minced garlic and cook for another 30 seconds until fragrant.

6.Add the skinless chicken pieces to the skillet. Season with salt, pepper, dried oregano, and smoked paprika. Cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.

7.Add the diced red and yellow bell peppers to the skillet. Cook for 3-4 minutes until they begin to soften.

8.Pour in the tomato passata and chicken broth. Stir well to combine and let the mixture simmer for 3-4 minutes to thicken slightly. Adjust seasoning with salt and pepper as needed.

9.In a large mixing bowl, combine the cooked pasta and the chicken and vegetable sauce. Mix thoroughly to coat the pasta evenly.

10.Transfer the pasta mixture into a medium-sized ovenproof baking dish, spreading it evenly.

11.Sprinkle the shredded mozzarella and cheddar cheese evenly over the top.

12.Place the baking dish in the preheated oven and bake for 10-12 minutes, or until the cheese is melted, bubbly, and golden on top.

13.Remove from the oven and let it rest for 3-5 minutes before serving.

14.Garnish with freshly chopped parsley and serve warm.