Creamy Chicken Pasta Bake

Marinating the Chicken In a bowl, combine the minced garlic, salt, black pepper, and olive oil. Add the chicken thighs and coat them evenly with the marinade. Cover the bowl and refrigerate for 30 minutes.

Preparation Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.

Cooking the Pasta Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, according to the package instructions. Drain the pasta and toss it with 1 tablespoon of olive oil to prevent sticking.

Cooking the Chicken Heat a skillet over medium-high heat. Add the marinated chicken thighs and cook for 6-8 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and let it rest for a few minutes. Then, chop the chicken into bite-sized pieces.

Preparing the Creamy Sauce In the same skillet, add the finely chopped onion and cook until translucent. Reduce the heat to low and stir in the sour cream, grated cheese, milk, flour, paprika, and onion powder. Cook gently until the cheese melts and the sauce becomes creamy and smooth.

Assembly Combine the cooked pasta and creamy sauce, mixing until the pasta is evenly coated. Transfer the pasta and sauce mixture to the greased baking dish. Top with the chopped chicken and sprinkle with grated cheese and bread crumbs.

Baking Bake in the preheated oven for 25-30 minutes, until the top is golden brown and the sauce is bubbling. Let it cool for a few minutes before serving.