Airport Comfort Casserole

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty one-dish casserole with layers of pasta, chicken, vegetables, and melted cheese, baked to golden perfection for ultimate airport-style comfort. This Italian one-pot recipe, ready in about 60 minutes, pairs Penne pasta, Boneless chicken breast, and Frozen mixed vegetables for a weeknight-friendly dinner. Each serving lands at about 600 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 2 Italian cuisine 600 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 ounces Penne pasta
4 ounces Boneless chicken breast
1 cup Frozen mixed vegetables
1/2 cup Marinara sauce
1/2 cup Ricotta cheese
1/2 cup Shredded mozzarella cheese
1/2 teaspoon Garlic powder
1 tablespoon Olive oil
1/4 teaspoon Salt
1/8 teaspoon Black pepper

Baking dishes worth owning for casseroles like this → Best Bakeware for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 375°F (190°C). Cook 8 ounces penne pasta in salted boiling water for 8-10 minutes until al dente; drain and set aside.
Step 2: Heat 1 tablespoon olive oil in a skillet over medium heat, add 4 ounces diced chicken breast, and cook until browned (5-6 minutes), then stir in 1 cup frozen mixed vegetables and cook 3 minutes until thawed and tender.
Step 3: In a large bowl, combine cooked penne, chicken-vegetable mixture, 1/2 cup marinara sauce, 1/2 cup ricotta cheese, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; mix until evenly distributed.
Step 4: Transfer to a greased 8x8-inch baking dish, top with 1/2 cup shredded mozzarella cheese, and bake 25-30 minutes until cheese is melted and bubbly with golden edges.