Albert Lea Estate Comfort Casserole

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A creamy, cheesy pasta bake layered with tender chicken and vegetables, evoking the warmth of a family kitchen in the Midwest. This American-inspired pasta recipe, ready in about 70 minutes, pairs penne pasta, boneless chicken breasts, frozen mixed vegetables for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" 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.

Ingredients

• 12 oz penne pasta
• 1 lb boneless chicken breasts
• 10 oz frozen mixed vegetables
• 1 cup heavy cream
• 1.5 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves minced garlic
• 3 tbsp all-purpose flour
• 3 tbsp unsalted butter
• 1/2 cup chicken broth
• 1 tbsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. Cook penne pasta according to package directions until al dente, then drain and set aside.
2. Step 2: Season chicken breasts with salt and pepper, then cook in a large skillet over medium-high heat for 5-6 minutes per side until golden and cooked through. Remove from skillet, chop into 1/2-inch cubes, and set aside.
3. Step 3: Melt 3 tbsp unsalted butter in the same skillet over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 1 minute until golden. Gradually whisk in 1/2 cup chicken broth and 1 cup heavy cream, then bring to a gentle simmer until thickened, about 3 minutes.
4. Step 4: Stir in chopped chicken, 10 oz frozen mixed vegetables, 2 minced garlic cloves, and 1 tbsp dried parsley. Cook for 2 minutes until vegetables are heated through.
5. Step 5: Add cooked penne pasta to the sauce mixture, tossing to coat evenly. Transfer to a greased 9x13-inch baking dish, then top with 1.5 cups shredded cheddar and 1/2 cup grated Parmesan cheese.
6. Step 6: Bake uncovered for 25-30 minutes until cheese is bubbly and golden brown around the edges.