Creamy Italian Chicken Pasta Casserole Recipe Is a High-Protein Budget Dinner by Elisa Schmitz

This time of year, there's nothing much better for dinner than a comfort food casserole. Pasta casseroles that combine protein, vegetables and carbs in one dish take the hassle out of meal prep and create a complete dinner that everyone loves.

Inspired by this cheesy chicken and peppers pasta casserole recipe, this creamy chicken marinara pasta casserole recipe will warm you from the inside out. Plus, the high-protein recipe has a creamy-delicious secret ingredient that adds maximum flavor: Boursin cheese! (Read about the health benefits of protein.)

What is Boursin cheese, and why is it so special? Boursin is a delicious garlic and herb cheese spread that's a blend of garlic, parsley and chives folded into Gournay cheese. According to the Boursin website, Boursin cheese was created by François Boursin, a young French cheesemaker. For two years, he worked on his recipe inspired by fromage frais, a traditional French cheese dish that blends garlic, fresh cream, soft cheese, herbs, salt and pepper. In 1963, François introduced his now-famous cheese to the world. If you have not tried Boursin yet, let me highly recommend it!

Here's your simple shopping list for this Italian-inspired pasta casserole recipe: short pasta (I used penne), olive oil, onion, garlic, green bell pepper, ground chicken, marinara sauce, diced tomatoes, oregano, ricotta cheese, Boursin cheese and Parmesan cheese. Everything is mixed together, placed in a casserole dish then baked until golden. Make ahead if you are meal planning and refrigerate for up to four days.

Serve this extra-flavorful creamy casserole on its own, with a salad or your favorite vegetable side dish. This is one easy dinner recipe you'll want to make again and again!

Cuisine: American / Italian
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8

Ingredients

• 16 ounces small pasta, such as penne or rotini
• 2 tablespoons extra virgin olive oil
• 3/4 cup diced yellow onion
• 1 clove garlic, minced
• 1 green bell pepper, diced
• 1 teaspoon dried oregano
• 1 pound ground chicken (or turkey)
• 24 ounces (1 jar) marinara sauce (I used Rao's brand)
• 15 ounces (1 can) diced tomatoes
• 1 cup low-fat ricotta cheese
• 5.2 ounces (1 box) Boursin garlic and herb cheese
• 1/2 cup Parmesan cheese, shredded
• fresh basil, parsley or other herb for garnish (optional)

Here's how to make it:

1. In a large pasta pot, cook the pasta to al dente. When pasta is finished cooking, drain the water and set pasta aside. (I used gluten-free penne pasta, but you can use any smaller type of pasta, regular or gluten-free. I used green bell pepper but you can use any color of bell peppers. I used ground chicken, but you could use ground turkey or even ground beef, if desired.)
2. While pasta is cooking, add the oil, onion, garlic and peppers to another large cooking pot. Over medium heat, stir to combine.
   
3. Add the ground chicken and stir to combine. Sauté over medium heat until chicken is cooked through and onions are soft.
   
4. Add the marinara sauce, tomatoes and oregano and stir to combine.
   
5. Add the ricotta cheese and Boursin cheese. Stir until cheeses are melted and combined into the sauce. (Boursin makes several flavors/varieties of cheese, but I used the original garlic and herb spread in this recipe.)
   
6. Add the pasta and mix until incorporated.
   
7. Pour the pasta and chicken mixture into a 13x9-inch casserole dish that's been sprayed with nonstick cooking spray.
   
8. Top with the Parmesan cheese.
   
9. Place baking dish in a preheated 375-degree F oven and bake for about 25 minutes, or until it's hot and bubbly.
   
10. Remove from oven and allow to cool for about 10 minutes before serving. Garnish with fresh basil or parsley or other herb, if desired. Store leftovers in the refrigerator. Reheat in the microwave.
    

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