A delightful and creamy chicken pasta bake that's perfect for family dinners.
Preheat your oven to 180°C (350°F).
Preheating ensures even cooking right from the start.
Chop the onion, red bell pepper, green bell pepper, and garlic finely.
Uniform chopping helps the vegetables cook evenly.
In a large skillet, melt the butter over medium heat and sauté the chopped vegetables until softened.
Stir frequently to prevent the garlic from burning.
Add the mushrooms and black olives to the skillet and cook for another 5 minutes.
Ensure the mushrooms release their moisture before proceeding.
Season the mixture with basil, oregano, salt, and black pepper.
Taste and adjust the seasoning as needed.
Cook the penne pasta according to the package instructions until al dente, then drain.
Reserve a cup of pasta water to adjust the sauce consistency if needed.
In a mixing bowl, combine the milk with half of the cheddar cheese and parmesan cheese.
Mixing the cheese with milk creates a creamy base for the bake.
In a baking dish, layer the cooked penne, sautéed vegetable mixture, and cheese mixture.
Ensure even layers for consistent baking.
Sprinkle the remaining cheddar and parmesan cheese on top, followed by a dusting of paprika.
The paprika adds a nice color and flavor to the topping.
Bake in the preheated oven for 25-30 minutes until the top is golden and bubbly.
Let the bake rest for a few minutes before serving to set the layers.
Serve warm and enjoy your cheesy chicken pasta bake.
Pair with a fresh salad and garlic bread for a complete meal.
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