Baked Cheesy Chicken Penne. While whisking constantly, gradually add milk; bring to a simmer. This baked cheesy chicken penne pasta is comfort food at its finest! It is loaded with chicken, oven roasted tomatoes, and a rich creamy sauce.
Then I shred the chicken and add sour cream and cheese.
The quick microwaved cheese sauce in this recipe is great for many other applications as well.
Toss with cooked pasta and serve as is, drizzle over cooked potato nuggets, or serve with tortilla chips as an easy nacho cheese sauce.
You can cook Baked Cheesy Chicken Penne using 12 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Baked Cheesy Chicken Penne
- You need 6 tbsp of butter.
- You need 1 of salt and black pepper.
- It's 1 lb of penne rigate.
- You need 1 tsp of olive oil.
- You need 2 of boneless, skinless chicken breast halves, halved horizontally.
- It's 3/4 cup of flour.
- Prepare 6 of garlic cloves, finely minced.
- You need 6 cup of whole milk.
- You need 10 oz of white or cremini mushrooms, trimmed and thinly sliced.
- It's 1 cup of sliced oil-packed sun-dried tomatoes, drained.
- You need 1 1/2 cup of shredded provolone.
- It's 1 1/2 cup of freshly grated Parmesan.
The Best Cheesy Penne Pasta Recipes on Yummly For a vegetarian version, try this recipe for Penne Pasta Bake with Tomatoes and Mozzarella Cheese. This Chicken Alfredo Bake is pure comfort food! Penne pasta in a rich and creamy sauce is mixed with succulent chicken breast, then topped with cheese, then baked to perfection.
Baked Cheesy Chicken Penne step by step
- Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you?re going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside..
- While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed.(Since I used left over chicken, I just cooked the mushrooms in the olive oil).
- In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan..
- Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top..
- Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving..
- Freezer instructions: To freeze, prepare through step 4 and then let pasta cool. Cover pan well with plastic wrap. Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil. Freeze for up to 3 months. To bake, preheat oven to 400. Remove foil and plastic from pan and set cheese baggie aside. Place foil back on pan and bake for about 1 1/2 hours. Remove foil, stir pasta, and top with cheese. Return pan to oven and bake for an additional 15 minutes (I only did 10 minutes) or until mixture is hot and bubbly throughout..
It's a hearty and delicious dish, perfect for feeding a hungry crowd. Chicken casseroles are a classic comfort food and the creamier the better, in my opinion! Creamy, cheesy chicken alfredo and penne, baked to perfection… for the white sauce pasta lovers! Cheesy Chicken Penne Note: Scroll to the bottom for the printable recipe. How to Make Cheesy Chicken Penne in the Oven.