Baked Penne With Chicken And Sun Dried Tomatoes Recipe

Name: Baked Penne With Chicken And Sun Dried Tomatoes
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 3 tablespoons butter; Salt and freshly ground black pepper, to taste; 1 (16 ounce) package penne pasta; 1 tablespoon olive oil; 2 boneless skinless chicken breasts; 3 tablespoons all-purpose flour; 2 garlic cloves, minced; 2 cups whole milk; 1 cup sliced fresh mushrooms; 1/2 cup chopped sun-dried tomatoes (packed in oil, drained); 1 cup shredded provolone cheese; 1/2 cup grated Parmesan cheese; Cooking spray

This irresistible Baked Penne with Chicken and Sun-Dried Tomatoes recipe from Everyday Food magazine is a guaranteed crowd-pleaser! Enjoy tender chicken, perfectly cooked penne pasta, and a creamy, cheesy sauce bursting with flavor from sun-dried tomatoes and provolone. This easy one-pan dish is perfect for a weeknight dinner or a casual weekend gathering. Get ready for a flavor explosion!

Prep Time 20 mins

Cook Time 60 mins

Calories 615 kcal

Protein 60g

Rating 4.0 (1 Reviews)

Baked Penne With Chicken And Sun Dried Tomatoes

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Penne With Chicken And Sun Dried Tomatoes

3 tablespoons butter
Salt and freshly ground black pepper, to taste
1 (16 ounce) package penne pasta
1 tablespoon olive oil
2 boneless skinless chicken breasts
3 tablespoons all-purpose flour
2 garlic cloves, minced
2 cups whole milk
1 cup sliced fresh mushrooms
1/2 cup chopped sun-dried tomatoes (packed in oil, drained)
1 cup shredded provolone cheese
1/2 cup grated Parmesan cheese
Cooking spray

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How to Make Baked Penne With Chicken And Sun Dried Tomatoes

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
Cook penne pasta according to package directions, but stop cooking 3 minutes before al dente. Drain pasta and set aside.
In a large non-stick skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper. Cook until opaque throughout, about 3-5 minutes per side. Remove from heat. Slice chicken lengthwise, then thinly slice crosswise.
In a large Dutch oven or heavy-bottomed pot, melt butter over medium heat. Add flour and garlic; cook, whisking constantly, for 1 minute.
Gradually whisk in milk until smooth. Bring to a simmer, whisking frequently, until sauce thickens slightly.
Stir in sliced mushrooms and sun-dried tomatoes. Cook for 1 minute.
Remove from heat. Gradually stir in provolone and 1/2 cup Parmesan cheese until melted and smooth.
Add cooked chicken and pasta to the sauce. Season with salt and pepper to taste. Toss to combine.
Pour the pasta mixture into the prepared baking dish.
Bake, uncovered, for 25-30 minutes, or until the top is golden brown and bubbly.
Let stand for 5 minutes before serving.

Nutrition Information (Approximate per serving)

Sodium

24 g

Sugar

42g

Fat

77g

Carbs

21g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Main Dish Pasta Poultry Chicken One Dish Meal Meat Chicken Breasts Pasta Rice And Grains Penne