Chicken Cheese Penne Pasta Food

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THREE-CHEESE CHICKEN PENNE PASTA BAKE



Three-Cheese Chicken Penne Pasta Bake image

Chunks of chicken in a creamy tomato sauce with basil and fresh spinach are baked with multi-grain penne pasta and topped with cheese.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 43m

Yield 4

Number Of Ingredients 9

1 ½ cups multi-grain penne pasta, uncooked
1 (9 ounce) bag fresh spinach leaves
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 teaspoon dried basil leaves
1 (14.5 ounce) can diced tomatoes, drained
1 (14 ounce) jar spaghetti sauce
2 ounces PHILADELPHIA Neufchatel cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 tablespoons KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 375 degrees F.
  • Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
  • Meanwhile, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in tomatoes and spaghetti sauce; bring to boil. Simmer on low heat 3 min. or until chicken is done, stirring occasionally. Stir in Neufchatel.
  • Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; pour into 2-qt. casserole sprayed with cooking spray.
  • Bake 20 min. or until heated through; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

Nutrition Facts : Calories 467.7 calories, Carbohydrate 39 g, Cholesterol 89.2 mg, Fat 14.8 g, Fiber 6.9 g, Protein 43.1 g, SaturatedFat 7.1 g, Sodium 1004 mg, Sugar 11.9 g

CREAMY CHICKEN PENNE PASTA RECIPE BY TASTY



Creamy Chicken Penne Pasta Recipe by Tasty image

Here's what you need: bacon, chicken breasts, salt, pepper, italian seasoning, paprika, garlic, spinach, small tomatoes, cream, shredded parmesan cheese, red pepper flakes, penne pasta, Chopped fresh parsley

Provided by Tasty

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 slices bacon
2 chicken breasts, sliced
salt, to taste
pepper, to taste
2 teaspoons italian seasoning
1 teaspoon paprika
2 cloves garlic, minced
2 cups spinach
4 small tomatoes, diced
1 ½ cups cream
1 cup shredded parmesan cheese, plus more for serving
½ teaspoon red pepper flakes, plus more for garnish
10 oz penne pasta, cooked until al dente
3 tablespoons Chopped fresh parsley, for garnish

Steps:

  • In a deep skillet, fry the bacon until crispy. Remove to a paper towel to drain, then chop.
  • In the same skillet, add the chicken and season with salt, pepper, Italian seasoning, and paprika. Cook until no longer pink inside.
  • Add the garlic and cook until softened.
  • Add spinach and tomatoes and cook until the spinach is wilted.
  • Add the cream, Parmesan, an red pepper flakes and bring to a boil.
  • Add the penne and bacon, and stir until fully coated in sauce.
  • Serve with parsley, Parmesan, and red pepper flakes, if desired.
  • Enjoy!

Nutrition Facts : Calories 725 calories, Carbohydrate 61 grams, Fat 36 grams, Fiber 4 grams, Protein 44 grams, Sugar 7 grams

APPLEBEE'S STYLE 3 CHEESE CHICKEN PENNE



Applebee's Style 3 Cheese Chicken Penne image

A just wonderful Penne dish with Italian cheese and grilled chicken. Very simple but surprisingly good. This based on a recipe is from Hub Pages Restaurant food at home it is extremely well done.

Provided by Hobittual

Categories     One Dish Meal

Time 45m

Yield 2 bowls, 2 serving(s)

Number Of Ingredients 9

2 chicken breasts
1/3 cup Italian salad dressing
3 cups penne pasta
15 ounces alfredo sauce
8 ounces Italian cheese, shredded (Mozzarella, Parmesan, Provolone)
4 tomatoes
1 teaspoon basil
2 -3 garlic cloves
6 tablespoons olive oil

Steps:

  • Chop Chicken and marinade in Italian dressing for 30 minute.
  • Chop tomatoes, add oil chopped Garlic and basil to make bruschetta. Set aside.
  • Cook Penne in boiling water.
  • Grill or broil Chicken.
  • Divide pasta between two microwavable bowls.
  • Pour Alfredo sauce.over the pasta in each bowl.
  • Layer on Bruschetta.
  • Add a layer of Chicken.
  • Add a layer of shredded cheese.
  • Microwave for 3 min, or longer if previously chilled till cheese is melted.
  • Serve with Garlic bread.
  • Can be prepared well ahead of time in individual bowls, then Microwaved thoroughly.
  • NB. I have edited this recipe from the original post. Thanks to JFitz who kindly pointed out I had omitted to include the Garlic in the Bruschetta. JFitz also added the that she cooked the meal in a casserole dish, in the oven. I have done this successfully also, but I have failed at it by using low quality shredded Italian 3 cheese mix. Always use fresh.

Nutrition Facts : Calories 1332.4, Fat 68.8, SaturatedFat 11.7, Cholesterol 92.8, Sodium 508, Carbohydrate 139.5, Fiber 20.4, Sugar 9.8, Protein 44.5

CHICKEN & CHEESE PENNE PASTA



Chicken & Cheese Penne Pasta image

Make and share this Chicken & Cheese Penne Pasta recipe from Food.com.

Provided by AFWifey

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb chicken breast, cubed and cooked
1 tablespoon flour
8 ounces mozzarella cheese
8 ounces colby-monterey jack cheese
8 ounces penne pasta
2 tablespoons butter
8 ounces half-and-half

Steps:

  • Boil pasta as instructed on package.
  • Mix half-and-half with butter and flour over medium heat.
  • Add cheese, stir until melted, stir frequently.
  • Add cooked, seasoned chicken and pasta.
  • Bake in oven for 20-25 minutes.
  • Chicken is seasoned to meet your taste.

Nutrition Facts : Calories 912, Fat 53.8, SaturatedFat 29.2, Cholesterol 204.1, Sodium 796.8, Carbohydrate 50.7, Fiber 6.3, Sugar 1, Protein 56.3

CHEESY CHICKEN PENNE PASTA BAKE



Cheesy Chicken Penne Pasta Bake image

I am always looking for simple yet filling casserole type recipes to fix for busy weeknights. I found this recipe at our local grocery store. Delicious and very easy to make!

Provided by Ms. Delaney

Categories     Penne

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb boneless skinless chicken breast, cut into bite size pieces
1 1/2 cups penne pasta, uncooked
1 teaspoon dried basil leaves
2 cups spaghetti sauce
1 (14 1/2 ounce) can diced tomatoes, drained
1 cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese

Steps:

  • Heat oven to 375 degrees. Cook pasta as directed on package. Cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium high heat 3 minutes. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 minutes or until chicken done.
  • Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozarella. Spoon into 2 qt casserole or 8 inch square baking dish.
  • Bake 20 minutes; top with remaining cheeses. Bake 3 minutes or until mozzarella is melted.

Nutrition Facts : Calories 479.9, Fat 12.3, SaturatedFat 5, Cholesterol 90.2, Sodium 1113.1, Carbohydrate 52.6, Fiber 6.3, Sugar 15.2, Protein 39.6

CHICKEN, CHEESE, AND PENNE PASTA BAKE



Chicken, Cheese, and Penne Pasta Bake image

This penne, chicken, and cheese casserole is a chicken and pasta bake that your family will ask for again and again. Add a salad and garlic bread.

Provided by Diana Rattray

Categories     Dinner     Entree     Pasta

Time 55m

Yield 6

Number Of Ingredients 16

8-ounces penne pasta
1 tablespoon extra virgin olive oil
1 to 1 1/2 pounds chicken breast (boneless, cut into small cubes)
6 to 8 ounces mushrooms (sliced)
1/2 teaspoon Creole seasoning (or a seasoned salt blend)
2 tablespoons butter
2 cloves garlic (minced)
2 tablespoons all-purpose flour
1 cup half-and-half (or whole milk)
1 cup chicken broth
2 cups mozzarella cheese (shredded, divided)
1 cup Parmesan cheese (shredded, divided; about 3/4 cup grated)
1 package artichokes (quarters or halves, cooked from frozen; or 1 (15-ounce) can, drained)
Salt (to taste)
Black pepper (to taste)
Optional: paprika

Steps:

  • Gather the ingredients.
  • Heat oven to 350 F. Grease a 2- to 2 1/2-quart baking dish.
  • Cook the penne pasta in boiling salted water following package directions. Drain in a colander and set aside.
  • Heat the olive oil in a large skillet over medium heat. Add the chicken, mushrooms, and Creole seasoning.
  • Cook until the chicken is thoroughly cooked and the mushrooms are lightly browned, stirring frequently.
  • Remove the chicken and mushroom mixture to a bowl and set aside.
  • Melt the butter in the same skillet and add the minced garlic . Cook, stirring, for about 1 minute.
  • Blend the flour into the butter mixture until smooth and bubbly.
  • Continue to cook the flour and butter roux for 1 minute, stirring constantly.
  • Add the milk and chicken broth and continue to cook until thickened, stirring constantly.
  • To the sauce, add 1 1/2 cups of the mozzarella cheese and about half of the Parmesan cheese; cook until the cheese has melted, stirring constantly.
  • Stir in the chicken and mushroom mixture and the artichokes. Taste and add salt and pepper, as needed.
  • Combine the sauce and pasta; transfer to the prepared baking dish. Sprinkle with the remaining cheeses and sprinkle lightly with paprika, if using.
  • Bake for about 20 to 30 minutes, until lightly browned and bubbly.

Nutrition Facts : Calories 425 kcal, Carbohydrate 26 g, Cholesterol 86 mg, Fiber 4 g, Protein 25 g, SaturatedFat 13 g, Sodium 942 mg, Sugar 4 g, Fat 25 g, ServingSize 6 servings, UnsaturatedFat 0 g

CHICKEN PARMESAN PENNE PASTA TOSS



Chicken Parmesan Penne Pasta Toss image

This is something I saw Rachael Ray make on her show and made it for dinner that night. It is simple and delicious. I loved that I had all the ingredients on hand as well.

Provided by CookingONTheSide

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb whole wheat penne
3 tablespoons olive oil
1 lb boneless skinless chicken breast, chopped into bite-size pieces (could use boneless and skinless chicken thighs)
2 teaspoons poultry seasoning
fresh ground black pepper
salt, to taste
3 garlic cloves, finely chopped
1 large red onion, chopped
2 pints grape tomatoes
2 cups basil, chopped
3 cups baby arugula or 3 cups Baby Spinach, roughly chopped
1 cup parmigiano-reggiano cheese, shredded

Steps:

  • Fill a large pasta pot with water and place it over high heat.
  • Once the water comes up to a boil, salt it and drop in the pasta.
  • Cook the pasta to al dente according to package directions.
  • Before draining the pasta, reserve a mugful of starchy cooking water, then drain and reserve.
  • While the water is coming up to a boil, place a large skillet over high heat with 3 tablespoons of olive oil.
  • Season the chicken pieces with the poultry seasoning, salt and pepper then add it to the preheated skillet.
  • Cook the chicken until golden brown and cooked through, 3-4 minutes per side.
  • Once the chicken is brown, add the garlic and onions to the pan, and cook until softened, about 5 minutes.
  • Add the tomatoes and cover the pan with a lid.
  • Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 5 minutes (if they haven't started to burst open by that time, mash them lightly with a potato masher or wooden spoon). Season the mixture with salt and pepper.
  • Add the drained pasta and reserved starchy cooking water (about 1 cup) to the skillet with the chicken and tomatoes, and toss over the heat until combined, about 1 minute.
  • Remove the pan from the heat and stir in the basil, arugula or spinach, and cheese.

PHILADELPHIA CREAMY PENNE PASTA WITH CHICKEN



PHILADELPHIA Creamy Penne Pasta with Chicken image

You can't go wrong with this simple creamy penne pasta recipe. With cream cheese and Parmesan it's full of rich flavor. Olives and peppers give it a kick.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 cups penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. oil
1 red pepper, finely chopped
1/2 cup (1/2 of 250-g tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1/2 cup milk
2 Tbsp. KRAFT Grated Parmesan Cheese
2 Tbsp. sliced pimento-stuffed green olives
2 tsp. dried rosemary leaves

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, cook and stir chicken in hot oil in large skillet on medium heat 8 to 10 min. or until chicken is done, stirring frequently. Add remaining ingredients; cook 5 min. or until cream cheese spread is completely melted and mixture is well blended.
  • Drain pasta. Add to skillet; mix lightly.

Nutrition Facts : Calories 440, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 36 g

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