Baked Cheesy Chicken Penne !


Yummm, finger-licking good!!! This pure comfort food is quick and easy to make too! Just follow the recipe as directed and you'll have the best dinner you've ever have !!


- Butter: 6 tablespoons + more for baking dishes

- Kosher salt and black pepper

- Penne rigate: 1 pound (I used a 14.5 oz box of Ronzoni Smart Taste Penne Rigate)

- Olive oil: 1 teaspoon 

- Chicken breast halves: 2 boneless, skinless (about 8 ounces each), halved horizontally (you can use leftover cooked chicken)

- Flour: 1/2 cup plus 2 tablespoons 

- Garlic: 6 cloves (finely minced)

- Whole milk: 6 cups 

- White or cremini mushrooms: 10 ounces, trimmed and thinly sliced (you can use 8 oz of button mushrooms)

- Sliced oil-packed sun-dried tomatoes: 1 cup, drained

- Shredded provolone: 1 1/2 cups (about 6 ounces) (Preferably italian blend that had provolone in it)

- Freshly grated Parmesan: 1 1/2 cup  (about 6 ounces)


1. Before you begin, preheat the oven to 400, then butter two shallow 2-quart baking dishes. Make sure to use a disposable foil pan if you’re going to freeze one. 

2. Next, cook pasta 3 minutes short of al dente in a large pot of boiling salted water; drain pasta and set aside.

3. In the same time, heat oil in a large skillet over medium-high heat. 

4. Season chicken with salt and pepper, cooking for 3 to 5 minutes per side, or until opaque throughout. 

5. Immediately, you're going to halve each piece lengthwise, then thinly slice crosswise. 

6. Toss the mushrooms in chicken pan while it is still hot, and saute or 3-4 minutes, or until golden brown. 

7. If needed, you may use a little extra olive oil. (If you use left over chicken, you can simply cook the mushrooms in the olive oil)

8. Melt butter in a 5-quart Dutch oven or heavy pot over medium heat. 

9. You'll want to add flour and garlic and cook for 1 minute, whisking constantly. Add, in the meantime, milk gradually, then bring to a simmer. And please keep whisking frequently as sauce thickens for another 1 minute.

10. You can then add mushrooms and tomatoes and cook for 1 minute. After the specified time has spassed, take the pan off the heat and gradually stir in provolone with 1/2 cup Parmesan.

11. At this stage, add chicken and pasta to pot and season with salt and pepper to taste. And please divide pasta mixture between baking dishes. 

12. Make sure to place remaining parmesan cheese in a zip-top baggie if freezing. Sprinkle on top if cooking.

13. Finally, bake, uncovered, for 25 minutes, or until top is golden and bubbling. Always remember to let stand 5 minutes before serving.

#Freezer Instructions :

1. Start by preparing through step 4 and then let pasta cool. Use plastic wrap to cover pan well.

2. In baggie (for topping) on top, place extra cheese and then cover entire pan well with foil. And please freeze for up to 3 months. 

3. You need tp preheat the oven to 400 so that to bake. You'll want to remove foil and plastic from pan; set cheese baggie aside. 

4. Make sure to place foil back on pan and bake for about 1 1/2 hours. Alright now, remove foil, stir pasta, and top with cheese. 

5. Return pan to oven and bake until mixture is hot and bubbly throughout, it takes around 15 minutes more as maximum.