CREAMY CHICKEN PENNE PASTA RECIPE BY TASTY
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
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
PHILADELPHIA CREAMY PENNE PASTA WITH CHICKEN
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
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
CHICKEN WITH FENNEL-CREAM SAUCE AND PENNE
Provided by Rachael Ray : Food Network
Time 1h55m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the chicken: Place the chicken in a pot and add the bay leaves, carrots, celery, lemons, onions, peppercorns, rosemary, thyme and some salt. Cover with water and bring to a boil. Reduce the heat to a simmer and poach the chicken for 1 hour. When the chicken is cool enough to handle, discard the skin and bones and separate the meat into bite-size pieces. Strain the stock and reserve.
- For the pasta: Meanwhile, heat the butter and EVOO in a saucepan over medium-low to medium heat. Add the fennel, garlic and onions and cook very slowly until they are very sweet and soft, 20 to 25 minutes (do not let the onions brown). Deglaze the pan with the wine, scraping up any browned bits with a wooden spoon.
- Transfer the fennel mixture to a blender or food processor and add the heavy cream and 1 cup reserved poaching liquid (or chicken stock). Puree until smooth, then return the mixture to the pot, season with salt and white pepper and simmer over low heat to thicken the sauce a little, 10 to 15 minutes. Add one-third of the chicken to the sauce and reserve the remaining chicken for another use.
- Bring a large pot of water to a boil for the pasta and season with salt. Cook the pasta until al dente. Scoop out a bit of the cooking liquid and add it to the sauce to thin it slightly. Drain the pasta, then add it to the sauce and toss to combine. Garnish the pasta with the pine nuts, cheese, fennel fronds and tarragon.
CREAMY BAKED PENNE WITH CHICKEN, SPINACH, AND FONTINA
Fontina and heavy cream lend a richness to this baked penne with shredded rotisserie chicken and spinach.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until the golden, about 2 minutes. Add both cans of the tomatoes, the heavy cream and 3/4 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
- Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to a large bowl.
- Add the tomato sauce, spinach, rotisserie chicken, half of the fontina and pecorino and all of the basil to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.
CREAMY PENNE WITH CHICKEN (CREAM CHEESE SAUCE)
Make and share this Creamy Penne With Chicken (Cream Cheese Sauce) recipe from Food.com.
Provided by Rachchow
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in small saucepan over low heat. Add cream cheese and stir until well mixed.
- Add penne and chicken and toss together.
- Enjoy! If you're using plain chicken breast, marinate them with some spices or add seasonings at the end. The breast I used was Italian seasoned. Baked or grilled will work.
Nutrition Facts : Calories 1114.9, Fat 52.3, SaturatedFat 29.7, Cholesterol 171.2, Sodium 388.7, Carbohydrate 119.2, Fiber 5, Sugar 2.9, Protein 40.3
CREAMY PARMESAN CHICKEN PENNE RECIPE - (4.6/5)
Provided by Susan52
Number Of Ingredients 8
Steps:
- Cook and drain pasta as directed on package. Heat oven to 375°F. In ungreased 11x7-inch (2-quart) glass baking dish, place pasta, chicken and beans. In small bowl, mix cooking sauce, Parmesan cheese, Italian seasoning and 1/2 teaspoon salt. Pour over top of pasta, chicken and beans. Cover with foil. Bake 25 minutes. Remove foil; top with tomato and bread crumbs. Bake uncovered 5 to 8 minutes or until top just starts to brown and mixture is bubbly.
PENNE WITH CHICKEN IN CREAMY PEPPER JACK CHEESE SAUCE
This is a modified, kicked-up version of a Monterey Chicken recipe I made one time. Prep and cook times are approximate.
Provided by MSnow
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Over medium heat, cook bacon until semi-crisp, reserving drippings.
- Drain bacon on paper towels and crumble when cool.
- Sauté sliced chicken in bacon drippings until no longer pink.
- Remove from pan and set aside.
- In the same skillet, add the butter and cook onion, peppers and garlic until just tender.
- Stir in the flour and cook for 1 minute.
- Add 3/4 cup of the broth, and the milk. Cook and stir until bubbly.
- Stir in cheese and sour cream; then add the chicken and crumbled bacon to the sauce.
- Reheat, stirring to melt cheese, but do no allow to boil to avoid separation. If the sauce is too thick, add the remaining 1/4 cup chicken broth and/or a little more milk.
- Serve over cooked penne pasta and sprinkle with chopped green onions before serving.
Nutrition Facts : Calories 541.7, Fat 20.4, SaturatedFat 9.8, Cholesterol 68.4, Sodium 345.3, Carbohydrate 67.5, Fiber 9.2, Sugar 1.8, Protein 23.4
THREE-CHEESE CHICKEN PENNE PASTA BAKE
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
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 WITH VEGGIES
Follow this Creamy Chicken Penne with Veggies recipe! Combine crunchy veggies and garlic in a rich-tasting sauce for an unforgettable pasta dish!
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings, 1 cup each
Number Of Ingredients 14
Steps:
- Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large skillet on medium heat. Add chicken and onions; cook 5 min. or until chicken is done, stirring frequently. Add asparagus, zucchini, peppers and garlic; cook and stir 2 to 3 min. or until vegetables are crisp-tender. Remove from heat; cover to keep warm.
- Melt butter in medium saucepan on medium heat. Stir in flour until blended. Gradually stir in milk. Bring to boil; cook 2 min. or until thickened, stirring constantly. Add cream cheese and Romano; cook and stir 1 to 2 min. or until cream cheese is completely melted and sauce is well blended.
- Drain pasta; place in large bowl. Add chicken mixture and cream cheese sauce; mix lightly. Sprinkle with parsley.
Nutrition Facts : Calories 390, Fat 17 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
CREAMY PARMESAN PENNE
"This dish is excellent as a side dish to farmer-style sausage or schnitzel," writes Wendy Nuis of Stokes Bay, Ontario. The creamy sauce is accented by a sprinkling of Parmesan cheese.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 1 serving.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, in a small bowl, combine the flour, bouillon, garlic powder, parsley, oregano and pepper. , In a small nonstick skillet, saute the mushrooms, onion and red pepper in oil until tender. Stir in flour mixture. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese. Drain pasta; add to mushroom mixture and stir to coat.
Nutrition Facts : Calories 314 calories, Fat 12g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 447mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 2g fiber), Protein 13g protein.
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