Creamy Chicken Penne Pasta Bake Recipes

THREE-CHEESE CHICKEN PENNE PASTA BAKE

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.

CHICKEN PASTA BAKE

Steps:

• Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
• Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
• Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.

CREAMY GARLIC CHICKEN PENNE

Steps:

• In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
• Season chicken with salt, pepper, garlic powder, and Italian seasoning. In a large skillet over medium-high heat, heat oil, then cook chicken until browned on both sides and cooked through. Dice chicken, set aside, and cover to keep warm.
• Wipe skillet clean, then melt butter over medium-high heat. Stir in garlic and cook, 1 to 2 minutes. Sprinkle flour over butter and garlic and stir until thick.
• Gradually whisk in heavy cream until a smooth sauce is formed, then add salt and pepper and stir in Parmesan until melted.
• Stir in chicken and penne, then top with pepper, thyme or parsley, and more Parmesan. Serve immediately.

CREAMY CHICKEN PENNE PASTA BAKE

Steps:

• Heat oven to 375ºF.
• Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min.
• Meanwhile, heat large skillet sprayed with cooking spray on medium-high heat. Add chicken and basil; cook 3 min. or until chicken is no longer pink, stirring frequently. Add flour; cook and stir 1 min. Add broth; bring to boil. Simmer on low heat 3 min. or until sauce thickens and chicken is done. Add Neufchatel; cook and stir 1 min. or until melted.
• Drain pasta and broccoli; return to saucepan. Add chicken mixture; mix lightly. Stir in 1/2 cup mozzarella. Spoon into 8-inch square baking dish.
• Bake 15 min. or until heated through. Sprinkle with remaining mozzarella and the Parmesan. Bake 3 min. or until cheese is melted.

CREAMY PENNE PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large saucepan over medium heat, heat olive oil. Stir in garlic, basil, oregano, parsley, tomato, salt and pepper, and cook 5 minutes. Stir in cream cheese until melted. (Add meat, if desired, at this time.) Heat through, toss with cooked pasta and serve.

CREAMY CHICKEN PENNE PASTA RECIPE BY TASTY

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!

CREAMY CHICKEN WITH BACON & PENNE

Steps:

• Wrap 1 bacon slice around each chicken breast. Heat large nonstick skillet on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until chicken is done (165ºF). Remove chicken from skillet; cover to keep warm. Discard drippings in skillet.
• Cook pasta in large saucepan as directed on package. Meanwhile, cook cream cheese spread and broth in skillet until cream cheese is melted and sauce is thickened and well blended, stirring constantly with whisk. Stir in tomatoes and onions; cook 2 min. or until heated through, stirring occasionally.
• Drain pasta; return to pan. Add sauce; mix lightly. Serve topped with chicken.

CHICKEN PENNE CASSEROLE

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large saucepan, heat oil over medium heat. Add chicken, onion, peppers and seasonings; saute until chicken is no longer pink. Add garlic; cook 1 minute longer., In a blender, pulse tomatoes and tomato paste, covered, until blended. Add to chicken mixture. Stir in broth; bring to a boil over medium-high heat. Reduce heat; cover and simmer until slightly thickened, 10-15 minutes. , Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased 2-qt. baking dish. Sprinkle with half of the cheeses. Repeat layers. , Cover and bake 30 minutes. Uncover; bake until heated through, 15-20 minutes longer.

PASTA BRAVO: CREAMY CHICKEN PASTA BAKE

Steps:

• Preheat oven to 400°F.
• Saute chopped onions, peppers and garlic in olive oil, about 5 minutes over medium heat. Add mushrooms and continue to saute until mushrooms begin to soften, about 4 minutes more.
• While the veggies are cooking, put pasta in a large pot of boiling water and cook until al dente. (still firm to the bite) WARNING: They will continue to cook and absorb the sauce in the oven, so do not overcook here. The package directions should give instructions for al dente cooking times, but for my penne, it's usually about 9 minutes. When they are finished, drain well and return to pan. Mix in ricotta and mozzerella cheeses.
• When the veggies are softened, add the pasta sauce and stir well. Add the chicken and black olives.
• Hopefully you really used a Large Pot for your pasta, because I find it easiest to mix everything in there before assembling. Add pasta/chicken mix to pasta/cheese mix and stir gently until well blended.
• Pour all into shallow backing dish (a 9x13 will work, I use a similar sized oval baking dish). By keeping it shallow, you'll be sure to get a nice crust.
• Sprinkle bread crumbs over top, followed by parmesan. I like to spray a little cooking spray on it to help give nice browning. (You could pour a little melted butter, but the Pam does the trick and saves calories to enjoy for the pasta!).
• Place in preheated oven and bake, uncovered for 20-25 minutes, until bubbling and browned on top.
• Let it sit a few minutes before serving (to allow the cheeses to firm a little and because it is TOO HOT to eat just out of the oven.
• Enjoy!

CREAMY CHICKEN PASTA

Steps:

• Cook the pasta following pack instructions. Reserve 100ml of the water and drain the pasta in a colander.
• Meanwhile, heat the oil in a frying pan on a medium heat and fry the garlic and spinach for 3 mins until wilted. Add the soft cheese and heat until melted. Stir in most of the parmesan, then add the shredded chicken, peas and some of the pasta water. Bring to the boil and bubble for 2-3 mins until the chicken and peas are completely heated through.
• Add the pasta and stir until combined. Add more pasta water to loosen the sauce, if needed. Remove from heat, sprinkle over the remaining parmesan and parsley or basil to serve.

CHICKEN, CHEESE, AND PENNE PASTA BAKE

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.