Mega Chicky Cheesy Penne Pasta Recipes

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MEGA CHICKY-CHEESY PENNE PASTA



Mega Chicky-Cheesy Penne Pasta image

Grown-up mac and cheese, though my 1 year old also devoured it! I love the combination of cheese and the subtle flavor from the peppers, onions and garlic. I'm going to add broccoli as well the next time I make this.

Provided by stonecoldcrazy

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb penne pasta, cooked according to directions
1 tablespoon olive oil
1/2 cup yellow onion, chopped
2 tablespoons garlic, minced
1/2 cup bell pepper, chopped (I use yellow, red and green)
1 teaspoon oregano
salt and pepper, to taste
1/2 cup ricotta cheese
1 cup chicken, shredded (I used poached)
1/2 cup cheddar cheese, shredded (I use a Mexican blend)
1/4 cup parmesan cheese
1/4 cup milk
1 (10 3/4 ounce) can cream of chicken soup, undiluted

Steps:

  • Saute onion, peppers and garlic in olive oil until soft. Season with oregano.
  • In a mixing bowl, combine ricotta cheese with shredded cheese and Parmesan.
  • Add soup and milk and stir to combine.
  • Add salt and pepper to taste.
  • Add softened vegetables, shredded cooked chicken and finally fold in the cooked pasta.
  • Pour into a greased casserole dish, top with additional shredded cheese and cover with foil.
  • Cook for 25 minutes. Remove foil and cook for another 5-10 or until top if browned and bubbly.

Nutrition Facts : Calories 670.4, Fat 21.2, SaturatedFat 9, Cholesterol 44.2, Sodium 721, Carbohydrate 102.2, Fiber 13.3, Sugar 2, Protein 20.8

CHEESY PENNE



Cheesy Penne image

Provided by Claire Robinson

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 7

4 cups fresh penne pasta
1/2 cup milk
2 teaspoons Dijon mustard
3/4 cup heavy cream
4 ounces aged English white Cheddar, grated
Kosher salt
Fresh finely ground black peppercorns

Steps:

  • Bring a large saucepan of salted water to a boil over high heat. Add pasta, cook until al dente, and drain. Return pasta to the saucepan.
  • Whisk milk with Dijon in small bowl and add to the pot with cooked pasta, along with cream and grated Cheddar. Stir over medium-low heat until the cheese melts and the mixture is nice and thick. Season with salt and freshly ground pepper and serve. Happy indulging!

CHEESY PENNE



Cheesy Penne image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil
3 cloves garlic, minced
1 medium to large white onion, diced
1 (29 to 32-ounce) can crushed tomatoes
1/4 cup finely chopped parsley leaves, plus about 12 small sprigs to garnish
1/2 teaspoon dried marjoram, or 1 teaspoon finely chopped fresh marjoram
1/2 teaspoon dried thyme, or 1 teaspoon finely chopped fresh thyme leaves
1/4 cup cornstarch
Salt and freshly ground black pepper
1 (16-ounce) package penne pasta
1/2 stick (2 ounces, or 1/4 cup) butter, cut into chunks
4 ounces cream cheese, cut into chunks
1 large ripe tomato, diced

Steps:

  • Bring a pot of salted water to a boil for the pasta.
  • Heat olive oil over medium-high heat in a medium saucepot, and saute garlic and onion until the onions become translucent, being careful not to burn them. Add crushed tomatoes, fresh parsley, marjoram and thyme. Create a slurry by gradually whisking cornstarch into 1/2 cup water. Add the slurry to the sauce to thicken and season, to taste, with salt and pepper. Bring to a boil, then reduce heat to low, cover and simmer about 20 minutes, checking periodically to make sure the sauce doesn't burn.
  • While the sauce is cooking, boil the penne until al dente, about 10 minutes. Drain through a colander and set aside.
  • Remove the sauce from the heat, and whisk in butter and cream cheese. Add the boiled pasta to the sauce and gently fold in along with the diced tomatoes. Transfer to serving dish and garnish with fresh parsley.

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

CHEESY CHICKEN PENNE



Cheesy Chicken Penne image

This warm, yummy, Italian-lover dish came about when my cousin asked my mom, "Can we have something with cheese and pasta in it?" Yeah mom!

Provided by Gods_sugarcookie

Categories     One Dish Meal

Time 40m

Yield 8 squares, 8 serving(s)

Number Of Ingredients 9

1 (1 lb) box penne
4 large boneless chicken breasts, thawed
1 tablespoon olive oil
2 teaspoons minced garlic
1 (26 ounce) jar marinara sauce
1/4 cup fresh basil, chopped
1/2 cup onion, chopped
1 1/2-2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese

Steps:

  • Fill a large pot with water and cook penne according to directions on box.
  • Meanwhile, chop the thawed chicken into bite-size strips. Set aside.
  • When the penne is done, drain and set aside; heat the pot with the olive oil and let the oil get really hot.
  • Add just under 1 TBSP of fresh minced garlic and add basil and onion. Stir around a bit and add the chicken. Sprinkle with salt and then sprinkle a lot of garlic salt. Add a little ground black pepper.
  • Stir fry until chicken is no longer pink, around 5 minutes; do not overcook, as the chicken will get tough!
  • Spoon the chicken into the bottom of a casserole dish that has been sprayed with non-stick cooking spray; glass looks really pretty. Spread penne evenly over that.
  • Pour marinara sauce over all and sprinkle mozzarella cheese over that. Sprinkle the cheddar cheese over everything, it should just be a thin layer.
  • Bake at 300°F until cheese melts, about 9-15 minutes.

Nutrition Facts : Calories 542.9, Fat 21.4, SaturatedFat 8.4, Cholesterol 77.8, Sodium 755.8, Carbohydrate 58.4, Fiber 6.9, Sugar 9.8, Protein 29.7

BAKED PENNE WITH GREEN CHILES



Baked Penne with Green Chiles image

This baked pasta dish is the result of playing around in the kitchen one day and merging two beloved cheesy dishes: chiles rellenos and pasta al forno. It's creamy with some heat and tang, but nothing overwhelming.

Provided by Kathy Brennan

Categories     Dinner     Pasta     Cheese     Chile Pepper     Cheddar     Bake     Milk/Cream     Small Plates     Kid-Friendly

Yield Serves 4 to 6

Number Of Ingredients 9

2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
One 15-ounce (425-g) can crushed tomatoes
One 4-ounce (115-g) can diced green chiles, drained
2 cups (230 g) shredded sharp Cheddar or Mexican blend cheese
1 heaping tablespoon Dijon mustard
Salt and pepper
1 pound (455 g) penne or ziti
1 cup (100 g) freshly grated Pecorino or Parmesan cheese

Steps:

  • Preheat the oven to 500°F (260°C), with a rack in the middle position. Bring a large pot of water to a boil over high heat. Meanwhile, in a 13 by 9-inch (33 by 23-cm) baking dish, stir together the milk, cream, tomatoes, chiles, Cheddar, and mustard. Season with 1 teaspoon salt and some pepper, then set the tomato mixture aside.
  • When the water boils, season it generously with salt; it should taste like seawater. When it returns to a boil, add the pasta, quickly stir to separate the noodles, then cover the pot. When the water returns to a boil again, uncover and boil the pasta until very al dente, stirring occasionally.
  • Drain the pasta thoroughly, then pour the noodles on top of the tomato mixture and toss to combine. Gently "shake" the dish to distribute the ingredients, then top evenly with the Pecorino.*
  • Bake until bubbling and lightly browned, about 12 minutes. Let rest for 5 to 10 minutes before serving.
  • Make Ahead
  • Prepare to * without preheating the oven, then keep, covered, in the refrigerator for up to 3 days or in the freezer for up to 1 month. Bake, covered, at 350°F (175°C) until hot, about 30 to 60 minutes (if frozen), uncovering for the last 10 minutes or so.
  • Staggered
  • Serve hot or warm. It will keep, loosely covered, in a 200°F (90°C) oven for up to 2 hours.

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

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