Saucy Chicken Over Penne Recipes

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CHICKEN PENNE ITALIANO



Chicken Penne Italiano image

An Italian version of stir-fry, this tasty dish mixes cubed, boneless chicken and penne pasta with red and green peppers, garlic, tomatoes, oregano, and basil for an easy weeknight supper.

Provided by Jeanine Farrar Bubick

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 4

Number Of Ingredients 14

8 ounces dry penne pasta
1 tablespoon cornstarch
1 (15 ounce) can chicken broth
2 tablespoons olive oil
1 tablespoon garlic, minced
4 skinless, boneless chicken breast halves - cut into cubes
1 onion, sliced
½ green bell pepper, seeded and thinly sliced
½ red bell pepper, seeded and thinly sliced
1 (16 ounce) can diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
¼ cup medium-dry white wine
½ cup freshly grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook until al dente, 8 to 10 minutes. Drain, and reserve pasta.
  • Whisk the cornstarch and chicken broth together in a bowl until smooth. Set aside until needed.
  • Heat the olive oil in a skillet over medium heat. Add the garlic and chicken; stir and cook until the chicken is no longer pink and juices run clear, about 10 minutes. Stir in the onion, and green and red peppers; cook until tender, about 5 minutes. Stir in the tomatoes, and simmer for 10 minutes. Pour in the chicken broth mixture and wine, if desired, and season with oregano and basil. Stir in the cooked pasta, and simmer over medium heat until thoroughly heated through, about 5 minutes. Serve garnished with Parmesan cheese.

Nutrition Facts : Calories 527.4 calories, Carbohydrate 56.4 g, Cholesterol 80.9 mg, Fat 15 g, Fiber 4.8 g, Protein 39.3 g, SaturatedFat 4.2 g, Sodium 926.7 mg, Sugar 8.7 g

CREAMY GARLIC CHICKEN PENNE



Creamy Garlic Chicken Penne image

Looking for an easy penne recipe? This Creamy Garlic Chicken Penne from Delish.com is the best!

Categories     chicken     penne     pasta     garlic     weeknight dinners

Time 25m

Yield 4

Number Of Ingredients 15

kosher salt
8 oz. penne
2 boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
1 tsp. garlic powder
1/2 tsp. Italian seasoning
1 tbsp. oil
2 tbsp. butter
1 tbsp. minced garlic
1 tbsp. flour
1 c. heavy cream
Freshly ground black pepper
1/2 c. freshly grated Parmesan, plus more for serving
Fresh thyme or parsley, for serving

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.

EASY CHICKEN ALFREDO PENNE RECIPE BY TASTY



Easy Chicken Alfredo Penne Recipe by Tasty image

Nothing spells comfort like Italian food. Steaming bowls of pasta, buttery, roasted garlic bread, and tureens of the most flavorful sauces: it's all right there. Sometimes, you want to bring that comfort into your very own kitchen and, well, we've got just the recipe for you. This easy chicken alfredo penne will have you saying 'mangia!' before you even know it.

Provided by Claire Nolan

Categories     Dinner

Time 33m

Yield 6 servings

Number Of Ingredients 18

1 ½ lb chicken breast, cubed
2 tablespoons butter
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon pepper
16 oz penne pasta, cooked
¼ cup fresh parsley
¼ cup shredded parmesan cheese
2 tablespoons butter
4 cloves garlic, minced
3 tablespoons flour
2 cups milk
½ teaspoon dried oregano
½ teaspoon dried basil
½ cup shredded parmesan cheese
½ teaspoon salt
½ teaspoon pepper

Steps:

  • In a pan over medium-high heat, melt butter, then add the chicken breast.
  • Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is fully cooked. Remove from heat and set chicken aside.
  • In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften.
  • Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.
  • Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.
  • Season with salt, pepper, oregano, and basil, and stir well to incorporate.
  • Add parmesan cheese and stir until melted.
  • Pour the sauce over cooked penne pasta, add the chicken and mix well.
  • Add parsley and extra parmesan. Mix well.
  • Enjoy!

Nutrition Facts : Calories 573 calories, Carbohydrate 64 grams, Fat 16 grams, Fiber 2 grams, Protein 40 grams, Sugar 6 grams

CHICKEN AND ARTICHOKES IN LEMON CREAM SAUCE OVER PENNE



Chicken and Artichokes in Lemon Cream Sauce over Penne image

Provided by Susannah Locketti

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

8 ounces dried penne pasta
Olive oil cooking spray
1 tablespoon butter
3 cloves garlic, minced
16 ounces boneless, skinless, chicken breast, pounded thin and cut into strips
Salt and pepper
1/4 cup vermouth, or any other dry white wine
2 lemons, zested and juiced
1/2 cup fat-free, low-sodium chicken broth
1/4 cup all-purpose flour
2 (14-ounce) cans evaporated skim milk
1/2 cup grated Parmesan
2 (14-ounce) cans artichoke hearts
1 bunch fresh parsley leaves, chopped
1 lemon, cut into wedges, for garnish

Steps:

  • Boil the penne, drain, rinse, and set aside. To prevent the noodles from sticking, spray with olive oil cooking spray.
  • In a large, nonstick skillet over medium heat, add the butter and also spray with olive oil cooking spray. Add the garlic. Season the chicken with salt and pepper, add to pan, and saute until chicken is cooked through. Remove chicken from the pan and set aside, covering with foil. Add the vermouth and the juice and zest from 2 lemons. Scrape the bottom of the pan to loosen any browned bits and cook over medium-high heat to reduce a bit before adding the broth, flour, and milk and whisk constantly to incorporate the flour. Allow the sauce to thicken slightly and season with salt and pepper. Add the Parmesan and whisk constantly until the sauce thickens even more. Return the cooked chicken, along with any reserved juices, to the pan. Add the artichokes and stir gently until the artichokes and chicken are warmed through and the sauce is even thicker. Place the penne on a pretty platter and top with the chicken mixture. Garnish with fresh chopped parsley, black pepper, and lemon wedges for an easy and elegant presentation.

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

ITALIAN CHICKEN AND PENNE



Italian Chicken and Penne image

This easy stir-fry combines the pasta with green pepper, mushrooms and tomatoes in an Italian-style sauce. I made up this recipe one evening, and it was a big hit with my family. -Janeen Longfellow, Wolcottville, Indiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

8 ounces uncooked penne pasta
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 small green pepper, julienned
1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 cup sliced fresh mushrooms
1 cup halved cherry or grape tomatoes
1 can (8 ounces) pizza sauce
1/2 teaspoon Italian seasoning
1/3 cup shredded part-skim mozzarella cheese

Steps:

  • Cook pasta according to package directions; drain. In a nonstick wok, stir-fry the chicken, pepper, onion and garlic in oil until chicken is no longer pink. Add the pasta, mushrooms, tomatoes, sauce and seasoning; heat through. Remove from heat. Sprinkle with cheese; let stand until melted.

Nutrition Facts : Calories 291 calories, Fat 7g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 214mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

CREAMY CREOLE SHRIMP AND CHICKEN OVER PENNE



Creamy Creole Shrimp and Chicken over Penne image

I combined a few recipes that I had and came up with this one. You can adjust the creole seasoning and add hot sauce to your tastes. The first time I made it, I couldn't taste the spiciness until after I let it cook for a bit so I added more Creole seasoning and it got way too spicy for my tastes. Please use caution! If you follow the recipe, you have a mild spiciness from the Creole seasoning and a creaminess from the Alfredo sauce. Add some protein and a pasta, and you have got yourself a wonderful meal!

Provided by PSU Lioness

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 teaspoon olive oil
1/2 lb shrimp, thawed, peeled and deveined
1 teaspoon olive oil
2 medium chicken breasts, cut into 1/2-inch cubes
1 tablespoon olive oil
5 green onions, chopped (tops only)
1 medium tomatoes, diced
2 teaspoons creole seasoning
1 teaspoon garlic powder
1 (1 lb) jar alfredo sauce
penne pasta

Steps:

  • Heat 1 tsp olive oil in a large skillet over Medium heat (You will need a pan big enough to add an entire jar of Alfredo sauce plus the shrimp and chicken).
  • Add shrimp and saute until pink. (You can season the shrimp with Creole seasoning for more heat if you like). When pink and firm, remove from pan and set aside.
  • Heat 1 tsp olive oil in the same large skillet over Medium/High heat.
  • Add chicken and cook until no longer pink. (You can also season chicken with Creole seasoning for heat). Remove from pan and set aside.
  • In the same pan, heat 1 Tbsp olive oil over Medium - Medium/High heat.
  • Add green onions, diced tomatoes, 2 tsp Creole seasoning and garlic powder. Cook for 5-7 minutes until a there is a good amount of liquid in the pan from tomatoes.
  • Add Alfredo sauce to tomato mixture and stir to combine.
  • Add shrimp and chicken to Alfredo/tomato mixture and stir gently to combine.
  • Reduce heat to Medium/Low. Cover and allow to simmer, stirring occasionally, until sauce reaches a warm/hot serving temperature. About 8 - 10 minutes.
  • While sauce is heating, cook Penne according to the directions on the box.
  • When sauce is hot and penne is cooked, serve sauce mixture over Penne pasta.

CHICKEN AND SAUSAGE PENNE



Chicken and Sausage Penne image

Gather the family for a comfy-cozy dinner filled with two types of meat and a garlic-cream sauce. It's versatile, too. Sub in whatever cream soup and cheese you have on hand. -Sandra Perrin, New Iberia, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 13

1 package (16 ounces) penne pasta
1 pound boneless skinless chicken breasts, cubed
3/4 pound smoked Polish sausage or fully cooked bratwurst links, cubed
1 medium onion, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
2 tablespoons olive oil
6 garlic cloves, minced
2 jars (16 ounces each) Parmesan Alfredo sauce
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups shredded cheddar cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the chicken, sausage, onion and red and green peppers in oil over medium heat for 6-8 minutes or until chicken is no longer pink. Add garlic; cook and stir 1 minute longer., Stir in the Alfredo sauce, soup, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat., Serve desired amount immediately. Cool remaining mixture; transfer to freezer containers. Freeze for up to 3 months., To use frozen pasta: Thaw in the refrigerator overnight. Transfer to a large skillet; cook and stir over medium heat for 10-12 minutes or until heated through.

Nutrition Facts : Calories 747 calories, Fat 41g fat (19g saturated fat), Cholesterol 123mg cholesterol, Sodium 1375mg sodium, Carbohydrate 58g carbohydrate (4g sugars, Fiber 4g fiber), Protein 37g protein.

PENNE ROSA WITH PARMESAN CRUSTED CHICKEN



Penne Rosa with Parmesan Crusted Chicken image

Penne pasta in a red pepper-flecked tomato cream sauce tossed with mushrooms, spinach, and topped with Parmesan chicken. I also serve with a fresh Caesar salad.

Provided by MandaGreens

Categories     Main Dish Recipes     Chicken     Chicken Parmesan Recipes

Time 40m

Yield 6

Number Of Ingredients 11

2 cups grated Parmesan cheese
1 (16 ounce) package penne pasta
4 skinless, boneless chicken breast halves
3 egg whites, lightly beaten
2 (16 ounce) jars Alfredo sauce
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (8 ounce) can tomato sauce
¼ teaspoon red pepper flakes, or to taste
1 (8 ounce) package sliced fresh mushrooms
1 (8 ounce) package fresh spinach
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Line a baking sheet with parchment paper.
  • Place 2 cups Parmesan cheese into a shallow bowl.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in penne and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  • Dip chicken breasts into the beaten egg whites.
  • Press chicken into Parmesan cheese in shallow bowl to coat both sides.
  • Gently toss between your hands so any cheese that hasn't stuck can fall away. Place the chicken on prepared baking sheet.
  • Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Meanwhile, heat Alfredo sauce, diced tomatoes, tomato sauce, and red pepper flakes in a large saucepan over low heat. Allow to simmer while you finish the remaining steps.
  • Heat a large skillet over medium high heat; cook and stir mushrooms and spinach until mushrooms are tender, about 5 minutes.
  • Stir vegetables into the sauce.
  • Place the penne pasta into a serving bowl; slice chicken breasts and arrange over the pasta.
  • Pour sauce over the pasta and chicken, and sprinkle remaining 1 cup Parmesan cheese on top.

Nutrition Facts : Calories 1023.9 calories, Carbohydrate 73.5 g, Cholesterol 141 mg, Fat 59.6 g, Fiber 5.6 g, Protein 54.6 g, SaturatedFat 25 g, Sodium 2568.9 mg, Sugar 13.3 g

SAUCY CHICKEN OVER PENNE



Saucy Chicken Over Penne image

This recipe is part of the Ready Set Cook #3 Contest. It is a quick comfort food recipe with a bit of a kick. You can add red pepper flakes to kick it up a notch if desired.

Provided by Kate in Ontario

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb boneless chicken breast, cubed
1 tablespoon olive oil
1 medium zucchini, sliced
1 cup sliced mushrooms
1 red pepper, cut into large chunks
1 (19 ounce) can tomatoes with spicy red pepper
1 medium onion, diced
1 clove garlic, minced
1 tablespoon brown sugar
2 cups penne pasta

Steps:

  • In large skillet brown chicken cubes in oil about 5 minutes or until golden.
  • Add garlic, onion, mushrooms,and red pepper- stir fry for another 4-5 minutes or until tender crisp.
  • Add tomatoes and brown sugar.
  • Bring to boil and then simmer for 20 minutes.
  • Meanwhile,in large pot add pasta to boiling water and cook until tender- about 10 minutes.
  • Drain pasta and place on large platter.
  • Pour chicken mixture on top and serve family style.

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From lifemadedelicious.ca


CREAMY GARLIC CHICKEN PENNE PASTA | YELLOWBLISSROAD.COM
2021-03-06 In a large, deep skillet, heat olive oil. Add chicken and season with a pinch or two of salt and pepper. Cook until chicken is no longer pink, about 5 minutes. Transfer to a plate and set aside with the pasta. Add 3 tablespoons of butter to the skillet and melt, then stir in garlic and cook for 1 minute.
From yellowblissroad.com


PENNE WITH SWEET VERMOUTH AND CREAM SAUCE | RACHAEL RAY …
Serves: 4. Heat a large pot of water to boil for pasta. Heat a large deep skillet with EVOO, 2 turns of the pan, over medium heat and melt butter into oil. Add shallots and garlic and swirl or stir 2 minutes. Add red pepper, salt and tomato paste, then add the sweet vermouth and reduce 3 minutes or so. Add crushed tomatoes.
From rachaelray.com


CHICKEN CARBONARA RECIPE - SIMPLYRECIPES.COM
2022-05-09 Add the remaining 1 tablespoon olive oil. Set the pan over medium heat and add the chicken. Season it with the remaining 1 teaspoon salt and 1/2 teaspoon black pepper. Cook the chicken until golden brown all around and cooked through, 6 to 8 minutes. Transfer the chicken into the bowl with the bacon and garlic.
From simplyrecipes.com


RACHEL COOKS WITH LOVE CARROT SAUCE RECIPE - THERESCIPES.INFO
Michael Symon's Glazed Carrots with ... - Rachael Ray Show tip www.rachaelrayshow.com. Add the butter, pecans and brown sugar, and cook until the carrots are cooked through and the sugar has melted, about 2 1/2 minutes.Stir in the nutmeg and cinnamon, and season with salt and pepper. Add 1/4 cup water and cook, stirring occasionally, until the sauce reduces to a glaze …
From therecipes.info


CHICKEN PENNE PASTA (30 MINUTE MEAL) - CRAZY FOR CRUST
2022-03-11 Drain and set aside. Add pasta sauce, pressed garlic, pepper flakes and cottage cheese to skillet and heat until bubbly and hot. Add the chicken and cook until the chicken is heated through. Stir in the pasta and mozzarella cheese. Taste for seasoning, add salt and/or pepper as needed. Serve hot with parmesan cheese.
From crazyforcrust.com


NO BOIL BAKED PENNE - PLAIN CHICKEN
2021-01-20 Preheat oven to 400ºF. Lightly grease 9x13x2-inch casserole dish; set aside. In a skillet, cook sausage until no longer pink. Drain fat. Combine sauce, water, ricotta, 1 cup of mozzarella, cooked sausage, parmesan, and uncooked penne pasta. Pour into prepared baking dish and cover with foil. Bake for 55 minutes.
From plainchicken.com


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