"One Pot Chicken Challenge" Baked Chicken Cheesy Penne

By Darrah B – LETHBRIDGE, AB
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  • Prep Time: 20
  • Total Time: 60
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About this Recipe

Very easy, cheesy and Good <3 A real crowd pleaser..

Ingredients

6 tbsp Butter
1 lb Penne Noodles
1 tsp Olive Oil
2 oz Boneless, Skinless Chicken breasts (about 8oz. Each)
1/2 cup Flour (+2 Tbsp more)
6 Garlic Gloves (minced)
10 oz White Mushrooms
1 cup Sliced oil-packed sun-dried tomatoes, drained
1 1/2 cups Shredded Provolone (about 6 oz.)
1 1/2 cups Grated Parmesan (about 6 oz.)

Directions

Preheat oven to 400 degrees. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta. drain pasta and set aside.

2. While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed.

3. In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and gradually stir in provolone and 1/2 cup Parmesan.

4. Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.

5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

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