Who doesn’t love a great baked pasta dish! Well, this Baked Penne Pasta with Chicken ticks all the delicious boxes for a comforting dish. Make it in the morning and bake at dinner time for ease on weeknights!
In our house, we love baked pasta dishes. Any kind whatsoever pretty much. They are pretty much my go to comfort food. I do try my hardest to limit them to once a week. But it’s difficult when they are this good!
This particular pasta dish is another favourite of the kids in my house. It is something we usually save for fall, which it is. Despite the fast that is about a million degrees outside today! I do know where I live and the fact that it remains hot well into October (usually), but there is a lot of pretending on my part.
And if you love this, here’s a few more you might like as well
- 20 Minute Parmesan Pasta with Broccoli
- Bell Pepper and Bacon Pasta Bake
- One Pot Creamy Chicken Pasta
- Chicken Leek & Broccoli Oven Pasta
- Fusilli Pasta Bake with Bacon & Zucchini
Like what you see today? Don’t forget you can follow on Facebook for daily inspiration or over on Instagram where I sometimes do daily cooking videos for fun! I’m also on Pinterest which is a great place that you can save and share your favourite recipes. As well, if you haven’t yet, Subscribe to the newsletter. You’ll be notified whenever there’s a new recipe! You can do that at the top of the page.
Baked Penne Pasta with Chicken
Ingredients
- 1 lb penne pasta
- 2 chicken breast
- 4 tablespoons butter plus more for baking dish
- Coarse salt and ground pepper
- 2 Tablespoons olive oil
- 1/3 Cup flour
- 4 to 6 cloves garlic crushed
- 2 cups whole milk more if needed
- 10 ounces mushrooms trimmed and quartered
- 1/2 cup sun dried tomatoes drained and thinly sliced
- 1 1/2 Cups Gouda shredded
- 1 Cup Parmesan finely grated
- Small bunch of fresh chopped parsley
- Small bunch of fresh chopped basil
Instructions
- Preheat oven to 350, butter a large deep baking dish 8 x 12 inches.
- In a large pot of boiling salted water, cook pasta for about 6-7 minutes. You basically want to take it off before it has cooked throughout. Drain, rinse and set aside.
- Put the chicken between two sheets of baking paper and hammer it out with a meat tenderizer. Careful no to tear up the chicken. You are just looking to flatten it to about 1 inch thick. Season chicken with salt and pepper and toss in a little of the garlic.
- In a large non-stick skillet, heat one tablespoon of the oil over medium-high heat. Cook the chicken for about 2 minutes per side and remove from pan. You are not looking to cook the chicken throughout at this point. Slice up the chicken and set aside.
- In the reserved pan from the chicken add the remaining tablespoon of olive oil and toss in the mushrooms and cook for 5 to 8 minutes. They should be browned and softened.
- In a large heavy saucepan, melt butter over medium heat. Add flour and remaining garlic, cook, whisking constantly, about 1 minute. You will have a thick paste. While whisking, gradually add milk, bring to a simmer, whisking frequently. Gradually stir in the Gouda and about 2/3 of the parmesan. You should have quite a thick cheese sauce now. Toss in the herbs, the sun-dried tomatoes, salt and pepper. Give a good stir and set aside
- Add the pasta, chicken and mushrooms to the baking dish. Pour over sauce and mix it together. Sprinkle over remaining parmesan cheese. Bake for about 20-25 minutes. Let it stand for about 5 minutes before serving.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
