Creamy Parmesan Chicken Penne Recipe 465 Recipes

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!

CHICKEN & PENNE WITH BASIL PARMESAN CREAM SAUCE

Steps:

• Fill a large pot of salted water and heat to a boil but do not cook the pasta yet.
• Butterfly the chicken breasts so they are the same thickness. (See How to Butterfly a Chicken Breast)
• Coat both sides with the salt and pepper.
• Heat a deep wide saute pan with the olive oil over medium high heat.
• Once hot, add the chicken breasts and count 30 seconds, then cover, lower heat to the lowest flame and continue to cook chicken, flipping once the first side is cooked, until no longer pink inside. Depending on the thickness of the chicken, this should take 5-10 minutes to cook on low.
• Remove cover and place the chicken breasts on a cutting board. Pour off but save liquid in the pan.
• Over medium heat add the butter and once melted, add flour and cook for three minutes, stirring often.
• Slowly add the cream whisking as you add.
• Add bay leaves, Parmesan cheese, salt, pepper, whole basil leaves, nutmeg, mustard and pepper flakes. Bring to a bubble then lower to a simmer and simmer ten minutes, stirring often.
• While cream sauce cooks, add Penne pasta to the hot water and cook to just short of al dente. Still should be a little bit chewy.
• Strain the cream sauce through a fine sieve and discard the solids. Taste and salt if needed. Pour the sauce back into the pan, reserving one cup that will be drizzled over each portion when serving.
• Slice the cooked chicken breast into strips and add to the sauce. Add the liquid that you saved after you cooked the chicken.
• Use a spider or strainer and scoop out and add the pasta to the sauce, but do not discard the pasta water yet.
• Stir the mixture over low to medium heat until the pasta is fully cooked. Add a little pasta water if it starts to dry out a little.
• Serve with the reserved sauce, chopped basil and grated Parmesan cheese.

CREAMY PARMESAN PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, combine the flour, bouillon, garlic powder, parsley, oregano and pepper. , In a small nonstick skillet, saute the mushrooms, onion and red pepper in oil until tender. Stir in flour mixture. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese. Drain pasta; add to mushroom mixture and stir to coat.

CREAMY PARMESAN CHICKEN PENNE RECIPE - (4.6/5)

Steps:

• Cook and drain pasta as directed on package. Heat oven to 375°F. In ungreased 11x7-inch (2-quart) glass baking dish, place pasta, chicken and beans. In small bowl, mix cooking sauce, Parmesan cheese, Italian seasoning and 1/2 teaspoon salt. Pour over top of pasta, chicken and beans. Cover with foil. Bake 25 minutes. Remove foil; top with tomato and bread crumbs. Bake uncovered 5 to 8 minutes or until top just starts to brown and mixture is bubbly.

CHICKEN AND PENNE PARMESAN

Steps:

• In 5 quart saucepan over medium heat, melt butter; add chicken.
• Cook until no longer pink.
• Add broth; heat to boiling.
• Add uncooked pasta and pepper, stirring to coat pasta with liquid.
• Heat to boiling; reduce heat.
• Cover; simmer 7 minutes, stirring every 2 minutes.
• Add asparagus, continue to cook another 7 minutes or until pasta is tender and most liquid is absorbed.
• Meanwhile, in medium bowl, stir together soup, milk and 1/2 cup parmesan cheese until smooth; stir into chicken mixture.
• Heat until mixture just comes to a boil; sprinkle with remaining cheese.

SLOW-COOKER CHICKEN PARMESAN WITH PENNE PASTA

Steps:

• Spray 2- to 3-quart slow cooker with cooking spray.
• In small shallow bowl, beat egg until foamy. In separate shallow bowl, mix bread crumbs, Parmesan cheese, Italian seasoning, salt and pepper. Dip chicken into egg, then coat evenly with bread crumb mixture; place in cooker. Spread pasta sauce evenly over chicken.
• Cover; cook on Low heat setting 5 to 6 hours.
• Sprinkle Italian cheese blend over top. Cover; cook on Low heat setting 10 minutes longer. Meanwhile, cook and drain pasta as directed on package. Serve chicken with pasta.

CHICKEN PARMESAN PENNE PASTA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken, onions, carrots and peppers; stir. Cover; simmer 7 min. or until chicken is done, stirring occasionally. Stir in tomatoes; simmer 2 min.
• Drain pasta; place in large bowl. Add chicken mixture; mix lightly. Sprinkle with cheese.

OVEN PARMESAN CHICKEN WITH PENNE MARINARA

Steps:

• Heat oven to 425°F. Line 15x10x1-inch pan with foil. Brush both sides of chicken with dressing; place in pan. In small bowl, stir melted butter, bread crumbs and 1 tablespoon of the Parmesan cheese until well blended. Sprinkle 1 tablespoon bread crumb mixture on top of each breast. Bake 15 to 18 minutes or until golden brown and juice of chicken is clear when center of thickest part is cut (165°F.)
• Meanwhile, in 3-quart saucepan, cook pasta as directed on package. Drain; return to saucepan.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Add garlic and red pepper flakes; cook 30 seconds, stirring constantly, until tender. Stir in both cans of tomatoes, the broth and 3 tablespoons of the basil. Cook, uncovered, over low heat 15 to 18 minutes, stirring occasionally, until thoroughly heated. Add tomato mixture to pasta; toss to coat.
• Spoon pasta onto serving platter; top with chicken. Garnish with remaining 4 tablespoons Parmesan cheese and 1 tablespoon basil.