cheesy chicken penne bake

I found the recipe for this cheesy chicken penne bake on Pinterest and it was linked to the blog, Real Mom Kitchen. I love pasta with creamy sauce and a ton of garlic {this attracts my husband}, so naturally I couldn’t wait to attempt this. I divided the recipe in half, since I’m not cooking for a family, and altered everything else because I wanted to use more vegetables and some paprika. I also chose to use jarlsberg instead of provolone because I remember it being mentioned in one of my favorite movies, The Devil Wears Prada. Mmmmhmmmm.

// 3 tablespoons butter
// salt and pepper
// 1 tablespoon paprika
// 1/2 pounds or around 7 ounces of uncooked penne pasta
// 1 teaspoon olive oil
// 1 chicken breast
// 1/4 cup plus 1 tablespoon white flour
// 3 garlic cloves finely pressed
// 3 cups whole milk
// 20 fresh green beans trimmed and halved {yes, I counted}
// 15 fresh cherry tomatoes halved
// 15 white button mushrooms sliced
// 3/4 cups freshly grated Jarlsberg
// 3/4 cups freshly grated parmesan {plus extra to sprinkle on top}
// optional — fresh basil for the top
1// Preheat oven to 400 degrees Fahrenheit.
2// Boil water, a dash of salt, and add the penne pasta. Cook, drain, and set aside.
3// Cook the chicken breast in a skillet with olive oil, salt, pepper, and paprika. Remove and slice {small cubes}.
4// In the same pan used for the chicken breast, cook mushrooms and sliced cherry tomatoes with a little more paprika until the mushrooms are golden brown. Strain {if tomatoes leave extra juice} and set aside. Note: You can cook the green beans with the mushrooms and tomatoes, too. I choose to add them later for the extra crunch.
5// In a large pot, melt butter over medium heat and add 3 cups whole milk. Slowly whisk in the flour and garlic and simmer. Seriously — add it slowly because if not, it will lump.
6// Add mushrooms, tomatoes, and halved green beans to the sauce in the pot and simmer for 1 minute. Take the pot off the burner and stir in jarlsberg and parmesan cheese.
7// Add chicken and cooked pasta to the pot, stir, and season with salt and pepper to taste.
8// Move to a casserole dish greased with olive oil, sprinkle parmesan on top, and bake uncovered for 15 minutes or until the cheese is melted and the top is golden brown.
9// Add fresh basil leaves to meal.

Garlic Tomatoes Fresh Green BeansJarlsberg and Parmesan CheeseCheesy Chicken Penne BakeCheesy Chicken Penne Bake

Filed Under: Food, Recipes10 Comments
  • Helene

    my mouth is watering!!! this looks so good!

  • Amely Rose

    wow this looks tasty, thanks for the tutorial <3

    want to follow each other? i will defiently follow back

    my blog:

  • Natalie Blair

    Wow! This looks amazing as ever! I just made some penne with roasted asparagus last night!

    I need that dish! Pyrex??

  • Laura Darling

    This looks so good!!

  • *LO*

    this looks tasty! i love the photo of the veggies before you cooked them lol. anything garlic i love :)

  • mail4rosey

    This one does look absolutely delicious!

  • Christine

    This looks absolutely amazing. I need to try this.

  • Terri Lynn Grothe

    Came over from the blog hope, new follower now, hope you can follow me back

  • Tiffany Cutcliff

    YUMMY! Sounds great. Thanks for sharing! I am a new follower from the blog hop. Looking forward to your blog!


  • Carole

    Hi there. The current Food on Friday is all about pasta and noodles! So it would be great if you linked this in. This is the link . Have a good week.