Best 2 Chicken Parmesan Penne Pasta Recipes

Indulge in a delectable culinary journey with our tantalizing Chicken Parmesan Penne Pasta, a symphony of flavors that will tantalize your taste buds. This beloved Italian-American dish features tender chicken breasts, coated in a golden-brown parmesan crust, nestled atop a bed of perfectly cooked penne pasta. Smothered in a rich and flavorful tomato sauce, every bite is an explosion of savory goodness. Accompanying this main course, we present a trio of equally enticing recipes: a classic Caesar salad with its crisp romaine lettuce, creamy dressing, and tangy parmesan cheese; a roasted vegetable medley featuring a colorful array of bell peppers, zucchini, and broccoli, all tossed in a vibrant herb-infused olive oil; and a delightful garlic bread, its crusty exterior yielding to a soft and flavorful interior. Prepare to embark on a culinary adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN PARMESAN PENNE PASTA TOSS

Chicken Parmesan Penne Pasta Toss image

This is something I saw Rachael Ray make on her show and made it for dinner that night. It is simple and delicious. I loved that I had all the ingredients on hand as well.

Provided by CookingONTheSide

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb whole wheat penne
3 tablespoons olive oil
1 lb boneless skinless chicken breast, chopped into bite-size pieces (could use boneless and skinless chicken thighs)
2 teaspoons poultry seasoning
fresh ground black pepper
salt, to taste
3 garlic cloves, finely chopped
1 large red onion, chopped
2 pints grape tomatoes
2 cups basil, chopped
3 cups baby arugula or 3 cups Baby Spinach, roughly chopped
1 cup parmigiano-reggiano cheese, shredded

Steps:

Fill a large pasta pot with water and place it over high heat.
Once the water comes up to a boil, salt it and drop in the pasta.
Cook the pasta to al dente according to package directions.
Before draining the pasta, reserve a mugful of starchy cooking water, then drain and reserve.
While the water is coming up to a boil, place a large skillet over high heat with 3 tablespoons of olive oil.
Season the chicken pieces with the poultry seasoning, salt and pepper then add it to the preheated skillet.
Cook the chicken until golden brown and cooked through, 3-4 minutes per side.
Once the chicken is brown, add the garlic and onions to the pan, and cook until softened, about 5 minutes.
Add the tomatoes and cover the pan with a lid.
Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 5 minutes (if they haven't started to burst open by that time, mash them lightly with a potato masher or wooden spoon). Season the mixture with salt and pepper.
Add the drained pasta and reserved starchy cooking water (about 1 cup) to the skillet with the chicken and tomatoes, and toss over the heat until combined, about 1 minute.
Remove the pan from the heat and stir in the basil, arugula or spinach, and cheese.

CHICKEN PARMESAN WITH PENNE PASTA

Chicken Parmesan with Penne Pasta image

This is as close as I could get to this dish from a restaurant. It was delicious!!!

Provided by Connie Campbell

Categories Pasta

Time 1h20m

Number Of Ingredients 9

Ingredients

3 large chicken breast halves, skinless and boneless
salt and pepper
1 c italian bread crumbs
1 egg, beaten
4 Tbsp butter (i used more than this)
1 jar(s) spaghetti sauce (i use ragu pamesan ramano)
alfredo sauce (i used recipe on this website)
2/3 pkg penne pasta
1 pkg sergento classic 6 cheese italian

Steps:

1. Pound out the chicken breast between to pices of wax paper to about 1/4 inch thick. Salt and pepper. Dip in egg and then coat with Italian seasoning. Fry in butter at a low to medium heat until browned on both sides. Remove from heat and slice about 1 1/2 inch long strips.
2. Cook pasta according to directions on package. Drain and put in the bottom of 9x13 baking dish.
3. Pour Alfredo sauce (I used Easiest Alfreda Sauce recipe from here) and then Spaghetti sauce over pasta, then chicken and then cheese. Bake at 350 degrees for about 20 minutes until cheese is melted and sauces are bubbling. Serve with garlic bread and salad.

Tips:

For the best flavor, use high-quality Parmesan cheese. Look for a cheese that is aged for at least 12 months.
If you don't have chicken breasts, you can use chicken thighs instead. Just be sure to adjust the cooking time accordingly.
To make the chicken parmesan more crispy, you can pan-fry the chicken breasts before baking them. Just be sure to drain the chicken on paper towels before coating it in Parmesan cheese.
If you don't have penne pasta, you can use another type of short pasta, such as rotini or macaroni.
To make the sauce more flavorful, you can add a tablespoon of tomato paste to the pan before adding the crushed tomatoes.
If you don't have heavy cream, you can use milk instead. Just be sure to reduce the amount of milk by half.
If you want to make the dish ahead of time, you can cook the chicken parmesan and pasta separately and then assemble the dish just before serving.

Conclusion:

Chicken parmesan penne pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is crispy and flavorful, the sauce is rich and creamy, and the pasta is cooked to perfection. This dish is sure to be a hit with your family and friends.