Best 7 Chicken Penne Pasta J Gilberts Restaurant Recipes

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Indulge in a flavorful journey with the delectable Chicken Penne Pasta, a signature dish inspired by J. Gilbert's Restaurant. This culinary masterpiece combines tender chicken, succulent shrimp, and an array of vegetables, all harmoniously blended in a creamy Parmesan sauce. Served over perfectly cooked penne pasta, each bite offers a symphony of textures and flavors that will tantalize your taste buds.

In this article, we present not just one, but a collection of irresistible recipes that revolve around this remarkable dish. From the classic Chicken Penne Pasta to its delectable variations, each recipe promises a unique culinary experience. Discover the secrets behind the creamy Parmesan sauce, the perfectly cooked chicken and shrimp, and the vibrant vegetables that bring this dish to life. With step-by-step instructions and helpful tips, we'll guide you through the process of creating this restaurant-quality meal in your own kitchen.

Let's cook with our recipes!

CHICKEN PENNE PASTA - J. GILBERT'S RESTAURANT



Chicken Penne Pasta - J. Gilbert's Restaurant image

I haven't made this yet. Comes from a book called "Restaurant Secrets". I have, however, eaten at this restaurant, and the food has always been delicious. Cleaning out my cookbook cabinet and getting ready to put a bunch in a garage sale. So, posting some recipes I'd still like to try.

Provided by charlie 5

Categories     Penne

Time 40m

Yield 2 serving(s)

Number Of Ingredients 14

2 red bell peppers
1 lb chicken breast
2 teaspoons blacked seasoning, plus
1 lb penne pasta
1 pinch salt
1/2 cup chicken stock
3 cups heavy cream
1/4 cup olive oil, plus
2 tablespoons garlic, chopped
1 cup snow peas, julienned
1 cup leek, sliced
1 1/4 cups smoked gouda cheese, shredded
1/4 cup fresh cilantro, chopped
fresh fresh cilantro stem, garnish

Steps:

  • Preheat a grill and char the red peppers on all sides. Remove and place the peppers in a paper bag. Let the peppers stand in the closed bag for 20 minutes. Remove peppers from the bag, peel and seed. Use one pepper for the sauce and the other for garnish.
  • Season the chicken breast with blackening spice. Place on the grill and cook both sides until juices run clear. Let the chicken cool. Slice into 1/4" slices. Set aside.
  • Boil the pasta in salted water to tender. Rinse in cold water. Strain and lightly oil.
  • Puree one roasted pepper, chicken stock, 2 t blackening seasoning or more to taste, and a pinch of salt in a blender. Remove and mix with the cream. Set aside.
  • Heat 1/4 C olive oil over medium high heat and saute' garlic until tender - don't burn. Add snow peas, leeks and saute' tender. Add the blackened chicken and saute' 2 more minutes. Add the sauce, pasta, 1 C cheese and chopped cilantro. Cook to reduce sauce by 1/3. Serve with additional cheese, red peppers and cilantro as garnish.

Nutrition Facts : Calories 3039.3, Fat 205.6, SaturatedFat 105.4, Cholesterol 716.7, Sodium 1043.4, Carbohydrate 214.4, Fiber 29.8, Sugar 11.7, Protein 94.6

BLACKENED CHICKEN PASTA



Blackened Chicken Pasta image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound penne
1 tablespoon olive oil
4 boneless, skinless chicken thighs
1 cup sliced button mushrooms
1/2 cup diced tomatoes
1/4 cup sliced green onions
1 teaspoon minced garlic
2 cups heavy cream
1/4 cup shredded Parmesan
Creole seasoning, to taste

Steps:

  • Cook the penne, then drain and set aside.
  • Place olive oil in a large saucepan over medium heat and add chicken; cook until cooked through, turning chicken halfway through. Remove from pan and slice into bite-sized pieces. Return chicken pieces to pan with mushrooms, tomatoes, green onions and minced garlic. Saute together while tossing occasionally for 2 minutes. Add heavy cream, Parmesan, Creole seasoning and noodles to chicken and vegetables and cook, stirring frequently to heat noodles and melt cheese. Taste and add more Creole seasoning until it's just right. If you are brave enough to toss all the ingredients in the pan, do it! We love to catch the flame just right and it creates a wonderful show for the guests to watch.

CHICKEN PENNE PASTA



Chicken Penne Pasta image

Make and share this Chicken Penne Pasta recipe from Food.com.

Provided by hectorthebat

Categories     Chicken Thigh & Leg

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon oil
8 chicken thighs
1/2 onion
1 carrot
1 stick celery
125 ml white wine
300 ml chicken stock
100 ml whipping cream
1 tablespoon tarragon
200 g pasta

Steps:

  • Heat a large non-stick frying pan to a medium heat and add the oil. Add the chicken and sear all over. Add the onion, and cook for a further minute, then ad the remaining chopped vegetables. Stir while cooking for another minute.
  • Add the wine and simmer until reduced by a third. Then add the stock and cook uncovere for another 8 minutes, stirring from time to time, until the chicken and vegetables are tender. Lower the heat and stir in the cream, then ad the tarragon and season to taste.
  • While the stew is cooking, make the pasta according to the packet instructions, then drain.
  • Add the pasta to the warmed stew and stir all the ingredients together. Season to taste, and serve in warm dishes.

Nutrition Facts : Calories 763.8, Fat 42.7, SaturatedFat 14.4, Cholesterol 192.8, Sodium 285.1, Carbohydrate 45.1, Fiber 2.5, Sugar 4.3, Protein 42

CREAMY CHICKEN PENNE PASTA RECIPE BY TASTY



Creamy Chicken Penne Pasta Recipe by Tasty image

Here's what you need: bacon, chicken breasts, salt, pepper, italian seasoning, paprika, garlic, spinach, small tomatoes, cream, shredded parmesan cheese, red pepper flakes, penne pasta, Chopped fresh parsley

Provided by Tasty

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 slices bacon
2 chicken breasts, sliced
salt, to taste
pepper, to taste
2 teaspoons italian seasoning
1 teaspoon paprika
2 cloves garlic, minced
2 cups spinach
4 small tomatoes, diced
1 ½ cups cream
1 cup shredded parmesan cheese, plus more for serving
½ teaspoon red pepper flakes, plus more for garnish
10 oz penne pasta, cooked until al dente
3 tablespoons Chopped fresh parsley, for garnish

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!

Nutrition Facts : Calories 725 calories, Carbohydrate 61 grams, Fat 36 grams, Fiber 4 grams, Protein 44 grams, Sugar 7 grams

PENNE PASTA & OVEN ROASTED CHICKEN (BY FLORIDA NATIVE)



Penne Pasta & Oven Roasted Chicken (By Florida Native) image

This is my stab at Romano's Macaroni Grill's dish called "Penne with Oven Roasted Chicken". I think it is my favorite chicken and pasta dish, and I've tried alot of them and made up a few myself. I found a couple of recipes for this but could not get the exact ingredients so I improvised and this is what I ended up with. I added no salt as the chicken broth and cooking wine I used both had salt. I think it's pretty close, not exactly Romano's but still YUMMY! Specifics: I used Perdue's Perfect Portions Roasted Garlic with White Wine Boneless-Skinless Chicken Breasts, Gourmet Garden Basil Herb Blend (in the tube in the refrigerated produce section, I used 3 teaspoons), Holland House White Cooking Wine with Lemon Flavor, and Barilla Plus Penne Pasta.

Provided by kitty.rock

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup sun-dried tomato packed in oil, drained and sliced
1 tablespoon oil, reserved from sun-dried tomato
16 -20 asparagus spears, tough ends trimmed, diagonally sliced into 1/2 inch pieces
4 (4 ounce) boneless skinless chicken breasts
1/4 cup coarsely chopped fresh basil, approximate
3 teaspoons minced garlic or 2 large cloves, minced
1/2 teaspoon dried oregano
1/2 cup chicken broth
1/2 cup dry white wine
1 tablespoon tomato paste
8 ounces prepared penne pasta
1 -2 tablespoon extra virgin olive oil
4 ounces buffalo mozzarella, cut into quarters

Steps:

  • Preheat oven to 325 degrees.
  • Place chicken in a baking pan and brush with olive oil. If not using pre-seasoned chicken, sprinkle with a little basil, garlic powder and parsley.
  • Bake chicken 30-40 minutes or until thoroughly cooked through.
  • Remove from oven, cool, and slice into bite-size chunks.
  • While baking chicken, cook penne pasta according to package directions, and pre-measure or chop other ingredients.
  • Once the chicken is chopped and the penne is prepared, you're ready to put it all together.
  • Add 1 tablespoon each of the reserved sun-dried tomato oil and the olive oil to a large skillet.
  • Over medium-high heat, stir-fry the asparagus for about 3 minutes.
  • Add the chopped chicken, sun-dried tomatoes, garlic, basil (1/4 cup if using fresh), oregano, chicken broth, wine and tomato paste.
  • Stir together well and bring to a boil.
  • Reduce heat to medium-low and simmer about 5 minutes until the asparagus is crisp-tender.
  • Add prepared pasta and stir well to coat. Cook 1-2 minutes or until pasta is thoroughly heated.
  • Remove pan from heat.
  • Add the buffalo mozzarella chunks and toss mixture about 5 seconds.
  • Serve in individual pasta bowls with warm garlic bread.

Nutrition Facts : Calories 552.4, Fat 18, SaturatedFat 5.6, Cholesterol 88.2, Sodium 427.3, Carbohydrate 54, Fiber 8.7, Sugar 2, Protein 39.9

CHICKEN PENNE PASTA WITH PINK SAUCE



Chicken Penne Pasta With Pink Sauce image

Make and share this Chicken Penne Pasta With Pink Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

6 ounces dry penne pasta
3 boneless skinless chicken breasts
2 tablespoons olive oil
salt
fresh ground black pepper
1 cup coarsely chopped prosciutto
1/2 medium green bell pepper, cut into 1 x 1/4 inch strips
1/2 medium yellow bell pepper, cut into 1x 1/4 inch strips
3 tablespoons drained capers
1 teaspoon dried basil, crushed
1 (15 ounce) jar marinara sauce (or homemade)
1 (10 ounce) jar alfredo sauce
1/3 cup grated parmesan cheese

Steps:

  • Cook the pasta according to package directions; drain well.
  • Return the pasta to the pot and set aside.
  • Coat the chicken breasts with 1 tablespoon olive oil and season with salt and pepper.
  • Place the chicken on a foil-lined baking sheet and bake in a preheated 350°oven for 15-20 minutes or until cooked through.
  • Remove the pan from the oven and let the chicken cool.
  • When it is cool enough to handle, dice the chicken and set aside.
  • Coat a 9 x 13 inch casserole dish with cooking spray.
  • In a large skillet over med-high heat, heat the remaining 1 tablespoon olive oil.
  • Add the cooked chicken and garlic; cook, stirring, for 2 minutes.
  • Add the prosciutto, green and yellow peppers, capers, and basil.
  • Cooks, stirring frequently, for 2-3 minutes or until the peppers just start to soften.
  • Add the chicken mixture to the reserved penne and mix well.
  • Spread half of the mixture in prepared pan.
  • In a bowl, combine the marinara and Alfredo sauces.
  • Top the penne with 1 cup of sauce.
  • Put the remaining penne mixture over the sauce, then add the remaining sauce.
  • Sprinkle the top with Parmesan cheese.
  • Bake for 25-30 minutes or until the cheese is melted and slightly browned and the casserole is heated through.
  • Remove the pan from the oven and toss the pasta thoroughly.

PENNE PASTA WITH CHICKEN & CRISPY PANCETTA



Penne Pasta With Chicken & Crispy Pancetta image

Need a fast, filling, family-pleasing dinner? Look no further. Pasta, chicken, pancetta, cherry tomatoes and garlic bring together this delicious dish. ENJOY!

Provided by Feast Your Eyes

Categories     Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

extra virgin olive oil
kosher salt, to taste
fresh ground black pepper, to taste
16 ounces skinless chicken strips
2 ounces pancetta, julienne
3 garlic cloves, finely chopped
1 cup cherry tomatoes, cut in half
2 tablespoons fresh basil, roughly chopped
2 tablespoons fresh oregano, roughly chopped
1 lb penne pasta
1/2 cup parmigiano, grated
2 tablespoons fresh Italian parsley, roughly chopped

Steps:

  • Fill a large pot with cold water, add a pinch of salt and a tablespoon of olive oil; bring to a boil.
  • Wash chicken and pat dry with paper towels; season with salt and pepper.
  • Heat a medium-sized, heavy-bottomed skillet over medium heat; add 2 tablespoons of oil and sauté chicken until no longer pink. Transfer to a plate lined with paper towels (keep warm).
  • Sauté pancetta in a small skillet on low heat until crispy; drain on a plate lined with paper towels (keep warm).
  • To a large-sized, heavy bottomed skillet add 3 tablespoons of oil; heat through. Add the garlic and sauté until slightly browned about 1 minute.
  • Add the tomatoes, season with salt and black pepper. Sprinkle the basil and oregano over the tomatoes; sauté for 3 minutes or until tomatoes are warmed through and skins slightly blistered.
  • Cook pasta as directed, drain and add to the large skillet. Gently toss with the tomato mixture. Add the the cheese and parsley; give another toss. Top with the chicken and pancetta just before serving.

Tips:

  • Use fresh, high-quality ingredients. This will make all the difference in the flavor of your dish.
  • Don't be afraid to experiment with different flavors. The chicken penne pasta recipe from J. Gilbert's Restaurant is a great starting point, but you can easily customize it to your own taste by adding or omitting ingredients.
  • Be sure to cook the pasta al dente. This means that it should be cooked through, but still have a slight bite to it.
  • Don't overcrowd the pan when cooking the chicken. This will prevent it from cooking evenly.
  • Let the chicken rest before slicing it. This will help to keep it juicy and flavorful.
  • Serve the chicken penne pasta immediately, while it's still hot. This is when it will taste the best.

Conclusion:

The chicken penne pasta recipe from J. Gilbert's Restaurant is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its creamy sauce, tender chicken, and al dente pasta, it's sure to be a hit with the whole family. So next time you're looking for a quick and easy pasta dish, give this recipe a try.

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