Best 8 Chicken Penne With Mozzarella And Tomato Recipes

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Indulge in the delectable flavors of Chicken Penne with Mozzarella and Tomato, a symphony of Italian culinary artistry. This dish tantalizes the taste buds with succulent chicken, tender penne pasta, melted mozzarella cheese, and juicy tomatoes, all harmoniously blended in a luscious tomato sauce. The recipe offers variations to cater to diverse dietary preferences, including a vegetarian option with grilled vegetables and a creamy pesto sauce. Additionally, discover a delightful side dish of Roasted Garlic Knots, perfect for mopping up every last drop of the flavorful sauce.

Here are our top 8 tried and tested recipes!

TOMATO, BASIL & MOZZARELLA CHICKEN RECIPE BY TASTY



Tomato, Basil & Mozzarella Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, olive oil, salt, pepper, garlic powder, oregano, fresh mozzarella cheese, tomato, fresh basil leaf, dark balsamic vinegar, honey

Provided by Crystal Hatch

Categories     Dinner

Yield 2 servings

Number Of Ingredients 11

2 boneless, skinless chicken breasts
olive oil, to taste
salt, to taste
pepper, to taste
garlic powder, to taste
oregano, to taste
1 ball fresh mozzarella cheese
1 tomato, medium
5 leaves fresh basil leaf
1 cup dark balsamic vinegar, inexpensive
⅓ cup honey

Steps:

  • Preheat oven to 400°F (200°C).
  • On a parchment-lined baking sheet, season both sides of the chicken with olive oil, salt, pepper, garlic powder, and oregano.
  • Bake for 30 minutes, or until cooked through and juices run clear.
  • While the chicken is in the oven, combine the balsamic vinegar and honey in a sauce pot and simmer, stirring occasionally.
  • NOTE: It should take about 20 minutes for the mixture to reduce.
  • Once the glaze has reached your desired thickness, remove it from the heat and set aside.
  • Remove the chicken from the oven and top with slices of mozzarella and tomato.
  • Broil for 8-10 minutes, or until the cheese is melty and the tomatoes are slightly charred.
  • While the chicken is broiling, you can chiffonade (cut into thin strips) the basil.
  • Drizzle the balsamic glaze over the chicken and top with basil.
  • Enjoy!

Nutrition Facts : Calories 883 calories, Carbohydrate 81 grams, Fat 32 grams, Fiber 0 grams, Protein 61 grams, Sugar 77 grams

CHICKEN PENNE CASSEROLE



Chicken Penne Casserole image

This is my family's favorite casserole recipe. I make it every week or two and we never tire of it. I like that I can clean my kitchen and then relax while it bakes. It won't disappoint! -Carmen Vanosch, Vernon, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 4 servings.

Number Of Ingredients 17

1-1/2 cups uncooked penne pasta
1 tablespoon canola oil
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
3 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
3 tablespoons tomato paste
3/4 cup chicken broth
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Romano cheese

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large saucepan, heat oil over medium heat. Add chicken, onion, peppers and seasonings; saute until chicken is no longer pink. Add garlic; cook 1 minute longer., In a blender, pulse tomatoes and tomato paste, covered, until blended. Add to chicken mixture. Stir in broth; bring to a boil over medium-high heat. Reduce heat; cover and simmer until slightly thickened, 10-15 minutes. , Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased 2-qt. baking dish. Sprinkle with half of the cheeses. Repeat layers. , Cover and bake 30 minutes. Uncover; bake until heated through, 15-20 minutes longer.

Nutrition Facts : Calories 579 calories, Fat 28g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 1357mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 4g fiber), Protein 47g protein.

CHICKEN PENNE WITH MOZZARELLA AND TOMATO



Chicken Penne With Mozzarella and Tomato image

Make and share this Chicken Penne With Mozzarella and Tomato recipe from Food.com.

Provided by kcowan

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

2 chicken breasts, sliced thin
1 tablespoon olive oil
1 teaspoon garlic powder
3 cups uncooked penne pasta
1 (14 ounce) can diced tomatoes
5 tablespoons butter
2 cups parmesan cheese
4 ounces shredded mozzarella cheese

Steps:

  • .Heat oven to 350°F.
  • Cook pasta to al dente.
  • Saute chicken in olive oil until done. Add garlic powder during cooking.
  • Heat tomatoes in saucepan to boiling, reduce heat to medium and cook 5-8 minutes until liquid has evaporated.
  • Melt butter in 9X12 glass dish in oven.
  • When pasta is cooked, reserve 1 cup of starch water.
  • Drain pasta and transfer to glass dish.
  • Toss pasta until coated in melted butter.
  • Slowly add Parmesan cheese and starch water until Alfredo sauce is made.
  • Add tomatoes, mozzarella cheese and chicken to dish.
  • Mix well.
  • Bake at 350 F for approximately 30 minutes.

CHICKEN MOZZARELLA PASTA



Chicken Mozzarella Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 6 servings

Number Of Ingredients 13

1 pound penne or rigatoni
2 tablespoons olive oil, plus more for drizzling
2 boneless, skinless chicken breasts, cut into bite-size pieces
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 cloves garlic, minced
1 large onion, finely diced
One 25-ounce jar good-quality marinara sauce
1/2 teaspoon crushed red pepper flakes, or more to taste
2 tablespoons minced fresh parsley
8 ounces fresh mozzarella, cut into medium cubes
1/4 cup Parmesan shavings, plus grated Parmesan, for serving
12 basil leaves, cut into chiffonade

Steps:

  • Cook the pasta according to the package directions.
  • Heat the olive oil in a skillet over medium-high heat. Add the chicken pieces in a single layer and sprinkle with salt and pepper. Allow to cook, without stirring, until golden, about 2 minutes. Stir the chicken around to brown it on all sides. Remove to a plate.
  • In the same skillet over medium-high heat, add the garlic and onions and stir immediately to start cooking. Cook until the onions are deep golden, stirring occasionally, 2 to 3 minutes.
  • Reduce the heat to low and pour in the marinara sauce, red pepper flakes and 1/2 cup water. Stir until the onions and garlic are mixed in, then add the chicken back to the skillet. Add the parsley and stir to combine. Bring to a simmer and cook, stirring occasionally, for 7 to 8 minutes.
  • Make sure the sauce is bubbly and very hot, then gently stir in the mozzarella. Let sit, undisturbed, until you can see that the mozzarella is very soft, 2 to 3 minutes.
  • Drain the pasta and pour it onto a platter. Drizzle with a little olive oil. Immediately sprinkle on the Parmesan shavings. Pour on the sauce, sprinkle with grated Parmesan and the chiffonade of basil and serve immediately!

PENNE WITH BABY MOZZARELLA, TOMATOES, AND HERBS



Penne with Baby Mozzarella, Tomatoes, and Herbs image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

12 ounces penne rigate or other small tube pasta, like ziti, or short fusilli (corkscrews)
4 sprigs fresh oregano
2 sprigs fresh thyme
1 clove garlic, smashed
1/2 teaspoon kosher salt, plus as needed
Freshly ground black pepper
1 pound baby mozzarella (boconccini), drained
2 tablespoons fruity extra-virgin olive oil, plus for drizzling
3 large ripe tomatoes (about 1 1/2 pounds)
1/2 cup flat-leaf parsley leaves, roughly chopped
1/2 cup pitted kalamata olives

Steps:

  • Bring a large pot of cold water to a boil over high heat, then salt it generously, add the pasta, and cook, stirring occasionally, until al dente. Drain.
  • Meanwhile, strip the leaves from the oregano and thyme sprigs. Chop them together with the garlic, 1/2 teaspoon salt, and the pepper, and then use the flat side of the knife to mash and smear the mixture to a coarse paste. Put in a bowl, along with the cheese, olive oil and toss to coat the cheese with the herb paste.
  • Cut the tomatoes into pieces about the same size as the cheese. Gently fold the tomatoes, parsley, and olives in with the cheese. Add the drained pasta and toss, then drizzle over a bit of olive oil and toss again. Serve now or room temperature.

PENNE, TOMATO, AND MOZZARELLA SALAD



Penne, Tomato, and Mozzarella Salad image

Garden fresh basil and summer sweet cherry tomatoes make this pasta salad a warm season favorite. Takes only a few minutes to put together, a quick summertime meal.

Provided by MARBALET

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 10

1 (12 ounce) package penne pasta
¼ cup olive oil
1 bunch green onions, chopped
1 clove garlic, minced
1 cup quartered cherry tomatoes
salt and pepper to taste
5 ounces mozzarella cheese, diced
½ cup grated Parmesan cheese
4 ounces fresh basil
12 large black olives, halved

Steps:

  • Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.
  • Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.

Nutrition Facts : Calories 404.8 calories, Carbohydrate 47.5 g, Cholesterol 21 mg, Fat 17.2 g, Fiber 3.8 g, Protein 17.5 g, SaturatedFat 5.2 g, Sodium 337.2 mg, Sugar 3.2 g

CHICKEN AND FRESH MOZZARELLA PASTA



Chicken and Fresh Mozzarella Pasta image

Looking for a fast Italian meal? Toss grilled chicken breasts with penne pasta, tomatoes and two cheeses, and dinner's served in 35 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 7

Number Of Ingredients 10

3 tablespoons olive oil
1 1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb boneless skinless chicken breasts
2 1/4 cups uncooked penne pasta (8 oz)
1 pint (2 cups) grape tomatoes, cut in half
8 oz fresh mozzarella cheese, cut into 1/2-inch cubes
1/2 cup shredded Parmesan cheese (2 oz)
1/2 cup chopped fresh Italian (flat-leaf) parsley

Steps:

  • Heat gas or charcoal grill. In small bowl, mix 1 tablespoon of the oil, the Italian seasoning, salt and pepper. Brush on both sides of chicken.
  • Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken from grill to cutting board; cover to keep warm.
  • Meanwhile, cook and drain pasta as directed on package. In large bowl, toss pasta and remaining 2 tablespoons oil. Cut chicken into thin strips. Add chicken and remaining ingredients to pasta; toss to combine.

Nutrition Facts : Calories 420, Carbohydrate 34 g, Cholesterol 65 mg, Fat 3, Fiber 2 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 650 mg, Sugar 2 g, TransFat 0 g

PENNE ROSA WITH PARMESAN CRUSTED CHICKEN



Penne Rosa with Parmesan Crusted Chicken image

Penne pasta in a red pepper-flecked tomato cream sauce tossed with mushrooms, spinach, and topped with Parmesan chicken. I also serve with a fresh Caesar salad.

Provided by MandaGreens

Categories     Main Dish Recipes     Chicken     Chicken Parmesan Recipes

Time 40m

Yield 6

Number Of Ingredients 11

2 cups grated Parmesan cheese
1 (16 ounce) package penne pasta
4 skinless, boneless chicken breast halves
3 egg whites, lightly beaten
2 (16 ounce) jars Alfredo sauce
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (8 ounce) can tomato sauce
¼ teaspoon red pepper flakes, or to taste
1 (8 ounce) package sliced fresh mushrooms
1 (8 ounce) package fresh spinach
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Line a baking sheet with parchment paper.
  • Place 2 cups Parmesan cheese into a shallow bowl.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in penne and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  • Dip chicken breasts into the beaten egg whites.
  • Press chicken into Parmesan cheese in shallow bowl to coat both sides.
  • Gently toss between your hands so any cheese that hasn't stuck can fall away. Place the chicken on prepared baking sheet.
  • Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Meanwhile, heat Alfredo sauce, diced tomatoes, tomato sauce, and red pepper flakes in a large saucepan over low heat. Allow to simmer while you finish the remaining steps.
  • Heat a large skillet over medium high heat; cook and stir mushrooms and spinach until mushrooms are tender, about 5 minutes.
  • Stir vegetables into the sauce.
  • Place the penne pasta into a serving bowl; slice chicken breasts and arrange over the pasta.
  • Pour sauce over the pasta and chicken, and sprinkle remaining 1 cup Parmesan cheese on top.

Nutrition Facts : Calories 1023.9 calories, Carbohydrate 73.5 g, Cholesterol 141 mg, Fat 59.6 g, Fiber 5.6 g, Protein 54.6 g, SaturatedFat 25 g, Sodium 2568.9 mg, Sugar 13.3 g

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your dish. Look for ripe tomatoes, juicy chicken, and creamy mozzarella cheese.
  • Don't overcrowd the pan: When cooking the chicken, don't overcrowd the pan or the chicken will steam instead of brown. Cook the chicken in batches if necessary.
  • Cook the pasta al dente: Al dente pasta is cooked through but still has a slight bite to it. This will help prevent the pasta from becoming mushy when you add it to the sauce.
  • Use a flavorful sauce: The sauce is what really brings this dish together. Make sure to use a sauce that is packed with flavor. You can use a store-bought sauce or make your own.
  • Don't overcook the chicken: Overcooked chicken is dry and tough. Cook the chicken just until it is cooked through, about 5-7 minutes per side.
  • Top with fresh herbs: Fresh herbs, such as basil or parsley, add a nice pop of flavor to this dish. Sprinkle them on top before serving.

Conclusion:

Chicken penne with mozzarella and tomato is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its creamy sauce, tender chicken, and gooey mozzarella cheese, this dish is sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give this recipe a try!

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