Best 3 Healthier Penne Rosa With Chicken Recipes

Indulge in a delightful culinary journey with our healthier version of Penne Rosa with Chicken, a symphony of flavors that will tantalize your taste buds. This delectable dish combines the classic flavors of a creamy tomato sauce with tender chicken, succulent shrimp, and a vibrant medley of vegetables. Embark on a step-by-step guide to recreate this wholesome and flavorful meal in the comfort of your own kitchen.

Alongside the main recipe, we also present two additional variations to satisfy your diverse culinary preferences. The first variation introduces a vegetarian twist, showcasing the versatility of this dish without compromising on taste. The second variation caters to those with a penchant for seafood, featuring succulent shrimp as the star ingredient.

Whether you're a seasoned cook or just starting your culinary adventures, our detailed instructions and helpful tips will guide you effortlessly through the cooking process. Discover how to create a rich and creamy tomato sauce infused with fresh herbs, perfectly cooked chicken or shrimp, and an assortment of colorful vegetables.

Prepare to be captivated by the vibrant flavors of this healthier Penne Rosa with Chicken, a dish that promises a satisfying and nutritious meal for the whole family. Let's embark on this culinary adventure together and create a memorable dining experience.

Here are our top 3 tried and tested recipes!

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

Ingredients

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

PENNE ROSA WITH PARMESAN CRUSTED CHICKEN

Penne Rosa with Parmesan Crusted Chicken image

An easy-to-make pasta dish that you'll love for weeknight family meals or a romantic dinner (with leftovers)

Provided by Susannah Brinkley

Categories Entrees

Time 30m

Number Of Ingredients 17

Ingredients

16 ounces penne pasta
4 chicken breasts
freshly ground salt and pepper
1/2 cup bread crumbs
1/2 cup grated parmesan cheese
1 egg
2 teaspoons water
4 tablespoons olive oil, divided
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
2 14.5-ounce cans fire-roasted diced tomatoes, drained (or 10 fresh tomatoes, diced)
1 cup chopped mushrooms
2 cups spinach
1 24-ounce jar Bertolli Traditional Marinara Sauce with Italian Herbs and Fresh Garlic
1 15-ounce jar Bertolli Alfredo With Aged Parmesan Cheese Sauce
shredded parmesan cheese, for garnish
fresh parsley, for garnish

Steps:

Prepare a large pot of boiling water and cook the pasta according to package instructions. Drain and set aside.
Meanwhile flatten the chicken breasts with a meat mallet to an even thickness. Season with salt and pepper on both sides.
On a plate, mix together bread crumbs and grated parmesan cheese. In a medium bowl, whisk the egg and water to create an egg wash.
Coat each chicken breast in the egg wash, then coat each side in the breadcrumb mixture.
Heat half the olive oil in a large skillet over medium heat. Cook the chicken breasts 6-8 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F. Place on a paper-towel lined plate.
Meanwhile, in a large pot, heat the remaining olive oil over medium heat. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
Stir in the tomatoes and mushrooms. Cook for 6-8 minutes, until warmed through.
Add the spinach, and stir until wilted, about 1 minute.
Then add the cooked pasta, and top with both jars of sauce. Stir everything together until the vegetables and pasta are well-coated in sauce.
Slice the chicken before serving over bowls of the pasta and sauce. Sprinkle with shredded parmesan cheese and fresh parsley.
Store chicken and pasta separately in airtight containers for up to one week.

Nutrition Facts : Calories 870 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 204 milligrams cholesterol, Fat 51 grams fat, Fiber 8 grams fiber, Protein 49 grams protein, SaturatedFat 24 grams saturated fat, ServingSize 1, Sodium 1930 milligrams sodium, Sugar 12 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 22 grams unsaturated fat

PENNE RUSTICA

Penne Rustica image

Provided by Robin Miller : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan
Salt
Freshly ground black pepper
1 pound penne pasta
Cooked chicken, cut into 1-inch pieces
1/2 cup jarred artichoke hearts, quartered
Cooked zucchini, cut into 1-inch pieces
1 cup chopped roasted red peppers
1/2 cup chopped oil-packed sun-dried tomatoes
3 roasted Roma (plum) tomatoes, diced
1/2 cup sliced pimento-stuffed green olives

Steps:

Cook penne according to package directions. Drain and transfer to a large bowl. Stir in chicken and remaining ingredients.

Tips:

For a richer flavor, use a combination of chicken broth and white wine in the sauce.
If you don't have heavy cream, you can substitute milk or half-and-half.
To make the sauce even creamier, add a tablespoon of butter before serving.
If you like a little heat, add a pinch of red pepper flakes to the sauce.
Garnish the pasta with fresh parsley or basil before serving.

Conclusion:

This healthier penne rosa with chicken is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up leftover chicken. The sauce is creamy and flavorful, and the chicken is tender and juicy. This pasta dish is sure to be a hit with your family and friends.