Chicken Penne Pasta

This chicken penne pasta recipe is packed with rich ingredients and flavor.  It has sun dried tomatoes, broccoli, mushrooms and cream.  Also, this dish also has smoked mozzarella that brings a light smokiness to the dish.

Chicken penne pasta is pretty easy to make and has light seasoning but can be easily altered to your seasoning tastes.  This a a great pasta dish that has everything in one but you can also serve with your favorite sides.  So give this recipe a try and let me know how it turns out!

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For another great recipe, try my Ground Turkey Noodle Casserole here:  https://majorgates.com/recipes/ground-turkey-noodle-casserole/

 

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Ingredients

• 4 large chicken breasts – cut into about 1 inch pieces
• 18 ounces (1 1/2 small bags) of frozen broccoli florets

 

• 5 ounces of smoked mozzarella or smoked gouda cheese (usually sold in the deli meats section)

 

• 5 teaspoons of minced garlic or 5 garlic cloves finely chopped
• 1 – 3 oz bag of Julienne cut Sun Dried Tomatoes (85g) – finely chopped

 

• 2 1/2 cups of chicken stock – divided (you will need two cups and then another 1/2 cup)
• 2 cups of heavy cream
• 1 teaspoon of dried thyme
• 4 ounce can of mushrooms pieces and stems
• 3 Tablespoons of Olive oil (enough to cover the bottom of the pan)
• Seasonings for chicken.  Sprinkle the following seasonings on the chicken before cooking.
  • Goya Adobo Seasoning
  • Coarse Black Pepper
  • Tony Chacheres Creole Seasoning
  • Seasoning Salt
• 2 packages of buttery crackers (like Ritz but any brand will work)

Supplies

• Mini Chopper
• Strainer
• Stock Pot
• Cheese Grater
• Sharp Knife
• Cutting Board
• Large Cooking Pan
• Large bowl or container
• Deep Baking Dish

 

Directions For Chicken Penne Pasta

• Rinse off chicken in cold water and chop into 1 inch pieces and place in a bowl.

 

• Next, season the chicken by shaking lightly:  Goya Adobo Seasoning, Coarse Black Pepper, Tony Chacheres Creole Seasoning and Seasoning Salt.
• Then bring a large stock pot filled with water and 1 teaspoon of salt to a boil.  While you are waiting for the water to boil, rinse of the broccoli florets and strain.  Then set to the side.  Once the water is boiling, add in the broccoli and cook for 2 minutes or until bright green.  The size of the broccoli depends on cooking time but do not cook too long or the broccoli will be mushy.

 

• Rinse out the stock pot or use another one and fill with water as per the penne pasta directions and bring to a boil.  Then add in the pasta and cook until Al Dente (1-2 minutes less than normal cook time).  The pasta will finish cooking in the oven.
• Pre-Heat the oven to 400 degrees Fahrenheit.
• Finely chop onion and garlic in a mini chopper. Then set to the side.

 

• Then finely chop the sun dried tomatoes in the mini chopper or with a sharp knife or kitchen shears and set to the side.
• Next, grate the smoked mozzarella cheese and set to the side.

 

• In a large skillet, add the olive oil and heat to medium heat.  Then add in the chopped onion and garlic and cook until onion is softened.  Don’t forget to stir frequently, so the onion cooks evenly.  So this should take about 4-5 minutes.  While this is cooking, measure out the chicken stock (2 1/2 cups).
• Now add in the chopped sun-dried tomatoes and continue cooking for another minute. Than add in the flour.  Make sure you heat is medium or medium-low and continue to stir the flour.

 

• Now add in the chicken stock, cream and stir.  Then add in the chicken pieces and stir.

 

• Now add in the can of mushrooms, thyme and stir.

 

• Cook chicken in sauce for 10-12 minutes on medium heat or until chicken in cooked through.
• Then add in the shredded smoked mozzarella cheese and stir.  Cook for another 2 minutes or until the cheese is melted.

 

• Once the pasta is done, drain and place in a large bowl or container.
• Then add in the sauce and cooked broccoli and stir until combined.

 

• Now pour the chicken penne pasta mixture into a large deep baking dish.

 

• Crush the buttery crackers inside the package tubes and then sprinkle over the top of the pasta.

 

• Then bake the chicken penne pasta covered with foil for 10 minutes and then uncovered for another 10 minutes or until crackers are a light brown.
• The chicken penne pasta is ready!    Now mix in the crackers and serve by itself, with your favorite sides or with a nice bread.

 

So for another great recipe, try my broccoli cheese casserole here:  https://majorgates.com/recipes/broccoli-cheese-casserole/

 

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