An excellent after-dinner sweet.
| Prep Time: | 10 mins |
| Cook Time: | 58 mins |
| Total Time: | 1 hr 8 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 (16 ounce) package penne pasta
- ½ cup butter
- 2 teaspoons minced garlic
- 1 (8 ounce) package cream cheese, softened
- 2 cups milk
- 6 ounces grated Parmesan cheese, divided
- 2 teaspoons dried parsley
- 1 teaspoon Italian seasoning
- 1 teaspoon salt, divided
- ½ teaspoon ground black pepper
- 1 teaspoon olive oil
- 2 chicken breasts, patted dry
- ½ teaspoon garlic powder
Instructions
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Melt butter in a large saucepan over medium-high heat. Add minced garlic; saute until golden, about 30 seconds. Stir in cream cheese until smooth. Add milk; stir until there are no lumps. Lower heat to medium. Add 3/4 of the Parmesan cheese, parsley, Italian seasoning, 1/2 teaspoon salt, and black pepper. Simmer, stirring occasionally, until sauce is smooth, about 5 minutes. Remove from heat.
- Heat olive oil in a large skillet over low heat. Season chicken with 1/2 teaspoon salt and garlic powder on both sides. Cook chicken breasts until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cut chicken into 1/2-inch cubes.
- Preheat oven to 375 degrees F (190 degrees C).
- Butter bottom and sides of a 9×13-inch casserole dish. Cover bottom with a layer of pasta. Place half of the chicken cubes on top. Pour 1/2 of the sauce over the chicken. Repeat layering pasta, chicken, and sauce. Sprinkle top with remaining Parmesan cheese. Cover with aluminum foil.
- Bake in the preheated oven until sauce is bubbly, about 15 minutes. Remove aluminum foil and bake until cheese is golden, about 5 minutes more.
Nutrition Facts
| Calories | 449 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 2 g |
| Protein | 21 g |
| Saturated Fat | 15 g |
| Sodium | 659 mg |
| Sugars | 4 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it! Also added red peppers for color! Delicious!
I cooked sauce a little too long so pasta was dry on top. It was still delicious. I also left out the chicken and added steamed broccoli.
I used rotisserie chicken and left out the parmesan. Probably would have been better with it. We liked it okay.
My wife and kids like this dish. I make the chicken ahead of time with salt, pepper, and paprika. I also add an extra 1/4 to 1/2 of black pepper so it has a little more bite. All in all this is a saved recipe that my wife loves
Very good. I’ll make more sauce next time and possiblely use rotisserie chicken seasoned with garlic instead of cooking the breasts.
Excellent
This recipe was delicious. I added broccoli and next time, like some other reviewers, I will double the batch of sauce. I sprinkled my plate with some cayenne pepper. Also, maybe it’s just me but the prep time far exceeded 10 mins.
Added sliced black olives, chopped shiitake mushrooms, and my favorite, sun dried tomato (packed in olive oil).
I made this with gluten free pasta, and also added lightly steamed broccoli…..will likely make it again! Easy and delicious!
This was good and simple to make. I put it all together the night before and put it in the refrigerator until the next day. I was worried it would be too dry, but it was good and creamy.
Finally a good recipe for this dish. My whole family had 2nds… maybe even 3rds!
Great recipe, from reading other reviews, I doubled all except the pasta I used 1 1/2 lb.
Love this recipe!!! I made this for my family and they all asked me to make it again! I didn’t make any changes and it turned out perfect. Great, simple meal to make on a regular basis.
It was good, but next time I would double all ingredients except for the noodles
Exchanged 1 cup milk for 1 cup cream
I made per the recipe as I do whenever possible. We thought it very tasty. But I did not find it to be particularly “quick” nor “easy. Of course homemade is better than popping open a jar. But the stated prep time was way understated. For me anyway. So had to downgrade a star.
this came out delicious! only changes I made was to add a heaping spoonful of garlic as we love garlic and sprinkled mozzarella and parm on top before baking. Also, I used ground white pepper instead of black and cut the amount in half. Will be making again!
This is a quick meal to make and a hit in our home. I doubled the sauce and added broccoli and mushrooms. Also picked up a rotisserie chicken from Sam’s club and used that to add more flavor and cut down on prep time. ?
This was so easy and SO good! I used fresh herbs in place of dried and man was it amazing!
Absolutely delicious!
It was absolutely delicious. The family loved it!