Three-Cheese & Pepper Penne Recipe

Name: Three-Cheese & Pepper Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (16 ounces) penne pasta; 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces; 1-1/4 teaspoons salt; 1/2 teaspoon pepper; 3 teaspoons olive oil, divided; 1 pound sliced fresh mushrooms; 4 garlic cloves, minced; 1/4 cup butter, cubed; 1/2 cup all-purpose flour; 4 cups 2% milk; 2 jars (7 ounces each) roasted sweet red peppers, drained and chopped; 2 cups shredded mozzarella and provolone cheese; 2 cups grated Parmesan cheese, divided

Servings: persons

1 package (16 ounces) penne pasta
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
1-1/4 teaspoons salt
1/2 teaspoon pepper
3 teaspoons olive oil, divided
1 pound sliced fresh mushrooms
4 garlic cloves, minced
1/4 cup butter, cubed
1/2 cup all-purpose flour
4 cups 2% milk
2 jars (7 ounces each) roasted sweet red peppers, drained and chopped
2 cups shredded mozzarella and provolone cheese
2 cups grated Parmesan cheese, divided

1
Cook pasta according to package directions. Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, saute chicken in 1 teaspoon oil until no longer pink. Remove from the skillet. In the same skillet, saute mushrooms in remaining oil until tender.
2
In a Dutch oven, saute garlic in butter for 1 minute. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the red peppers, mozzarella and provolone cheese, 1/2 cup Parmesan cheese, mushrooms and chicken.
3
Drain pasta; stir into sauce. Divide between two greased 8-in. square baking dishes. Sprinkle each with remaining Parmesan cheese.
4
Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350u00b0 for 30-35 minutes or until bubbly.
5
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350u00b0 for 60-70 minutes or until bubbly, stirring once.

1129

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 package (16 ounces) penne pasta, 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces, 1-1/4 teaspoons salt, 1/2 teaspoon pepper, and more.

Yes, Three-Cheese & Pepper Penne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Three-Cheese & Pepper Penne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions