Chicken Penne Pasta

4.50 from 2 votes

A delicious creamy and cheesy casserole dish made with penne pasta, cheese, and chicken.

Course Main Dish

Cuisine American

Keyword Chicken Penne Pasta, Penne Chicken Pasta

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 523kcal

Bring a large pot of water to a boil. Add and cook pasta over medium-high heat, according to package until al dente. Set aside.
Heat 1 tablespoon of olive oil in a large stock pot over medium heat. Add the chicken tenderloins and season chicken with salt and pepper. Cook for 3 minutes on each side, or until chicken is lightly browned and no longer pink inside.
Remove chicken from the pot and set it aside to cool. Once the chicken has cooled, chop it into bite sized pieces.
Using the same large pot the chicken was cooked in, add the remaining olive oil. Add the shallot and garlic and cook 2 minutes, or until the shallots are soft.
Stir in the chicken stock and bring to a boil. Reduce heat and simmer for 5 minutes, allowing stock to reduce slightly.
Stir in the heavy cream and bring back the broth mixture back to a boil. Reduce the heat and simmer for 5 minutes, or until the cream sauce has reduced and thickened slightly.
Add the cheeses and stir until the cheese has just melted.
Mix the cooked pasta, peas, chicken, and sauce together and transfer to a 9 x 13 inch baking dish.
In a microwave safe bowl, melt butter for 10-15 seconds. Sprinkle top of casserole with bread crumbs, then drizzle with melted butter.
.Bake for 30 minutes, until bubbly around the edges and top is lightly browned.