Cheesy Tomato Chicken Penne

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was “From Your Pantry”. My family has been making this as a cheap meal for years and we keep tweaking it. My version of alfredo is not a traditional alfredo sauce but it is still delicious

  • Servings: 6-serving
  • Difficulty: easy
  • Print


  • Cuisine: italian
  • Course: entrée
  • Cooking Time: 45 mins


Pasta Dish
8 oz Penne Pasta
1 15 oz Diced Tomatoes Cans
2 Cups Mozzarella Cheese (plus extra)
1 15 oz Alfredo Sauce (or make your own) Cans
1   Cup Shredded Chicken  
to taste Parmesan Cheese
Alfredo Sauce
Clove 2 Garlic , minced
4 Tablespoons Butter
4 Tablespoons Flour
3 Cups Milk
1 Cup Parmesan Cheese
1/8 teaspoon Nutmeg
to taste Black Pepper
to taste Salt


  1. Begin to boil a large pot of salted water for the pasta.
  2. While it comes up to a boil, make the alfredo. Add the garlic to a small pot and cook it over medium heat with the butter until the garlic has softened and become fragrant (3 – 5 minutes).
  3. Add the flour, stir and cook the flour for an additional 2 – 3 minutes.
  4. Whisk in the milk and increase the heat to medium-high. Keep whisking until the mixture comes up to a light simmer and the mixture coats a wooden spoon.
  5. Turn the heat to the lowest setting and whisk in the parmesan cheese. Add the nutmeg, black pepper, and salt to taste making it a little bit saltier than you normally do.
  6. The water should be boiling so add the penne and cook how you normally do or per the package.
  7. Add the can of tomatoes with the juice to a small pot and turn the heat on medium-low to cook off most the liquid.
  8. Preheat the oven to 325 degrees.
  9. Keep the pasta and tomatoes stirred and occasionally add the mozzeralla cheese to the alfredo sauce until it gets sticky.
  10. When the pasta is done, add the chicken to the alfredo sauce, and drain the pasta in a colander.
  11. Add the pasta, chicken alfredo sauce, and tomatoes to a greased casserole dish.
  12. Cook in the preheated oven for 25 minutes.
  13. Take the casserole dish out of the oven and top with remaining mozzarella cheese. Cook for an additional 5 minutes or until the cheese is melted.
  14. Serve hot and top with parmesan cheese

You can use pretty much any type of pasta with it and make so many changes to it if you want but I almost always have all the ingredients.


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