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Baked Penne with Chicken and Sun-Dried Tomatoes

A family favorite, this recipe makes one baking dish for now and one to freeze for a ready-made dinner when you're pressed for time.

Source: Everyday Food, March 2009
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

To Freeze: Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months. To Bake From Frozen: Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.

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Reviews

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2393
  • CKL17889937
    13 APR, 2019
    I added a couple tablespoons of garlic powder and it was great!
    Reply
  • somuchjunk26
    8 MAR, 2019
    It is a good base recipe. Add your own stuff to make it better. Taste your food while cooking and adjust.. And from the look of the comments, everyone needs to learn how to make a proper roux. It's not hard.. I don't understand how ppl don't know it.. it's the base of almost ever cream sauce.. Ok now that the passive aggressive comment is over here are my tips. 1. Salt your pasta water. 2. Replace some of the olive oil for the chicken w the sundried tomato oil. 3. Season your chicken well. Salt, pepper, garlic powder, red pepper flakes, parsley 4. Learn how to make a proper roux or your never gonna get this to work. Melt butter, whisk in flour and let it thicken enough. 5. Replace some of the milk with heavy cream 6. Whisk the entire time you add the milk and keep whisking. 7. Season sauce minced garlic, red pepper flakes, salt, pepper, parsley or w.e u want 8. Add some of the tomato oil to the sauce. 9. I replace provolone cheese w mozzarella. It's much better. 10. A good quality cheese is worth it Good luck y all. I bake mine in all 1 pan 9x13. Idc what the recipe says freezing cream sauces will never come out the same later. Just make it and eat it.
    Reply
  • YYZ_74
    5 JUL, 2015
    I found this recipe to be quite bland. I feel like something was missing, and I could hardly taste the sundried tomato. I followed the recipe exactly, no substitutions. I don't think I would make it again. My 13 month old loved it, so I'm glad that instead of freezing one large casserole, I froze in small foil containers (enough for 1 adult and 1 toddler in each).
    Reply
    • somuchjunk26
      8 MAR, 2019
      My best suggestion is to add some of the oil from the tomatoes. I also cook the chicken in the tomato oil instead of olive oil. I also add parsley and red pepper flakes, as well as a lot more garlic. Mine wasnt bland at all. Also you might need to up the salt. A lot of times not enough salt is the issue. And I don't like provolone, I use mozzarella it's much better in this imo.
  • mdpodany7
    28 MAY, 2018
    We absolutely LOVED this recipe! Some of the measurements were a little off in the directions so I did as my Grandmother always taught me....She would say; “Don’t measure it, Missy. Read the entire recipe & pull out all the ingredients. Toss it all together with a pinch of this & a pinch of that & the bigger the mess, the better the food!” So, I used my own measurements, not so much cheese & it turned out amazing! Of course more milk, more flour, clump the flour before the milk, stir constantly not occasionally. Thank you for this recipe! Oh & the directions say to cook the noodles 3 mins, not 6-8. I brought the water to a boil, tossed in the noodles & shut the heat off. I then mixed the other stuff drained the noodles, poured them in a huge pan, dumped all the other stuff in, tossed it & baked it until the top was golden brown...Noodles were perfect!!
    Reply
    • somuchjunk26
      8 MAR, 2019
      It doesn't say cook the pasta 3 minutes lol. This is why you always read a recipe carefully. It says 3min less than the box directions. Also sometimes measuring is important. I don't know what clump the flour means but it sounds incredibly stupid. No offense. It's called a roux. It's basically the staple of all cream sauces. You melt the butter. Then pour the flour in, then using a whisk you whisk it around so it absorbs the butter. This isn't called clumping it. It will thicken so the sauce ends up the correct consistency. Whisk the entire time. Then slowly add the milk while whisking...
    • CKL20011201
      29 SEP, 2018
      Love the recipes, but REALLY wish they would print on one page!!! I do want a photo and the cooks notes too, on one page.
  • cyclops5557
    24 JUL, 2018
    I really liked this recipe, but I did change somethings, I do not like chicken so I used mild and hot Italian sausage, some freeze dried basil, and hot chili flakes. And before I put it in the oven I sprinkled some panko bread crumbs and the left over parmesan cheese. I also went with a looser cheese sauce so it was a little more creamier in the end.
    Reply
    • MS11122599
      6 FEB, 2019
      You just made your. own recipe.
  • ajon84
    30 SEP, 2018
    This is beyond delicious. We omit mushrooms just as a personal preference however.
    Reply
  • jtosi
    8 FEB, 2011
    Disappointing! It took me 2 hours to make this dish...not the 35 prep plus cook that it listed. Also, it created a MOUNTAIN of dishes to clean. It was definitely not worth all of that effort! We thought that it was a bit boring and bland. I cooked my pasta for 6 min. which is 3 less than the al dente package directions and my penne was still overcooked once the dish was done. I used double the amount of chicken, garlic and sun dried tomatoes. Used 8 cups of milk and 8 tbsp of butter to sam
    Reply
    • ginnyenagy
      25 SEP, 2017
      Yas! This exactly--took me 2 hours to cook and a BUNCH of dishes to wash--and I don't have a dishwasher. 2 hours for a boring and bland dish.
  • ginnyenagy
    25 SEP, 2017
    What a waste of time for a bland and heavy casserole. I wish I had read the reviews--wanted to make something comforting for someone in the hospital. I also cooked the whole thing until I got to the note about freezing (that you don't cook it), so now I probably have a garbage casserole. That's on me. I wish I had read other's suggestions to add flavor. It is the weirdest thing--I cannot taste the tomatoes nor the mushrooms, not bc the sauce is so flavorful, but bc it is so thick.
    Reply
  • kchassier
    1 SEP, 2016
    I read the reviews, and was careful to taste test between each step. I followed the recipe EXACTLY, and noticed that the sauce was a bit bland as previous reviews stated. To counteract, I added about a tablespoon or so of dried basil and half a can of tomato paste---it made a world of difference! The basil added a complementary herbal note that I was looking for, and the paste added the acidity that this dish desperately needed. It made a 2 and 4 qt container full. Very good dish!
    Reply
  • Scottmadison
    29 DEC, 2014
    I made this as the recipe stated, and thought it was great. Maybe if all you people who thought it bland would have followed the recipe, instead of substituting half the ingredients, it would have been a bit tastier!
    Reply
    • MS10811024
      4 MAR, 2015
      I know, right!

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