Cheesy Tomato Chicken Penne

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



  1. 8 oz Pasta Penne
  2. 1 15 oz Tomatoes Diced Cans
  3. 2 Cups Mozzarella Cheese (plus extra)
  4. 1 15 oz Sauce Alfredo (or make your own) Cans
  5. 1 Cup Chicken Shredded
  6. to taste Parmesan Cheese
  7. 2 Clove Garlic , minced
  8. 4 Tablespoons Butter
  9. 4 Tablespoons Flour
  10. 3 Cups Milk
  11. 1 Cup Parmesan Cheese
  12. 1/8 teaspoon Nutmeg
  13. to taste Black Pepper
  14. to taste Salt


45 mins
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    Begin to boil a large pot of salted water for the pasta.

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    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).

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    Add the flour, stir and cook the flour for an additional 2 - 3 minutes.

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    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.

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    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.

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    The water should be boiling so add the penne and cook how you normally do or per the package.

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    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.

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    Preheat the oven to 325 degrees.

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    Keep the pasta and tomatoes stirred and occasionally add the mozzeralla cheese to the alfredo sauce until it gets sticky.

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    When the pasta is done, add the chicken to the alfredo sauce, and drain the pasta in a colander.

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    Add the pasta, chicken alfredo sauce, and tomatoes to a greased casserole dish.

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    Cook in the preheated oven for 25 minutes.

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    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.

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    Serve hot and top with parmesan cheese

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