Sundried Tomato and Chicken Baked Penne

Well here I sit with a towel on my head because, wait for it, I worked out AND showered today.

I know. Call in the coast guard.  And you know what else, I am going to go to the store to buy my husband razors because he needs to shave his face.  All 7 hairs off of it.


AND I am going to probably dry my hair and fix it too.  I get that you are overwhelmed with the excitement of my life right now.  Alright maybe fixing it is pushing the limit, but I’ll definitely probably dry it.

Honestly, I don’t know that I will cook dinner tonight because I made enough of this Sundried Tomato and Chicken Baked Penne to feed the damn mafia last night.

Did you know they make pyrex pans that are bigger than 9 x 13? Well, they do.  Because I used the largest baking vessel I have ever seen last night to make this.  I would suggest halfing this recipe if you’re feeding less than 8. Yep. That much.


I have a few suggestions on when to make this dish. Because simply telling you what to make wasn’t bossy enough, I really wanted to tell you when to make it, too.

1) You had a friend who just had a baby. Perfect casserole for her family.

2) You are feeding the Swiss Guard.

3) You need to make something that will last for days and is excellent reheated.

4) Sunday.  Sunday is a good excuse for anything.

I know, I should change fields and go into the profession of “advice giver”.


Sundried Tomato and Chicken Baked Penne

By Whitney, April 23, 2013

Sundried Tomato and Chicken Baked Penne



Preheat oven to 400. Spray a very large pyrex baking pan. In a large pot of boiling salted water, cook pasta until just shy of al dente. Drain pasta, and return to pot. In a large nonstick skillet, heat butter over medium-high. Season chicken with salt and pepper; cook for 5 minutes.  Remove from the skillet and set aside. Add the onion, garlic, mushrooms and sundried tomatoes to the remaining butter. Cook until soft, about 5 minutes. Add flour; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Off heat, gradually stir in provolone and 1/2 cup Parmesan and cooked chicken and pasta to pot. Season with salt and pepper.  Pour into baking dish sprinkle with breadcrumbs, extra parmesan, and a few dabs of butter. Bake, uncovered, until top is golden and bubbling, about 25 minutes.



Share It!


About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

Leave a Reply

Your email address will not be published. Required fields are marked *