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Chicken with Penne Casserole


This recipe is great to feed a family of four. Good solid meal

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Rate this recipe 4/5 (1 Votes)


  • 1 lb (pkg) penne (rigate is great because of the ridges)
  • 5 tbs evoo
  • 1 lb skinless and boneless chicken thighs or breast, cut into bite-sized pcs
  • salt and black pepper
  • 1 vidalia, yellow onion, chopped
  • 1 garlic clove, minced
  • 1 28 oz can diced tomatoes, drained
  • 1 green bell pepper, chopped
  • 2 tsp adobo sauce plus 1 chipotle, minced and seeded
  • 1/2 cup canned or frozen corn
  • 1/4 lb cheddar cheese, grated
  • 1/4 cup cilantro, chopped


Servings 4
Preparation time 15mins
Cooking time 30mins


Step 1

Cook the pasta according to package directions. Drain and set aside.
In a large skillet, heat 3 tbs evoo. Add the chicken and season with salt and pepper, cooking over medium high heat. Add onion, garlic, bell pepper and cook chicken through until no pink is left on chicken. Add the adobo sauce, chipotle, corn. When all is cooked through, about 1 min, add pasta, 2 tbs evoo and toss to coat. Sprinkle the cheese of top and let melt. Sprinkle cilantro on top. Serve.


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