Martha Stewart Baked Penne with Chicken and Sun-Dried Tomatoes

Martha Stewart baked penne with chicken and sun-dried tomatoes is a creamy, bubbling pasta bake with mushrooms, provolone and Parmesan that comes together in 60 minutes. This make-ahead freezer-friendly weeknight dinner fits family nights, summer potlucks and busy evenings when you need one pan ready to go.

Pull the penne from the water 3 minutes short of al dente, because it keeps cooking in the sauce and the oven. Boil it fully and you end up with soft, mushy pasta after baking.

Martha makes enough for two dishes, so one bakes tonight while the other goes into the freezer for a ready-made dinner later. The sauce is a quick milk and flour base thickened with garlic, which keeps everything creamy without any canned soup.

Martha Stewart Baked Penne with Chicken and Sun-Dried Tomatoes

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

35

minutes

Cooking time

25

minutes

Calories

640

kcal

Tender penne and thin slices of chicken sit in a silky garlic cream sauce loaded with mushrooms and sun-dried tomatoes. A golden Parmesan top bakes up crisp at the edges, while the middle stays bubbling and cheesy.

Ingredients

• 6 tablespoons butter, plus more for baking dishes
  

• Coarse salt and ground pepper
  

• 1 pound penne rigate
  

• 1 teaspoon olive oil
  

• 2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
  

• 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
  

• 4 garlic cloves, minced
  

• 6 cups whole milk
  

• 10 ounces white mushrooms, trimmed and thinly sliced
  

• 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
  

• 1 1/2 cups shredded provolone (6 ounces)
  

• 1 cup finely grated Parmesan (4 ounces)
  

Directions

• Boil the pasta: Preheat the oven to 400°F and butter two shallow 2-quart baking dishes. Cook 1 pound penne rigate in boiling salted water until 3 minutes short of al dente, then drain and return it to the pot.
• Cook the chicken: Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high, then season the halved chicken breasts with salt and pepper. Cook 3 to 5 minutes per side until opaque throughout, then halve each piece lengthwise and slice thinly crosswise.
• Make the sauce: Melt 6 tablespoons butter in a 5-quart Dutch oven over medium, then add 1/2 cup plus 2 tablespoons flour and 4 minced garlic cloves. Whisk for 1 minute, then gradually add 6 cups milk and bring it to a simmer, whisking often.
• Add the mix-ins: Stir in 10 ounces sliced mushrooms and 1/2 cup sliced sun-dried tomatoes, and cook for 1 minute. Take the pot off the heat, then gradually stir in 1 1/2 cups provolone and 1/2 cup Parmesan until melted.
• Assemble the dishes: Add the chicken and penne to the sauce and season with salt and pepper. Then divide the mixture between the two baking dishes and sprinkle each with 1/4 cup Parmesan.
• Bake and rest: Bake uncovered for about 25 minutes, until the top is golden and bubbling. Let it stand for 5 minutes so the sauce settles before serving.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 11-inch balloon whisk, OXO 5-quart stainless steel colander, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I freeze baked penne with chicken and sun-dried tomatoes?

Yes, and that is the whole idea of making two dishes. Prepare it through assembly, let it cool, cover tightly with foil and freeze for up to 3 months.

How do I bake the frozen penne?

Bake it straight from the freezer at 400°F, still covered in foil, on a rimmed baking sheet for about 1 1/2 hours. Then remove the foil and bake about 15 minutes more until the top turns golden.

Can I swap the provolone for another cheese?

Mozzarella works well because it melts the same way and stays mild. Fontina is a good option too, though it gives a slightly nuttier flavor.

Can I use leftover rotisserie chicken instead?

Yes, about 2 cups of shredded rotisserie chicken replaces the cooked breasts and saves you the skillet step. Stir it in with the pasta so it heats through in the oven.

What is the most common mistake with this baked pasta?

Cooking the penne all the way before baking is the big one. It finishes cooking in the sauce, so pulling it 3 minutes early keeps it from turning soft.