Chicken Penne Pasta
A simple and delightful dish combining penne pasta, chicken, and a rich pasta sauce that brings warmth and comfort to any table.
Ingredients
Pasta and Sauce Ingredients
- 12 ounces penne pasta This pasta shape holds sauce beautifully.
- 24 ounces jar pasta sauce Choose your favorite variety (marinara, alfredo, etc.).
- 4 cloves garlic, pressed Fresh garlic brings bold flavor.
- 1/4 teaspoon red pepper flakes A touch of heat.
Creamy Ingredients
- 1 cup small curd cottage cheese Adds creaminess and protein.
- 2 cups cooked chicken, diced or shredded Leftover rotisserie chicken works well.
- 2 cups mozzarella cheese, shredded Provides the cheesy topping.
Instructions
Cooking Pasta
- Fill a large pot with water and bring it to a boil. Add the penne pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain pasta and set aside.
Preparing the Sauce
- In the same skillet, combine the pasta sauce, pressed garlic, and red pepper flakes. Heat over medium until bubbly.
- Stir in the cottage cheese, mixing well to incorporate.
Combining Ingredients
- Add the cooked chicken to the skillet and heat through for a few minutes.
- Carefully fold in the cooked penne pasta and mozzarella cheese until well-coated with the sauce.
Final Steps
- Let the pasta heat for another minute or two to allow the mozzarella cheese to melt completely.
- Serve warm with optional garnishes.
Notes
For serving, garnish with fresh herbs like parsley or basil. A sprinkle of Parmesan cheese can enhance the flavor. You may store leftover pasta in airtight containers and refrigerate for up to three days or freeze for up to three months.