Creamy Chicken Penne Pasta

Having time to prepare meals in advance can transform your weeknight dinners. If you're like me and work full time, life really starts after your workday is over. There's always something to take care of, whether it's laundry, cleaning, or other tasks.

I typically choose containers that can accommodate two servings because I don't like having leftovers for a whole week. However, I was thinking of a friend when I made this freezer meal; she also has a busy household with lots of people coming and going. This recipe yields a large amount, so it filled not only a 4.4-pound pan but also an extra 2.4-pound pan.

I discovered the pans on Amazon. It was a set that included 10 large pans, 12 medium pans, and 13 small pans, all with lids, for approximately $22.00.

Ingredients

3 cups Chopped Cooked Chicken Breast

12 ounces Penne pasta

3 tablespoons butter

1 medium onion (diced)

3 cloves of garlic (minced)

2 tablespoons all-purpose flour

2 tablespoons tomato paste

14.5 ounces canned diced tomatoes (drain before using.)

2 cups milk

1 tablespoon Italian seasoning

1/2 teaspoon red pepper flakes (adjust to taste)

Salt and pepper to taste

1 cup Shredded mozzarella cheese

1/2 cup Shredded parmesan cheese

1/4 cup fresh parsley (optional for garnish, I used dried chives).

Instructions

Preheat your oven to 400°F (200°C) and grease a 9x13-inch baking dish with butter or cooking spray.

Bring salted water to a boil in a large pot, add short pasta, and cook according to package instructions until al dente, about 8-10 minutes. Reserve about ½ cup of pasta water before draining and set aside.

In a large skillet over medium heat, melt 3 tablespoons of salted butter. Add the diced onion and sauté for 3-5 minutes until it becomes translucent, then add the minced garlic and cook for an additional 30 seconds.

Sprinkle 2 tablespoons of all-purpose flour over the onion and garlic mixture, stirring for about 1-2 minutes.

Then add 2 tablespoons of tomato paste and cook until slightly deepened in color.

Add drained canned diced tomatoes and slowly whisk in 2 cups of whole milk until combined.

Season with Italian seasoning, red pepper flakes, salt, and pepper. Let

simmer for 5-7 minutes until thickened.

Stir in 1 cup of shredded mozzarella and ½ cup of shredded Parmesan cheese until melted.

Add in the chopped cooked chicken and fold gently to coat it in the creamy sauce.

Fold the cooked pasta into the sauce, ensuring every piece is coated, then transfer to the prepared baking dish and sprinkle remaining cheese on top.

topped with mozzarella cheese

added parmesan cheese

I added dried chives to the top of the cheese for color.

Bake uncovered for about 20 minutes, or until the cheese is melted and golden.

Because I was making this as a freezer meal for a friend, I did not bake it. I covered it, put it in the freezer for about 12 hours, then I vacuum sealed it in a bag.

To reheat after freezing, preheat the oven to 400 °F. Bake for 45 minutes covered, remove the cover, and bake an additional 15 minutes, or until the cheese is golden and bubbly.