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Penne Chicken with Sun-Dried Tomatoes

Total Time

Prep: 20 min. Bake: 50 min.


8 servings

“The use of precooked chicken and sauce that comes in a jar make this dish fast and easy to assemble.” The sun-dried tomatoes give this cheesy casserole a sophisticated feel; it's great for company. -Robin Klawinski of Eagle, Idaho


  • 3-3/4 cups uncooked penne pasta
  • 2 jars (15 ounces each) sun-dried tomato Alfredo sauce
  • 2 packages (9 ounces each) ready-to-use Southwestern chicken strips
  • 2 cups oil-packed sun-dried tomatoes, drained and chopped
  • 1 jar (6 ounces) sliced mushrooms, drained
  • 4 green onions, sliced
  • 1/8 teaspoon pepper
  • 1-1/2 cups shredded Parmesan cheese


  1. Cook pasta according to package directions.
  2. In a large bowl, combine the Alfredo sauce, chicken, tomatoes, mushrooms, green onions and pepper. Drain pasta; stir into chicken mixture. Spoon into a greased 13-in. x 9-in. baking dish.
  3. Cover and bake at 350° for 45-50 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted.
    Freeze Option: Before baking, cover and freeze casserole for up to 3 months. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until bubbly.

Nutrition Facts

1-1/2 cups: 535 calories, 29g fat (13g saturated fat), 136mg cholesterol, 1566mg sodium, 41g carbohydrate (4g sugars, 4g fiber), 30g protein.

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