Penne Rosa with Parmesan Crusted Chicken

Penne Rosa with Parmesan Crusted Chicken

MandaGreens 0

"Penne pasta in a red pepper-flecked tomato cream sauce tossed with mushrooms, spinach, and topped with Parmesan chicken. I also serve with a fresh Caesar salad."


40 m servings 1024 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 1024 kcal
  • 51%
  • Fat:
  • 59.6 g
  • 92%
  • Carbs:
  • 73.5g
  • 24%
  • Protein:
  • 54.6 g
  • 109%
  • Cholesterol:
  • 141 mg
  • 47%
  • Sodium:
  • 2569 mg
  • 103%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Line a baking sheet with parchment paper.
  3. Place 2 cups Parmesan cheese into a shallow bowl.
  4. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in penne and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  5. Dip chicken breasts into the beaten egg whites.
  6. Press chicken into Parmesan cheese in shallow bowl to coat both sides.
  7. Gently toss between your hands so any cheese that hasn't stuck can fall away. Place the chicken on prepared baking sheet.
  8. Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  9. Meanwhile, heat Alfredo sauce, diced tomatoes, tomato sauce, and red pepper flakes in a large saucepan over low heat. Allow to simmer while you finish the remaining steps.
  10. Heat a large skillet over medium high heat; cook and stir mushrooms and spinach until mushrooms are tender, about 5 minutes.
  11. Stir vegetables into the sauce.
  12. Place the penne pasta into a serving bowl; slice chicken breasts and arrange over the pasta.
  13. Pour sauce over the pasta and chicken, and sprinkle remaining 1 cup Parmesan cheese on top.


  • Cook's Note:
  • Once the chicken is cooked, I cut the breasts up into smaller pieces to make it easier to eat once mixed with the sauce.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of Parmesan cheese. The actual amount of Parmesan cheese consumed will vary.
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Your rating



  1. 60 Ratings


Great tasting and easy dinner. I use regular spaghetti sauce and add cream, rather than use jarred Alfredo. Also I use chicken cutlets to make them nice and thin. Definitely a keeper!

This was a quick and easy dish. My kids loved it! I omitted mushrooms because we dont like them. It is great family meal as well as a dish you can serve to guests!

This was absolutely delicious!! It tasted like something you would order at Olive Garden! I only made a few tweaks to the recipe. I lightly seasoned the chicken with Accent and seasoning salt be...

I tweaked the recipe and it was a hit. I had cooked chicken on hand so I got water for the pasta going and started with step #9. I didn't use the egg whites, tomato sauce, or crust the chicke...

This was one of the best recipes I have found on this website! The sauce was incredibly delicious and the Italian Style Tomatoes were perfect. I'll be making this again for sure!

Simple, simple, simple and delicious! No complaints at the supper table when I made this meal for my husband and 3 teenagers!

I have no idea why this had so many good reviews. I thought it was awful and it makes about 10 times the amount of sauce you need. Total waste.

This dish was absolutely delicious and I highly recommend it. Pair it with a salad and buttered french bread and you've got a perfect meal.

I made this recipe last night, and used the adjustment to feed four people. Our family (including two teens) LOVED it!! Rave reviews from my hubby too. I followed the recipe as it is, and it ...