Monday, December 1, 2014

Crispy Cheddar Chicken Penne

This has to be hands down one of my absolute favorite chicken recipes. I've been making it for years but have never served it over pasta before. Well, I've certainly been missing out all these years because it was incredible! My entire family gobbled it up.

Crispy Cheddar Chicken Penne
Serves 6
WW PP=10
Cal 358, Carbs 50.1, Fat 10.2, Fiber 13, Protein 29

16 oz. boneless skinless herb and cheese chicken breasts (defrosted)
1/2 cup panko breadcrumbs
1 tbsp. butter
1 tbsp. flour
1 cup reduced fat sharp cheddar cheese
1/2 cup low fat milk
12 oz. penne pasta (I used Creamette 150)

Pound chicken to an even thickness and coat with bread crumbs. Bake for 30 minutes or until juices run clear.

While chicken is cooking boil pasta to al dente. Drain and set aside.

For the sauce: Melt butter and slowly whisk in flour. Bring to a boil and slowly stir in cheese and milk.

To assemble: Slice chicken and serve over 2 oz. cooked pasta. Ladle sauce over top. Enjoy!


  1. Love pasta dishes! This looks amazing!! Found your recipe at the Simple Supper Tuesday Link Party. I am one of the hostesses of Tickle My Tastebuds and would love you to stop by and link up this recipe if you have not yet already. Here is the link

  2. Thanks for linking up to The Southern Special.
    Spatulas On Parade

  3. Looks delicious!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!


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