Chicken Penne Pasta (30 minute meal)
Creamy, cheesy chicken penne ready in about 30 minutes for a quick weeknight dinner.
Equipment
- Large Pot
- Large Skillet
- Colander
- Measuring Cups
- Measuring Spoons
- Wooden Spoon or Spatula
Ingredients
- 12 ounces penne pasta
- 24 ounces jar pasta sauce your favorite
- 4 cloves garlic pressed
- 1/4 teaspoon red pepper flakes
- 1 cup small-curd cottage cheese
- 2 cups cooked chicken diced or shredded
- 2 cups mozzarella cheese shredded
Instructions
- Bring a large pot of salted water to a boil and cook the penne according to the package directions until al dente; drain and set aside.
- In a large skillet over medium heat, combine the jarred pasta sauce, pressed garlic, and red pepper flakes. Heat until the sauce is bubbling and fragrant, about 3–5 minutes.
- Add the cottage cheese and stir until incorporated and the sauce is hot.
- Stir in the cooked chicken and cook until the chicken is heated through.
- Add the cooked penne to the skillet and toss with the sauce, then stir in the shredded mozzarella until melted and evenly distributed; taste and season with salt and pepper if desired.
- Serve hot, optionally topped with grated Parmesan.
Notes
- Banza chickpea pasta is a good low-carb substitute.
- Use meal-prep chicken, Instant Pot chicken, or rotisserie chicken for convenience.
- To start with raw chicken: cut into bite-sized pieces, season, and brown in oil before adding sauce and finishing as directed.