5 Freezer Meal Baked Cheesy Chicken Penne
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 teaspoon olive oil
- 6 tablespoons butter plus more for baking dishes
- kosher salt and black pepper
- 1 pound penne rigate (i used a 14.5 oz box of ronzoni smar
- 2 boneless, skinless chicken breast halves (about 8 ounces eac halved horizontally (i used some leftover cooked chicken)
- 1/2 cup plus 2 tablespoons flour
- 6 garlic cloves finely minced
- 6 cups whole milk
- 10 ounces white or cremini mushrooms trimmed and thinly sliced (i used 8 oz of button mushrooms)
- 1 cup sliced oil-packed sun-dried tomatoes drained
- 1 1/2 cups shredded provolone (6 ounces) (i used an italian b
- 1 1/2 cup freshly grated parmesan (about 6 ounces)
- directions:
- Carbohydrate 8.322675 g
- Cholesterol 201.31875 mg
- Fat 76.1173874982 g
- Fiber 0 g
- Protein 6.6161625 g
- Saturated Fat 47.2952999997515 g
- Serving Size 1 1 Recipe (1007g)
- Sodium 718.574499999964 mg
- Sugar 8.322675 g
- Trans Fat 5.55560249995126 g
- Calories 730 calories
My Go-To Freezer Meal: Cheesy Chicken Penne
As a busy working mom, time is my most precious commodity. Finding ways to streamline my week and still put healthy, delicious meals on the table is a constant challenge. That’s where freezer meals come in. They’re my secret weapon against weeknight dinner chaos. This recipe for Cheesy Chicken Penne is a perfect example – it’s a crowd-pleaser, easy to make in batches, and freezes beautifully. I typically make a big batch on the weekend and then have several ready-to-go meals for busy weeknights, perfect for those evenings when even thinking about cooking feels like a marathon. The best part? It’s so adaptable. I often use leftover cooked chicken to save even more time. Feel free to experiment with different cheeses, add vegetables, or swap the penne for another pasta shape. It’s truly a versatile recipe that can be tailored to your family’s preferences.
The process is incredibly straightforward. I start by cooking the pasta slightly underdone, then sautéing the chicken and mushrooms. A simple creamy cheese sauce comes together quickly, and then it’s just a matter of combining everything and portioning it into individual baking dishes. For freezing, I wrap the dishes tightly in plastic wrap and foil, labeling them clearly with baking instructions. When it comes time to eat, it’s just a matter of popping the meal in the oven. The result? A comforting, flavorful, and satisfying meal that's ready in minutes. The recipe makes two meals, perfect for my family's needs, but I often double it to make enough for a couple of weeks. It’s incredibly convenient and a great way to use up leftover chicken, ensuring there’s very little food waste in my household. I have enough time for other things I enjoy outside of work and daily routine.
Tips for Success:
This recipe is more than just a meal; it's a time-saver, a stress reliever, and a testament to the power of planning. It's a recipe I confidently recommend to other busy professionals and working mothers, giving us back precious time to focus on the things that matter most in our lives, whether it's our family or our work itself. This freezer meal has become a staple in our house, and I know it will become a go-to recipe for many of you as well.
Step-by-step
- Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you are going to freeze one, use a disposable foil pan.
- In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
- While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed. (Since I used leftover chicken, I just cooked the mushrooms in the olive oil)
- In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and gradually stir in provolone and 1/2 cup Parmesan.
- Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.
- Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
- Freezer instructions: To freeze, prepare through step 4 and then let pasta cool. Cover pan well with plastic wrap. Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil. Freeze for up to 3 months. Write on lid: Preheat oven to 400. Remove foil and plastic from pan and set cheese baggie aside. Place foil back on pan and bake for about 1 1/2 hours. Remove foil, stir pasta, and top with cheese. Return pan to oven and bake for an additional 15 minutes (I only did 10 minutes) or until mixture is hot and bubbly throughout.
