Three-Cheese Pepper Penne

Three-Cheese Pepper Penne

Ready in 1 hour

This creamy pasta entree comes together in a snap. It makes two casseroles, so you can freeze one or share it with friends.

Top-ranked recipe named "Three-Cheese Pepper Penne"

3 avg, 1 review(s) 100% would make again


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1 1/2 pounds boneless skinless chicken breasts; cut into 1/2-inch pieces
1 1/4 teaspoons salt
1/2 teaspoon pepper
3 teaspoons olive oil; divided
1 pound fresh mushrooms; sliced
4 cloves garlic; minced
1/4 cup butter; cubed
1/2 cup all-purpose flour
4 cups 2% milk
2 jars(7 ounces ea.) roasted sweet red peppers; drained and chopped
2 cups Parmesan cheese; grated, divided
1 cup mozzarella cheese; shredded
1 cup provolone cheese; shredded

Original recipe makes 10 Servings



Cook pasta according to package directions.

Meanwhile, sprinkle chicken with salt and pepper.

In a large skillet, saute chicken in 1 teaspoon oil until no longer pink.

Remove from the skillet. In the same skillet, saute mushrooms in remaining oil until tender.

In a Dutch oven, saute garlic in butter for 1 minute.

Stir in flour until blended; gradually add milk.

Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Stir in the red peppers, mozzarella and provolone cheese, 1/2 cup Parmesan cheese, mushrooms and chicken.

Drain pasta; stir into sauce.

Divide between two greased 8-in. square baking dishes.

Sprinkle each with remaining Parmesan cheese.

Cover and freeze one casserole for up to 3 months.

Cover and bake the remaining casserole at 350(F) for 30-35 minutes or until bubbly.

To use frozen casserole:

Thaw in the refrigerator overnight.

Remove from the refrigerator 30 minutes before baking.

Cover and bake at 350(F) for 60-70 minutes or until bubbly, stirring once.


Yield: 2 casseroles (5 servings each).


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Calories Per Serving: 318 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Please add how much pasta to cook. Thanks!
amygould 1 year ago
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