Chicken Penne With Herb Cheee Recipe

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Chicken Penne with Herb Cheee

Jelean Dokos


I found this recipe on the Relish magazine website and tweaked it to my own taste. My husband loves it and I make it frequently because it it quick and easy and, most of all, delicious!

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35 Min


4 c
chicken broth
8 oz
frozen boneless, skinless chicken breasts
1/2 box
mini penne pasta
1 (16 oz)
bag frozen mini broccoli florets
1 (6 oz) pkg
garlic and herb cream cheese (i use rondele)
1/2 tsp
2 Tbsp
grated parmesan cheese
coarsely ground black pepper

Directions Step-By-Step

In a deep skillet or dutch oven, bring broth to boil over high heat; add frozen chicken breasts. Return to a boil, reduce heat, cover and simmer 16 minutes.
Add pasta, stir, cover and simmer 8 minutes, stirring occasionally. Remove chicken, cool and chop.
Increase heat to high and bring pasta to a boil. Add frozen vegetables, return to a boil, reduce heat, cover tightly and simmer 5 minutes or until vegetables are crisp tender.
Drain pasta mixture, reserving 1/2 cup of the pasta cooking water. Return pasta to skillet and place over medium heat. Add cream cheese, salt and reserved cooking water. Toss until cheese has melted. Add chicken, and cook 2 minutes to heat through, stirring frequently. Sprinkle with parmesan cheese and black pepper.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy