Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. Southern flavors settle and sing when they rest. Keep it covered in the fridge and add a splash of milk when reheating.

How long will leftovers keep?

Stored in an airtight container, it will stay good for up to 3 to 4 days in the refrigerator. For longer storage, freeze up to three months.

Can I use other pasta shapes?

Absolutely. Rigatoni, ziti, or fusilli will all hold the sauce well. Choose shapes with ridges or tubes so the sauce can cling.

What if I do not have all the cheeses?

Use what you have with confidence. The idea is a balance between milky and sharp. Keep at least one sharper cheese like Parmesan or Romano so the sauce has that savory backbone.

Is it possible to make this lighter?

Yes. Use half-and-half instead of heavy cream and reduce the cheese slightly. Add a bright splash of lemon or extra herbs to bring lift and freshness.

Easy Creamy Chicken Penne in Cheesy Roasted Tomato Garlic Sauce 2026

Description

A comforting Southern dish featuring penne pasta in a rich, creamy, cheesy roasted tomato garlic sauce with tender chicken.

Ingredients

Scale

12 oz penne pasta
2 large chicken breasts, cut into bite-sized chunks
2 tbsp olive oil
2 tbsp butter
5 cloves garlic, minced
1 tsp Italian seasoning
1 tsp paprika
Salt and black pepper to taste
1 1/2 cups marinara sauce
1 cup crushed roasted tomatoes
1 cup heavy cream
1/2 cup whole milk
1 tbsp cream cheese
1 1/2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
3/4 cup shredded cheddar cheese
1/2 cup shredded provolone cheese
1/4 cup grated Romano cheese
1/2 tsp red pepper flakes (optional)
1 tbsp butter for finishing
Fresh basil or parsley for garnish

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Instructions

Cook the penne pasta according to package instructions until al dente. Drain and set aside.
Heat olive oil and butter in a large skillet over medium heat. Add chicken chunks and season with salt, pepper, Italian seasoning, and paprika. Cook until browned and cooked through, about 5-7 minutes.
Add minced garlic to the skillet and sauté for another minute until fragrant.
Stir in marinara sauce, crushed roasted tomatoes, heavy cream, and whole milk. Bring the sauce to a simmer.
Add cream cheese and stir until melted and well combined.
Combine the cooked penne pasta with the sauce and toss to coat.
Stir in mozzarella, Parmesan, cheddar, provolone, and Romano cheese until melted and creamy.
If desired, add red pepper flakes for heat.
Finish with a tablespoon of butter and garnish with fresh basil or parsley before serving.

Notes

For a lighter version, use half-and-half instead of heavy cream and reduce the cheese slightly.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 8g
Sodium: 850mg
Fat: 30g
Saturated Fat: 16g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 3g
Protein: 36g
Cholesterol: 120mg