Baked Chicken Penne {Freezer Meal!}

We get a lot of emails requesting ideas for freezer meals.  This is another great one to make for a Valentines Day dinner.  I make a pasta dish quite often that is almost identical to this, only I use my Guiltless Alfredo sauce.  It’s actually become a Valentines Day tradition for my husband and I.  This version is a bit naughtier, and richer and completely delicious.  And the bonus is that it makes enough for 2 pans, one to eat and one to freeze.  It takes more time to make than my quick guiltless version so I like that when I put in the time to make it I get two meals out of it!  It’s a creamy cheesy sauce with penne pasta, sundried tomatoes, and mushrooms.  I don’t even like mushrooms and they’re fantastic here.

To begin, boil penne pasta in some salted water.  You’ll want to cook it just a couple minutes short of al dente.  Check the back of the box and it will tell you how long to cook until the al dente stage and just knock a couple of minutes off of that.

While the pasta is boiling heat up a skillet with a little oil in it.  Season your chicken with salt and pepper and then pop it in the skillet to sizzle up.  It will be done in about the same amount of time as the pasta.  After it cools for a minute, slice it up.

Since your skillet is already hot and oiled, toss the mushrooms in there to saute for a few minutes

Now you’ll start making the sauce.  It begins with a roux.  That may sound like a scary word, but it’s not, I promise.  In a large pot you’ll melt some butter and then add some flour (to thicken) and some minced garlic (because everything is better with garlic)

As you whisk that together to cook you’ll add in milk and bring it to a simmer to form the sauce.  Then you’ll throw in the mushrooms as some sundried tomatoes.

I seriously LOVE sundried tomatoes.  Just had to get that out.  Then off the heat you add in a mixture of parmesan and provolone cheeses, some salt and pepper, and  your chicken.    It’s that easy!

Pop it into 2 dishes.  One to eat and one to freeze, or two to freeze, or two to eat.  You’re the boss, you pick.

If your going to eat one now, then sprinkle more cheese on top.  If you’re going to freeze it, then put it in a baggie.

To eat immediately, just bake it for about 25 minutes so all of the flavors melt together and the cheese gets all bubbly



We hope you all have a wonderful Valentine”s day!  Make sure to tell all of your loved ones that you love them! (Oh, and eat lots of chocolate 🙂


  1. oh this looks soooo yummy!! i can't wait to try it!! 🙂

    also thank you for pointing out the search engine! it's so obvious everyone missed it! lol

  2. The first thing that caught my attention was the word FREEZER. Then I noticed the MUSHROOMS, and finally SUN DRIED TOMATOES – I am definitely going to give this one a try!

    Thanks so much for sharing the recipe.


  3. Oh, and thanks for pointing out the magical magnifying glass! Now, that you mention it, that icon makes total sense for a search engine, one that I have wished you had many times! Now I know it was always there!

  4. We are having this for dinner! One question though… could you substitute roasted red peppers for the sundried tomatoes? My husband is not a fan of tomatoes and I was wondering if you thought that might be a suitable sub? Otherwise, he may just have to deal with it 🙂

  5. This looks and sounds wonderful! I have only purchased sun-dried tomatoes once in my life but love them in meals I've had elsewhere. I noticed at the store that they come packed in a couple different ways. Is there any type that is better to purchase than another? Is there any form that is easier to work with?

  6. Looks divine! And thanks for the tip on finding your freezer meals all in one spot. I made a froze chili-lime steak and it was delish!

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