Recipe courtesy of Food Network Kitchen

Creamy Baked Penne with Chicken, Spinach, and Fontina

Fontina and heavy cream lend a richness to this baked penne with shredded rotisserie chicken and spinach.
Save Recipe
  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 15 min
  • Yield: 6
Share This Recipe

Ingredients

Directions

  1. Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
  2. Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until the golden, about 2 minutes. Add both cans of the tomatoes, the heavy cream and 3/4 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
  3. Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to a large bowl.
  4. Add the tomato sauce, spinach, rotisserie chicken, half of the fontina and pecorino and all of the basil to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.
7m Easy 98%
CLASS
James Briscione

Fresh Pasta 

11m Intermediate 99%
CLASS
Michael Symon

Pasta Pomodoro

19m Easy 98%
CLASS
25m Easy 99%
CLASS

Claire Robinson

Creamy 'Shrooms Pasta

20m Easy 94%
CLASS
24m Easy 97%
CLASS
26m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now