Penne Pasta & Oven Roasted Chicken (By Florida Native)

“This is my stab at Romano's Macaroni Grill's dish called "Penne with Oven Roasted Chicken". I think it is my favorite chicken and pasta dish, and I've tried alot of them and made up a few myself. I found a couple of recipes for this but could not get the exact ingredients so I improvised and this is what I ended up with. I added no salt as the chicken broth and cooking wine I used both had salt. I think it's pretty close, not exactly Romano's but still YUMMY! Specifics: I used Perdue's Perfect Portions Roasted Garlic with White Wine Boneless-Skinless Chicken Breasts, Gourmet Garden Basil Herb Blend (in the tube in the refrigerated produce section, I used 3 teaspoons), Holland House White Cooking Wine with Lemon Flavor, and Barilla Plus Penne Pasta.”
1hr 5mins

Ingredients Nutrition


  1. Preheat oven to 325 degrees.
  2. Place chicken in a baking pan and brush with olive oil. If not using pre-seasoned chicken, sprinkle with a little basil, garlic powder and parsley.
  3. Bake chicken 30-40 minutes or until thoroughly cooked through.
  4. Remove from oven, cool, and slice into bite-size chunks.
  5. While baking chicken, cook penne pasta according to package directions, and pre-measure or chop other ingredients.
  6. Once the chicken is chopped and the penne is prepared, you're ready to put it all together.
  7. Add 1 tablespoon each of the reserved sun-dried tomato oil and the olive oil to a large skillet.
  8. Over medium-high heat, stir-fry the asparagus for about 3 minutes.
  9. Add the chopped chicken, sun-dried tomatoes, garlic, basil (1/4 cup if using fresh), oregano, chicken broth, wine and tomato paste.
  10. Stir together well and bring to a boil.
  11. Reduce heat to medium-low and simmer about 5 minutes until the asparagus is crisp-tender.
  12. Add prepared pasta and stir well to coat. Cook 1-2 minutes or until pasta is thoroughly heated.
  13. Remove pan from heat.
  14. Add the buffalo mozzarella chunks and toss mixture about 5 seconds.
  15. Serve in individual pasta bowls with warm garlic bread.

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