STREAMING NOW: Jamie's Super Food

Chicken, Artichoke & Parmesan Baked Penne

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is a great entree to serve to a crowd. It combines popular ingredients that everyone loves. You can assemble this dish a day in advance and bake it the next day.”

Ingredients Nutrition


  1. Preheat the oven to 375*F. Lightly butter or spray a 9 by 13 inch baking pan or deep baking dish.
  2. In a large heavy skillet, melt the butter with the olive oil over medium high heat. Add the chicken pieces. Season with salt and pepper and saute for about 3 minutes, until the chicken turns opague. Add the sliced mushrooms and cook for an additional 2 minutes, or until the mushrooms are limp. Add the garlic, herbs and cayenne and stir for about 20 seconds; do not let the garlic brown. Stir in the flour and cook for 1 minute, stirring constantly. Immediately add the milk, stirring vigorously with a whisk. Bring to a simmer and whisk occasionally until the sauce is thickened, about 6 to 7 minutes. Remove from heat and set aside. The sauce can be made 2 days ahead. Cool to room temperature, cover and refrigerate.
  3. Meanwhile, bring a large pot of salted water to a boil and cook the penne according to the package directions. Drain well.
  4. In a very large bowl, mix together the pasta and sauce. Fold in the olives, artichoke hearts, green onions, 3/4 cup of the Parmesan and the grated Mozzarella until well combined. Place the mixture in the prepared dish.
  5. Sprinkle with the remaining 1/4 cup Parmesan, and bake for 25 to 30 minutes, or until the pasta is heated through, the sides are slightly bubbling and the top is golden brown.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a