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Baked Penne with Chicken and Mushrooms

The theme for the 57th Gourmet Club meet was Martha Stewart Christmas. Our esteem club member Lee Lee brought baked penne based on Martha’s [1] recipe. Lee Lee advised that she adjusted Martha’s recipe quite a bit and added spicy sausage and fresh herbs. It was so good and I had to try it again at home. Here’s the modified recipe.



  1. Season chicken with salt and pepper and refrigerate until ready to use. I like to season chicken overnight, it is more flavorful when you cook it the next day.
  2. Brown the sliced sausage in a skillet, set aside.
  3. Preheat oven to 400. Butter two shallow 2-quart baking dishes.
  4. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
  5. In a large nonstick skillet, heat oil over medium-high. Cook chicken until opaque throughout, 3 to 5 minutes per side. Cut into bite size pieces.
  6. In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
  7. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with 1/4 cup Parmesan.
  8. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.