Gluten Free Fire Roasted Tomato & Parmesan Chicken Penne


I’ve been messing around with different variations of this recipe for a while now, and I think we have a pretty good take on it!

It has a good mix of tomato and cheese in the sauce with some peas thrown in for good measure. {Fun fact: I HATE peas on their own, but I love them in soups and pastas!} The kids were even a fan, which is always a win in my book.


Gluten Free Fire Roasted Tomato and Parmesan Chicken Penne
Prep Time
30 mins
Course: Main Course
Servings: 6
  • 2 TBS butter {or olive oil}
  • 1 lb chicken breasts, sliced {abt 2 large breasts}
  • salt & pepper
  • 1, 15 oz can "diced" fire roasted tomatoes
  • 1 cup peas
  • 2 cups Parmesan {or Mozzarella}
  • 1 cup heavy whipping cream {or half and half}
  • 1 cup spaghetti sauce
  • 1 box penne pasta {we like Barilla's Gluten Free}
  • 1 tsp red pepper flakes* {optional}
  1. Boil pasta according to directions.
  2. Meanwhile, melt butter in large skillet and add chicken with salt & pepper. Cook over medium to medium-low heat until cooked through.
  3. Stir in tomatoes and peas until heated.
  4. Add cream and cheeses, stirring until completely melted.
  5. Next add spaghetti sauce, and if desired, some red pepper flakes for a little more flavor.
  6. Drain pasta, reserving about half a cup of the water, then add pasta to skillet.
  7. If sauce seems too thick, add some - all of the pasta water to thin out.
Recipe Notes

* we didn't actually use these when we made ours, but felt that it could use just a little more "kick" - so feel free to try it out!


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