Penne Rosa with Parmesan Crusted Chicken


Penne rosa features pasta and Parmesan chicken topped with a rose-colored tomato cream sauce with red pepper flakes, mushrooms, and spinach. I serve this dish with a fresh Caesar salad.

Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins


  • 1 (16 ounce) package penne pasta

  • 3 large egg whites, lightly beaten

  • 3 cups grated Parmesan cheese, divided

  • 4 skinless, boneless chicken breast halves

  • 2 (16 ounce) jars Alfredo sauce

  • 2 (14.5 ounce) cans Italian-style diced tomatoes

  • 1 (8 ounce) can tomato sauce

  • ¼ teaspoon red pepper flakes, or to taste

  • 1 (8 ounce) package sliced fresh mushrooms

  • 1 (8 ounce) package fresh spinach


  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Cook penne in boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.

  3. Meanwhile, add beaten egg whites to a shallow bowl. Place 2 cups Parmesan cheese into a second shallow bowl.

  4. Dip chicken into egg whites. Press chicken into Parmesan cheese to coat both sides. Gently toss between your hands, so excess cheese falls away. Place coated chicken on the prepared baking sheet.

  5. Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  6. Meanwhile, heat Alfredo sauce, diced tomatoes, tomato sauce, and red pepper flakes in a large saucepan over low heat. Allow sauce to simmer while you finish the remaining steps.

  7. Heat a large skillet over medium-high heat; cook and stir mushrooms and spinach in the hot skillet until mushrooms are tender, about 5 minutes. Stir vegetables into sauce.

  8. Place cooked penne into a serving bowl; slice chicken into small pieces and arrange over pasta. Pour sauce over pasta and chicken. Sprinkle with remaining 1 cup Parmesan cheese.

Editor's Note:

The nutrition data for this recipe includes the full amount of Parmesan cheese. The actual amount of Parmesan cheese consumed will vary.

Nutrition Facts (per serving)

1024 Calories
60g Fat
74g Carbs
55g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 1024
% Daily Value *
Total Fat 60g 76%
Saturated Fat 25g 125%
Cholesterol 141mg 47%
Sodium 2569mg 112%
Total Carbohydrate 74g 27%
Dietary Fiber 6g 20%
Total Sugars 13g
Protein 55g
Vitamin C 27mg 134%
Calcium 554mg 43%
Iron 6mg 33%
Potassium 1062mg 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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