Chicken Penne Armadillo Grill
Get ready to savor the smoky, cheesy decadence of Chicken Penne Armadillo Grill, a delightful fusion of barbecue flavors and creamy pasta perfection. Tender, golden-brown chicken breasts seasoned with smoked paprika and garlic powder take center stage, paired with al dente penne pasta. The dish is brought to life by a luscious three-cheese sauce—featuring sharp cheddar, Monterey Jack, and Parmesan—infused with a tangy barbecue twist and juicy diced tomatoes. Topped with fresh green onions and optional parsley for a vibrant finish, this irresistible recipe is both comforting and bold. Perfect for a quick weeknight dinner or a crowd-pleasing centerpiece, this 50-minute creation is a must-try for anyone seeking a comforting cheesy delight with a smoky edge.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 12 ounces penne pasta
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1.5 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 0.5 cups grated Parmesan cheese
- 0.5 cups barbecue sauce
- 1 cup diced tomatoes (canned, drained)
- 2 stalks green onions, chopped
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Start by seasoning the chicken breasts with smoked paprika, garlic powder, salt, and black pepper. Rub the spices evenly over both sides of the chicken.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Cook the chicken breasts for 5-6 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet, let it rest for 5 minutes, then slice into thin strips.
While the chicken cooks, bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
Gradually add the milk to the roux, whisking constantly to avoid lumps. Cook for 3-4 minutes, or until the mixture thickens.
Reduce the heat to low and stir in the sharp cheddar cheese, Monterey Jack cheese, and Parmesan cheese until melted and smooth.
Stir the barbecue sauce and diced tomatoes into the cheese sauce. Taste and adjust seasoning, if needed.
Combine the cooked penne pasta, sliced chicken, and cheese sauce in a large mixing bowl or directly in a skillet. Toss until everything is evenly coated.
Transfer the mixture to a serving dish, and sprinkle with chopped green onions and parsley, if desired. Serve hot and enjoy your Chicken Penne Armadillo Grill!
Nutrition Facts
Calories |
4179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.4 g | 244% | |
| Saturated Fat | 95.1 g | 476% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 736 mg | 245% | |
| Sodium | 7134 mg | 310% | |
| Total Carbohydrate | 367.9 g | 134% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 77.6 g | ||
| Protein | 259.6 g | 519% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 3223 mg | 248% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 3648 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
