Gluten Free Fire Roasted Tomato and 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 minutes
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}


  • Boil pasta according to directions.
  • Meanwhile, melt butter in large skillet and add chicken with salt & pepper. Cook over medium to medium-low heat until cooked through.
  • Stir in tomatoes and peas until heated.
  • Add cream and cheeses, stirring until completely melted.
  • Next add spaghetti sauce, and if desired, some red pepper flakes for a little more flavor.
  • Drain pasta, reserving about half a cup of the water, then add pasta to skillet.
  • If sauce seems too thick, add some - all of the pasta water to thin out.


* 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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