Roasted Chicken and Artichoke Penne with Creamy Gouda Sauce

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Roasted Chicken and Artichoke Penne with Creamy Gouda Sauce
  • Prep 30 min
  • Total 30 min
  • Ingredients 9
  • Servings 6
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Now here's a genius idea: This fast, easy and cheesy pasta dish is a decadent way to use up leftover chicken.
By Sarah W. Caron
Created Aug 8, 2011


  • 1 package (16 oz) penne pasta, cooked as directed on package
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups fat-free (skim) milk
  • 2 cups shredded smoked gouda cheese (8 oz)
  • Salt and pepper to taste
  • 1/4 cup chopped roasted red peppers
  • 1 can (14 oz) Progresso™ artichoke hearts, drained, chopped
  • 1 cup finely chopped roasted chicken


  • 1
    In 4-quart Dutch oven or stockpot, cook pasta as directed on package.
  • 2
    Meanwhile, in 3-quart saucepan, melt butter over medium heat. With whisk, beat in flour until well combined and mixture bubbles slightly. Beat in milk, cooking and stirring 7 to 8 minutes or until mixture is slightly thickened but not boiling.
  • 3
    Add cheese, salt and pepper; stir until cheese melts. Stir roasted red peppers and artichoke hearts into cheese sauce. Remove from heat.
  • 4
    Drain pasta; return to Dutch oven. Pour sauce over pasta. Add chicken; stir well to combine. Sauce will thicken upon standing.

Nutrition Information

No nutrition information available for this recipe
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