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.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.

Step 5

Gradually add the milk to the roux, whisking constantly to avoid lumps. Cook for 3-4 minutes, or until the mixture thickens.

Step 6

Reduce the heat to low and stir in the sharp cheddar cheese, Monterey Jack cheese, and Parmesan cheese until melted and smooth.

Step 7

Stir the barbecue sauce and diced tomatoes into the cheese sauce. Taste and adjust seasoning, if needed.

Step 8

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.

Step 9

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

Serving size	(1992.4g)

Amount per serving	% Daily Value*
Calories	4178.6

Total Fat 190.4g	0%
Saturated Fat 95.1g	0%
Polyunsaturated Fat 3.3g
Cholesterol 736.4mg	0%
Sodium 7133.7mg	0%
Total Carbohydrate 367.9g	0%
Dietary Fiber 19.8g	0%
Total Sugars 77.6g
Protein 259.6g	0%

Vitamin D 278.2IU	0%
Calcium 3222.6mg	0%
Iron 22.3mg	0%
Potassium 3647.8mg	0%

*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.

Source of Calories

Fat: 40.6%

Protein: 24.6%

Carbs: 34.8%