Chicken & Penne Pomodoro Skillet

Chicken & Penne Pomodoro Skillet

with Roasted Zucchini

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No matter the weather, it’s pretty much impossible not to daydream about cheesy baked carbs. Luckily, this killer skillet is guaranteed to make those dreams a reality. In it, you’ll find tender bites of chicken, roasted zucchini, and al dente penne all enrobed in a rich marinara sauce. To top things off, there’s a melty blanket of mozzarella and Parmesan. Serve it right from the pan for maximum cheese pull potential and wait for the oohs and aahs from your lucky fellow diners.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


12 ounce

Chicken Breasts

1 tablespoon

Italian Seasoning

6 ounce

Penne Pasta


1 teaspoon

Chili Flakes

14 ounce

Marinara Sauce

½ cup

Mozzarella Cheese


¼ cup

Parmesan Cheese


Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3766 kJ
Calories900 kcal
Fat38 g
Saturated Fat16 g
Carbohydrate82 g
Sugar11 g
Dietary Fiber6 g
Protein60 g
Cholesterol185 mg
Sodium1200 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Paper Towel
Large Pan
Baking Sheet
Instructionsarrow up iconarrow up icon
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Adjust rack to top position and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim and halve zucchini lengthwise; thinly slice into half-moons. Pat chicken dry with paper towels and season all over with salt, pepper, and half the Italian Seasoning (you’ll use the rest later).


Heat a drizzle of olive oil in a large, preferably ovenproof, pan over mediumhigh heat. Add chicken and cook until golden brown but yet not cooked through, 1-2 minutes per side. Transfer to a baking sheet and roast on top rack until cooked through, 12-15 minutes. Set chicken aside and heat broiler to high or oven to 500 degrees.


While chicken cooks, heat a drizzle of olive oil in pan used for chicken over medium-high heat. Add zucchini and cook until browned and tender, 5-7 minutes. Remove from pan and set aside. Meanwhile, add penne to pot of boiling water. Cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain.


Heat a drizzle of olive oil in pan used for zucchini over medium heat. Add remaining Italian seasoning and a small pinch of chili flakes if desired; cook until fragrant, 30 seconds. Stir in marinara and a big pinch of salt. Bring to a simmer.


Add penne, zucchini, and 2 TBSP butter (3 TBSP for 4) to pan with simmering sauce; season with salt and pepper. Toss to combine. If needed, stir in reserved pasta cooking water a splash at a time until everything is thoroughly coated in sauce. TIP: If your pan isn’t ovenproof, transfer pasta now to a baking dish.


Top pasta with chicken, then sprinkle with mozzarella and Parmesan. (TIP: If you like, slice chicken and toss with pasta before topping with cheese.) Broil or bake on top rack until cheese is melted and lightly browned, 2-3 minutes. Sprinkle with chili flakes if desired. Divide between plates and serve.