Al dente pasta tossed in a spiced tomato cream sauce with fresh tomatoes and spinach. This Copycat Noodles and Company Penne Rosa recipe will have you skipping takeout to make it at home.
Why This Recipe Works
There’s no need to leave the house to enjoy this recipe, penne rosa is a delicious pasta dish any level cook can recreate at home! It’s made with easy-to-find ingredients and cooks up in less than an hour.
Penne rosa is an entire meal in a bowl but I love to serve it up with a loaf of crusty bread or even a salad for dinner. It pairs great with simple roasted asparagus or this fresh salad with cucumber and radish.
If you enjoy easy pasta dinners, you might also like this Three Cheese Italian Pasta Bake or Creamy Chicken Alfredo Lasagna.
A scrumptious dish for easy weeknight dinners, but also perfect for special occasions such as Valentine's Day or date night with your favorite person!
What Is Penne Rosa?
Penne Rosa pasta is a dish served at a restaurant called Noodles and Company. The dish consists of penne pasta tossed in a spicy tomato cream sauce, fresh tomatoes and spinach, mushrooms, and parmesan crusted chicken. To die for.
I have been making an at-home version of this pasta signature dish ever since I was a newlywed. My penne rosa copycat has been a lazy Sunday afternoon staple for years and years and years. I adore how fast and easy this dish is to whip up, and for me, it is the ultimate comfort food.
About the Ingredients
For this homemade version of penne with rosa sauce, you will need simple ingredients you can easily pick up on a trip to the grocery store.
- Penne pasta: The original Noodle and Company Penne Rosa recipe is made with this pasta shape, but you can certainly make pasta rosa with any short pasta. Short noodles work best because they make it easier to get a little bit of all the ingredients in each bite.
- Chicken breasts: Choose skinless, boneless chicken breasts to save some time and just make things easier.
- Fresh garlic: For the best flavor, I really recommend making penne rosa noodles with fresh garlic.
- Tomatoes: We use fresh tomatoes but you can also save some time by using canned diced tomatoes.
- Fresh spinach: Use baby spinach for an easy, no additional work needed ingredient.
- Jarred marinara sauce: Using your favorite store-bought marinara or tomato sauce for pasta makes this dish easier to prepare.
- Heavy cream: For the creamiest consistency and best flavor, use heavy cream for the creamy tomato sauce that makes this dish so tasty!
The complete list of ingredients and quantities is in the recipe card.
How to Make Pasta Rosa Recipe At Home
This is a semi-homemade recipe and doesn't require lots of skill or a pantry full of special spices or ingredients. It is a solid, basic, make any day of the week meal that I promise will please your tummy!
Let me give you the rundown on how to make the best penne rosa recipe!
Step 1: Start by boiling some water and cooking 16 ounces of penne pasta according to the package directions. When it’s ready, drain it and set it aside until you are ready to mix it into the dish.
Step 2: Using shallow bowls, combine the breadcrumbs and parmesan in one, and an egg in the other. Give the egg a quick scramble.
Step 3: Dip each chicken breast into the egg mixture and coat both sides.
Step 4: Immediately dip the chicken into the breadcrumb/parmesan mixture and coat both sides. Repeat for both chicken breasts.
Step 5: Heat 2 tablespoons of olive oil in a large skillet over medium to medium-high heat.
Step 6: Once the oil is heated, add your chicken breasts. Cook the chicken on one side until you can easily lift it to turn without it sticking to the pan.
Step 7: Flip your chicken and cook the opposite side until the chicken is cooked through. Remove the chicken from the pan and place it on a plate to rest. If you'd like to keep it warm, place the cooked breasts on a baking tray and into an oven set to 200 degrees.
Step 8: Add 1 tablespoon olive oil and minced garlic to the pan you used to cook the chicken. Cook the garlic for 30 seconds or until fragrant.
Step 9: Add the chicken broth to the skillet and deglaze the bottom by using a wooden spoon to scrape the brown bits from the bottom.
Step 10: Add the diced tomatoes and cook for one minute.
Step 11: Add the jarred marinara sauce to your skillet.
Step 12: Toss in the crushed red pepper. Stir to combine and cook uncovered for 10 minutes.
Step 13: Pour in the heavy whipping cream and stir to mix everything together.
Step 14: Add the spinach and mushrooms.
Step 15: And finally, toss in the cooked penne pasta.
Step 16: Mix everything together until well combined and heated through. Serve with the parmesan chicken on top and grated Parmesan cheese.
Storage and Reheating
Refrigerator: Transfer leftovers to an airtight container and refrigerate for up to 5 days.
Freezer: Freezing pasta isn’t recommended because the freezer changes the consistency of the pasta when it is thawed making it mushy.
Reheat: You can use the microwave or stovetop to reheat penne rosa. Whichever method you choose, you may need to add a little additional liquid to thin it out slightly. Add a tablespoon or two of chicken broth, milk or water will work.
Expert Tips
When boiling the pasta cook until al dente and not a moment longer. Al dente pasta still has a little bit of bite to it and isn’t completely soft. The pasta will continue cooking in the skillet with all the other ingredients and you don’t want it to turn out too soft.
Don’t like it spicy? Or like it super spicy? There’s just a small amount of red pepper flakes added which makes the sauce a bit zesty. Penne rosa will taste amazing with or without it so feel free to adjust to your liking.
Don’t substitute the heavy cream with half and half or regular milk, as it’s what really gives the sauce its creamy texture and flavor.
One rule to follow when cooking your chicken is to resist the urge to be flip happy. DO NOT. I repeat. Do not flip your chicken a gazillion times. You want to cook each side only once. The chicken will naturally release from the pan when it is done cooking - so you shouldn't have to scrape it out of your frying pan at all. So if you try to lift it and it is stuck, let it continue to cook.
Use a meat thermometer to check the temperature of the chicken. The chicken is fully cooked and ready to eat when it registers 165 in the thickest part of the chicken breast.
Frequently Asked Questions
Here are some of the questions I get asked about this recipe.
Yes, to make it vegetarian simply swap the chicken broth with vegetable broth. and eliminate the chicken. To make it vegan, swap out the heavy cream with canned coconut milk for a similar creamy texture or make the sauce with only marinara, and use vegan parmesan cheese as a garnish on top.
You can also add more vegetables, chickpeas or tofu to the recipe to make it heartier when opting for a plant-based version of penne rosa.
In most instances, it's because you are trying to flip the chicken too early. The chicken will naturally release from the pan when it is done cooking - so you shouldn't have to scrape it out of your frying pan at all. So if you try to lift it and it is stuck, let it continue to cook.
Rosa sauce or pink sauce is a blend of marinara sauce and heavy cream which makes the color pink. Vodka sauce looks similar in color but is slightly different in how it’s prepared. If you are looking for a way to save time you can replace the jarred marina sauce and heavy cream by using a storebought vodka sauce.
No. While I wish I had their secret recipe, this is my best stab at it. Many have tried this recipe and find it to be pretty darn similar.
Of course! Feta adds a nice creamy touch to this dish in place of the parmesan!
More Easy Dinner Recipes and Ideas
Our French bread is the perfect companion to this recipe. I also love serving it with one of our delicious salads. If you're looking for more pasta recipes - try out our:
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Penne Rosa – Noodles & Company Copycat
Ingredients
- 2 chicken breasts
- 1 egg beaten
- ½ cup bread crumbs
- ½ cup grated parmesan cheese
- 3 tablespoon olive oil divided
- 24 ounces jar of marinara sauce
- 2 cloves garlic minced
- ¼ cup chicken broth
- ¼ teaspoon crushed red pepper flakes adjust depending on how spicy you like it
- ½ cup heavy cream
- 4 ounces can sliced mushrooms drained or ½ cup fresh (optional)
- 3 small tomatoes diced
- 2 cups baby spinach
- 16 ounces penne pasta
- grated parmesan cheese for garnish
Instructions
- Using shallow bowls, combine the breadcrumbs and parmesan in one, and an egg in the other. Give the egg a quick scramble.
- Dip each chicken breast into the egg mixture and coat both sides.
- Immediately dip the chicken into the breadcrumb/parmesan mixture and coat both side. Repeat for both chicken breasts.
- Heat 2 tablespoon olive oil in a large skillet over medium to medium-high heat.
- Once the oil is heated, add your chicken breasts and cook until they no longer stick to the pan.
- Flip your chicken and cook the opposite side until chicken is cooked through.
- Remove chicken from the pan and place on a plate to rest. If you'd like to keep it warm - you and place the cooked breasts on a baking tray and rest in an oven set to 200 degrees.
- Add 1 tablespoon olive oil to the pan along with minced garlic. Cook for 30 seconds or until fragrant.
- Add chicken broth to the skillet and deglaze the bottom by using a wooden spoon to scrape the brown bits from the bottom.
- Toss in diced tomatoes and cook for one minute.
- Add jarred marinara sauce to your skillet.
- Toss in crushed red pepper. Stir to combine and cook for 10 minutes.
- Pour in heavy whipping cream. Stir to combine.
- Add spinach and mushrooms.
- Toss in cooked penne pasta. Toss to combine and add grilled chicken to the top.
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Notes
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Morgan says
This is my go to order from Noodles and Company and this recipe is such a great copcat!
Wendy says
Very easy to make and delicious! I added a creamy tomato pesto for more flavor and this recipe itself for the sauce is tad better than the restaurant itself. I doubled the measurements to make for my big family and WOW! Enough to feed 10+ people! Thanks again for the recipe.
PVF says
This blog is amazing!
Krista Pucci says
I like that skillet you are using. What is that? Thanks!
Kadee says
It's a staub cast iron.
Diatta @ FEmmeFitaleFitClub says
Can't wait to try this.
Est says
I made it twice already. The first time was just a trial to make sure I was making it right. Aaaand we LOVED it! Way better than noodles & co. So for the second time, I made a big batch of the penne rosa sauce. How many days can we keep it in the fridge for?
Thank you for sharing your recipe!!
Kadee says
The sauce will keep for about a week.
Nicole says
Made this with angel hair instead (thanks to almost no pasta anywhere during this pandemic) but still great! Panko crumbs instead of bread crumbs but followed to the T and turned out perfect. Thanks!!
Allie B says
This recipe is pretty easy to follow and tastes INCREDIBLE. I use ground cayenne pepper seasoning instead and its incredible, I use it generously for a good kick of spice. This is a great recipe thank you, you saved my struggling 20 year old lazy self.
Jesse says
as a past noodles & co. employee, I applaud you for your adaptation. im actually enjoying it this way. but its not in any way how noodles actually makes it.
Kadee says
Thanks for your comment Jesse. I wish I knew how noodles made it - so if you want to share any secrets :). This is my best stab having never seen their recipe card.
Justine says
I searched for this recipe on a whim and I'm so glad! I made this as a vegetarian version and added double vegetables, a little cayenne, and feta. It is more saucy than noodles version but I always found theirs to often be too dry and they skimp on veggies, IMO.
I will certainly try more of your recipes!
Emily says
While good, definitely not a noodles copycat. WAY too much sauce/marinara, I plan to do ¼ of what’s listed here. It came across super liquify, whereas noodles is much more dry.
Faith says
This was amazing! I made it a few nights ago and my 3yo ate two servings (he LOVED the mushrooms and doing!! :O ) and my 2yo requested 5ths!!!
My husband and I both adored it as well and it will be going in to the regular rotation. Thanks for making this recipe. <3
The chicken was good, but the pasta was an A+ hit!
Kadee says
Yay! Thank you!!
Brittney says
Tasted amazing! Followed the recipe to a “t” and it turned out better than in store. Thank you!
Susan says
Lovve this recipe, everytIme i make it Nothing but praise. Definitely One of my go to’s
Megan Sherrell says
Any tips for Getting the beafimg and cheese to stick to chicken? Noegh?
Kadee says
Make sure your chicken is nice and moist before coating. Also - do not flip the chicken until it easily releases from the pan. When the first side is done you should be able to easily release it and flip it. Flipping before it comes up easy will leave breading stuck to the pan.
Karen says
So... this is my favorite from noodles and company! I want to make this for my family, BUT... my daughter is a veegetarian. It's easy enough to leave the parmesan chicken off of her plate, BUT... do you think a vegetable broth would work just as well as the chicken broth? Or should I just leave it out? This dish is marked as vegetarian at noodles & CO - so they obviously don't use chicken broth (i hope!).
This is probably a silly question, but I'm not very comfortable in the kitchen, so I'm asking. Thank you! :)
Rosie says
HEy karen! I made this with veg broth instead just by convenience and it Turned out perFect! I also added tofu to the dish and it rounded the dish out. For the tofu i just SauteeD it on high for about 5 minutes until Lightly browned anD then baked @ 375 for 15 minutes, when You add it all together the longEr the tofu can sit and soak up the sauce the better it tastes :)
Prohmeteegefoo says
Great! This is MY daughter's favorite from the restaurant! Made it for DInner tonight and loved it!
Laona Koivukangas says
im Making this for dinner tomorrow since its my husbands favorite dish from noodles. he orders it with crumbled feta on top, just adding that suggestion because it adds a good compoonent!
Czechman says
Made this for the first time. Good recipe.
But, heres what I'll do next time:
1. Instead of marinara and heavy cream, use vodka sauce as Griff suggested. Really, your favorite sauce is the best choice (+- cream).
2. Use 3/4 c parm cheese and 1/4 c breadcrums and season with S&P
3. Add spinich a few minutes prior to serving so it has a little crunch left.
4. Keep chicken warm in A 200 degree oven on a cookie sheet with parchment paper until ready to serve.
kayla says
how much vodka sauce would you use in replacement of the marinara and heavy cream? thank you.
Kadee says
Use the same amount as the marinara sauce in the recipe.
Heidi B says
This is my favorite dish at Noodles, can't wait to try this copycat recipe. THANK YOU!
Mia says
Ok, love the recipe but how on earth did you get your chicken to turn out like that?! Everything just fell off and stuck to the pan so I ended up baking it.
Kadee says
Hi Mia! I'm so sorry your chicken did not work on the skillet. Let me give you a few of my go-to tips. Your chicken needs to be pretty thin - so if you have thick chicken breasts I would butterfly them so that they can cook thru without burning. Also - once you put the breaded chicken in the skillet do not flip it until it easily releases itself from the pan. When it is easily flipped and nothing sticks to the pan the breast should be about 50% cooked and you can repeat on the other side. So resist that urge to pry it from the pan. If you let it cook up like this you should get nice, golden, breaded chicken. Let me know if you give it another try.
Griff says
Instead of marinara + heavy cream, couldn't you use store-bought vodka sauce?
Kadee says
Hi Griff,
I haven't been able to find a store bought vodka sauce I enjoy. Do you have a favorite? And if you try to substitute that in the recipe please let me know how it turns out! :)
Reece steward says
How would I make with shrimp instead?
Kadee says
After you make the sauce, throw in 1/2 pound of raw shrimp and cook over medium until shrimp are opaque.
VS says
Thank you for the recipe. Just tried it and turned out pretty well. I love penne rosa. This is my comfort food and I am glad I can make it at any time I want but I am concerned about the heavy cream. Can someone suggest a substitute for heavy cream while still (somewhat) preserving the taste of the recipe?
Kadee says
You can try low fat cream cheese, or 1% milk mixed with a little corn starch as a substitute.
Lindsey says
OMG. This was delicious. I used to spend so much money at Noodles because I couldn't make Penne Rosa at home. Now I can. Thanks so much for sharing!
Anonymous says
How many people does this recipe feed?
Kadee says
It makes about 4 servings.
christa says
Before u add thoes ingredients add noodles garlic tomatoes and mushrooms to a pan and add vegitable broth and white wine and reduce trust me. I know how to make everything at noodles and co.
Kadee says
I'll try that next time! Sounds like inside info! ;)
Tracy says
What kind of marinara sauce did you use? I'm looking forward to trying this--thanks!
Kadee says
Hi Tracy, I like the Costco brand - but your favorite sauce in a jar will work great!
Leighanne Sterkel says
WOW!! I cooked this tonight for my family and it was amazing! Tasted exactly like what I have at the Noodles & Company
Monique says
Thank you. I am looking forward to trying this without the chicken.