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Penne rose in a white braiser, garnished with spinach.
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4.85 from 19 votes

Penne Rosa – Noodles & Company Copycat

Copy cat recipe of Noodle's and Co Penne Rosa. A spicy tomato cream sauce tossed with penne, tomatoes, and spinach - topped with parmesan chicken. Click here now for the full recipe!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 626kcal


  • 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


  • 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.



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 chili 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.


Calories: 626kcal | Carbohydrates: 74g | Protein: 35g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 110mg | Sodium: 947mg | Potassium: 1145mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2392IU | Vitamin C: 21mg | Calcium: 178mg | Iron: 4mg