Macaroni Grill Penne Rustica (Copycat Recipe)

This creamy penne bake brings together chicken, shrimp, prosciutto, rosemary, Parmesan, and browned mozzarella for a restaurant-inspired dinner at home. I cook the pasta just shy of tender, make a gentle cream sauce in a skillet, then bake everything briefly in a rated dish. The method serves four and includes temperatures, timing, and easy fixes.

Could a dependable pasta dinner give you something richer than the usual skillet meal without leaving a sink full of dishes? This copycat-style version keeps the main work to one skillet and one baking dish. I use familiar ingredients and clear temperature checks, so you can focus on the creamy rosemary sauce and savory mix of proteins.

This is a home-cook interpretation, not an official restaurant recipe. The aim is a balanced, creamy pasta with tender chicken and shrimp, salty prosciutto, and a browned cheese top.

Recipe at a glance

This overview sets out the serving size, cooking time, and key ingredients before you start. It also explains the short oven finish, which heats the assembled pasta and browns its cheese without asking the sauce to cook for long.

Plan for about 20 minutes of preparation and 25 minutes of cooking, plus a short rest. The recipe serves four as a main dish. Use a skillet for the stove steps and a separate oven-rated baking dish for the finish.

The 425°F oven and 8–10 minute bake are practical targets for this copycat version, not confirmed restaurant specifications. Use a food thermometer to check the chicken and shrimp rather than relying on appearance alone.

Material setup and ingredient preparation

Choose cookware for the job it will do: a stovetop-safe skillet for cooking and a separate baking dish rated for the oven temperature. Stainless steel works well for the acidic, dairy-based sauce. Enameled cast iron is another suitable option, while ceramic and glass need careful handling to avoid sudden temperature changes.

Before cooking, check the baking dish’s manufacturer rating. It must be approved for at least 425°F (218°C). Do not assume that a ceramic dish is safe on a stovetop; use it there only if its manufacturer says it is stovetop-compatible.

For the recipe, gather:

• 12 ounces (340 g) penne
• 1 pound (450 g) boneless, skinless chicken breast, cut into even, bite-size pieces
• 8 ounces (225 g) raw shrimp, peeled and deveined
• 2 ounces (55 g) prosciutto, cut into small strips
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 2 garlic cloves, minced
• ¾ cup (180 ml) chicken broth
• 1 cup (240 ml) heavy cream
• 1 teaspoon Dijon mustard
• 1 teaspoon finely chopped fresh rosemary, or ½ teaspoon dried rosemary
• ¼ teaspoon paprika
• 1 cup finely grated Parmesan, divided
• 1 cup shredded mozzarella
• Salt and black pepper

Grate the Parmesan finely so it melts into the sauce more easily. Cut the chicken into similar-sized pieces to help it cook evenly. Pat the shrimp dry, then keep both proteins chilled until you are ready to cook them.

Heat the oven to 425°F (218°C). Set a large pot of salted water on to boil. Keep a mug or measuring cup near the pot so you can reserve some pasta water before draining.

Sauce, pasta, and protein execution

The order matters: pasta should remain slightly firm, proteins should reach safe temperatures, and the cream sauce should simmer gently. Combining them near the end limits overcooking during the oven finish and helps the Parmesan melt without making the sauce grainy.

1. Boil the penne. Cook it in salted boiling water for about two minutes less than the package’s al dente time. Taste a piece: it should be firm in the center, not crunchy. Before draining, reserve ½ cup (120 ml) of pasta water.

2. Cook the chicken. Heat the olive oil in a large stainless-steel skillet over medium heat. Season the chicken with salt and pepper, then spread it in a single layer. Cook, turning as needed, until browned and the thickest pieces reach 165°F (74°C). Transfer the chicken to a clean plate.

3. Cook the shrimp. Add the shrimp to the skillet in a single layer, using a little more oil if the pan is dry. Cook briefly, turning once, until the thickest pieces reach 145°F (63°C) or are opaque and firm. Move them to the plate with the chicken. Cooking shrimp separately makes it easier to remove them before they turn tough.

4. Make the sauce. Lower the heat to medium-low and melt the butter in the skillet. Stir in the flour and cook for about one minute, then add the garlic and stir briefly. Slowly whisk in the broth, followed by the cream, mustard, rosemary, and paprika. Bring the sauce to a gentle simmer. Avoid a hard, sustained boil, which can cause a cream sauce to separate.

5. Add the Parmesan. Take the skillet off the heat or lower it to its gentlest setting. Stir in ½ cup of Parmesan a little at a time. If the sauce feels too thick, add reserved pasta water a tablespoon at a time. The goal is a sauce that coats the pasta without pooling heavily at the bottom.

6. Combine and bake. Fold in the drained penne, chicken, shrimp, and prosciutto. Transfer the mixture to the oven-rated dish. Top with the remaining Parmesan and the mozzarella. Bake uncovered for 8–10 minutes, until hot and bubbling with browned spots on top. Rest for 3–5 minutes before serving.

Why the sauce needs gentle heat

A gentle simmer means small, steady bubbles rather than a rolling boil. Heavy cream is more forgiving than some dairy products, but prolonged vigorous boiling can still make a rich sauce separate. Stir often, lower the heat when bubbles become strong, and add the Parmesan gradually.

For a wine note, replace up to ¼ cup (60 ml) of the broth with dry white wine. Let it simmer briefly before adding the cream. If you skip wine, use broth; the recipe works without it. Do not leave an acidic wine or tomato sauce simmering or stored for a long time in bare cast iron or carbon steel. Stainless steel or enameled cookware is a better choice for acidic sauces.

Cleaning and cookware care

A short rest makes the pasta easier to serve, while natural cooling protects the cookware. Let hot cookware cool at room temperature, then loosen stuck-on sauce with warm water. Follow the care instructions for each pan or dish, since coatings and finishes vary.

Do not pour cold water onto hot metal cookware, or set hot glass or ceramic bakeware on a cold or wet surface. Sudden temperature changes can warp metal or damage glass and ceramic. Once the baking dish has cooled, soak it in warm water if cheese or sauce has set on the sides.

Use a nonabrasive sponge on stainless steel, coated cookware, and glazed bakeware unless the manufacturer gives different care advice. If you use a nonstick skillet for any stove step, follow its care instructions and avoid aerosol cooking spray; it can leave residue that is hard to remove. Do not put nonstick cookware under a broiler unless its manufacturer explicitly permits that use and temperature. This recipe does not need a broiler.

Transfer leftovers to a nonreactive storage container after they cool. Refrigerate them promptly, and reheat until hot throughout. For best texture, add a small splash of broth or water before reheating; the pasta may absorb sauce as it sits.

Serving and dining presentation

The final dish should be creamy rather than soupy, with browned cheese, visible pieces of chicken and shrimp, and prosciutto spread through the pasta. A short rest lets the sauce settle around the penne, so portions hold together more neatly when served.

Bring the baking dish to the table only if it is safe to handle and set down according to its manufacturer’s guidance. Otherwise, spoon the pasta onto warm plates. A little extra grated Parmesan or chopped rosemary can add a fresh finish, but both are optional.

For a lighter-feeling plate, serve a smaller portion alongside a simple green salad or cooked vegetables. The pasta itself includes several rich ingredients, so a fresh, crisp side can balance the meal without adding much cooking work.

The key is to serve it soon after the rest. If the pasta stands for a while, the sauce thickens as it cools; loosen it with a little warm broth or water rather than adding more cream by default.

Frequently asked questions

These quick answers cover the most common adjustments for making, baking, and storing this creamy penne dish. Use them to adapt the method without losing the main safeguards: slightly firm pasta, gentle sauce heat, safe protein temperatures, and oven-rated bakeware.

Can I make this without shrimp?
Yes. Leave out the shrimp and make the recipe with chicken and prosciutto. The sauce and baking steps stay the same.

Can I use a different pasta shape?
Yes. Choose a short pasta that holds sauce, such as rigatoni or ziti. Cook it slightly shy of al dente before baking.

Can I use dried rosemary?
Yes. Use about ½ teaspoon dried rosemary in place of 1 teaspoon fresh. Dried herbs are more concentrated, so start with the smaller amount.

Can I prepare the sauce ahead?
You can make the sauce earlier, but it may thicken as it cools. Refrigerate it promptly, then reheat gently and loosen with broth or pasta water before combining.

Why cook the shrimp separately?
Shrimp cook quickly and can turn tough if they stay in the sauce too long. Cooking them separately makes it easier to check their temperature and add them back for the short bake.

Can I bake the pasta in my skillet?
Only if the skillet is rated for oven use at 425°F (218°C), including its handle and lid components. Otherwise, transfer the mixture to a baking dish with a confirmed oven rating.

Can I use a nonstick pan?
You may use one for the stovetop steps if its instructions allow it. For the oven finish, use only cookware rated for that temperature; do not use nonstick under a broiler unless the manufacturer specifically approves it.

How do I know the chicken and shrimp are safely cooked?
Check the thickest chicken pieces for 165°F (74°C) and the thickest shrimp for 145°F (63°C) with a food thermometer. Shrimp should also look opaque and feel firm.

Can I skip the oven finish?
Yes. Combine the cooked penne, proteins, and sauce in the skillet, then heat gently until hot. You will miss the browned cheese topping, but the stovetop version can still be served.

How can I keep leftovers from drying out?
Reheat them gently with a splash of broth or water, stirring as the sauce loosens. Store leftovers in a nonreactive container rather than in bare cast iron or carbon steel.

(This article was written by one of our staff writers, Steven R. Bancroft. Visit our Meet the Team page.)