This incredible chicken penne pasta feels like a warm hug in a bowl! It’s creamy, cheesy, and full of flavor.
The mix of Parmesan and mozzarella makes the sauce so rich, and the garlic gives it just the right amount of punch. And if you’re into a little heat, the red pepper flakes take it up a notch.
This recipe is my go-to when I crave comfort food but still want something that feels a little fancy.
Trust me, you’ll want to make extra because leftovers (if there are any) are just as good the next day!
Why You’ll Love This Chicken Penne Pasta
Time-Saver: Perfect for busy weeknights as this one-skillet meal comes together in just 30 minutes. Plus, it uses everyday pantry ingredients.
Crowd-Pleaser: The combination of tender chicken, creamy sauce, and perfectly cooked pasta makes this dish a guaranteed hit.
Restaurant-Quality Taste: It feels like an indulgent dish you’d find at your favorite Italian restaurant.
Minimal Cleanup: This recipe uses just one skillet to cook the chicken and the sauce, so cleanup is a breeze!
Ingredients
- Boneless, Skinless Chicken Breasts: They cook quickly and absorb the flavors well.
- Seasonings: I use garlic powder, Italian seasoning, salt, and pepper.
- Penne Pasta: It provides a satisfying texture and catches the creamy sauce in its grooves.
- Unsalted Butter: It creates a rich, smooth base for the sauce.
- Garlic: Fresh minced garlic adds an intense, aromatic flavor.
- Heavy Cream: It creates a luxuriously smooth and rich sauce.
- Low-Sodium Chicken Broth: It adds depth of flavor without overwhelming saltiness.
- Parmesan and Mozzarella Cheese: Parmesan provides a sharp, nutty flavor to thicken the sauce. Mozzarella increases creaminess and adds a mild, stretchy texture.
- Red Pepper Flakes: They add a subtle heat and slight kick.
- Fresh Parsley or Basil: It provides a pop of color and a light, herbal finish to the dish.
How to Make Chicken Penne Pasta
This one-pot meal comes together in a jiffy!
1. Cook the pasta. 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 the pasta, reserving about 1/2 cup of the pasta water, and set aside.
2. Prepare the chicken. Season the chicken strips with garlic powder, Italian seasoning, salt, and pepper. In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the chicken strips to the skillet and cook for about 4-5 minutes per side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Make the sauce. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer and cook for 4-5 minutes or until it starts to thicken slightly.
4. Add the cheese. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. For an extra creamy sauce, stir in mozzarella cheese as well. Season the sauce with salt, pepper, and red pepper flakes (if using), adjusting to taste.
5. Combine everything. Add the cooked pasta and the chicken back into the skillet, stirring to coat them in the sauce. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency. Cook everything together for 2-3 minutes to let the flavors meld.
6. Garnish and serve. Remove the skillet from heat and garnish with freshly chopped parsley or basil and additional Parmesan cheese, if desired. Serve warm, with extra Parmesan on the side. Enjoy!
Tips for the Best Chicken Penne Pasta
Follow these simple tips to make your pasta even more irresistible.
- Be generous! Properly seasoning the chicken with garlic powder, Italian seasoning, salt, and pepper ensures it’s flavorful and complements the creamy sauce.
- Skip the bagged stuff. Grate your own Parmesan cheese for a smoother, creamier sauce. Pre-grated cheese often contains additives that prevent it from melting properly.
- Make it extra luxurious. If you love a richer sauce, adding mozzarella will give it a velvety texture and cheesy flavor.
- Taste and adjust. Taste the sauce after adding the cheese and chicken broth. Then, adjust the salt, pepper, and red pepper flakes as needed.
- Make it your own. Toss in sautéed spinach, sun-dried tomatoes, or roasted bell peppers for extra nutrition and flavor. Substitute chicken with shrimp or Italian sausage for a different twist. Increase red pepper flakes or add a dash of cayenne for more heat.
- Serve it in style. Pair this creamy pasta dish with crusty garlic bread or a fresh green salad to balance out the richness of the meal.
How to Store
If you have leftover pasta, here’s how to store it to enjoy it again.
To Store: Transfer the cooled chicken penne pasta to an air-tight container and refrigerate for up to 3-4 days. The pasta may absorb some of the sauce during storage, which is normal. Don’t freeze this recipe, as the consistency of the sauce will change.
To Reheat: For best results, warm the pasta in a skillet over medium-low heat with a splash of milk or cream to restore the sauce’s creamy texture. Microwave individual portions for 1-2 minutes, stirring halfway through and adding a splash of liquid if needed to maintain creaminess.
Chicken Penne Pasta
6
servings10
minutes30
minutes647
kcalThis creamy chicken penne pasta combines tender chicken with pasta in a rich, garlic-Parmesan sauce. It’s a restaurant-quality meal ready in just 30 minutes!
Ingredients
- For the Chicken:
1 lb boneless, skinless chicken breasts, cut into thin strips
1 tsp garlic powder
1 tsp Italian seasoning (or mix of dried basil, oregano, and thyme)
Salt and pepper, to taste
1 tbsp olive oil
- For the Pasta & Sauce:
12 oz penne pasta
3 tbsp unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1 cup low-sodium chicken broth
1 cup freshly grated Parmesan cheese (plus extra for garnish)
1/2 cup grated mozzarella cheese (optional, for extra creaminess)
- Salt and pepper, to taste
1/2 tsp red pepper flakes (optional, for a bit of heat)
Fresh parsley or basil, chopped (for garnish)
Instructions
- 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 the pasta, reserving about 1/2 cup of pasta water, and set aside.
- Season the chicken strips with garlic powder, Italian seasoning, salt, and pepper. In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the chicken strips to the skillet and cook for about 4-5 minutes per side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer and cook for 4-5 minutes or until it starts to thicken slightly.
- Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. For an extra creamy sauce, stir in mozzarella cheese as well. Season the sauce with salt, pepper, and red pepper flakes (if using), adjusting to taste.
- Add the cooked pasta and the chicken back into the skillet, stirring to coat them in the sauce. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency. Cook everything together for 2-3 minutes to let the flavors meld.
- Remove the skillet from heat and garnish with freshly chopped parsley or basil and additional Parmesan cheese, if desired. Serve warm, with extra Parmesan on the side. Enjoy!
Will be making very soon!
couldn’t figure out what to do for dinner tonight. so just started looking through Kim’s recipes and I actually had everything I needed. followed recipe exactly. excellent, everyone loved it , I feed 5 people every night, but a couple of the men are big eaters, so I’ll half up the recipe or just double it. great with a salad and maybe garlic toast or nice loaf of crusty bread. will definitely be making again. Thankyou for sharing your recipe with us.