Chicken Pasta with Penne
A creamy, restaurant-quality chicken pasta dish that combines tender chicken breast, al dente penne pasta, and a rich, garlicky cream sauce enhanced with sun-dried tomatoes and fresh basil. This comforting meal comes together in under 30 minutes, making it perfect for busy weeknights while impressive enough for weekend entertaining.
Easy Chicken Pasta with Penne Recipe
There’s something undeniably comforting about a plate of Chicken Pasta with Penne. This Italian-inspired dish has become a staple in homes across America, and for good reason. My version combines tender, juicy chicken with perfectly cooked penne pasta, all tossed in a silky, flavorful sauce that clings beautifully to every bite. What makes this homemade Chicken Pasta with Penne recipe special is the balance of rich creaminess, savory chicken, bright herbs, and the gentle tang from sun-dried tomatoes.
While delicious year-round, I particularly love serving this dish during fall and winter months when we crave heartier meals. The recipe has deep roots in Italian cuisine but has evolved into a cherished comfort food that transcends cultures and generations. It’s a versatile canvas that welcomes seasonal adaptations – lighter with fresh vegetables in spring and summer, or made heartier with mushrooms and more cream for colder months.
THIS RECIPE:
- Ready in under 30 minutes from start to finish
- Uses simple pantry ingredients with maximum flavor impact
- Creates restaurant-quality results with home cooking simplicity
- Stores and reheats beautifully for meal prep
| Recipe Details | Info |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 4 portions |
| Yield | 8 cups |
This Chicken Pasta with Penne recipe strikes the perfect balance between elegance and ease. With just a handful of quality ingredients and straightforward techniques, you’ll create a dish that tastes like it came from a high-end Italian restaurant. The creamy sauce is indulgent without being heavy, and the combination of flavors appeals to both adventurous eaters and those with simpler palates. It’s truly the perfect weeknight dinner that feels special enough for company.
Ingredients for Chicken Pasta with Penne
The secret to an exceptional Chicken Pasta with Penne lies in the quality of your ingredients. Each component plays a crucial role in building layers of flavor that elevate this dish from ordinary to extraordinary. Fresh herbs, quality chicken, and the right pasta make all the difference in this seemingly simple recipe.
Main Ingredients:
- 1 pound (16 oz) penne pasta
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 small yellow onion, finely diced
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1.5 cups heavy cream
- 1 cup chicken broth, low sodium
- 1 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil leaves, thinly sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
For Garnish:
- Extra Parmesan cheese for serving
- Additional fresh basil leaves
- Freshly cracked black pepper
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Pasta | 1 pound penne | Choose bronze-die extruded pasta with a rough texture that holds sauce better |
| Protein | 1.5 pounds chicken breasts | Opt for free-range, organic chicken when possible for superior flavor |
| Aromatics | 4 cloves garlic, 1 small onion | Use fresh garlic (not pre-minced) and sweet yellow onions |
| Dairy | 1.5 cups heavy cream, 1 cup Parmesan | Look for cream without additives and freshly grated Parmigiano-Reggiano |
| Flavor Enhancers | Sun-dried tomatoes, herbs | Choose oil-packed tomatoes for richness and fresh herbs whenever possible |
When selecting chicken, look for plump breasts with a pinkish hue and no brown spots. If possible, free-range or air-chilled chicken offers better texture and flavor. For the Parmesan cheese, avoid pre-grated options which contain anti-caking agents and significantly less flavor—instead, buy a chunk and grate it fresh for this recipe.
How to Make Chicken Pasta with Penne
Creating the perfect Chicken Pasta with Penne is about balancing cooking techniques and timing to ensure every element comes together harmoniously. The process builds flavors in layers, starting with seasoning and searing the chicken properly, then developing a flavorful base for the sauce before combining with perfectly cooked pasta.
Cook the pasta: Bring a large pot of heavily salted water to a boil. Cook penne according to package directions until al dente, typically 9-11 minutes. Reserve 1 cup of pasta water before draining. Toss drained pasta with a drizzle of olive oil to prevent sticking.
Prepare the chicken: Season chicken pieces generously with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer (work in batches if needed) and cook undisturbed for 3-4 minutes until golden brown on bottom.
Sear and remove chicken: Flip chicken pieces and cook 2-3 minutes more until second side is golden and chicken is just cooked through (165°F). Transfer to a plate and tent with foil.
Build the sauce base: In the same skillet, add remaining tablespoon of olive oil. Reduce heat to medium and add diced onion. Cook for 3-4 minutes until translucent, then add minced garlic and cook for 30 seconds until fragrant.
Add flavor enhancers: Stir in chopped sun-dried tomatoes and dried oregano. Cook for 1 minute to release flavors.
Create the sauce: Pour in chicken broth, scraping up any browned bits from bottom of pan. Bring to a simmer, then add heavy cream. Reduce heat to medium-low and simmer for 5 minutes until sauce begins to thicken slightly.
Incorporate cheese: Gradually stir in grated Parmesan cheese until melted and sauce is smooth. If sauce becomes too thick, add reserved pasta water a tablespoon at a time.
Combine components: Return chicken to the skillet along with any accumulated juices. Add drained penne and toss gently to coat evenly with sauce. Allow the pasta to cook in the sauce for 1-2 minutes to absorb flavors.
Finish the dish: Remove from heat and stir in sliced basil and red pepper flakes (if using). Taste and adjust seasoning with salt and pepper as needed.
Rest before serving: Allow the finished dish to rest for 2-3 minutes before serving, which helps the sauce thicken to the perfect consistency and allows flavors to meld.
Tips for Making Chicken Pasta with Penne
Mastering this Chicken Pasta with Penne recipe comes down to understanding a few key techniques that professional chefs use to elevate simple dishes into memorable meals.
• Don’t overcook the pasta – Always aim for al dente texture since it will continue cooking briefly when combined with the hot sauce.
• Season in layers – Add salt and pepper at multiple stages (chicken, sauce base, final dish) rather than only at the end.
• Create proper fond – Don’t crowd the pan when cooking chicken; those brown bits on the pan bottom are crucial flavor builders for your sauce.
• Reserve pasta water – This starchy liquid is your secret weapon for adjusting sauce consistency without diluting flavor.
| Technique | Recommendation | Why It Matters |
|---|---|---|
| Pasta Cooking | Cook 1 minute less than package directions | Prevents mushiness when pasta finishes cooking in the sauce |
| Chicken Searing | Use medium-high heat and don’t crowd the pan | Creates caramelization that builds depth of flavor |
| Sauce Development | Reduce cream before adding cheese | Creates proper emulsion without cheese breaking or sauce separating |
| Cheese Addition | Remove pan from direct heat before adding | Prevents Parmesan from becoming stringy or clumping |
Pro tip: For maximum flavor, briefly marinate the chicken pieces in 2 tablespoons olive oil, 1 teaspoon Italian seasoning, and 2 minced garlic cloves for 15-30 minutes before cooking. This simple step infuses the chicken with flavor from the inside out.
Make-Ahead Instructions
The beauty of this homemade Chicken Pasta with Penne recipe is how well it lends itself to advance preparation, perfect for busy weeknights or when entertaining.
You can prepare several components ahead of time to streamline the cooking process:
Prep chicken: Season and slice chicken up to 24 hours in advance. Store in an airtight container in the refrigerator.
Make sauce base: Prepare the sauce without cream or cheese up to 2 days ahead. Cool completely and refrigerate in an airtight container.
Cook pasta: The pasta can be cooked 1 day ahead, tossed with a little oil, and refrigerated. When ready to use, either quickly dunk in hot water or add directly to the hot sauce where it will warm through.
Complete assembly: The entire dish can be assembled up to 2 hours before serving. Keep at room temperature for up to 1 hour, or refrigerate and then gently reheat on the stovetop with a splash of cream or broth.
For the freshest flavor, I recommend adding the fresh basil only at serving time, as it will darken and lose its vibrant flavor when held or reheated for extended periods.
Storing Leftovers
Properly stored leftover Chicken Pasta with Penne makes for excellent next-day meals, often with flavors that have melded and intensified overnight.
Allow leftover pasta to cool completely but don’t leave at room temperature for more than two hours for food safety. Transfer to shallow, airtight containers to speed cooling and prevent bacterial growth. Properly stored, this chicken pasta will keep in the refrigerator for 3-4 days.
When reheating, add a splash of cream, milk, or chicken broth to revitalize the sauce, which tends to thicken considerably when chilled. Reheat gently over medium-low heat in a covered skillet, stirring occasionally, until the internal temperature reaches 165°F. Alternatively, microwave in 30-second intervals at 70% power, stirring between each interval.
Pro tip: For individual portions, reheat in a small skillet with 2-3 tablespoons of additional liquid, covered, over medium-low heat. This method preserves the sauce’s creamy texture much better than microwave reheating.
Freezing Chicken Pasta with Penne
While cream-based pasta dishes aren’t typically ideal candidates for freezing, with proper techniques, you can freeze this Chicken Pasta with Penne with reasonable results.
For best quality when freezing:
- Slightly undercook the pasta by 1-2 minutes, as it will soften further when reheating.
- Cool the finished dish completely in the refrigerator before portioning for freezing.
- Divide into meal-sized portions in freezer-safe containers or heavy-duty freezer bags.
- Remove as much air as possible before sealing to prevent freezer burn.
- Label with the date and contents – frozen pasta remains at best quality for about 2 months.
When ready to enjoy, thaw overnight in the refrigerator. Reheat in a skillet over medium-low heat, adding 2-3 tablespoons of fresh cream or chicken broth per serving to revitalize the sauce. Stir frequently until heated through. Finish with a sprinkle of fresh Parmesan and torn basil leaves to refresh the flavors.
Serving Suggestions
Elevate your Chicken Pasta with Penne from a simple meal to a dining experience with these thoughtful accompaniments and presentation ideas.
This hearty pasta dish pairs beautifully with lighter sides that provide contrast in texture and flavor:
- A crisp green salad with arugula, lemon vinaigrette, and shaved Parmesan
- Garlic bread or crusty Italian bread for soaking up extra sauce
- Roasted asparagus or broccolini with lemon zest and a drizzle of olive oil
- Sautéed green beans with toasted almonds
For an elevated presentation, serve the pasta in warmed shallow bowls rather than plates – this keeps the dish at the perfect temperature longer. Finish each serving with a delicate sprinkle of freshly grated Parmesan, a few torn basil leaves, and a gentle crack of fresh black pepper.
Wine pairing suggestions include a medium-bodied Chardonnay with subtle oak notes that complement the creamy sauce, or a fruity Pinot Noir that works well with both the chicken and sun-dried tomatoes. For a non-alcoholic option, sparkling water with a splash of lemon pairs refreshingly with this rich dish.
FAQ
Can I use a different pasta shape for this Chicken Pasta with Penne recipe?
Absolutely! While penne is ideal because its tubular shape captures the sauce beautifully, you can substitute other medium-sized pasta shapes like rigatoni, ziti, or farfalle. Avoid long pasta like spaghetti or delicate shapes like orzo, as they won’t stand up as well to the chunky elements and thick sauce.
What are good substitutes for heavy cream if I want a lighter version?
For a lighter version, you can use half-and-half combined with 2 teaspoons of cornstarch (mixed first into 1 tablespoon of cold water) to maintain creaminess. Whole milk with 2 tablespoons of cream cheese also works well. For a dairy-free option, full-fat coconut milk provides similar richness, though it will add a subtle coconut flavor.
My sauce separated and looks grainy. How can I fix it?
This typically happens when cheese is added to too-hot liquid or when the sauce is overheated. Remove the pan from heat immediately and whisk in 1-2 tablespoons of cold heavy cream. If that doesn’t work, create a quick slurry with 1 teaspoon cornstarch and 1 tablespoon cold water, then whisk this in while gently reheating the sauce.
Can I add vegetables to this Chicken Pasta with Penne?
Definitely! This versatile dish welcomes many vegetable additions. Sautéed mushrooms, spinach, or kale work wonderfully and can be added when returning the chicken to the pan. Bell peppers or asparagus can be sautéed with the onions. For a shortcut, stir in 1 cup of frozen peas just before serving – they’ll heat through quickly in the hot sauce.
How can I make this recipe spicier?
To increase the heat level, double the red pepper flakes or add 1/4 teaspoon of cayenne pepper to the sauce. For a different kind of heat, stir in 1-2 teaspoons of Italian hot pepper paste (bomba calabrese) when sautéing the garlic. You can also finish the dish with a drizzle of chili oil for heat that doesn’t overpower the other flavors.
