Chicken Penne Pasta

Why You'll Love Chicken Penne Pasta

• It’s quick and easy. The best thing about pasta dinners are that they are quick and easy, making them a perfect option for busy weeknights. For some other weeknight pastas try Pasta Bake with Sausage, Creamy Salmon Pasta, and Mascarpone Pesto Pasta.
• It has the perfect balance of flavors. From fresh garlic and cheese that bring bold flavors to the starchy pasta and flavorful chicken to the heavy cream and chicken broth that form the base of the sauce, this chicken penne pasta is delicious and loaded with flavor.
• Chicken penne pasta is filling and satisfying. This pasta dish is loaded with carbs and protein to help you refuel after a long day — whether you used your brain, your body, or both to get through it. Make dinner the satisfying experience you deserve by preparing this chicken penne pasta.
• It’s perfect for tomorrow’s lunch. When I make creamy chicken pasta, I always remember to make extra for tomorrow. It reheats well the next day and is just as satisfying as it was the first time.

Ingredients and Substitutions

To make this delicious Chicken Penne Pasta, you will need the following ingredients (full quantities in recipe card below):

• chicken breast - you can substitute with boneless chicken thighs if you prefer, or use cooked shredded chicken instead (just skip the chicken steps in the beginning and toss in the shredded chicken at the end).
• salt and pepper
• vegetable oil
• penne pasta - feel free to substitute with your favorite shaped pasta. Try shells, bow ties, rotini, or macaroni.
• butter
• garlic
• all-purpose flour
• heavy cream
• chicken broth - or use reserved hot pasta water
• Parmesan cheese
• fresh parsley - optional, for garnish.

You can also add your favorite vegetables to this chicken penne pasta for added nutrition. After everything is cooked, you can toss in:

• air fryer broccoli
• roasted asparagus
• steamed spinach
• boiled peas
• sautéed green beans

You will also need measuring cups and spoons, cooking pot, and a skillet (I used a cast-iron skillet).

How to Make the Best Chicken Penne Pasta

1. Boil pasta. Bring a large pot of salted water to a boil over medium-high heat. Add penne pasta and cook until al dente according to package directions, about 8-10 minutes. Reserve ½ cup of the hot pasta water in a bowl (if using instead of chicken stock). Drain the pasta and set aside.
2. Sear chicken. Use a paper towel to pat the chicken breasts completely dry. Season with salt and pepper. In a large skillet, heat oil over medium-high heat until the hot oil sizzles, about 1-2 minutes. Add chicken and sear until golden brown, 6-8 minutes per side.
3. Slice chicken. Slice the chicken into ½-inch strips, transfer onto a plate, and cover with aluminium foil to stay moist.
4. Make the creamy sauce. In the same skillet, add butter and garlic and sauté until fragrant, about 1 minute. Add flour and cook until thickened into a paste, about 1 minute. Add heavy cream, chicken broth (or reserved hot pasta water), and Parmesan cheese. Bring the sauce to a simmer over medium heat and simmer for 2-3 minutes until thickened to a desired consistency, stirring occasionally. Season with salt and pepper to taste.
5. Toss in chicken. Add the chicken and pasta to the skillet and toss well to coat. Garnish with parsley and serve immediately.

How to Serve Chicken Penne Pasta

Serve chicken penne pasta with some bread for soaking up any extra sauce and some light side dishes to balance it out.

• Garlic Breadsticks
• Garden Salad
• Air Fryer Brussels Sprouts
• Greek Salad
• Cheesy Garlic Dinner Rolls
• Tomato Cucumber Avocado Salad

More Pasta Recipes

• 40 Best Pasta Recipes
• Creamy Salmon Pasta
• Pesto Penne Pasta
• White Chicken and Spinach Lasagna
• Creamy Shrimp Pasta with Sun-dried Tomatoes
• Fettuccine Alfredo

Recipe

Chicken Penne Pasta

---

★★★★★

5 from 5 reviews

• Author: Sam Hu | Ahead of Thyme
• Total Time: 25 minutes
• Yield: 4 servings

Print Recipe

Pin Recipe

Description

Chicken penne pasta is a quick and easy dinner that is delicious, rich, creamy, and flavorful. It’s a family favorite that’s ready in under 30 minutes.

---

Ingredients

• 2 boneless and skinless chicken breasts (about 1 pound)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 tablespoon vegetable oil
• ½ pound penne pasta (2 cups)
• 2 tablespoons butter
• 2 tablespoons garlic, minced
• 1 tablespoon all-purpose flour
• 1 cup heavy cream
• ½ cup chicken broth (or reserved hot pasta water)
• ¼ cup Parmesan cheese, freshly grated
• ¼ teaspoon salt (or to taste)
• ¼ teaspoon ground black pepper (or to taste)
• 1 teaspoon fresh parsley (optional, for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Bring a large pot of salted water to a boil over medium-high heat. Add penne pasta and cook until al dente according to package directions, about 8-10 minutes. Reserve ½ cup of the hot pasta water in a bowl (if using instead of chicken stock). Drain the pasta and set aside.
2. Use a paper towel to pat the chicken breasts completely dry. Season with salt and pepper.
3. In a large skillet, heat oil over medium-high heat until the hot oil sizzles, about 1-2 minutes. Add chicken and sear until golden brown, 6-8 minutes per side. Slice the chicken into ½-inch strips, transfer onto a plate, and cover with aluminium foil to stay moist.
4. In the same skillet, add butter and garlic and sauté until fragrant, about 1 minute. Add flour and cook until thickened into a paste, about 1 minute.
5. Add heavy cream, chicken broth (or reserved hot pasta water),  and Parmesan cheese. Bring the sauce to a simmer over medium heat and simmer for 2-3 minutes until thickened to a desired consistency, stirring occasionally. Season with salt and pepper to taste.
6. Add the chicken and pasta to the skillet and toss well to coat. Garnish with parsley and serve immediately.

Notes

How to use shredded chicken: Skip the first few steps with the chicken and toss in 3 cups of shredded chicken to the sauce at the end. Heat it until warmed and then toss in the pasta. 

How to store: Allow leftover chicken penne pasta to cool in the pan or in a container with the lid off. Once the pasta reaches room temperature, place it in an airtight container in the fridge for 3-4 days. If you don’t allow it to cool before covering, the pasta can become mushy.

How to reheat: Reheat in a pan on the stove over medium-low heat until warmed through. If the sauce has thickened too much in the fridge, add a splash of water. You can also reheat in the microwave in 30 second increments until warmed through.

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Category: Pasta
• Method: Stovetop
• Cuisine: Italian

Keywords: chicken penne pasta, chicken penne, chicken pasta, creamy chicken pasta, creamy chicken penne

3K Shares

Pin3K

Yum12

Share

Tweet

More