Name: Chicken Penne Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 ounces penne pasta (cooked according to package instructions (226.8 grams)); 2 tablespoons extra virgin olive oil; 1 tablespoon Italian Seasoning; 1/2 teaspoon kosher salt; dash freshly ground black pepper; 1 pound boneless skinless chicken breasts (pounded thin, about 1/2 an inch thick, or cut into cutlets, see note (453.6 grams)); 1 tablespoon extra virgin olive oil; 2 cloves garlic (minced); 1 small yellow onion (diced); 1 tablespoon all purpose flour; 1 cup chicken broth (226 grams); 1 cup half and half (227 grams); 1/2 cup grated Parmesan (plus more for topping (50 grams)); 1/2 tablespoon Italian seasoning; 1/2 teaspoon kosher salt; dash freshly ground black pepper; 6 ounces fresh baby spinach (roughly 1 cup (170 grams)); 2 vine-ripened tomatoes (diced); fresh parsley (for topping)

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Chicken Penne Pasta is a hearty dish that brings comfort and flavor to your dining table. With tender pieces of chicken simmered in a creamy sauce, mixed with perfectly cooked penne pasta and vibrant vegetables, this recipe is a delightful go-to for quick weeknight dinners or a special occasion. The blend of Italian seasoning and fresh ingredients creates an irresistible aroma that will have your guests clamoring for seconds.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chicken Penne Pasta
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chicken Penne Pasta

I first stumbled upon this recipe when I was craving something comforting yet easy to make after a long day. It quickly became a staple in my household, and I can’t tell you how many times I’ve shared it with friends and family. There’s something magical about how simple ingredients come together to create a dish that feels indulgent without any elaborate fuss. Trust me; once you try making Chicken Penne Pasta, it’s going to become a dinner favorite for you and your loved ones.

Why You’ll Love This Recipe

Simple & Quick: Ready in about 30 minutes, perfect for busy weeknights!
Irresistible Flavor: Savory chicken coated in a luscious cream sauce is well-balanced with earthy spinach and bright tomatoes.
Eye-Catching Appeal: The colorful presentation of fresh veggies against the creamy pasta is sure to impress.
Flexible Serving: Ideal for a cozy family dinner or served during a weekend gathering with friends.
Diet-Friendly Options: Easily adaptable if you want to swap ingredients to accommodate dietary preferences.

Ingredients You’ll Need

8 ounces penne pasta: This classic pasta shape holds onto the sauce beautifully, enhancing every bite. Feel free to use whole wheat or gluten-free pasta for a lighter option.
2 tablespoons extra virgin olive oil: Used for sautéing the chicken, it adds a rich flavor. You can substitute with avocado oil if preferred.
1 tablespoon Italian seasoning: A delightful mix of herbs that brings a warm, aromatic flavor. You can use fresh herbs if you have them on hand.
1/2 teaspoon kosher salt: This helps enhance the flavors of the dish. If using table salt, use 1/4 teaspoon instead.
dash freshly ground black pepper: A touch just enough to elevate the dish without overwhelming it.
1 pound boneless skinless chicken breasts: Pounded thin or cut into cutlets for tender, quick cooking. You can also use chicken thighs if you prefer dark meat.
1 tablespoon extra virgin olive oil: For sautéing the onion and garlic to create a flavorful base.
2 cloves garlic, minced: Fresh garlic is essential for an aromatic punch. Ensure it’s minced finely for even distribution throughout the dish.
1 small yellow onion, diced: This adds sweetness and depth. You can swap it for shallots or green onions if desired.
1 tablespoon all-purpose flour: This helps thicken the sauce and gives it that creamy texture we all love.
1 cup chicken broth: Adds moisture and rich flavor. Low-sodium broth is great, or you can make your own for a fresher taste.
1 cup half and half: This achieves the creamy consistency perfect for coating the pasta. If you’re looking for a lighter option, milk can be used instead.
1/2 cup grated Parmesan: Adds a salty kick and enhances the overall flavor. Freshly grated is best, but pre-grated works too.
1/2 tablespoon Italian seasoning: A bit more to give the sauce that herbaceous flair.
1/2 teaspoon kosher salt: Additional seasoning to ensure the dish is flavorful.
dash freshly ground black pepper: A sprinkle more for balance.
6 ounces fresh baby spinach: Adds color and nutrition. Kale or arugula can be substituted if you like.
2 vine-ripened tomatoes, diced: Fresh tomatoes bring a juicy sweetness; you can use cherry tomatoes as a quick alternative.
fresh parsley for topping: For a fresh finishing touch with a burst of color.

How to Make Chicken Penne Pasta

Cook the Pasta: Begin by boiling salted water in a large pot. Add 8 ounces of penne pasta and cook according to package instructions until al dente. Drain and set aside.
Prepare the Chicken: In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Season 1 pound of thinly pounded boneless skinless chicken breasts with 1 tablespoon Italian seasoning, 1/2 teaspoon kosher salt, and a dash of freshly ground black pepper. Cook the chicken until browned and cooked through, about 4-5 minutes per side. Remove from the pan and set aside.
Sauté Vegetables: In the same skillet, add 1 tablespoon of extra virgin olive oil. Sauté 1 small diced yellow onion for about 3 minutes until translucent. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds.
Create the Sauce: Sprinkle 1 tablespoon of all-purpose flour over the onion and garlic, stirring for about a minute to cook out the raw taste. Gradually whisk in 1 cup of chicken broth and then slowly add 1 cup of half and half, letting the mixture simmer and thicken.
Finish the Sauce: Stir in 1/2 cup grated Parmesan, another 1/2 tablespoon Italian seasoning, and season with 1/2 teaspoon kosher salt and a dash of black pepper. Allow the sauce to bubble gently until creamy.
Combine Everything: Toss in the cooked pasta, 6 ounces of fresh baby spinach, and 2 diced tomatoes. Stir until the spinach has wilted and everything is evenly coated with sauce. Slice the chicken and add it back to the pan, mixing gently.
Serve & Enjoy: Spoon the Chicken Penne Pasta into bowls and sprinkle fresh parsley along with extra Parmesan on top for an added touch.

Storing & Reheating

Store any leftover Chicken Penne Pasta in an airtight container in the refrigerator for up to 3 days. If you need to freeze it, portion the pasta into freezer-safe containers for up to 3 months. When you’re ready to enjoy it again, simply thaw overnight in the refrigerator, then reheat in a saucepan over medium heat, adding a splash of broth or milk to maintain the creamy texture. Just keep in mind that the pasta might absorb some sauce during storage, so refreshing with additional liquid will bring it back to life!

Chef’s Helpful Tips

Ensure the chicken is pounded evenly to cook quickly and remain juicy; thinner pieces are the key.
Don’t skip the step of cooking the flour with the garlic and onion; this prevents a raw taste in your sauce.
For added depth, consider deglazing the pan with a splash of white wine after cooking the chicken.
If you prefer a chunkier sauce, hold back some of the tomatoes to add right before serving.
Experiment with cheese! Adding cream cheese or mozzarella can create a delightful twist on flavor.

As you explore this wonderful dish, you’ll discover just how flexible it can be. You might choose to embrace seasonal vegetables or sneak in a little extra cheese. The possibilities are vast. You’ll find each plate is filled with warmth and flavor. Enjoy gathering around the table with loved ones, sharing stories while indulging in your homemade Chicken Penne Pasta.

Recipe FAQs

Can I use different types of pasta?

Absolutely! While penne is a great choice for this recipe, you can try other pasta shapes such as rotini, fusilli, or even farfalle. Just be sure to adjust the cooking time according to the package instructions.

How can I make Chicken Penne Pasta healthier?

To boost nutrition, consider adding more veggies such as bell peppers, zucchini, or broccoli. Using whole grain or legume-based pasta can also increase the fiber content. Additionally, you could reduce the creamy component by substituting some of the half and half with low-fat milk.

Can I make this dish ahead of time?

Yes! You can prepare the sauce and cook the chicken in advance, then simply mix in freshly cooked pasta right before serving. This is perfect for meal prepping or entertaining!

Is there a vegetarian version of this recipe?

Certainly! You can easily substitute the chicken with mushrooms or your favorite plant-based protein. Make sure to use vegetable broth instead of chicken broth for a delicious, creamy vegetarian pasta.

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Chicken Penne Pasta

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Author: Peter
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Stovetop
Cuisine: Italian

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Description

This Chicken Penne Pasta stands out with its creamy sauce, tender chicken, and fresh ingredients. It’s an easy, quick dish for any dinner, packed with flavor.

Ingredients

Scale

8 ounces penne pasta (cooked according to package instructions (226.8 grams))
2 tablespoons extra virgin olive oil
1 tablespoon Italian Seasoning
1/2 teaspoon kosher salt
dash freshly ground black pepper
1 pound boneless skinless chicken breasts (pounded thin, about 1/2 an inch thick, or cut into cutlets, see note (453.6 grams))
1 tablespoon extra virgin olive oil
2 cloves garlic (minced)
1 small yellow onion (diced)
1 tablespoon all purpose flour
1 cup chicken broth (226 grams)
1 cup half and half (227 grams)
1/2 cup grated Parmesan (plus more for topping (50 grams))
1/2 tablespoon Italian seasoning
1/2 teaspoon kosher salt
dash freshly ground black pepper
6 ounces fresh baby spinach (roughly 1 cup (170 grams))
2 vine-ripened tomatoes (diced)
fresh parsley (for topping)

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Instructions

Bring a large pot of water to a boil and cook the pasta according to package instructions, seasoning the water with salt and draining the pasta while it is still al dente.
Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat.
Season the chicken on both sides with salt, pepper, and one tablespoon of Italian seasoning. Add to the skillet and cook for about 4 minutes on each side until the chicken reaches an internal temperature of 165°F.
Remove the chicken from the skillet, allow it to cool slightly, and then slice.
Add the remaining tablespoon of olive oil to the pan, then add the garlic and onion, sautéing until the onions are soft and translucent, about 5 to 7 minutes.
Whisk in the flour, then slowly add the chicken broth while scraping up any browned bits. Slowly add the half and half and bring to a simmer, cooking for 5 minutes over low heat.
Stir in the Parmesan cheese and allow it to melt completely. Add the remaining 1/2 tablespoon Italian seasoning and season with salt and pepper to taste.
Stir in the spinach, allowing it to wilt, then add in the cooked penne and the sliced chicken.
Top with more Parmesan cheese, fresh tomatoes, and fresh parsley!

Notes

Make sure to cook the pasta al dente for best texture.
You can substitute half and half with heavy cream for a richer sauce.
Feel free to add other vegetables like bell peppers or mushrooms for extra flavor.