Chicken Penne Pasta is one of those dishes that feels as comforting as a warm hug on a chilly day. The combination of tender chicken, creamy sauce, and perfectly cooked penne pasta creates a harmony of flavors that is hard to resist. Picture the delightful aroma wafting through your kitchen as you sauté garlic and simmer everything together. This dish is not just a meal; it’s an experience that brings people together around the table.

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

When I first tried making Chicken Penne Pasta at home, I was surprised by how simple it was. With just a handful of ingredients, you can create a dish that rivals anything you’d order at a restaurant. Plus, it’s a fantastic option for busy weeknights. You’ll find that this recipe is not only quick but also budget-friendly, making it perfect for family dinners or casual gatherings with friends. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: Ready in about 30 minutes, it’s perfect for those busy weekdays.
Irresistible Flavor: Creamy, savory goodness with a hint of garlic and Italian herbs in every bite.
Eye-Catching Appeal: The vibrant colors of spinach and tomatoes make it a feast for the eyes.
Flexible Serving: Serve it as a comforting dinner, or impress guests at your next dinner party.
Diet-Friendly Options: Easy to tweak for gluten-free or dairy-free diets if needed.

Ingredients You’ll Need

8 ounces penne pasta: This shape holds sauce beautifully, making every bite delightful.
2 tablespoons extra virgin olive oil: Adds richness and helps in sautéing.
1 tablespoon Italian seasoning: A blend of herbs that brings depth to the dish.
1/2 teaspoon kosher salt: Essential for enhancing flavors; adjust to taste.
Dash freshly ground black pepper: Gives a subtle kick to the dish.
1 pound boneless skinless chicken breasts: This lean protein keeps it healthy; you can also use thighs for extra flavor.
1 tablespoon extra virgin olive oil: Needed to cook the chicken until golden and tender.
2 cloves garlic: Minced for that aromatic flavor.
1 small yellow onion: Diced and added for sweetness and depth.
1 tablespoon all-purpose flour: Helps thicken the sauce for a creamy texture.
1 cup chicken broth: Provides a flavorful base for your sauce.
1 cup half and half: Gives the sauce richness without being too heavy.
1/2 cup grated Parmesan: For that cheesy goodness; feel free to use more for topping!
1/2 tablespoon Italian seasoning: Additional herbs to deepen the flavor.
1/2 teaspoon kosher salt: Enhances the overall taste of the sauce.
Dash freshly ground black pepper: Adds flavor dimension to the cream sauce.
6 ounces fresh baby spinach: A nutritious addition that brightens the dish.
2 vine-ripened tomatoes: Diced for freshness and acidity.
Fresh parsley: Chopped, for a pop of color and freshness on top.

How to Make Chicken Penne Pasta

Cook the Penne Pasta: In a large pot of salted water, cook 8 ounces of penne pasta according to package instructions. Drain and set aside.
Sauté Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the pound of boneless skinless chicken breasts, seasoned with 1 tablespoon of Italian seasoning, 1/2 teaspoon of kosher salt, and a dash of black pepper. Cook for about 5-7 minutes per side until golden and cooked through. Remove chicken and let it rest before slicing.
Sauté the Vegetables: In the same skillet, add another tablespoon of olive oil. Sauté the minced garlic and diced onion over medium heat until aromatic and translucent, about 3-4 minutes.
Make the Sauce: Sprinkle 1 tablespoon of all-purpose flour over the onion and garlic mixture, stirring constantly for 1 minute. Then pour in 1 cup of chicken broth and 1 cup of half and half. Stir well to combine.
Add the Cheese: Mix in 1/2 cup grated Parmesan cheese, 1/2 tablespoon Italian seasoning, and season with 1/2 teaspoon kosher salt and a dash of black pepper. Continue to stir until the cheese has melted and the sauce is slightly thickened.
Combine Ingredients: Add the baby spinach and diced tomatoes to the sauce, allowing the spinach to wilt. Finally, return the sliced chicken to the skillet and gently fold in the cooked penne pasta.
Serve: Plate your Chicken Penne Pasta and top with additional Parmesan and chopped fresh parsley. Enjoy your flavorful creation!

Storing & Reheating

Store any leftovers of Chicken Penne Pasta in an airtight container in the refrigerator, where it should stay fresh for up to 3 days. If you’d like to freeze it, transfer it to a freezer-safe container, and it can be kept for up to 3 months. When reheating, microwave in 30-second intervals, stirring in between until heated through. Keep in mind that while the flavor will remain delicious, the texture may change slightly, so consider adding a splash of chicken broth to refresh the creaminess.

Chef’s Helpful Tips

Cook your pasta just until al dente; it will continue cooking in the skillet.
Ensure your chicken is pounded thinly for even cooking.
If you prefer a lighter sauce, substitute half of the half and half with chicken broth.
Experiment with vegetables; bell peppers or mushrooms can add delightful variation.
Freshly grated Parmesan melts better than pre-grated, giving a smoother sauce.

As you savor every bite of this Chicken Penne Pasta, remember that it’s a dish meant to be enjoyed and shared. You might find your dinner table becoming a favorite gathering spot, filled with laughter and stories. Don’t hesitate to customize it to your tastes by experimenting with different seasonings or veggies. I hope you relish this recipe as much as I do!

Recipe FAQs

Can I make Chicken Penne Pasta ahead of time?

Yes, you can pre-cook the chicken and pasta, and prepare the sauce. Simply combine everything just before serving for the best texture and flavor. Storing the separate components also helps maintain freshness.

What can I substitute for half and half in this recipe?

If you want to lighten this dish up, you can use whole milk mixed with a bit of cream or opt for a dairy-free alternative like coconut milk or almond milk. Keep in mind that these might slightly alter the flavor.

Is this Chicken Penne Pasta gluten-free?

To make this dish gluten-free, simply substitute the penne pasta with a gluten-free pasta variety. The sauce ingredients remain gluten-free, making it a delicious option for those with dietary restrictions.

How can I add more flavor to the sauce?

For extra flavor, consider adding a splash of white wine to the sauce after sautéing the onions and garlic for a richer taste. Fresh herbs like basil or oregano also enhance the flavor of this Chicken Penne Pasta.

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Chicken Penne Pasta

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

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Description

This Chicken Penne Pasta is a quick, flavorful dish featuring tender chicken, creamy sauce, and fresh flavors. Perfect for a cozy dinner or special occasion!

Ingredients

Scale

8 ounces penne pasta (cooked according to package instructions (226.8 grams))
2 tablespoons extra virgin olive oil (you will need 3 tablespoons total)
1 tablespoon Italian Seasoning (you will need 1 1/2 tablespoons total)
1/2 teaspoon kosher salt (or 1/2 teaspoon table 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 (or 1/4 teaspoon table 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, cooking the penne pasta according to package directions. Season the water with salt and drain the pasta when al dente.
In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat while the water boils.
Season chicken on both sides with salt, pepper, and 1 tablespoon of Italian seasoning. Add to the skillet and cook for about 4 minutes on each side until it reaches an internal temperature of 165°F.
Remove chicken from skillet, let it cool slightly, then slice it.
In the same skillet, add another tablespoon of olive oil, then add the minced garlic and diced onion. Sauté until the onion is translucent, about 5-7 minutes.
Whisk in flour, then slowly pour in chicken broth while scraping any browned bits from the bottom. Gradually add half and half and bring to a simmer for 5 minutes on low heat.
Stir in Parmesan cheese until melted, adding remaining Italian seasoning, salt, and pepper to taste.
Add spinach, allowing it to wilt, then stir in cooked penne and sliced chicken.
Serve topped with additional Parmesan cheese, diced tomatoes, and fresh parsley.

Notes

Feel free to adjust the seasoning to your taste preference.
For a lighter meal, substitute half and half with a low-fat cream.
Add more veggies like bell peppers or mushrooms if desired.