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); 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 or cut into cutlets); 1 tablespoon extra virgin olive oil; 2 cloves garlic (minced); 1 small yellow onion (diced); 1 tablespoon all purpose flour; 1 cup chicken broth; 1 cup half and half; 1/2 cup grated Parmesan (plus more for topping); 1/2 tablespoon Italian seasoning; 1/2 teaspoon kosher salt; dash freshly ground black pepper; 6 ounces fresh baby spinach (roughly 1 cup); 2 vine-ripened tomatoes (diced); fresh parsley (for topping)

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Chicken penne pasta is a delightful dish that captures the essence of comforting Southern Italian cuisine. Featuring tender chunks of chicken enveloped in a creamy sauce with fresh vegetables, this delectable meal is perfect for any occasion—be it a quiet weeknight dinner or a lively weekend gathering. Each bite brings together the al dente penne pasta, rich flavors, and a satisfying texture that will keep your family coming back for more. It’s a beautiful combination of simplicity and indulgence that can rival any restaurant dish right from your kitchen.

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 still remember the first time I made chicken penne pasta for my family. The aroma of garlic and sautéing chicken wafted through the house, drawing everyone to the kitchen like moths to a flame. Once those first bites were taken, the compliments flowed, and I knew I had struck dinner gold! This recipe is not only easy to whip up but also budget-friendly, making it a hit with everyone. So if you’re on the hunt for a meal that’s impressive yet uncomplicated, I invite you to try this scrumptious chicken penne pasta.

Why You’ll Love This Recipe

Simple & Quick: Just 30 minutes from prep to plate, making it perfect for busy nights.
Irresistible Flavor: Creamy and savory, with a hint of garlic and spice, this dish is bursting with taste.
Eye-Catching Appeal: The vibrant colors of spinach and tomatoes make the dish look beautiful on any table.
Flexible Serving: Ideal for a family dinner, meal prep, or even a potluck.
Diet-Friendly Options: Easily swap in gluten-free pasta for a health-conscious twist.

Ingredients You’ll Need

8 ounces penne pasta: Cooked al dente according to the package instructions; this shape excellently holds sauce.
2 tablespoons extra virgin olive oil: Vital for sautéing and adds a rich flavor; consider using just a touch more for a deeper taste.
1 tablespoon Italian seasoning: This blend elevates the dish with a classic Italian flavor.
1/2 teaspoon kosher salt: Enhances the taste of all ingredients; adjust as necessary according to your salt preference.
Dash of freshly ground black pepper: Freshly ground enhances the overall flavor.
1 pound boneless skinless chicken breasts: Pounded thin for even cooking; you can substitute with turkey breasts if you like.
1 tablespoon extra virgin olive oil (for chicken): Adds flavor while cooking the chicken.
2 cloves garlic: Minced for a fragrant punch—don’t skimp on this one!
1 small yellow onion: Diced and sautéed until soft; yellow onions add a nice sweetness to the dish.
1 tablespoon all-purpose flour: Used as a thickener for your creamy sauce.
1 cup chicken broth: For rich flavor; homemade broth is ideal, but store-bought works too.
1 cup half and half: Adds creaminess—substitute with heavy cream for extra richness if desired.
1/2 cup grated Parmesan: Essential for a cheesy element; buy block cheese and grate it for the best flavor.
1/2 tablespoon Italian seasoning: Enhances the sauce beautifully.
1/2 teaspoon kosher salt: Helps balance the flavors; taste before adding more.
Dash of freshly ground black pepper: Brings out the dish’s aroma and heat.
6 ounces fresh baby spinach: Roughly 1 cup; wilted down, it adds color and nutrients.
2 vine-ripened tomatoes: Diced fresh for a burst of flavor; you can use canned if you’re in a pinch.
Fresh parsley (for topping): Brightens the dish up and adds a pop of color.

How to Make Chicken Penne Pasta

Cook the Pasta: Start by bringing a large pot of salted water to a boil, then cook 8 ounces penne pasta according to package instructions until al dente. Drain and set aside, tossing with a little olive oil to prevent sticking.
Sear the Chicken: In a large skillet, heat 1 tablespoon extra virgin olive oil over medium-high heat. Season your pound of chicken breasts with 1 tablespoon Italian seasoning, 1/2 teaspoon kosher salt, and a dash of pepper. Cook the chicken for about 5-7 minutes on each side until golden and cooked through (internal temperature of 165°F). Remove chicken from the pan and let it rest before slicing into bite-sized pieces.
Sauté Aromatics: In the same skillet, add 1 tablespoon of olive oil and sauté 1 small diced onion and 2 minced cloves of garlic until softened and fragrant, about 3-4 minutes.
Make the Sauce: Sprinkle 1 tablespoon of all-purpose flour over the aromatic mixture, stirring for about 1 minute to cook the flour slightly. Gradually whisk in 1 cup chicken broth and 1 cup half and half, stirring constantly until sauce thickens (approximately 3-5 minutes).
Add Cheese and Seasoning: Stir in 1/2 cup grated Parmesan, 1/2 tablespoon Italian seasoning, 1/2 teaspoon kosher salt, and a dash of pepper. Mix until the cheese is melted and smooth.
Combine Ingredients: Toss in the sliced chicken, 6 ounces of fresh baby spinach, and diced tomatoes. Let everything simmer for about 2-3 minutes until the spinach is wilted and the tomatoes are warmed through. Then gently mix in the cooked penne pasta until well coated with sauce.
Serve and Garnish: Serve the chicken penne pasta hot, garnished with additional grated Parmesan and fresh parsley for a stunning presentation.

Storing & Reheating

If you find yourself with leftovers, storing chicken penne pasta is simple. Place any cooled portions in an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze the dish for up to 3 months—just ensure it’s sealed well to prevent freezer burn. When you’re ready to enjoy it again, reheat in a saucepan over low heat, stirring frequently until warmed through. You may need to add a splash of chicken broth or cream to refresh the texture and keep it creamy.

Chef’s Helpful Tips

Avoid overcooking the chicken; it can become tough. Using thinner cuts helps it cook more evenly.
Let the cooked pasta sit briefly after draining if you plan to toss it with the sauce; it keeps it al dente.
Feel free to amp up the flavor by adding other veggies like bell peppers or mushrooms.
Use freshly grated Parmesan for the best taste—the pre-grated stuff doesn’t melt as well or impart the same flavor.
Consider making a double batch, as this dish only gets better after resting in the fridge overnight—perfect for lunch!
If you want a little kick, sprinkle some red pepper flakes in the sauce for added heat.

Though chicken penne pasta seems uncomplicated, it’s quite impressive when served to family or friends. The combination of creamy sauce, tender chicken, and vibrant vegetables makes for a fulfilling meal. Experiment with different types of veggies, or even add a splash of your favorite white wine to the sauce for an extra flavor boost. The beauty of this dish lies in its versatility, allowing you to adjust flavors and ingredients to perfectly cater to your taste buds!

Recipe FAQs

Can I use whole wheat penne instead?

Absolutely! Whole wheat penne will add a nuttier flavor and extra nutrients, making it a great alternative. Just keep an eye on the cooking time as it may need a minute or two longer to become tender.

Can I make this recipe dairy-free?

Yes, you can substitute the half and half with coconut milk or almond milk and use a dairy-free cheese product in place of Parmesan. The flavors may differ slightly, but it will still be delicious!

How can I adjust the spice level?

To add spice, consider incorporating crushed red pepper flakes during the sautéing process, or serve with a sprinkle of fresh cracked pepper when it’s finished. For a milder version, simply omit the pepper.

Can I make this ahead?

Chicken penne pasta can be made ahead and stored in the fridge for up to 3 days. Just reheat gently to avoid overcooking the pasta. If preparing in advance, you might want to slightly undercook your pasta to account for warming it up later.

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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: Stovetop
Cuisine: Italian

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Description

This Chicken Penne Pasta is a one-pan wonder packed with flavors from juicy chicken, fresh spinach, and a creamy sauce. Perfect for a quick dinner that satisfies your cravings and delights your taste buds!

Ingredients

Scale

8 ounces penne pasta (cooked according to package instructions)
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 or cut into cutlets)
1 tablespoon extra virgin olive oil
2 cloves garlic (minced)
1 small yellow onion (diced)
1 tablespoon all purpose flour
1 cup chicken broth
1 cup half and half
1/2 cup grated Parmesan (plus more for topping)
1/2 tablespoon Italian seasoning
1/2 teaspoon kosher salt
dash freshly ground black pepper
6 ounces fresh baby spinach (roughly 1 cup)
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, making sure to season the water with salt and drain the pasta while still al dente.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Season the chicken on both sides with salt, pepper, and 1 tablespoon of Italian seasoning, then add to the skillet. Cook for about 4 minutes on each side or until the chicken reaches an internal temperature of 165°F.
Remove the chicken from the skillet, allow to cool slightly, then slice.
Add the remaining 1 tablespoon of olive oil to the pan. Add garlic and onion, sautéing until the onions are soft and translucent, about 5 to 7 minutes.
Whisk in the flour, slowly add the chicken broth, scraping up any browned bits from the bottom. Gradually add the half and half, bringing to a simmer and cooking for 5 minutes over low heat.
Stir in the Parmesan cheese until melted. Add the remaining 1/2 tablespoon of Italian seasoning, season with salt and pepper to taste.
Incorporate the spinach, letting it wilt. Then stir in the cooked penne and sliced chicken.
Top with additional Parmesan cheese, fresh tomatoes, and parsley.

Notes

For added flavor, consider marinating the chicken in Italian dressing before cooking.
Feel free to substitute the chicken with shrimp or other proteins if desired.
This dish can be easily customized with your favorite vegetables.