You know those nights? The ones where the clock is ticking, the kids are buzzing with post-school energy, and the thought of cooking anything elaborate feels like climbing Everest in flip-flops? Yeah, me too. And on those nights, this Creamy Chicken penne recipe is my absolute superhero. It’s not just a meal; it’s a warm hug in a bowl, a comforting embrace that says, “It’s going to be okay, and it’s going to be delicious!” I first stumbled upon a version of this years ago, and it quickly became a staple. It’s got that perfect balance of savory chicken, tender pasta, and a sauce so luscious you’ll want to lick the bowl clean. If you love a good creamy pasta dish, but sometimes find them a bit fussy, you’re in for a treat. This chicken penne is ridiculously simple to pull off, yet tastes like it came from a fancy restaurant. It’s the kind of dish that makes everyone around the table happy, from picky eaters to grown-ups who appreciate a good, honest meal. Honestly, I’ve made this so many times, I could probably do it with my eyes closed (though I wouldn’t recommend it!).
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What is Creamy Chicken Penne?
So, what exactly is this magical dish we’re talking about? Think of it as your ultimate comfort food, elevated. At its heart, it’s a simple pasta dish featuring tender pieces of chicken and al dente penne pasta, all coated in a rich, creamy sauce. It’s not a super-heavy, gloopy sauce, though. The beauty of this Chicken Penne lies in its balance. We’re talking about a sauce that’s decadent enough to feel special but light enough that you don’t feel weighed down afterwards. The “penne” part just means we’re using that wonderfully ridged pasta shape that’s perfect for catching every last drop of sauce. The chicken is usually pan-seared to get those lovely browned bits, adding another layer of flavor. It’s essentially the culinary equivalent of a cozy blanket on a chilly evening, but with way more flavor and a lot less lint.
Why you’ll love this recipe?
Honestly, there are so many reasons why this chicken penne recipe has earned a permanent spot in my recipe binder, and I’m betting it will in yours too. First off, the flavor is just out of this world. You get that savory, perfectly cooked chicken, the satisfying bite of the penne, and then the sauce… oh, the sauce! It’s got this subtle richness that isn’t overpowering, with just a hint of garlic and maybe a touch of Parmesan that makes everything sing. It’s a flavor profile that feels both familiar and exciting all at once. And then there’s the simplicity. I know I keep saying it, but it’s true! You can totally whip this up on a weeknight after a long day. It doesn’t require any fancy techniques or obscure ingredients. It’s proof that you don’t need hours in the kitchen to create something truly delicious. Cost-efficiency is another big win. All the ingredients are pretty standard pantry staples or easily found at any grocery store, so you won’t be breaking the bank. Plus, this dish is surprisingly versatile. You can easily add in some extra veggies like broccoli or spinach, or even switch up the protein if you’re not feeling chicken one night. It’s just a really dependable, crowd-pleasing dish that I can always count on. It stands out because it’s not just another creamy pasta; it’s *the* creamy pasta that actually tastes like a treat without being overly complicated.
How do I make Creamy Chicken Penne?
Quick Overview
The magic of this Creamy Chicken penne is how it all comes together so harmoniously without much fuss. Essentially, you’ll cook your pasta, sauté your chicken, build a simple, flavorful sauce, and then toss it all together. The key is good timing and not overcooking anything. It’s designed for real life – busy weeknights, spontaneous dinners, or when you just need a comforting meal without the stress. You’ll be amazed at how quickly this comes from your stovetop to your table, tasting like it took you all afternoon.
Ingredients
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1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
12 ounces penne pasta (or your favorite shape!)
2 tablespoons olive oil
Salt and freshly ground Black Pepper to taste
For the Creamy Sauce:
1 tablespoon butter
2 cloves garlic, minced (or more if you’re a garlic lover like me!)
1 ½ cups heavy cream (or half-and-half for a lighter version)
½ cup grated Parmesan cheese (use the good stuff if you can!)
¼ cup chicken broth (low-sodium is best)
1 tablespoon chopped fresh parsley, for garnish (optional, but adds a nice touch)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Grab a large pot and fill it generously with water for your pasta. Add a good pinch of salt – this is your pasta’s first chance to get seasoned! Put it on high heat to bring it to a rolling boil. While that’s happening, grab a large skillet or frying pan. You’ll need this for the chicken and the sauce later, so make sure it’s ready to go.
Step 2: Mix Dry Ingredients
This step is actually for the chicken. Pat your chicken pieces completely dry with paper towels. This is super important for getting a good sear! Season them generously with salt and freshly ground Black Pepper. Don’t be shy here; this is where a lot of the foundational flavor comes from.
Step 3: Mix Wet Ingredients
This step involves getting your sauce ingredients ready. Mince your garlic finely. Grate your Parmesan cheese. Have your heavy cream and chicken broth measured out. It’s helpful to have everything prepped and within easy reach before you start cooking the sauce, as things can move pretty quickly.
Step 4: Combine
This is where we actually cook the chicken. Heat the olive oil in your skillet over medium-high heat. Once the oil is shimmering (but not smoking!), carefully add the seasoned chicken pieces in a single layer. You might need to do this in batches to avoid overcrowding the pan; overcrowding will steam the chicken instead of searing it, and we want that lovely golden crust. Cook for about 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate. Don’t wipe out the pan – those browned bits are pure flavor gold!
Step 5: Prepare Filling
While the chicken is cooking or resting, drop your penne pasta into the boiling salted water. Cook according to package directions until it’s al dente – that means tender but still with a slight bite. Before you drain the pasta, scoop out about a cup of the starchy pasta water and set it aside. This liquid gold will be our secret weapon for achieving the perfect sauce consistency later. Drain the pasta and set it aside.
Step 6: Layer & Swirl
Now, let’s build that incredible sauce right in the same skillet you used for the chicken. Melt the tablespoon of butter over medium heat. Add the minced garlic and cook for about 30-60 seconds until fragrant, being careful not to burn it. Pour in the heavy cream and chicken broth. Stir well, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer, then stir in the grated Parmesan cheese until it’s melted and the sauce starts to thicken slightly. Taste it and add more salt and pepper if needed. If the sauce seems a little too thick, you can add a splash of that reserved pasta water to loosen it up.
Step 7: Bake
This recipe is cooked entirely on the stovetop, so there’s no baking involved! Which is part of why it’s such a lifesaver on busy nights.
Step 8: Cool & Glaze
Return the cooked chicken and drained penne pasta to the skillet with the creamy sauce. Toss everything together gently until the pasta and chicken are well coated. Let it simmer for another minute or two, allowing the pasta to absorb some of that glorious sauce. If you’re using fresh parsley, stir most of it in now, reserving a little for garnish. The “glaze” here is really just the beautiful, creamy coating that forms on the pasta and chicken.
Step 9: Slice & Serve
Serve your delicious chicken penne immediately! Ladle generous portions into bowls. Garnish with the remaining fresh parsley, if desired. A little extra sprinkle of Parmesan cheese on top is never a bad idea, either. Enjoy that comforting, flavorful goodness!
What to Serve It With
This creamy chicken penne is fantastic on its own, of course, but it also plays really well with other flavors. For breakfast? Okay, maybe not breakfast for most people, but if you’re looking for a hearty brunch, you could serve a smaller portion alongside some fresh fruit salad or even a couple of crispy bacon strips. It’s surprisingly satisfying! For a more traditional brunch setting, a big green salad with a light vinaigrette is perfect. It cuts through the richness of the pasta beautifully. The bright, fresh flavors make it a great contrast. And as for dessert? Honestly, after a dish this comforting, you might not even need dessert! But if you’re craving something sweet, a light fruit tart or some sorbet would be lovely, keeping the palate refreshed. For cozy snacks, this dish is more of a main event, but if you have leftovers, a small bowl warmed up is pure comfort. My family loves it with some crusty garlic bread on the side for dipping into any leftover sauce. It’s simple, but it’s those little touches that make a meal feel complete. I also find that a simple side of steamed asparagus or green beans is a great addition if you want to add some extra veggies without a lot of fuss.
Top Tips for Perfecting Your Creamy Chicken Penne
I’ve made this chicken penne so many times, I’ve picked up a few tricks along the way that I think really make a difference. First, for the chicken prep, remember that drying it thoroughly is key. I used to skip this step thinking it didn’t matter, but trust me, it’s the secret to getting that beautiful golden-brown sear instead of pale, sad chicken. Don’t overcrowd the pan when you’re searing the chicken either. It’s tempting to just throw it all in, but cooking in batches ensures each piece gets properly caramelized. For the pasta, al dente is the way to go. Mushy pasta is just… sad. And that reserved pasta water? It’s non-negotiable for me! It’s pure magic for emulsifying the sauce and making it perfectly creamy without being greasy. When it comes to the sauce, don’t rush the garlic. Just a minute or so until it’s fragrant is perfect; burnt garlic tastes bitter and will ruin the whole dish. And tasting and adjusting the seasoning at the end is crucial. Cream and cheese can sometimes mute saltiness, so a final check is always a good idea. For ingredient swaps, I’ve experimented quite a bit! If you don’t have heavy cream, half-and-half works, but the sauce won’t be quite as rich. You can also use milk, but you’ll likely need a bit more thickening agent, like a cornstarch slurry, and it might not be as velvety. For the cheese, Pecorino Romano is a fantastic, sharper alternative to Parmesan if you want a bolder flavor. Baking tips? Well, since this isn’t baked, I’ll focus on stovetop: medium heat is your friend for the sauce. Too high and it can break or burn; too low and it won’t thicken properly. My biggest lesson learned was about the Parmesan – add it off the direct highest heat and stir it in gently. It prevents that clumpy, stringy texture and keeps the sauce beautifully smooth. If your sauce ever seems *too* thick, a splash of broth or that reserved pasta water will bring it back to life.
Storing and Reheating Tips
Leftovers are a beautiful thing, and this chicken penne holds up wonderfully. If you find yourself with any (which is rare in my house!), it’s best to store it in an airtight container. At room temperature, it’s really only good for about two hours, like most cooked dishes. For refrigerator storage, it will stay delicious for about 3 to 4 days. I like to store it in shallow containers so it cools down quickly and evenly in the fridge. When it comes to reheating, the stovetop is my absolute favorite method. Just a splash of milk or chicken broth in a skillet over medium-low heat, then add the leftovers and stir gently until warmed through. This helps bring back some of that creamy consistency. If you’re in a hurry, the microwave works too, but be sure to stir it halfway through to prevent hot spots and ensure even heating. For freezing, I’m a little more cautious. While you *can* freeze it, the creamy sauce can sometimes separate a bit upon thawing. If you do freeze it, make sure it’s completely cooled first, then wrap it really well in freezer-safe containers or heavy-duty foil. It should be good in the freezer for about 1 to 2 months. Thaw it overnight in the refrigerator before reheating. For the glaze advice: if you know you’ll be storing leftovers, I sometimes don’t toss all the pasta and chicken with the sauce right away. I’ll reserve a little plain pasta and chicken, then toss it with the heated sauce just before serving, which can help keep the texture fresher.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite creamy chicken penne! It’s more than just a recipe; it’s a little bit of weeknight joy, a whole lot of comfort, and proof that delicious meals don’t have to be complicated. I truly hope you give this a try. It’s the kind of dish that brings people together and makes those ordinary nights feel a little bit extraordinary. If you loved this, you might also enjoy my [Link to another pasta recipe, e.g., Lemon Herb Roasted Chicken] or my [Link to a simple weeknight dinner, e.g., Quick Garlic Shrimp Pasta]. I can’t wait to hear how your chicken penne turns out! Drop a comment below and tell me your favorite part, or if you made any fun variations. Happy cooking, and even happier eating!
Chicken Penne Pasta
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts cut into 1-inch pieces
- 0.5 pound penne pasta
- 1 tablespoon olive oil
- 0.5 cup onion chopped
- 2 cloves garlic minced
- 1 can diced tomatoes 14.5 ounce, undrained
- 2 cups chicken broth
- 0.5 cup heavy cream
- 0.25 cup parmesan cheese grated
- 0.5 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes optional
- salt to taste
- black pepper to taste
- 0.25 cup fresh basil chopped, for garnish
Instructions
Preparation Steps
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken pieces and season with salt and pepper. Cook until browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Add chopped onion to the skillet and cook until softened, about 3-5 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in the penne pasta, diced tomatoes (with their juice), chicken broth, dried oregano, and red pepper flakes (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally, until pasta is al dente.
- Return the cooked chicken to the skillet. Stir in the heavy cream and grated Parmesan cheese. Cook, stirring, until the sauce is heated through and slightly thickened, about 2-3 minutes. Season with additional salt and pepper to taste.
- Garnish with fresh chopped basil before serving.
