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 (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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Chicken Penne Pasta is a delightful dish that brings together tender chicken, perfectly cooked penne pasta, and a creamy sauce that simply wraps everything in mouthwatering goodness. The balance of flavors and textures in this recipe creates a hearty meal that’s perfect for any day of the week. When I first made this dish, it was for a cozy dinner with friends, and the way everyone savored each bite made me realize I had stumbled upon a victorious dinner!

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

This comforting recipe is not just about delicious flavors but also about convenience—it’s budget-friendly, requires minimal prep, and can be ready in under 30 minutes. Whether you’re whip up a quick weeknight dinner or impress your guests at a dinner party, this Chicken Penne Pasta recipe is sure to deliver warmth and satisfaction. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: You can whip this up in just 30 minutes, making it perfect for busy weeknights.
Irresistible Flavor: The combination of chicken, creamy sauce, and seasoning creates an explosion of taste.
Eye-Catching Appeal: Bright spinach and colorful tomatoes add a fresh, vibrant look to your plate.
Flexible Serving: Great for family dinners, gatherings, or even cozy date nights.
Diet-Friendly Options: Easily adaptable for gluten-free pasta or dairy-free substitutes.

Ingredients You’ll Need

8 ounces penne pasta: Cooked according to package instructions, this creates the perfect base for your dish.
2 tablespoons extra virgin olive oil: Adds healthy fat and enhances the overall flavor.
1 tablespoon Italian seasoning: This blend of herbs brings a delicious depth to the dish.
1/2 teaspoon kosher salt: Enhances the flavors throughout the recipe.
Dash freshly ground black pepper: For a little kick and balanced flavor.
1 pound boneless skinless chicken breasts: Pounded thin or cut into cutlets for even cooking.
1 tablespoon extra virgin olive oil: Used for sautéing the chicken, giving it a lovely crisp.
2 cloves garlic, minced: Adds aromatic goodness to the sauté.
1 small yellow onion, diced: Provides a savory sweetness to the dish.
1 tablespoon all-purpose flour: Helps thicken the sauce to a creamy consistency.
1 cup chicken broth: A flavorful base for the sauce.
1 cup half and half: Creates a rich, creamy texture.
1/2 cup grated Parmesan: For that classic cheesy flavor that marries with the sauce.
1/2 tablespoon Italian seasoning: Enhances the overall aroma and taste.
1/2 teaspoon kosher salt: Ensures the flavors are balanced.
Dash freshly ground black pepper: Adds extra flavor.
6 ounces fresh baby spinach: Incorporates wonderful color and nutrition into the dish.
2 vine-ripened tomatoes, diced: Freshness and acidity help brighten everything.
Fresh parsley for topping: A lovely garnish that brings a fresh aroma.

How to Make Chicken Penne Pasta

Cook the Penne Pasta: In a large pot of salted boiling water, cook 8 ounces penne pasta according to package instructions. Drain and set aside.
Sauté the Chicken: Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Add 1 pound of boneless skinless chicken breasts (pounded thin or cut into cutlets). Season with 1 tablespoon Italian seasoning, 1/2 teaspoon kosher salt, and a dash of freshly ground black pepper. Cook for 5-7 minutes per side or until golden brown. Remove from the skillet and set aside.
Make the Sauce: In the same skillet, reduce the heat to medium, and add another tablespoon of olive oil. Sauté 2 cloves of minced garlic and 1 small diced onion until fragrant and translucent, about 3-4 minutes.
Thicken the Sauce: Stir in 1 tablespoon of all-purpose flour, cooking for an additional minute. Gradually whisk in 1 cup of chicken broth and 1 cup of half and half. Bring to a simmer, and let it thicken slightly for about 5 minutes.
Add Cheese and Seasoning: Mix in 1/2 cup grated Parmesan, 1/2 tablespoon Italian seasoning, 1/2 teaspoon kosher salt, and a dash of black pepper, mixing until smooth.
Incorporate Spinach and Tomatoes: Gently stir in 6 ounces of fresh baby spinach and 2 diced vine-ripened tomatoes. Cook until the spinach wilts, about 2 minutes.
Combine with Pasta: Add the cooked penne pasta to the sauce and toss until well-coated. Cut the cooked chicken into strips and place it on top.
Serve: Garnish with fresh parsley and additional Parmesan if desired. Serve hot and enjoy!

Storing & Reheating

Store your Chicken Penne Pasta in an airtight container in the refrigerator for up to 4 days. If you’re thinking about saving some for later, you can freeze it in a sealed container for up to 3 months. When you’re ready to enjoy it again, simply reheat in a saucepan over medium heat, stirring until warmed through, or in the microwave for about 2-3 minutes. Keep in mind that the pasta might absorb some sauce during storage, so you may need to add a splash of broth or half and half to refresh the creaminess!

Chef’s Helpful Tips

Avoid overcrowding the skillet to ensure even cooking of the chicken.
Allow chicken to rest before slicing for maximum juiciness.
Use day-old pasta for a firmer texture if making ahead of time.
For a lighter version, you can replace half and half with a low-fat option or milk.
Don’t skimp on the cheese; it helps to create that irresistible creamy texture.
You can add more veggies like bell peppers or zucchini if desired for an extra nutritional boost.

Chicken Penne Pasta is not simply a dish; it’s an experience waiting to happen! With its irresistible flavors and ease of preparation, it invites you to explore your own creativity in the kitchen. Feel free to experiment with different veggies or herbs to make it your own!

Recipe FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs can add more flavor and juiciness to your dish. Just ensure they are cooked through to an internal temperature of 165°F.

How do I make this recipe gluten-free?

To make Chicken Penne Pasta gluten-free, simply swap the penne pasta for a gluten-free alternative. Many brands offer excellent pasta that tastes just as good. Also, check your chicken broth for gluten content.

What can I substitute for half and half?

If you want a lighter option, you can use a mix of whole milk and heavy cream. Alternatively, almond milk or coconut milk can be used with varying results. Just note that it may slightly alter the flavor and texture.

Can I add more vegetables?

Definitely! Feel free to toss in your favorite vegetables such as bell peppers, mushrooms, or asparagus for added nutrition and flavor. Just sauté them alongside the onions for a delicious addition.

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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 combines tender chicken and a creamy sauce, creating a meal that’s full of flavor and takes just 30 minutes to prepare. Perfect for busy weeknights or a tasty dinner any day!

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

Notes

You can replace chicken breast with other proteins like shrimp or tofu for variation.
Make sure not to overcook the pasta; it should remain al dente before mixing it with the sauce.
Feel free to add other vegetables like bell peppers or mushrooms for extra nutrition.