Chicken Penne Pasta is a hearty and comforting dish that brings together tender chicken, zesty seasonings, and perfectly cooked penne pasta in a creamy sauce. This dish is not only satisfying but also visually appealing, with vibrant colors from fresh spinach and ripe tomatoes adding a delightful contrast. The creamy sauce hugs each piece of pasta, making every bite a delicious explosion of flavor. Whether you’re making dinner for your family or hosting friends, Chicken Penne Pasta guarantees smiles around the table — and let’s be honest, it’s much better than anything you’d find in a restaurant.

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 experienced Chicken Penne Pasta on a busy weeknight when dinner needed to be quick yet delicious. As I tossed together the ingredients, I realized just how simple it was to create something so indulgent at home. The aroma of sautéing garlic and onions wafting through the kitchen is enough to draw anyone in. Plus, this recipe is incredibly forgiving — you can tweak it based on what you have on hand or personal preferences, making it a versatile favorite.

Why You’ll Love This Recipe

Simple & Quick: You can whip up this dish in just about 30 minutes, making it perfect for busy weeknights.
Irresistible Flavor: The combination of garlic, Italian seasoning, and cheesy goodness creates a flavor profile that’s hard to resist.
Eye-Catching Appeal: Fresh spinach and vibrant tomatoes not only enhance the taste but also make this dish a visual delight.
Flexible Serving: Perfect for family dinners, potlucks, or even as a comforting lunch!
Diet-Friendly Options: Easily adaptable to be gluten-free with alternative pasta options.

Ingredients You’ll Need

8 ounces penne pasta: Cook according to package instructions for the perfect bite.
2 tablespoons extra virgin olive oil (plus 1 tablespoon later): Adds flavor; use good quality for the best results.
1 tablespoon Italian Seasoning (plus ½ tablespoon later): A blend of herbs that infuses the chicken and sauce with an aromatic taste.
½ teaspoon kosher salt: Use this to enhance the flavors; table salt is fine in a pinch.
Dash freshly ground black pepper: Adds a subtle heat and depth of flavor.
1 pound boneless skinless chicken breasts: Slice or pound thin for even cooking; you can also use thighs if preferred.
2 cloves garlic (minced): Freshly minced garlic is crucial for flavor; powdered garlic won’t suffice.
1 small yellow onion (diced): This adds sweetness and depth to the sauce.
1 tablespoon all-purpose flour: Helps to thicken the creamy sauce and gives it a luscious texture.
1 cup chicken broth: Choose low-sodium options to control salt levels in the final dish.
1 cup half and half: This creates the creamy sauce; you can substitute with whole milk for a lighter version.
½ cup grated Parmesan (plus more for topping): Freshly grated Parmesan gives a rich, nutty flavor.
6 ounces fresh baby spinach: Adds a fresh, vibrant quality; you can substitute with kale.
2 vine-ripened tomatoes (diced): Their brightness enhances both flavor and presentation.
Fresh parsley (for topping): A pop of green garnish to finish off the dish beautifully.

How to Make Chicken Penne Pasta

Cook the Penne: In a large pot of boiling salted water, cook 8 ounces of penne pasta according to package instructions until al dente. Drain and set aside.
Prepare the Chicken: Season 1 pound of boneless, skinless chicken breasts with 1 tablespoon of Italian seasoning, ½ teaspoon salt, and a dash of black pepper. You can pound them thin or cut them into cutlets to ensure even cooking.
Sauté the Chicken: In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium-high heat. Add the seasoned chicken and cook for about 4-5 minutes on each side until golden brown and cooked through. Transfer to a plate and set aside.
Sauté Vegetables: In the same skillet, add another tablespoon of olive oil if needed. Add 1 small diced onion and cook until translucent, about 3 minutes. Stir in 2 cloves of minced garlic and cook until fragrant, about 30 seconds.
Make the Sauce: Sprinkle 1 tablespoon of all-purpose flour over the onion and garlic, stirring for about 1 minute. Gradually whisk in 1 cup of chicken broth and 1 cup of half and half. Bring to a simmer, allowing the sauce to thicken slightly.
Combine Ingredients: Stir in ½ cup of grated Parmesan, ½ tablespoon Italian seasoning, ½ teaspoon salt, and a dash of black pepper. Add in 6 ounces of fresh baby spinach and 2 diced tomatoes, cooking until the spinach wilts.
Toss Pasta: Combine the cooked penne with the sauce, stirring well to coat the pasta evenly. Slice the chicken and place on top of the pasta.
Serve: Garnish with extra Parmesan and fresh parsley before serving. Enjoy your meal!

Storing & Reheating

Leftovers of Chicken Penne Pasta can be stored at room temperature for up to 2 hours before transferring them to the refrigerator in an airtight container, where they will stay fresh for about 3 days. If you choose to freeze, place the pasta in a well-sealed container or a heavy-duty freezer bag for up to 3 months. For reheating, simply warm up in a skillet over medium heat, adding a splash of chicken broth or water to loosen it up if needed. The creamy texture might change slightly, but adding a bit of liquid helps revive its original creaminess.

Chef’s Helpful Tips

Avoid overcooking the pasta; you want it to be perfectly al dente. It will continue to cook slightly when mixed with the sauce.
Pounding chicken breasts to an even thickness helps them cook quickly and uniformly.
If you prefer a lighter dish, you can substitute half of the half and half with chicken broth.
Don’t skip the fresh herbs at the end. They elevate the dish remarkably.
This recipe is perfect for make-ahead meal prep; just store the pasta and sauce separately until ready to reheat.

Chicken Penne Pasta is such a comforting and delicious dish, perfect for a family meal or entertaining friends. With just a few ingredients and simple steps, you can create something extraordinary. Don’t hesitate to tweak the recipe according to what’s in your pantry or to suit your taste preferences. Each bite is sure to bring joy — so gather your loved ones and dig in!

Recipe FAQs

Can I use whole wheat penne instead of regular?

Absolutely! Whole wheat penne is a great alternative that adds some fiber and a nutty flavor. Just keep an eye on the cooking time, as it might differ slightly from regular penne.

What if I want to make this dish vegetarian?

You can easily adapt this recipe by omitting the chicken and using vegetable broth instead of chicken broth. You might also add more vegetables, such as bell peppers or zucchini, to keep it hearty.

Can I make this dish ahead of time?

Yes! You can prepare the chicken and sauce a day ahead. Just cook the pasta fresh when you’re ready to serve to avoid it getting too mushy.

How can I make the sauce spicier?

If you like a bit of heat, try adding a pinch of red pepper flakes when sautéing the garlic, or a splash of hot sauce when whisking together the broth and half and half for a flavorful kick!

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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 delightful blend of tender chicken, creamy sauce, and perfectly cooked penne. Ideal for a quick dinner or a comforting meal, its fresh ingredients and rich flavors make it a standout choice for anyone looking for an easy homemade dish.

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 (read what half and half is here (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

Boil a large pot of salted water and cook the penne pasta according to package instructions until al dente, then drain.
While boiling water, heat 2 tablespoons olive oil in a large skillet over medium heat.
Season the chicken with salt, pepper, and 1 tablespoon of Italian seasoning. Add to the skillet and cook for about 4 minutes on each side until they reach 165°F internally.
Remove the chicken from the skillet and allow to cool slightly before slicing.
In the same pan, add the remaining olive oil, followed by garlic and onion. Sauté until the onions are soft, about 5 to 7 minutes.
Whisk in the flour, then slowly add the chicken broth, scraping up any browned bits, followed by the half and half. Bring to a low simmer for 5 minutes.
Add Parmesan cheese to the sauce and stir until melted. Adjust seasoning with remaining Italian seasoning, salt, and pepper to taste.
Incorporate the spinach into the sauce until just wilted, then stir in the cooked penne and sliced chicken.
Plate the dish topped with additional Parmesan, diced tomatoes, and fresh parsley.

Notes

Feel free to substitute the chicken with shrimp or tofu for a different protein option.
Add more vegetables like bell peppers or mushrooms for extra nutrition and flavor.
Keep an eye on the sauce to avoid it becoming too thick; add a splash of chicken broth if necessary.