Chicken Penne Pasta is one of those comforting dishes that feels like a hug on a plate. With its creamy sauce, tender chicken, and perfectly cooked penne, it brings together rich flavors with a delightful texture. Each bite offers a harmonious blend of savory and subtle sweetness from the fresh vegetables, making it a weekly staple in many households.

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 discovered this dish during a casual dinner with friends, where the delicious aroma wafted through the air, pulling everyone into the kitchen. It was a simple recipe that anyone could whip up and yet tasted like it belonged in a five-star restaurant! Over the years, I’ve perfected my version, ensuring it’s quick, affordable, and always a crowd-pleaser. I’m thrilled to share this mouthwatering Chicken Penne Pasta with you—let’s dive in!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 30 minutes, perfect for busy weeknights!
Irresistible Flavor: Creamy, savory goodness that hits the spot with every forkful.
Eye-Catching Appeal: Bright, colorful ingredients make it visually stunning.
Flexible Serving: Ideal for dinner parties, family meals, or meal prep throughout the week.
Diet-Friendly Options: Swap in gluten-free pasta or substitute half and half for dairy-free alternatives.

Ingredients You’ll Need

8 ounces penne pasta – Cooked according to package instructions; this forms the hearty base of your dish.
2 tablespoons extra virgin olive oil – Adding flavor and a rich mouthfeel; perfect for sautéing. You’ll need 3 tablespoons total for the recipe.
1 tablespoon Italian seasoning – This blend of herbs enhances the dish’s flavor; 1.5 tablespoons total needed.
1/2 teaspoon kosher salt – For seasoning the water and chicken; you can also use table salt.
Dash freshly ground black pepper – This adds a hint of spice; feel free to adjust to taste.
1 pound boneless skinless chicken breasts – Thinly pounded or cut into cutlets for quick cooking and tenderness.
1 tablespoon extra virgin olive oil – Used later for sautéing the chicken, infusing it with flavor.
2 cloves garlic – Minced fresh garlic adds aromatic depth that complements the chicken beautifully.
1 small yellow onion – Diced for sweetness and flavor; you can substitute with shallots if you prefer.
1 tablespoon all-purpose flour – This helps thicken your sauce for that ultra-creamy texture.
1 cup chicken broth – Provides the savory base of your sauce; homemade or store-bought both work well.
1 cup half and half – For creaminess; you can substitute with full-fat cream or even a dairy alternative.
1/2 cup grated Parmesan cheese – This adds a salty richness to the sauce; save some for topping.
1/2 tablespoon Italian seasoning – Enhances flavors in the creamy sauce; look for a good store-brand mix.
1/2 teaspoon kosher salt – For seasoning the sauce; add more to taste if needed.
Dash freshly ground black pepper – Again, adjust to your preference for some added warmth.
6 ounces fresh baby spinach – This adds a burst of color and nutrients; feel free to use other greens if desired.
2 vine-ripened tomatoes – Diced to bring freshness and a pop of color to the dish.
Fresh parsley – Chopped for garnish, adding a fresh herbaceous note to finish.

How to Make Chicken Penne Pasta

Cook the Pasta: Bring a large pot of salted water to a boil and add 8 ounces of penne pasta. Cook according to package instructions until al dente, then drain and set aside. It’s great if you reserve a bit of the pasta water—just in case!
Sauté the Chicken: In a large skillet over medium heat, add 1 tablespoon of extra virgin olive oil. Once hot, add 1 pound of boneless skinless chicken breasts. Season with 1/2 teaspoon kosher salt, dash of black pepper, and 1 tablespoon of Italian seasoning. Sauté until golden brown and cooked through, about 6-7 minutes per side. Remove from the skillet and set aside.
Cook the Veggies: In the same skillet, if necessary, add another tablespoon of olive oil. Add the diced onion and minced garlic, cooking until the onion is translucent and fragrant, approximately 2-3 minutes.
Make the Sauce: Sprinkle 1 tablespoon of all-purpose flour over the onion and garlic, stirring well. Gradually whisk in 1 cup of chicken broth, followed by 1 cup of half and half. Bring the mixture to a gentle simmer while stirring to combine.
Add Cheese and Seasoning: Stir in 1/2 cup of grated Parmesan cheese, 1/2 tablespoon of Italian seasoning, another pinch of kosher salt, and dash of black pepper. Let the sauce thicken for about 3-4 minutes, stirring occasionally until creamy.
Combine Everything: Add 6 ounces of fresh baby spinach and diced tomatoes to the sauce, cooking until the spinach is wilted. Slice the chicken, returning it to the skillet along with the drained penne pasta. Gently toss to combine everything, adding a splash of reserved pasta water if needed to loosen the sauce.
Serve: Top with additional Parmesan and chopped fresh parsley for garnish. Enjoy the tantalizing aroma!

Storing & Reheating

Store any leftovers in an airtight container at room temperature for up to 2 hours. For longer storage, refrigerate the Chicken Penne Pasta, where it will keep well for 3-4 days. If you need to freeze it, place it in an airtight container and enjoy within 3 months. To reheat, simply warm it in a skillet over medium heat for 8-10 minutes until heated through. You can add a splash of half and half or chicken broth to help it regain its creamy consistency.

Chef’s Helpful Tips

Avoid overcrowding the skillet when cooking the chicken—it ensures a better sear and prevents steaming.
Make sure to use room temperature chicken for even cooking, and pound it thin for quicker cooking!
If you prefer spicier flavors, consider adding red pepper flakes while sautéing the garlic.
For an even creamier sauce, stir in a bit of cream cheese or cream.
Utilize leftover veggies or proteins you have at home—this recipe is versatile enough to adapt!

There’s something incredibly fulfilling about whipping up a dish that feels luxurious while being so straightforward. Chicken Penne Pasta offers a blend of flavors that satisfy both the palate and the soul. Don’t hesitate to play around with ingredients that you love—maybe some mushrooms or bell peppers to jazz it up a bit?

If you’re looking for a great weeknight solution, a cozy dinner companion, or even something to impress guests, this dish is it. You’ll find yourself reaching for this recipe time and again!

Recipe FAQs

Can I use whole grain or gluten-free penne pasta?

Absolutely! Whole grain pasta adds extra fiber and nutrition, while gluten-free varieties can also work beautifully. Adjust cooking times accordingly, as gluten-free pasta may vary.

How can I make this dish dairy-free?

You can substitute half and half with a dairy-free cream alternative like coconut cream or unsweetened almond milk, and use nutritional yeast or a dairy-free cheese for a similar flavor profile.

Is this recipe suitable for meal prep?

Yes! This Chicken Penne Pasta stores wonderfully (although the pasta may absorb some sauce). Just split the portions into lunch containers for easy grab-and-go meals.

What can I serve alongside Chicken Penne Pasta?

A fresh green salad drizzled with balsamic vinaigrette pairs beautifully, as well as some warm garlic bread or roasted vegetables. Enjoy your complete meal!

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Chicken Penne Pasta

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

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Description

This Chicken Penne Pasta is a delicious dish featuring tender chicken, creamy sauce, and fresh spinach. Perfect for a quick and comforting meal, this recipe combines simple ingredients to create an irresistible flavor.

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 until al dente, then drain.
In a skillet over medium heat, warm 2 tablespoons of olive oil.
Season chicken with salt, pepper, and 1 tablespoon of Italian seasoning, then cook for about 4 minutes per side until internal temperature reaches 165°F.
Remove chicken from skillet, allow to cool, and slice.
Add 1 tablespoon olive oil to the skillet, then sauté garlic and onion until soft (about 5-7 minutes).
Whisk in flour, then gradually add chicken broth and half and half, scraping the bottom of the pan. Simmer for 5 minutes.
Stir in Parmesan cheese and melt. Adjust seasoning with salt and pepper.
Fold in fresh spinach and cook until wilted. Add cooked penne and sliced chicken to the skillet.
Serve topped with additional Parmesan, diced tomatoes, and parsley.