There’s something magical about a bowl of creamy chicken penne that just hits the spot – it’s comfort food at its finest. I remember rushing home from school as a kid, following my nose straight to the kitchen where Mom would be stirring a pot of this rich, velvety sauce. The smell of garlic and Parmesan would already be filling the air, and I’d practically beg to be the first taste-tester. Now I make my own version, and honestly? It’s become my go-to when I need a quick, satisfying dinner that feels special. The best part? It comes together in about the time it takes to boil pasta – no fancy techniques, just simple ingredients transforming into something downright delicious.
Why You’ll Love This Creamy Chicken Penne
Trust me, this isn’t just another pasta recipe – it’s the kind of dish you’ll find yourself craving on busy weeknights. Here’s why it’s special:
- Quick & easy: Ready in 25 minutes flat (perfect when you’re hangry!)
- Rich flavor bomb: That Parmesan-garlic cream sauce coats every noodle beautifully
- Kid-approved: Even picky eaters gobble this up at my house
- Endlessly adaptable: Throw in whatever veggies you’ve got or swap proteins
- Leftovers magic: Tastes even better next day (if it lasts that long!)
Basically, it’s comfort food that doesn’t require hours in the kitchen – my kind of win!
The Essentials for Perfect Creamy Chicken Penne
Here’s everything you’ll need to create this dreamy pasta dish – I promise it’s all simple stuff you probably already have! The magic is in using good quality ingredients:
- 2 boneless, skinless chicken breasts – cut into bite-sized pieces (about 1-inch chunks work best)
- 8 oz penne pasta – I like De Cecco for its perfect al dente texture
- 1 cup heavy cream – the rich base of our sauce (half-and-half works in a pinch)
- 1/2 cup grated Parmesan – please use the real stuff, not the green can!
- 2 garlic cloves – minced (fresh is best – that pre-minced jar stuff just isn’t the same)
- 1 tbsp olive oil – for cooking the chicken
- 1/2 tsp salt & 1/4 tsp black pepper – basic but essential
- 1 tsp dried Italian seasoning – my secret flavor booster
- 1/2 cup chicken broth – low-sodium so we control the salt
Pro tip: Have all ingredients prepped before starting – this cooks fast once you begin!
How to Make Creamy Chicken Penne
Okay, let’s dive into making this dreamy pasta! I promise it’s easier than you think – just follow these simple steps and you’ll have restaurant-quality creamy chicken penne in no time. The key is multitasking: we’ll cook the pasta while preparing the chicken and sauce. Ready? Let’s go!
Cooking the Pasta
First things first – get that pasta going! Bring a large pot of salted water to a rolling boil (it should taste like the sea). Add your penne and stir immediately to prevent sticking. Cook for about 9-11 minutes (check the package – we want it al dente, with just a slight bite). Here’s my trick: reserve about 1/2 cup of that starchy pasta water before draining – it’s liquid gold for adjusting sauce consistency later. Drain the pasta but don’t rinse it – we want that starch to help the sauce cling.
Preparing the Chicken
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Pat your chicken pieces dry (this helps them brown better!) and season with salt and pepper. When the oil shimmers, add the chicken in a single layer – don’t crowd the pan or it’ll steam instead of browning. Cook undisturbed for 2-3 minutes until golden, then flip and cook another 2-3 minutes until no pink remains. The chicken will finish cooking in the sauce later, so don’t worry if it’s not 100% done yet. Remove to a plate and cover to keep warm.
Making the Creamy Sauce
In the same skillet (all those browned bits = flavor!), add the garlic and Italian seasoning. Stir for just 30 seconds until fragrant – don’t let it burn! Pour in the chicken broth to deglaze, scraping up all those delicious browned bits. Add the heavy cream and bring to a gentle simmer – watch closely as cream can bubble over fast! Let it reduce slightly for about 2 minutes before stirring in the Parmesan. The sauce will thicken as the cheese melts – if it gets too thick, splash in some reserved pasta water until it’s silky smooth.
Combining Everything
Now for the magic! Add the cooked penne and chicken back to the skillet, tossing gently until every noodle is coated in that luscious sauce. Let everything mingle over low heat for a minute or two – this is when the flavors really come together. Taste and adjust seasoning if needed (sometimes I add an extra sprinkle of Parmesan). Serve immediately while it’s piping hot – that first bite of creamy, garlicky perfection is absolutely worth the wait!
Tips for the Best Creamy Chicken Penne
Want to take your creamy chicken penne from good to “oh my goodness” amazing? Here are my tried-and-true tricks:
- Don’t skip the pasta water – that starchy liquid is your secret weapon for perfect sauce consistency
- Fresh garlic is non-negotiable – it makes all the difference in flavor
- Grate your own Parmesan – pre-shredded won’t melt as smoothly
- Keep stirring that sauce – cream loves to stick and burn if neglected
- Taste as you go – adjust seasoning before adding the pasta
Follow these simple tips and you’ll have the creamiest, dreamiest chicken penne every single time!
Variations for Creamy Chicken Penne
One of my favorite things about this recipe is how easily you can mix it up! Try adding sautéed mushrooms and spinach for a veggie boost, or crispy bacon for extra richness. Feeling adventurous? Swap Parmesan for Gruyère or toss in some sun-dried tomatoes. Fresh basil or a pinch of red pepper flakes can completely transform the flavor profile too. Honestly, I’ve never made it the same way twice – that’s the beauty of a great base recipe!
Serving Suggestions for Creamy Chicken Penne
This pasta shines all on its own, but oh, how I love pairing it with garlic bread for sauce-mopping action! A crisp Caesar salad cuts through the richness perfectly. For weeknight dinners, I often just grab some steamed broccoli – easy peasy. And don’t forget extra Parmesan for sprinkling at the table!
Storing and Reheating Creamy Chicken Penne
Leftovers? Lucky you! Store any extra creamy chicken penne in an airtight container in the fridge for 3-4 days. When reheating, add a splash of chicken broth or milk to loosen the sauce – the microwave tends to dry it out. My trick? Warm it gently in a skillet over low heat, stirring often until it’s creamy again. And honestly? Sometimes I eat it cold straight from the fridge – don’t judge me!
Nutritional Information for Creamy Chicken Penne
Just so you know what you’re diving into (not that it’ll stop you from going back for seconds!): Each serving of this creamy chicken penne packs about 450 calories, with 28g protein to keep you full. The carb count sits around 35g, mostly from that delicious penne, while the rich sauce contributes 22g fat (12g saturated). Remember, these are estimates – your exact numbers will vary based on ingredients and portion sizes. But hey, some things are worth every calorie, and this pasta is definitely one of them!
Frequently Asked Questions
Can I use milk instead of cream?
While you can use milk, the sauce won’t be nearly as luxuriously thick and creamy. If you must substitute, I recommend whole milk mixed with a tablespoon of flour or cornstarch to help thicken it. Half-and-half works better than plain milk, but honestly? That heavy cream is what makes this recipe shine – it’s worth the splurge!
How do I prevent the sauce from curdling?
The key is gentle heat! Always simmer cream-based sauces over medium-low, never boiling. Adding cheese off the heat helps too – let the sauce cool slightly before stirring in Parmesan. If your sauce does break, whisk in a spoonful of pasta water or cold butter to bring it back together.
Can I Freeze Creamy Chicken Penne?
You can, but the texture changes a bit. The sauce may separate slightly when thawed, but it’s still tasty! Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge, then reheat slowly on the stovetop with a splash of milk or broth while stirring.
What Pasta Works Besides Penne?
Any short pasta with ridges or hollows to catch the sauce works great! My favorites are rigatoni, fusilli, or farfalle. For a change, try fettuccine or linguine – just reduce the cooking time since long pastas cook faster. The important thing is using pasta you love!
Print
25-Minute Creamy Chicken Penne That Melts in Your Mouth
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A creamy and comforting pasta dish with tender chicken and penne in a rich sauce.
Ingredients
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 8 oz penne pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic (minced)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp dried Italian seasoning
- 1/2 cup chicken broth
Instructions
- Cook penne pasta according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chicken, salt, and pepper. Cook until no longer pink (5-7 minutes).
- Add garlic and Italian seasoning. Cook for 1 minute.
- Pour in chicken broth and heavy cream. Stir well and bring to a simmer.
- Add Parmesan cheese and stir until the sauce thickens (2-3 minutes).
- Mix in cooked penne. Toss until fully coated.
- Serve warm.
Notes
- Substitute half-and-half for a lighter version.
- Add spinach or mushrooms for extra vegetables.
- Garnish with fresh parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg
