chicken penne pasta recipe
The Best chicken penne pasta recipe
Chicken penne pasta is one of those meals that feels like a warm hug for my whole family. There’s something about the creamy, comforting texture of penne that pairs perfectly with tender chicken and a light, bright sauce—it’s simple enough to make from scratch but still feels special when served. I love that it’s a dish that can be made in large batches and reheats beautifully, so it’s great for meal prep, whether it’s for a weeknight dinner or a gathering with friends. My kids adore it because it’s not too heavy, yet it still tastes like something Mom made with care. It’s a dish that feels indulgent but is actually pretty balanced, with lean protein and whole grains that keep it nutritious without sacrificing flavor.
This recipe is also perfect for occasions—whether it’s a Sunday family dinner, a potluck, or even a quick weeknight fix. The penne absorbs the sauce so well that it doesn’t feel like you’re eating dry pasta, and the chicken adds a satisfying heartiness that makes it feel like a full meal. Plus, the health benefits are pretty solid. The whole wheat penne adds fiber, and the chicken is lean protein, while the tomatoes and garlic in the sauce bring in vitamins and antioxidants. It’s not some fancy restaurant dish, but it’s a meal that feels good in every way—tasty, filling, and easy to enjoy without feeling like a chore. My family always says it’s their go-to comfort food, and honestly, I don’t blame them.
Garlic Butter Chicken Penne Pasta
A flavorful dish featuring tender chicken breast, al dente penne pasta, and a rich garlic butter sauce. Perfect for a quick yet satisfying weeknight meal.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- 8 oz penne pasta
- 2 cups chicken broth
- 1 cup grated Parmesan cheese
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 tbsp olive oil
- 1 cup heavy cream (or half-and-half)
- ½ cup diced red bell pepper
- 1 tsp lemon juice
- Salt and pepper to taste
👨🍳Directions
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1 Preheat oven to 375°F (190°C). Season chicken breasts with garlic powder, oregano, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and cooked through. Remove from skillet and set aside.
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2 While chicken cooks, bring a pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente. Reserve ½ cup pasta water before draining.
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3 In the same skillet, melt butter over medium heat. Add minced garlic and diced bell pepper, sautéing for 2-3 minutes until fragrant. Pour in heavy cream and lemon juice, simmering for 3-4 minutes.
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4 Add cooked chicken back to the skillet and stir to coat in the sauce. In a separate bowl, toss drained pasta with reserved pasta water and half of the grated Parmesan cheese. Combine pasta, chicken, and sauce in a large bowl, mixing gently and adding more pasta water if needed to loosen the sauce.
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5 Transfer the pasta mixture to an oven-safe dish. Top with remaining grated Parmesan cheese and broil for 2-3 minutes until cheese is bubbly and golden.
🔧Equipment
- Large skillet
- Pot with lid
- Mixing bowls
- Knife and cutting board
- Measuring spoons
- Wooden spoon
- Pasta cooker or pot
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Garlic Butter Chicken Penne Pasta Works
This chicken penne pasta recipe is always a solid choice for family gatherings because it’s hearty, flavorful, and simple enough to make feel special without taking forever. Whether you’re hosting a casual dinner or a bigger spread, the tender chicken and creamy sauce pair perfectly with the pasta, making it a crowd-pleaser that never disappoints. Plus, it’s flexible enough to adjust seasoning or add veggies if you want to keep things lighter, so it’s always a reliable go-to.
❓ Frequently Asked Questions About Garlic Butter Chicken Penne Pasta
What is the primary ingredient that makes this Chicken Penne Pasta unique compared to other chicken pasta dishes?
This dish stands out because it combines tender, juicy chicken with al dente penne pasta, enriched with a rich, creamy sauce that includes a blend of garlic, white wine, and a touch of cream. The use of penne’s ridges helps the sauce cling better, while the fresh herbs and lemon zest add a bright, aromatic finish that sets it apart from simpler tomato-based pasta dishes.
How can I ensure the chicken is cooked perfectly without overcooking the penne?
To achieve perfectly cooked chicken and penne without overcooking either, start by boiling the penne in salted water for about 8-9 minutes (or until al dente). While the pasta cooks, prepare the sauce and cook the chicken separately in a separate pan. Once the pasta is done, drain it, reserving some pasta water, then return the chicken to the pan with the sauce. Stir in the penne, adding a splash of reserved pasta water to loosen the sauce if needed. This keeps both ingredients at their ideal doneness.
Can I substitute penne pasta with another type of pasta, and if so, what would be the best alternatives?
Yes, you can substitute penne, but the texture and sauce clinging might vary. The best alternatives include: – Farfalle (bowtie pasta): Works well but may require slightly more sauce to coat. – Fusilli: Similar to penne but with a tighter spiral, which can help the sauce cling better. – Rotini: A smaller spiral that holds sauce well, though it may need extra sauce for even coverage. – Fettuccine or Linguine: If using a thicker pasta, add an extra 1-2 minutes of sauce to ensure it’s fully incorporated. Avoid very short or thin pastas like spaghetti or angel hair, as they won’t hold the sauce as effectively.
What are the key steps to avoid making the sauce too thick or too thin?
To achieve the perfect creamy balance: 1. Cook the chicken first in a separate pan to avoid diluting the sauce too soon. 2. Deglaze properly: After browning the chicken, add the white wine and let it reduce by half before adding the cream. This removes excess liquid and intensifies flavors. 3. Use reserved pasta water: When combining the pasta and sauce, add 1-2 tablespoons of starchy pasta water at a time to thin the sauce gradually. Stir well to emulsify. 4. Adjust consistency at the end: If the sauce is too thick, add a splash of pasta water or a little milk/cream. If it’s too thin, simmer gently to thicken slightly without boiling. 5. Season wisely: Salt the pasta water generously and add salt to the sauce gradually—taste as you go to avoid over-salting.
How can I make this recipe vegetarian or vegan, and what would be the replacement ingredients?
To make this dish vegetarian or vegan, replace the chicken with: – Mushrooms: Sautéed in the same pan as chicken (e.g., cremini or portobello), they add a meaty texture and umami depth. – Lentils or chickpeas: Use cooked lentils (like brown or green) or chickpeas for protein. Toss them with the sauce at the end for a hearty bite. – Tofu or tempeh: Crumble or cube firm tofu and pan-fry until crispy, then add to the sauce. Tempeh has a nuttier flavor and holds up well. For the sauce, skip the chicken broth and use: – Vegetable broth (instead of chicken) – Cream: Use coconut cream for a vegan option, or a dairy-free cream substitute like cashew cream. – Extra veggies: Add sautéed spinach, bell peppers, or zucchini for freshness. For a fully plant-based sauce, blend in a little nutritional yeast for a cheesy flavor.
