penne pasta chicken recipe
The Best penne pasta chicken recipe
This recipe for penne pasta with chicken is one of those meals that feels like a hug for my family’s table. I love it because it’s simple enough to make on busy weeknights—no fancy techniques, just good ingredients and a little love—and yet it always tastes like home. My kids, especially my four-year-old, will eat this straight from the pot, and honestly, I don’t blame them. The tender chicken, the al dente pasta, and the creamy sauce? It’s the kind of dish that makes you forget about the stress of the day for a little while. Plus, it’s versatile enough to work for everything from a quick lunch to a make-ahead dinner for company. My husband says it’s his go-to when he’s tired after a long shift, and I get why—it’s comforting, satisfying, and doesn’t require a lot of effort.
What really makes this recipe stand out is how balanced it is. The chicken is lean but still packed with flavor, and the pasta gets a light coating of garlic, olive oil, and herbs that keep it from feeling heavy. I’ve adjusted the sauce to be a little lighter than traditional creamy versions, so it’s still rich but not overwhelming. My kids and I love that it’s easy to customize—swap in spinach for extra greens, add a sprinkle of cheese if they’re craving something extra, or even make it a low-carb option by using zucchini noodles. It’s a meal that grows with you, whether you’re feeding a hungry family or just treating yourself to something special. And the health perks? Well, it’s got protein to keep everyone full, fiber from the pasta and veggies, and healthy fats from the olive oil that actually taste good. It’s the kind of meal that makes you feel good without feeling like you’re depriving yourself.
One-Pan Penne Pasta with Chicken
A flavorful and easy one-pan dish featuring tender chicken, al dente penne pasta, and a rich tomato-based sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 12 oz (340g) penne pasta
- 2 cups chicken broth
- 1 cup grated Parmesan cheese
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can tomato sauce
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
👨🍳Directions
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1 Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2 In a bowl, toss chicken breasts/thighs with olive oil, garlic powder, paprika, salt, and pepper. Spread evenly on the parchment-lined baking sheet.
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3 Bake chicken for 20-25 minutes or until internal temperature reaches 165°F (74°C). Remove from oven and set aside.
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4 While chicken bakes, bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain.
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5 In the same skillet (or transfer to a large oven-safe pan), sauté garlic in olive oil for 30 seconds. Add crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes, salt, and pepper. Simmer for 5 minutes.
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6 Add cooked chicken and pasta to the sauce. Stir in Parmesan cheese and reserved pasta water if needed. Simmer for 2-3 minutes until pasta is coated and sauce thickens.
🔧Equipment
- Large oven-safe skillet or baking dish
- Mixing bowls
- Knife and cutting board
- Parchment paper
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How One-Pan Penne Pasta with Chicken Works
This penne pasta chicken recipe is always a solid choice for any gathering because it’s simple enough to make while keeping things hands-off, yet it still comes together with bold, satisfying flavors that won’t leave anyone wanting more. It’s perfect for family dinners when you need something hearty but not overly complicated, or for hosting when you want a dish that feels special without requiring extra effort. The tender chicken and creamy sauce make it a crowd-pleaser, and it holds up well if you need to reheat it later too.
❓ Frequently Asked Questions About One-Pan Penne Pasta with Chicken
What is the best way to prepare penne pasta with chicken for a flavorful dish?
To prepare a delicious Penne Pasta with Chicken, start by cooking the penne al dente in salted boiling water. While the pasta cooks, season a skillet with olive oil and cook diced chicken breasts or thighs until fully cooked (165°F/74°C internal temp). Sauté onions, garlic, and bell peppers until soft, then add diced tomatoes, tomato paste, and a splash of broth. Stir in cooked penne, chicken, and your choice of herbs (like Italian seasoning, basil, or parsley). Finish with grated Parmesan cheese and a squeeze of lemon for brightness.
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Can I use ground chicken instead of chicken breasts or thighs in this recipe?
Yes! Ground chicken works perfectly—simply brown it in the skillet with the onions and garlic before adding the sauce. Cook it until no longer pink (165°F/74°C), then mix it into the pasta with the other ingredients. The texture will be slightly different, but the flavor will still be rich and satisfying.
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What are some great additions to elevate the flavor of this dish?
To take this dish to the next level, consider adding: – Fresh herbs: Chopped parsley, basil, or cilantro for brightness. – Spices: A pinch of red pepper flakes, smoked paprika, or a dash of cayenne for heat. – Extra veggies: Spinach, mushrooms, or zucchini sautéed with the onions. – Cheese: Mozzarella shreds or feta for a creamy or tangy twist. – Broth: A splash of chicken or vegetable broth to deepen the sauce. – Acid: A squeeze of lemon or vinegar to cut through richness.
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How should I store leftovers to keep them fresh?
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm them in a skillet over medium heat with a splash of water or broth to prevent drying. For longer storage (up to 3 months), freeze the dish in portions. Thaw overnight in the fridge before reheating in the microwave or skillet.
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Is there a quicker version of this recipe for busy weeknights?
Absolutely! For a fast version, use pre-cooked rotisserie chicken (shred it first) or canned diced tomatoes to skip marinating. Sauté onions, garlic, and bell peppers in 5 minutes, then toss in the pasta, chicken, and a quick sauce made with olive oil, garlic powder, and Italian seasoning. Add Parmesan and serve—ready in 20 minutes!
