chicken and penne pasta recipe
The Best chicken and penne pasta recipe
Chicken and penne pasta is one of those simple, comforting meals that feels like a hug on a plate. There’s something about the way the tender chicken melts into the creamy sauce, wrapped around the perfect bite of penne, that makes it feel like a warm, homey embrace every time I make it. It’s not just a dish—it’s a reminder of how good food can be, whether you’re cooking for a quick weeknight dinner or preparing something special for a family gathering. My kids swear by it, too. They’ll eat it straight from the pot, and honestly, I don’t blame them. It’s rich but not overpowering, with just enough seasoning to make every bite taste like something special. Plus, it’s versatile—you can adjust the ingredients based on what you have, and it’s always a hit whether it’s served with a side salad or just a simple green plate.
I love this recipe because it’s balanced in a way that feels indulgent without being heavy. The penne absorbs the sauce so well, and the chicken adds protein without making it feel like a chore. It’s also a great way to sneak in some veggies if you’re watching what you eat—just toss in some spinach or mushrooms in the sauce, and suddenly it’s packed with nutrients. My husband and I have made it countless times over the years, and it’s always a crowd-pleaser. Whether it’s for a casual family meal or a dinner party with friends, this dish never fails to bring people together. And honestly? It’s one of those recipes that’s so easy to double or triple if you’re feeding a big group, so it’s perfect for those times when you need something hearty and satisfying. Plus, the fact that it reheats so well means you can make a big batch and have leftovers that taste just as good the next day. It’s that kind of recipe that feels like a lifesaver in the middle of a busy week.
Garlic Butter Chicken and Penne Pasta
A flavorful dish featuring tender chicken breast cooked in garlic butter sauce paired with al dente penne pasta. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 12 oz (340g) penne pasta
- 2 cups chicken broth
- 1 cup grated Parmesan cheese
- 4 tbsp (60g) unsalted butter
- 4 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- ½ cup (120ml) heavy cream (optional)
- Salt and black pepper to taste
👨🍳Directions
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1 Preheat oven to 375°F (190°C). Season chicken breasts with oregano, garlic powder, 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 large pot of salted water to a boil. Cook penne pasta 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 cook for 30 seconds until fragrant. Stir in heavy cream (if using) and let it simmer for 2 minutes. Season with salt and pepper.
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4 In a separate bowl, mix cooked penne pasta with ½ cup grated Parmesan cheese. Add the garlic butter sauce and toss to combine. Stir in reserved pasta water if needed for a creamier consistency.
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5 Slice the cooked chicken breasts into strips. Divide the pasta mixture among 4 plates. Top each serving with chicken strips and garnish with fresh parsley.
🔧Equipment
- Large skillet or pan
- Cooking pot
- Knife and cutting board
- Mixing bowls
- Wooden spoon
- Pasta cooker or pot with lid
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Garlic Butter Chicken and Penne Pasta Works
This chicken and penne pasta recipe is always a reliable choice for any gathering because it’s simple enough to prepare ahead without sacrificing flavor, and it holds up well on the table while keeping everyone satisfied. Whether it’s a weeknight dinner or a busy family meal, the tender chicken and creamy sauce make it a comforting, crowd-pleasing dish that never fails to bring people together. Plus, the penne’s shape traps the juices perfectly, so every bite stays moist and delicious—no extra effort required.
❓ Frequently Asked Questions About Garlic Butter Chicken and Penne Pasta
What is the best way to cook the chicken for this chicken and penne pasta recipe?
To get the best results, cook the chicken breasts until they reach an internal temperature of 165°F (74°C). You can either poach them in a pot of salted water for about 10-12 minutes, or pan-sear them in a bit of olive oil over medium heat until golden brown and cooked through. Once cooked, let them rest for a few minutes before slicing.
How can I make sure the penne pasta is perfectly al dente?
For perfectly al dente penne pasta, cook it in well-salted boiling water according to the package instructions (usually around 10-12 minutes for firm pasta). Check a piece of pasta near the end of the cooking time—it should have a slight bite but still be tender. Drain immediately and rinse briefly with cold water if you want to stop the cooking process quickly.
What are some great substitutions if I don’t have fresh herbs for the marinara sauce?
If fresh herbs like basil or oregano aren’t available, dried versions can work in a pinch. Use 1 tablespoon of dried basil or oregano for every 3 tablespoons of fresh. For extra flavor, add a pinch of red pepper flakes or a splash of lemon juice to brighten the sauce. If you have arugula or spinach, you can also lightly wilt them into the sauce for a fresh, peppery touch.
How can I make this dish more flavorful without overpowering the chicken and penne?
To enhance flavor without overpowering, consider these simple tweaks: – Add a splash of red wine or a pinch of smoked paprika to the marinara. – Sprinkle grated Parmesan cheese over the cooked pasta before mixing. – Stir in a small amount of garlic-infused olive oil or a minced garlic clove while cooking the pasta. – Finish with a squeeze of lemon juice or a sprinkle of fresh parsley to brighten the dish.
Can I prepare this recipe ahead of time, and if so, how should I store and reheat it?
Yes, you can prep many components ahead of time for this recipe: – Cook the chicken and slice it, then store in an airtight container in the fridge for up to 3 days. – Cook the penne pasta, cool it quickly, and store separately in the fridge for up to 2 days. – Assemble the sauce (without the chicken) in a sealed container and refrigerate for up to 3 days. To reheat, combine the chicken, pasta, and sauce in a large skillet over medium heat. Stir frequently and add a splash of water or broth to prevent sticking. Cover and warm through, then adjust seasoning if needed. For extra flavor, toast the garlic cloves in the pan before adding the sauce.
