easy chicken penne recipe
The Best easy chicken penne recipe
I’ve been making this easy Chicken Penne recipe for years, and it’s one of those simple dishes that always feels like a hug for my family—no matter the occasion. It’s that kind of meal where the flavors are bright and satisfying, but it doesn’t take forever to prepare, which is a huge plus when you’re juggling kids, a house full of people, or just trying to keep dinner on the table without stress. The tender chicken and creamy penne come together in a way that feels indulgent, but with ingredients that are actually good for you. No heavy sauces, no mystery mix-ins—just clean, balanced taste that my kids will eat without complaint, and my husband always asks for seconds. It’s the kind of dish that makes you feel like you’ve done something good with your time, whether it’s a weeknight dinner or a special night out with friends.
My kids love it because it’s not too spicy, not too rich, and it’s got that satisfying cheesy pull you can’t resist. They’ll eat it straight from the bowl, and honestly, I don’t even have to remind them to finish it. The penne soaks up the sauce perfectly, and the chicken is cooked just right—tender but not mushy—so it’s easy to chew and full of flavor. It’s the kind of meal that feels like a treat but isn’t a treat in the sense that it’s heavy or hard to digest. I’ve made it for school lunches, potlucks, and even just a quiet night in with the family, and it never disappoints. Plus, the penne is a great source of fiber and protein, and the chicken is lean but packed with muscle-building nutrients. It’s that kind of recipe that makes you feel like you’re feeding your family well without feeling like you’re overcomplicating things.
Easy Chicken Penne with Garlic Butter Sauce
A quick and flavorful one-pan dish featuring tender chicken paired with creamy penne pasta in a rich garlic butter 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
- 12 oz penne pasta
- 2 cups chicken broth
- 1/2 cup grated Parmesan cheese
- 3 tbsp butter
- 3 cloves garlic, minced
- 1/2 cup heavy cream (or half-and-half)
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
👨🍳Directions
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1 Preheat oven to 400°F (200°C). In a bowl, mix chicken with olive oil, garlic powder, and paprika. Place on a baking sheet.
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2 Bake chicken for 20-25 minutes or until fully cooked (internal temp 165°F/74°C). Remove and set aside.
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3 Cook pasta in boiling salted water according to package instructions until al dente. Drain and set aside.
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4 In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds. Pour in chicken broth and simmer for 2 minutes.
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5 Reduce heat to low, stir in heavy cream, and let it simmer for 3-4 minutes until slightly thickened. Stir in parsley, salt, and pepper.
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6 Add cooked pasta to the sauce, mix well, and stir in half of the grated Parmesan cheese. Toss with chicken and remaining Parmesan cheese.
🔧Equipment
- Large skillet
- Pot with lid
- Mixing bowls
- Knife and cutting board
- Pasta cooker or pot
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Chicken Penne with Garlic Butter Sauce Works
This easy chicken penne recipe is a go-to for any family gathering because it’s simple enough to make without stressing over complicated steps, yet it always tastes like a home-cooked meal that fills everyone up. Whether it’s a weeknight dinner or a busy holiday spread, this dish delivers tender chicken, creamy sauce, and perfect penne every time—no fancy techniques required. It’s the kind of meal that feels special without the fuss, and it always brings people together.
❓ Frequently Asked Questions About Chicken Penne with Garlic Butter Sauce
1. What is the easiest way to make chicken penne, and what are the key ingredients needed for a foolproof recipe?
The easiest way to make chicken penne is by using a simple one-pot method with pre-cooked rotisserie chicken or store-bought rotisserie chicken. The key ingredients include penne pasta, chicken breast or thighs (or rotisserie chicken), olive oil, garlic, onion, tomato sauce (or canned crushed tomatoes), chicken broth, salt, pepper, and Italian herbs (like dried oregano, basil, or thyme). For extra flavor, you can add red pepper flakes, lemon juice, or Parmesan cheese.
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2. Can I substitute any ingredients in the chicken penne recipe, and what are the best alternatives?
Yes! Here are some common substitutions: – Penne pasta → Any short pasta (like fusilli, farfalle, or rigatoni). – Chicken → Ground turkey, shrimp, or even a plant-based crumbles (for a vegetarian version). – Tomato sauce → A mix of canned crushed tomatoes and tomato paste, or a jar of marinara. – Chicken broth → Vegetable broth (if avoiding dairy or meat). – Olive oil → Avocado oil or butter (for a richer taste). – Italian herbs → Fresh parsley or a blend of basil and oregano work well.
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3. How do I ensure the chicken penne turns out tender and not dry or rubbery?
To keep the chicken moist and tender: – Use rotisserie chicken (pre-cooked and easy to shred) or poached chicken (simmered in broth until just done). – Cut chicken into small, even pieces so it cooks evenly. – Avoid overcooking—remove chicken from heat as soon as it reaches 165°F (74°C). – For extra tenderness, add a splash of white wine or broth while cooking, then deglaze with garlic and herbs. – If using ground chicken, cook it low and slow (or stir-fry first) to prevent drying out.
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4. What’s the best way to cook penne pasta in the chicken penne dish to avoid mushy noodles?
To avoid mushy penne, cook it separately and add it at the very end of cooking: 1. Boil pasta in salted water until al dente (about 1 minute less than package instructions). 2. Drain but save ½ cup of pasta water, then rinse the pasta under cold water to stop cooking. 3. Return the pasta to the pot just before adding the sauce—this helps it absorb flavor without turning gummy. 4. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
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5. Can I make this chicken penne recipe ahead of time, and how should I store or reheat it?
Yes! You can prep most components ahead: – Cook the chicken (rotisserie or poached) and store in the fridge for up to 3 days. – Make the sauce (except pasta) and refrigerate for 2–3 days (add a splash of broth if needed). – Cook the penne fresh when assembling the dish to avoid mushiness. To reheat: – Stovetop: Warm the sauce and chicken in a pot with a splash of water or broth for 5–7 minutes, then add pasta. – Microwave: Transfer to a microwave-safe dish, cover loosely, and heat in 30-second bursts, stirring in between, until hot. – Oven: Bake at 350°F (175°C) for 10–15 minutes (add a little water in a small bowl to prevent drying). Store leftovers in an airtight container for up to 3 days in the fridge.
