recipe for chicken penne pasta

The Best recipe for chicken penne pasta

This dish is one of my favorite comfort foods, a simple yet satisfying way to bring a little warmth to the table every time I make it. It’s the kind of meal that feels like a hug in a bowl—rich, flavorful, and comforting without being overly heavy. I’ve been making this chicken penne pasta for years, and it’s always a hit with my family, especially during weeknights when we’re all tired but still want something hearty. The tender chicken, the cheesy penne, and the bright, tangy sauce come together so well that even the kids insist on seconds, which I think speaks volumes about how good it is. It’s not just a recipe; it’s a way to make something special out of everyday meals, and that’s what makes it so special to me.

My family loves this dish because it’s easy to customize—we’ll swap in extra veggies like zucchini or bell peppers if we’re feeling extra, or just stick with the basics if we’re short on time. It’s also perfect for gatherings, whether it’s a casual dinner with friends or a family meal where everyone can dig in without feeling left out. Plus, it’s got a nice balance of protein and carbs, which keeps everyone full and satisfied without being too heavy. I’ve even noticed that the kids seem to get more nutrients from it than from some of the other meals we serve, and that’s something I’m always proud of. It’s a dish that’s as practical as it is delicious, and that’s why I keep it in my rotation.

Creamy Garlic Chicken Penne Pasta

4.7 from 579 votes

A comforting dish featuring tender chicken in a rich, creamy garlic sauce paired with al dente penne pasta. Perfect for a quick yet satisfying weeknight meal.

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Prep Time15 mins

Cook Time30 mins

Resting Time0 mins

Total Time45 mins

Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

• 1.5 lbs boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ tsp salt
• ½ tsp black pepper

For the Pasta

• 12 oz penne pasta
• 2 cups chicken broth
• 1 cup grated Parmesan cheese

For the Garlic Sauce

• 3 tbsp butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup whole milk
• ½ cup grated Parmesan cheese
• 1 tbsp lemon juice
• Salt and pepper to taste
• ½ tsp red pepper flakes (optional)

👨‍🍳Directions

1. 1 Preheat oven to 375°F (190°C). Season chicken breasts with garlic powder, oregano, salt, and pepper. Cut into bite-sized pieces.
2. 2 Heat olive oil in a skillet over medium-high heat. Cook chicken for 5–6 minutes until fully cooked (165°F internal temp). Remove and set aside.
3. 3 While chicken cooks, bring a pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Reserve ½ cup pasta water before draining.
4. 4 In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and milk, whisking constantly until smooth.
5. 5 Reduce heat to low, stir in Parmesan cheese, lemon juice, salt, and pepper. Simmer for 2–3 minutes until slightly thickened.
6. 6 Toss drained pasta in the garlic sauce, adding reserved pasta water as needed to loosen. Stir in cooked chicken and remaining Parmesan cheese.

🔧Equipment

• Large skillet
• Pot for boiling pasta
• Mixing bowls
• Whisk
• Chef’s knife
• Cutting board
• Measuring cups/spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22💛Saturated Fat: 14❤️Cholesterol: 70🧂Sodium: 750🌾Total Carbs: 50🥦Dietary Fiber: 4🍬Sugars: 6🥩Protein: 35

📝Notes

For a lighter version, reduce heavy cream to ½ cup and use half-and-half or coconut milk.,Add spinach or mushrooms to the sauce for extra flavor and nutrients.,Serve with a side salad or steamed vegetables for a balanced meal.

This chicken penne pasta is always a reliable crowd-pleaser for any occasion—whether it’s a casual weeknight dinner or a busy family gathering. The tender chicken and rich tomato sauce make it feel special without needing extra effort, and the penne soaks up every bite, keeping everyone happy and full. It’s hearty enough for a main dish but simple enough to prep ahead, so you can focus on enjoying the company instead of stressing over last-minute fixes.

❓ Frequently Asked Questions About Creamy Garlic Chicken Penne Pasta

What is the best way to prepare the sauce for chicken penne pasta to ensure it’s creamy and rich?

To achieve a smooth, creamy sauce, sauté 1/2 cup butter and 1/2 cup heavy cream (or half-and-half for a lighter option) with 1/2 cup grated Parmesan cheese until melted. Stir in 1/2 cup marinara sauce (or your preferred tomato base) and 1 tsp garlic powder, 1 tsp onion powder, and ½ tsp Italian seasoning. For extra richness, add 1 tbsp cream cheese or a splash of Pecorino Romano. Simmer for 2–3 minutes before mixing with the pasta.

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How should I cook the chicken for this dish to avoid drying it out?

For juicy chicken, season with 1 tsp salt, ½ tsp black pepper, ½ tsp paprika, and ½ tsp garlic powder before cooking. Cook 1 lb boneless, skinless chicken breasts or thighs in 1 tbsp olive oil over medium-high heat for 6–7 minutes per side (for breasts) or 5–6 minutes per side (for thighs) until internal temp reaches 165°F (74°C). For extra flavor, add 1 tbsp lemon juice or 1 tbsp soy sauce to the pan while cooking. Shred or chop finely before combining with pasta.

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Can I substitute any ingredients in this recipe, and if so, what are the good alternatives?

– Chicken: Use rotisserie chicken (shredded) or chicken breast/ thighs (pre-cooked and shredded). – Penne pasta: Swap for fettuccine, fusilli, or even spaghetti (cut into smaller pieces for fusilli). – Cream sauce: Replace heavy cream with cashew cream (blend 1 cup raw cashews + ½ cup warm water) or half-and-half for a lighter option. – Parmesan: Use Pecorino Romano or mixed cheeses (e.g., ½ cup Parmesan + ½ cup mozzarella). – Marinara: A white sauce (like Alfredo) works if you prefer a non-tomato base.

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What’s the best way to combine the pasta and chicken to avoid clumping?

After cooking the penne pasta al dente (1–2 minutes less than package instructions), reserve ½ cup pasta water. Toss the pasta with ½ cup of the creamy sauce in a large bowl to coat evenly. Add the shredded chicken and gently mix, using the reserved pasta water to loosen the sauce if too thick. For a lighter texture, stir in 1–2 tbsp pasta water before adding the remaining sauce. Avoid overmixing to keep the pasta tender.

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How can I make this dish ahead of time and reheat it properly?

– Make-ahead: Cook the chicken separately, cool, and store in an airtight container. Cook pasta fresh, combine with sauce, and refrigerate. Reheat penne + sauce in a 350°F (175°C) oven for 15–20 mins, adding a splash of water if needed. For chicken, reheat in a pan with a little butter/oil to prevent drying. – Freezing: Assemble the dish (pasta + sauce + chicken), cool completely, then freeze in portions. Thaw overnight in the fridge before reheating. Reheat on the stove with 1 tbsp butter and 1 tbsp water to restore moisture. Avoid freezing sauce separately to prevent separation.