Name: Chicken Penne Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 ounces penne pasta (cooked according to package instructions); 2 tablespoons extra virgin olive oil (you will need 3 tablespoons total); 1 tablespoon Italian Seasoning (you will need 1 1/2 tablespoons total); 1/2 teaspoon kosher salt (or 1/2 teaspoon table salt); dash freshly ground black pepper; 1 pound boneless skinless chicken breasts (pounded thin, about 1/2 an inch thick, or cut into cutlets); 1 tablespoon extra virgin olive oil; 2 cloves garlic (minced); 1 small yellow onion (diced); 1 tablespoon all purpose flour; 1 cup chicken broth; 1 cup half and half; 1/2 cup grated Parmesan (plus more for topping); 1/2 tablespoon Italian seasoning; 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt); dash freshly ground black pepper; 6 ounces fresh baby spinach (roughly 1 cup); 2 vine-ripened tomatoes (diced); fresh parsley (for topping)

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Chicken Penne Pasta is a comforting, creamy dish that brings together tender chicken, al dente penne pasta, and a flavorful sauce that envelops every bite. The combination of garlic, spinach, and tomatoes creates a delightful medley of flavors that dance on your palate. And because it comes together in less than 30 minutes, it’s a fantastic choice for busy weeknights or casual gatherings. This delicious meal is sure to be a family favorite that hits the spot whenever that pasta craving strikes.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chicken Penne Pasta
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chicken Penne Pasta

Having enjoyed countless pasta meals over the years, I can confidently say that Chicken Penne Pasta stands out for its delightful mix of ease and flavor. Whether it’s a quick dinner after a long day or a simple dish to impress friends, this recipe will leave everyone reaching for seconds. The best part? You won’t need to break the bank to savor this culinary delight. Get ready to enjoy a plateful of joy that’s both easy to create and downright delicious.

Why You’ll Love This Recipe

Simple & Quick: Ready in about 30 minutes, perfect for busy evenings!
Irresistible Flavor: Creamy, savory sauce combines beautifully with tender chicken and vibrant veggies.
Eye-Catching Appeal: The colorful mix of spinach and tomatoes makes every plate pop.
Flexible Serving: Enjoy it as a hearty main dish or serve it as an impressive potluck contribution.
Easy Adaptations: Perfect for adding your favorite seasonal vegetables or adjusting for dietary needs.

Ingredients You’ll Need

8 ounces penne pasta: Cook according to package instructions for perfectly tender pasta. You can substitute with whole wheat or gluten-free pasta for a different twist.
2 tablespoons extra virgin olive oil: Used for sautéing ingredients. It adds a wonderful richness. You can use vegetable oil in a pinch.
1 tablespoon Italian seasoning: A blend of herbs that enhances the dish’s flavor profile. Feel free to adjust based on your taste preferences.
1/2 teaspoon kosher salt: Essential for enhancing the flavors of the ingredients. Table salt can work too; just use a little less.
Dash freshly ground black pepper: Adds a touch of heat and enhances the overall taste.
1 pound boneless skinless chicken breasts: Thinly pounded or cut into cutlets for even cooking. Chicken thighs can also be used for added flavor.
1 tablespoon extra virgin olive oil: This will be used to sear the chicken, giving it a nice golden crust.
2 cloves garlic (minced): Fresh garlic provides a beautiful aroma and depth of flavor.
1 small yellow onion (diced): Sweet and savory, it caramelizes beautifully, enhancing the sauce.
1 tablespoon all-purpose flour: This acts as a thickening agent for the sauce. Gluten-free flour can be substituted.
1 cup chicken broth: Provides a rich base for your sauce—homemade or low-sodium versions work well.
1 cup half and half: This gives the sauce a creamy texture; substitute with heavy cream for an even richer result.
1/2 cup grated Parmesan: A must for flavor! You can use Pecorino Romano or nutritional yeast for a dairy-free option.
1/2 tablespoon Italian seasoning: For an extra boost of flavor in the creamy sauce.
1/2 teaspoon kosher salt: Adjust according to preference; it balances the richness of the sauce.
Dash freshly ground black pepper: Add just a hint for that final touch.
6 ounces fresh baby spinach: Adds color and nutrients, wilting perfectly into the warm sauce.
2 vine-ripened tomatoes (diced): Freshness and a juicy burst that lightens the dish.
Fresh parsley (for topping): Brightens the plate and adds a pop of color.

How to Make Chicken Penne Pasta

Cook the Penne Pasta: In a large pot of salted boiling water, cook the 8 ounces of penne pasta according to package instructions until al dente. Drain and set aside.
Sear the Chicken: Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Season 1 pound of boneless skinless chicken breasts with 1 tablespoon of Italian seasoning, 1/2 teaspoon kosher salt, and a dash of black pepper. Add chicken to the hot skillet and cook for about 5-7 minutes on each side, or until the internal temperature reaches 165°F and the chicken is golden brown. Remove chicken from the pan and let it rest.
Sauté Aromatics: In the same skillet, add 2 cloves of minced garlic and 1 small diced onion. Cook over medium heat for about 3-4 minutes until they are fragrant and the onions are translucent.
Make the Sauce: Sprinkle in 1 tablespoon of all-purpose flour over the sautéed garlic and onion. Stir well for about a minute, then gradually add in 1 cup of chicken broth and 1 cup of half and half while stirring continuously. Let the mixture simmer for 3-5 minutes until it starts to thicken.
Add Cheese, Spinach, and Tomatoes: Stir in 1/2 cup of grated Parmesan, an extra 1/2 tablespoon of Italian seasoning, 1/2 teaspoon kosher salt, and a dash of black pepper. Then fold in 6 ounces of fresh baby spinach and 2 diced vine-ripened tomatoes. Continue cooking until the spinach wilts and the tomatoes soften, about 2-3 minutes.
Combine Pasta and Chicken: Slice the cooked chicken. Add the cooked penne pasta and sliced chicken into the skillet, tossing gently to coat everything in the creamy sauce.
Serve: Serve hot with additional grated Parmesan on top and some fresh parsley for garnish. Enjoy!

Storing & Reheating

To store any leftovers, place Chicken Penne Pasta in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, transfer to a freezer-safe container for up to 3 months. To reheat, thaw overnight in the fridge, then warm in a skillet over medium heat for about 5-7 minutes, adding a splash of chicken broth or half and half to restore the creamy consistency. Note that the texture may change slightly, but a quick stir and a bit of moisture will help refresh it.

Chef’s Helpful Tips

Avoid overcooking the chicken to keep it juicy and tender—use an instant-read thermometer for accuracy.
Letting the sauce simmer on low heat allows the flavors to meld beautifully, so don’t rush this step!
If you notice the sauce becoming too thick, simply add more chicken broth or half and half until the desired consistency is reached.
Feel free to toss in seasonal veggies like bell peppers or zucchini for added nutrition and flavor.
For a spicy kick, consider adding red pepper flakes when sautéing the aromatics.

Enjoying a bowl of Chicken Penne Pasta can feel like a warm hug on a plate. Its creamy sauce filled with vibrant greens and juicy tomatoes pairs perfectly with perfectly cooked chicken. It’s that balance of flavors and comfort that draws you in. As you become familiar with this dish, feel free to tweak the recipe: adjust the spices, add favorite vegetables, or use different proteins to create something uniquely yours. Your kitchen is your domain, after all.

Recipe FAQs

Can I make Chicken Penne Pasta ahead of time?

Absolutely! You can prepare the sauce and cook the chicken in advance. Just combine everything just before serving for the freshest taste and texture.

What can I substitute for half and half?

If you’re looking for a lighter option, milk can be a good substitute. Alternatively, for a dairy-free version, you can use coconut milk or any dairy-free cream.

How do I know when the chicken is done cooking?

The safest way to check is with a meat thermometer. Chicken should reach an internal temperature of 165°F. If you don’t have a thermometer, look for a golden-brown color and juices running clear.

Can I customize this recipe with other pasta shapes?

Definitely! While penne works beautifully, feel free to use rotini, farfalle, or even traditional spaghetti. Just adjust cooking times as necessary for the different shapes.

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Chicken Penne Pasta

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Author: Peter
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Skillet
Cuisine: Italian

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Description

This Chicken Penne Pasta brings together tender chicken, fresh spinach, and a creamy sauce in a delightful meal that’s easy to prepare. Perfect for a comforting dinner!

Ingredients

Scale

8 ounces penne pasta (cooked according to package instructions)
2 tablespoons extra virgin olive oil (you will need 3 tablespoons total)
1 tablespoon Italian Seasoning (you will need 1 1/2 tablespoons total)
1/2 teaspoon kosher salt (or 1/2 teaspoon table salt)
dash freshly ground black pepper
1 pound boneless skinless chicken breasts (pounded thin, about 1/2 an inch thick, or cut into cutlets)
1 tablespoon extra virgin olive oil
2 cloves garlic (minced)
1 small yellow onion (diced)
1 tablespoon all purpose flour
1 cup chicken broth
1 cup half and half
1/2 cup grated Parmesan (plus more for topping)
1/2 tablespoon Italian seasoning
1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
dash freshly ground black pepper
6 ounces fresh baby spinach (roughly 1 cup)
2 vine-ripened tomatoes (diced)
fresh parsley (for topping)

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Instructions

Boil a large pot of salted water and cook the penne pasta until al dente according to package instructions, then drain.
In a large skillet over medium heat, heat 2 tablespoons of extra virgin olive oil.
Season the chicken with salt, pepper, and Italian seasoning. Cook the chicken in the skillet for about 4 minutes per side until it reaches 165°F.
Remove the chicken from the skillet, allow it to cool, then slice it into pieces.
Add the remaining olive oil to the skillet, then sauté garlic and onion until the onions are soft and translucent, about 5 to 7 minutes.
Whisk in flour, then slowly add chicken broth, scraping any browned bits. Gradually add half and half and simmer for 5 minutes.
Stir in Parmesan cheese until melted, adding more seasoning as needed.
Add spinach to the sauce and let it wilt, then stir in the cooked penne and sliced chicken.
Serve topped with additional Parmesan cheese, diced tomatoes, and fresh parsley.

Notes

For a spicier kick, add red pepper flakes to the sauce.
You can substitute the chicken with shrimp or vegetables for a different variation.
Keep leftovers in an airtight container in the refrigerator for up to 3 days.