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 (226.8 grams)); 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, see note (453.6 grams)); 1 tablespoon extra virgin olive oil; 2 cloves garlic (minced); 1 small yellow onion (diced); 1 tablespoon all purpose flour; 1 cup chicken broth ((226 grams)); 1 cup half and half (read what half and half is here (227 grams)); 1/2 cup grated Parmesan (plus more for topping (50 grams)); 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 (170 grams)); 2 vine-ripened tomatoes (diced); fresh parsley (for topping)

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Chicken penne pasta is a delightful fusion of tender chicken fillets, perfectly cooked penne pasta, and a creamy, flavorful sauce. The combination of Italian seasonings, garlic, and fresh vegetables turns this dish into a comforting meal that feels homey and indulgent. You’ll find that this recipe strikes the right balance between heartiness and elegance, making it ideal for a weeknight dinner or a cozy gathering. With just a handful of ingredients and less than 30 minutes to prepare, this dish is sure to become a family favorite.

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

I first made this chicken penne pasta during a particularly hectic week when I craved something comforting yet easy to whip up. The aroma wafting through the kitchen while it cooked was enough to soothe any stress from the day. The creamy sauce, light but richly flavored by garlic and Parmesan, perfectly clings to the penne, creating a dish that is just as satisfying as anything you’d find in a restaurant. I invite you to give this delightful recipe a try and bring a touch of Italy to your dinner table!

Why You’ll Love This Recipe

Simple & Quick: With a prep time of only 5 minutes and a cook time of 25, it’s perfect for busy evenings.
Irresistible Flavor: The blend of garlic, Italian seasonings, and creamy sauce creates a rich and satisfying flavor.
Eye-Catching Appeal: The vibrant colors of spinach and tomatoes make this dish not just delicious but visually enticing too.
Flexible Serving: Ideal for family dinners, meal prepping, or even a small gathering with friends.
Diet-Friendly Options: Easily adaptable for gluten-free pasta or dairy-free cream if necessary.

Ingredients You’ll Need

8 ounces penne pasta: Cooked according to package instructions; this pasta shape clings beautifully to the sauce.
3 tablespoons extra virgin olive oil: To sauté and add healthy fats to your dish, enhancing flavor. You can substitute with avocado oil.
1 ½ tablespoons Italian seasoning: A blend of herbs that brings a classic Italian flavor profile. If you’re out, try using a mix of oregano, basil, and thyme.
1 teaspoon kosher salt: Used to enhance flavor; table salt works as a substitute but might require slightly less.
Dash of freshly ground black pepper: Adds a hint of spice; feel free to add more if you like heat.
1 pound boneless skinless chicken breasts: Pounded thin or cut into cutlets for quick cooking. You can swap with turkey or a plant-based protein.
1 tablespoon extra virgin olive oil: Used for cooking the chicken and ensuring it doesn’t stick to the pan.
2 cloves garlic: Minced for fragrant depth in the sauce.
1 small yellow onion: Diced for sweetness; shallots can be a nice substitute.
1 tablespoon all-purpose flour: This thickens your sauce and gives it a creamy texture; cornstarch can be used as a gluten-free alternative.
1 cup chicken broth: Adds moisture and flavor; vegetable broth is a good vegetarian substitute.
1 cup half and half: This enriches the sauce; if you prefer a lighter option, use whole milk or a non-dairy milk alternative.
½ cup grated Parmesan cheese: Provides a salty, umami kick; for a dairy-free option, use nutritional yeast.
½ tablespoon Italian seasoning: For an extra burst of flavor in the sauce, feel free to use fresh herbs if available.
½ teaspoon kosher salt: To taste, adjust according to your preference.
Dash of freshly ground black pepper: For seasoning the sauce.
6 ounces fresh baby spinach: Adds color and nutrients; kale can work as a substitute if you prefer.
2 vine-ripened tomatoes: Diced for freshness; any ripe tomatoes will do, but cherry tomatoes add a nice sweetness.
Fresh parsley: For topping, it’s optional but adds a nice freshness and color.

How to Make Chicken Penne Pasta

Cook the Pasta: In a large pot, boil salted water and add 8 ounces of penne pasta. Cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside.
Sauté Chicken: In a large skillet over medium-high heat, add 1 tablespoon of extra virgin olive oil. Once hot, place the 1 pound of pounded chicken breasts in the skillet. Season with ½ teaspoon kosher salt, dash of black pepper, and 1 tablespoon of Italian seasoning. Cook for about 3-4 minutes on each side or until cooked through and golden brown. Remove from the skillet and let it rest.
Sauté Vegetables: In the same skillet, add 2 cloves of minced garlic and 1 small diced onion. Sauté for about 2 minutes until fragrant and the onion is translucent.
Make the Sauce: Sprinkle 1 tablespoon of all-purpose flour over the onion and garlic mixture, stirring to combine. Gradually pour in 1 cup of chicken broth and 1 cup of half and half, whisking to avoid lumps. Add ½ cup of grated Parmesan cheese, ½ tablespoon Italian seasoning, and ½ teaspoon salt. Bring the mixture to a simmer, allowing it to thicken slightly, about 5 minutes.
Add Vegetables: Stir in 6 ounces of fresh baby spinach and 2 diced tomatoes. Cook for another 2-3 minutes until the spinach wilts and the sauce is creamy.
Combine Pasta and Chicken: Slice the cooked chicken breasts and add them to the sauce along with the prepared penne pasta. Toss everything together until fully coated.
Serve: Spoon the chicken penne pasta onto plates, garnishing with fresh parsley and extra Parmesan cheese if desired.

Storing & Reheating

To store chicken penne pasta, let it cool completely and transfer it to an airtight container. It will stay fresh in the refrigerator for up to 3 days. For longer storage, consider freezing it in a freezer-safe container for up to 3 months. When reheating, warm it gently in a skillet over medium heat, adding a splash of extra chicken broth or water if needed to refresh the sauce’s consistency. The texture might change slightly upon reheating, but adding a splash of cream or butter can help revive its richness.

Chef’s Helpful Tips

Avoid overcooking the chicken by using thin cutlets; they cook quickly and stay juicy.
If you wish for a quicker cooking time, cut the chicken into smaller pieces to allow for a faster sear.
Always taste and adjust the seasoning in the sauce before adding the pasta, as the flavors can develop.
For added depth, consider incorporating sun-dried tomatoes or a splash of white wine while cooking the sauce.
To make this dish ahead of time, prepare the components separately and combine them just before serving to maintain optimal texture.

This chicken penne pasta recipe combines comforting flavors with fresh ingredients, making it a splendid choice for any weeknight dinner. It’s easy to modify and experiment with, so feel free to add your favorite vegetables or herbs. The rich flavors of the creamy sauce paired with the tender chicken make each bite a treat to savor! Enjoy crafting your version of this crowd-pleaser!

Recipe FAQs

Can I use whole grain or gluten-free pasta?

Absolutely! You can substitute whole grain or gluten-free penne pasta in this recipe. Just be aware that cooking times may vary, so check the package instructions to ensure perfect texture.

Is this dish suitable for meal prep?

Yes, chicken penne pasta is excellent for meal prep! Simply store it in individual portions in airtight containers, and it will stay fresh for up to 3 days in the refrigerator.

Can I make this dish vegetarian?

Definitely! Replace the chicken with a plant-based protein, like chickpeas or tofu, and use vegetable broth instead of chicken broth. Add in more vegetables for added flavor and nutrition.

How can I make the sauce lighter?

To lighten up the sauce, consider using low-fat milk instead of half and half, and reducing the amount of cheese. You can also add more vegetables to bulk it up without additional calories.

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Chicken Penne Pasta

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Author: Anna
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

Chicken Penne Pasta features tender chicken and creamy sauce tossed with al dente penne and fresh spinach. This easy recipe is perfect for a quick and satisfying dinner!

Ingredients

Scale

8 ounces penne pasta (cooked according to package instructions (226.8 grams))
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, see note (453.6 grams))
1 tablespoon extra virgin olive oil
2 cloves garlic (minced)
1 small yellow onion (diced)
1 tablespoon all purpose flour
1 cup chicken broth ((226 grams))
1 cup half and half (read what half and half is here (227 grams))
1/2 cup grated Parmesan (plus more for topping (50 grams))
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 (170 grams))
2 vine-ripened tomatoes (diced)
fresh parsley (for topping)

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Instructions

Bring a large pot of water to a boil, season with salt, and cook the penne pasta according to package instructions. Drain while still al dente.
In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat.
Season the chicken breasts with salt, pepper, and 1 tablespoon of Italian seasoning. Cook in the skillet for about 4 minutes on each side until the internal temperature reaches 165°F.
Remove the chicken from the skillet, let it cool slightly, and then slice it.
Add the remaining tablespoon of olive oil to the skillet. Sauté the minced garlic and diced onion until soft and translucent, about 5 to 7 minutes.
Whisk in the flour, then gradually add chicken broth while scraping the bottom of the pan. Slowly add half and half. Simmer for 5 minutes over low heat until small bubbles form.
Stir in the Parmesan cheese until melted, then add the remaining 1/2 tablespoon of Italian seasoning and season with salt and pepper to taste.
Add the spinach and stir until wilted. Then incorporate the cooked penne and sliced chicken into the mixture.
Top with more Parmesan cheese, diced tomatoes, and fresh parsley before serving.

Notes

For best results, use fresh ingredients like homemade chicken broth and good-quality Parmesan cheese.
Feel free to substitute the chicken with shrimp or tofu for a different protein option.