Creamy Chicken Penne Pasta: My Favorite Comfort Dish (Print Version)

Creamy Chicken Penne Pasta is my go-to for a comforting meal. Tender chicken, al dente penne, and a rich, velvety sauce. Pure home-cooked happiness!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4-6 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Contains Dairy, Gluten, Chicken

# Ingredients:

→ Main Ingredients

01 - 12 oz penne pasta, cooked al dente
02 - 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
03 - 1.5 cups heavy cream
04 - 1 cup chicken broth, low sodium
05 - 1 cup freshly grated Parmesan cheese
06 - 2 tbsp olive oil
07 - 4 cloves garlic, minced
08 - 1 small yellow onion, finely diced

→ Flavor Boosters

09 - 1.5 tsp dried Italian seasoning
10 - 1/2 tsp red pepper flakes (or more to taste)
11 - Salt and black pepper, to taste

→ Finishing Touches

12 - 1/4 cup fresh parsley, chopped

→ Optional Extras

13 - 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
14 - 2 cups baby spinach

# Instructions:

01 - First things first, get that pasta water boiling! Use a large pot, fill it generously, and remember my salt lesson? Salt it like the sea. Cook your penne according to package directions until it's perfectly al dente. I always taste a piece—it should have a slight bite, not mushy! Drain it, but hold onto about a cup of that starchy pasta water; it's liquid gold for our sauce later, trust me. I used to just dump it all, then panic when my sauce was too thick. Don't be me!
02 - While the pasta's doing its thing, heat the olive oil in a large skillet over medium-high heat. Add your cubed chicken, season it with a pinch of salt and pepper, and cook until it's golden brown and cooked through. This usually takes about 5-7 minutes. Don't overcrowd the pan, or your chicken will steam instead of sear, and we want that lovely crust! I've definitely tried to cram too much in before, and it was a flabby disaster. Cook in batches if you need to, then set the chicken aside.
03 - Reduce the heat to medium, and into that same skillet (don't clean it, those browned bits are flavor!), add your diced onion. Sauté for about 3-4 minutes until it's softened and translucent. Then, toss in the minced garlic and red pepper flakes. Cook for just another minute until it’s fragrant; honestly, this is where the kitchen starts smelling absolutely divine! Don't let the garlic burn, though; that's a quick way to a bitter sauce, and I've been there, oops!
04 - Pour in the chicken broth and bring it to a gentle simmer, scraping up all those delicious browned bits from the bottom of the pan. This is called deglazing, and it adds so much depth! Stir in the Italian seasoning. Now, slowly pour in the heavy cream, stirring constantly. Let the sauce simmer gently for about 5 minutes, allowing it to thicken slightly. It should smell rich and inviting at this point, a real treat for the senses.
05 - Remove the skillet from the heat and stir in the freshly grated Parmesan cheese until it's completely melted and smooth. This is where the sauce really comes together into that velvety dream! Add your cooked chicken back into the sauce. If you're using sun-dried tomatoes or spinach, now's the time to stir them in too. The spinach will wilt quickly into the warm sauce, adding a lovely freshness. I often throw in a handful of spinach just because I feel like I *should*.
06 - Finally, add the drained penne pasta to the skillet with the sauce and chicken. Toss everything together until the pasta is fully coated in that glorious, creamy sauce. If the sauce seems a little too thick, add a splash or two of that reserved pasta water until it reaches your desired consistency. Taste and adjust for salt and pepper one last time. Garnish generously with fresh chopped parsley. It should look vibrant, smell incredible, and taste like pure comfort. Serve immediately and enjoy!

# Notes:

01 - Always salt your pasta water like the sea; it's the only chance to season the pasta itself!
02 - This Creamy Chicken Penne Pasta reheats surprisingly well, but add a splash of milk to loosen the sauce.
03 - No penne? Fuss-free rigatoni or even fettuccine works too; I've used both in a pinch.
04 - A sprinkle of toasted breadcrumbs on top gives this dish a lovely textural contrast.

# Equipment Needed:

01 - Large pot
02 - large skillet
03 - whisk
04 - cutting board
05 - knife

# Nutrition (Per Serving):

Calories: 650
Total Fat: 35g
Total Carbohydrate: 50g
Protein: 35g

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