Chicken Penne Pasta is one of those comforting dishes that just feels like a warm hug after a long day. The combination of tender chicken, perfectly cooked penne, and a rich, creamy sauce makes it a memorable family dinner that everyone will love. This comforting dish not only satisfies your hunger but also brings a sense of home to your kitchen. It’s simple yet elegant enough to impress dinner guests, proving that you don’t always need to spend hours in the kitchen to create a delightful meal.

I still remember the first time I decided to whip up Chicken Penne Pasta. I had a few friends over for a casual dinner, and with limited time on my hands, I wanted something quick but delicious. This dish came together in no time, filling the house with incredible aromas that made my friends’ mouths water. It has since become a staple in my weekly meal rotation, and I can’t wait for you to try it for yourself!

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

Why You’ll Love This Recipe

Simple & Quick: Ready in under 30 minutes, perfect for busy weeknights.
Irresistible Flavor: Creamy sauce with vibrant spinach and juicy chicken brings a burst of flavor.
Eye-Catching Appeal: The combination of colors from the tomatoes and spinach makes it visually inviting.
Flexible Serving: Great for family dinners, gatherings, or even as meal prep for the week ahead.
Diet-Friendly Options: Easily adaptable for gluten-free pasta or non-dairy alternatives.

Ingredients You’ll Need

8 ounces penne pasta: Cooked according to package instructions for perfect al dente texture.
2 tablespoons extra virgin olive oil: Adds healthy fats and flavor to both the chicken and sauce.
1 tablespoon Italian seasoning: A blend of herbs that enhances the dish’s flavor profile.
1/2 teaspoon kosher salt: Balances and enhances the taste of the ingredients.
Dash freshly ground black pepper: Adds a touch of spice and depth.
1 pound boneless skinless chicken breasts: Choose thin-cut or pounded to ensure even cooking.
1 tablespoon extra virgin olive oil: Used to cook the chicken, giving it a beautiful sear.
2 cloves garlic, minced: Aromatic flavor that makes everything even better.
1 small yellow onion, diced: Adds sweetness and depth to the sauce.
1 tablespoon all-purpose flour: Helps thicken the sauce and gives it a creamy texture.
1 cup chicken broth: Provides a savory base for the sauce.
1 cup half and half: This creamy addition transforms your sauce into something truly comforting.
1/2 cup grated Parmesan: Adds a salty and nutty flavor, perfect for finishing the sauce.
1/2 tablespoon Italian seasoning: A little extra for the sauce to pack in flavor.
1/2 teaspoon kosher salt: Necessary for seasoning the sauce well.
Dash freshly ground black pepper: For added spice in the sauce.
6 ounces fresh baby spinach: A great way to sneak in some greens while adding color.
2 vine-ripened tomatoes, diced: Fresh sweetness that brightens the dish.
Fresh parsley for topping: Just a sprinkle to elevate the final presentation.

How to Make Chicken Penne Pasta

Cook the Penne: Start by cooking 8 ounces of penne pasta according to package instructions. Drain and set aside, reserving a little pasta water for later.
Sear the Chicken: In a large skillet over medium heat, add 2 tablespoons of extra virgin olive oil. Once hot, season 1 pound of boneless skinless chicken breasts with 1 tablespoon of Italian seasoning, 1/2 teaspoon kosher salt, and a dash of pepper. Add the chicken to the skillet and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and let it rest.
Sauté the Aromatics: In the same skillet, add 1 tablespoon of extra virgin olive oil, then toss in 2 cloves of minced garlic and 1 small diced yellow onion. Cook until fragrant and the onion is translucent, about 3-4 minutes.
Create the Sauce: Sprinkle 1 tablespoon of all-purpose flour over the sautéed veggies, stirring to combine. Gradually pour in 1 cup of chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let it reduce for about 2 minutes.
Make it Creamy: Stir in 1 cup of half and half, followed by 1/2 cup of grated Parmesan, 1/2 tablespoon of Italian seasoning, 1/2 teaspoon of kosher salt, and a dash of freshly ground black pepper. Stir until the cheese melts, and the sauce has thickened slightly.
Add the Veggies: Mix in 6 ounces of fresh baby spinach and 2 diced vine-ripened tomatoes. Cook until the spinach wilts and the tomatoes soften, about 2-3 minutes.
Combine with Pasta: Slice the cooked chicken and add it back to the skillet along with the cooked penne. Stir everything together, ensuring the pasta is coated beautifully with the creamy sauce. If it’s too thick, add a splash of reserved pasta water to help loosen it up.

Storing & Reheating

For storing leftovers, keep Chicken Penne Pasta in an airtight container in the fridge for up to 3 days. If you’re planning to freeze it, make sure to do so in a freezer-safe container for up to 3 months. When it comes to reheating, the microwave works well; just warm it up for 1-2 minutes. You might want to add a touch of olive oil or a splash of half and half to refresh the creaminess.

Chef’s Helpful Tips

Be cautious not to overcook the chicken; it should be juicy but fully cooked through.
If you want extra flavor, marinate the chicken in olive oil and Italian seasoning for an hour before cooking.
To save time, you can prep your ingredients ahead of time and have everything ready to go.
If the sauce thickens too much, a bit of the reserved pasta water will revive it.
Experiment with different veggies like mushrooms or bell peppers for added variety.
You can easily make this dish gluten-free by substituting with gluten-free penne.

Chicken Penne Pasta is an amazing recipe that combines comfort, flavor, and ease in one delightful package. You’ll love how simple it is to whip this up, making it perfect for any occasion, from weeknight meals to special gatherings. Don’t hesitate to get creative and make it your own. Your friends and family are sure to appreciate every creamy, flavorful bite. Enjoy!

Recipe FAQs

Can I use whole grain penne pasta instead?

Absolutely! Whole grain penne pasta works great in this recipe and adds additional fiber, making it a healthier alternative while still providing a satisfying dish. Just follow the cooking instructions on the package, as whole grain pasta may require a different cooking time.

What’s a good substitute for half and half?

If you prefer a dairy-free option, consider using coconut milk or unsweetened almond milk mixed with a little cornstarch for thickness. Both alternatives maintain the creamy texture, although they will impart a slightly different flavor.

How can I make Chicken Penne Pasta spicy?

If you love a bit of heat, you can add red pepper flakes while sautéing the garlic and onion. Alternatively, tossing in a diced jalapeño when adding the spinach will give you that desired kick!

Can I prepare Chicken Penne Pasta in advance?

Yes! You can assemble everything up to the point of combining the chicken and pasta, then refrigerate it. When you’re ready to eat, just heat it through on the stove, and you’ll have a quick meal at hand. Just be mindful that the pasta may soak up some of the sauce, so a splash of broth or water when reheating can help keep it creamy.

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Recipe Card

Chicken Penne Pasta

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

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Description

This Chicken Penne Pasta is a delightful combination of tender chicken, fresh spinach, and creamy sauce. It’s easy to prepare and perfect for a quick weeknight dinner or a comforting meal any time. Enjoy the irresistible flavors in every bite!

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 and cook the pasta according to package instructions, seasoning the water with salt. Drain the pasta when it's still al dente.
While waiting for the water to boil and the pasta to cook, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat.
Season the chicken on both sides with salt, pepper, and one tablespoon of Italian seasoning. Add the chicken to the skillet and cook for about 4 minutes on each side or until it reaches an internal temperature of 165°F.
Remove the chicken from the skillet, allow it to cool slightly, then slice it.
While the chicken cools, add the remaining tablespoon of olive oil to the skillet. Add the minced garlic and diced onion. Sauté until the onions are soft and translucent, about 5 to 7 minutes.
Whisk in the flour, then gradually add the chicken broth, scraping up any browned bits from the bottom. Slowly incorporate the half and half, bringing it to a simmer and cooking for 5 minutes over low heat, until small bubbles form.
Stir in the Parmesan cheese until melted completely, then add the remaining 1/2 tablespoon of Italian seasoning. Season the sauce with salt and pepper to taste.
Add the spinach to the sauce, allowing it to wilt, then stir in the cooked penne and sliced chicken.
Top with additional Parmesan cheese, diced tomatoes, and fresh parsley.

Notes

For best flavor, ensure your chicken is seasoned well before cooking.
Feel free to add other vegetables like bell peppers or zucchini for additional nutrition.
This dish is great as leftovers; just reheat gently on the stove.