Parmesan Chicken Penne Recipe

Parmesan Chicken Penne Recipe | Creamy, Comforting, and Easy to Make

I remember the first time I tried making this Parmesan Chicken Penne Recipe—it was love at first bite! The creamy sauce, tender chicken, and perfectly cooked penne all came together so effortlessly. I love that it’s a one-pot meal, which means less cleanup and more time to enjoy. Each bite feels rich, flavorful, and satisfying.

Let me walk you through this recipe so you can enjoy it just like I do. If you enjoy hearty dishes, you might also love trying a Classic French Chateaubriand for a special dinner.

Ingredients

Here’s what you’ll need to make this creamy and delicious Parmesan Chicken Penne. I’ve added some tips to help you get the best results:

• 2 tbsp olive oil – I use extra virgin for a richer flavor.
• 1 1/2 lb boneless, skinless chicken breast, cut into 1-inch pieces – fresh chicken works best; avoid frozen for even cooking.
• 3 cloves garlic, minced – fresh garlic gives the best aroma; pre-minced is fine if you’re in a hurry.
• 1 can condensed cream of chicken soup – this adds creaminess without needing heavy cream.
• 3 cups no salt added chicken broth – I prefer low-sodium so I can control the seasoning.
• 3 cups uncooked penne pasta – uncooked pasta simmers directly in the sauce, absorbing all the flavors.
• 2 cups of frozen peas – I always thaw them slightly for even cooking.
• 1/2 cup grated Parmesan cheese – freshly grated makes a huge difference in flavor.
• 1/4 cup fresh basil leaves, chopped or torn – fresh herbs elevate the dish; dried can be used in a pinch.

Note: Serves 6 generously.

Variations

I like to switch things up sometimes. Here are a few ways to make this dish your own:

• For a dairy-free option, use a plant-based cream soup and vegan Parmesan.
• Add sun-dried tomatoes for a tangy kick.
• Swap peas with spinach or broccoli for extra greens.
• Spice it up by adding red pepper flakes or Italian seasoning.
• Use whole wheat or gluten-free penne for a healthier twist. You can also enjoy a unique twist on pizza with the Easy Skillet Pizza with Brussels and Bacon for a fun side or alternative meal.

Cooking Time

I love how quick this recipe is. Here’s a breakdown:

• Prep Time: 5 minutes
• Cooking Time: 24 minutes
• Total Time: 29 minutes

Equipment You Need

I keep it simple with these essentials:

• Large saucepan – for cooking the chicken and simmering the pasta.
• Wooden spoon or spatula – for stirring without scratching your pan.
• Measuring cups and spoons – to ensure accurate ingredients.
• Knife and cutting board – for chopping chicken, garlic, and basil.

How to Make Parmesan Chicken Penne Recipe?

Here’s my step-by-step guide to creating this dish. It’s easier than it looks!

Step 1: Cook the Chicken

Heat the olive oil in a large saucepan over medium-high heat. Add the chicken pieces and cook for about 5 minutes until they are browned on all sides. I like to stir occasionally to ensure even cooking.

Step 2: Add Garlic

Once the chicken is lightly browned, stir in the minced garlic. Cook it for just 30 seconds to release its aroma. I make sure not to burn it, or it can turn bitter.

Step 3: Add Soup and Broth

Pour in the condensed cream of chicken soup and chicken broth. Mix everything well to create a smooth, creamy base. I love watching the sauce come together—it’s so comforting.

Step 4: Cook the Penne

Stir in the uncooked penne and bring the mixture to a boil. Reduce heat to medium and cook uncovered, stirring occasionally, for about 15 minutes. The pasta absorbs all the savory flavors from the sauce.

Step 5: Add Peas

Add the frozen peas and cook for another 3 minutes until the pasta is tender and the chicken is fully cooked. I always taste at this stage to adjust the seasoning if needed.

Step 6: Finish with Cheese and Basil

Finally, sprinkle the Parmesan cheese and fresh basil over the pasta. Stir gently until everything is combined. I love the way the cheese melts and the basil adds a fresh, fragrant touch.

Additional Tips for Making this Recipe Better

From my experience, a few small tweaks make a huge difference:

• I always use freshly grated Parmesan for the best flavor.
• Let the pasta simmer slowly to avoid sticking.
• Taste and adjust seasoning at the end; a pinch of salt or pepper can enhance everything.
• For extra creaminess, I sometimes stir in a splash of milk or cream.
• Make sure the chicken pieces are evenly sized for uniform cooking.

How to Serve Parmesan Chicken Penne Recipe?

Serving this dish is fun and simple. I usually plate it with a sprinkle of extra Parmesan and a few fresh basil leaves on top. It pairs beautifully with a green salad or crusty garlic bread. For a more elegant presentation, I serve it in a wide pasta bowl so the creamy sauce spreads evenly.

Nutritional Information

Here’s a rough idea of what you’re getting in one serving of this hearty pasta:

• Calories: 390 – a satisfying meal without being too heavy.
• Protein: 37 g – great for keeping you full and energized.
• Carbohydrates: 40 g – perfect for pasta lovers.
• Fat: 9 g – mostly from healthy olive oil and cheese.

Make Ahead and Storage

This dish is very forgiving if you want to prepare it ahead of time.

Refrigeration: Store in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave.
Freezing: I freeze leftover pasta in portions for up to 2 months. Reheat slowly with a splash of broth to restore creaminess.
Reheating: Stir occasionally while warming to prevent sticking and maintain a smooth sauce.

Why You’ll Love This Recipe?

There are so many reasons I keep coming back to this one:

• Quick and Easy: Ready in under 30 minutes, perfect for weeknights.
• One-Pot Convenience: Less cleanup, more time to enjoy your meal.
• Customizable: Add veggies, spices, or make it dairy-free.
• Deliciously Creamy: The sauce is rich, comforting, and full of flavor.
• Family-Friendly: Everyone loves it, from kids to adults.

This Parmesan Chicken Penne is one of those recipes I keep on repeating. It’s creamy, flavorful, and versatile, making it a staple in my kitchen.

Ben Carraoli

Parmesan Chicken Penne Recipe

I remember the first time I tried making this Parmesan Chicken Penne—it was love at first bite! The creamy sauce, tender chicken, and perfectly cooked penne all came together so effortlessly. I love that it’s a one-pot meal, which means less cleanup and more time to enjoy. Each bite feels rich, flavorful, and satisfying.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 24 minutes mins

Servings: 6

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil – I use extra virgin for a richer flavor.
• 1 1/2 lb boneless skinless chicken breast, cut into 1-inch pieces – fresh chicken works best; avoid frozen for even cooking.
• 3 cloves garlic minced – fresh garlic gives the best aroma; pre-minced is fine if you’re in a hurry.
• 1 can condensed cream of chicken soup – this adds creaminess without needing heavy cream.
• 3 cups no salt added chicken broth – I prefer low-sodium so I can control the seasoning.
• 3 cups uncooked penne pasta – uncooked pasta simmers directly in the sauce absorbing all the flavors.
• 2 cups of frozen peas – I always thaw them slightly for even cooking.
• 1/2 cup grated Parmesan cheese – freshly grated makes a huge difference in flavor.
• 1/4 cup fresh basil leaves chopped or torn – fresh herbs elevate the dish; dried can be used in a pinch.

Method

 

1. Heat the olive oil in a large saucepan over medium-high heat. Add the chicken pieces and cook for about 5 minutes until they are browned on all sides. I like to stir occasionally to ensure even cooking.
2. Once the chicken is lightly browned, stir in the minced garlic. Cook it for just 30 seconds to release its aroma. I make sure not to burn it, or it can turn bitter.
3. Pour in the condensed cream of chicken soup and chicken broth. Mix everything well to create a smooth, creamy base. I love watching the sauce come together—it’s so comforting.
4. Stir in the uncooked penne and bring the mixture to a boil. Reduce heat to medium and cook uncovered, stirring occasionally, for about 15 minutes. The pasta absorbs all the savory flavors from the sauce.
5. Add the frozen peas and cook for another 3 minutes until the pasta is tender and the chicken is fully cooked. I always taste at this stage to adjust the seasoning if needed.
6. Finally, sprinkle the Parmesan cheese and fresh basil over the pasta. Stir gently until everything is combined. I love the way the cheese melts and the basil adds a fresh, fragrant touch.

Notes

• I always use freshly grated Parmesan for the best flavor.
• Let the pasta simmer slowly to avoid sticking.
• Taste and adjust seasoning at the end; a pinch of salt or pepper can enhance everything.
• For extra creaminess, I sometimes stir in a splash of milk or cream.
• Make sure the chicken pieces are evenly sized for uniform cooking.