Chicken Penne Pasta Recipe

Ben Carraoli

I made this Chicken Penne Pasta last night, and I can’t stop thinking about it. The flavors were rich, the sauce was velvety, and it took me less than 30 minutes to whip up! This is one of those meals that feels like comfort food but doesn’t take forever in the kitchen.

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Prep Time 5

Cook Time 20

Total Time 25

Servings: 4

Course: Dinner

Calories: 520

Ingredients Method

Ingredients

2 boneless skinless chicken breasts (about 1 pound) – Fresh chicken works best for a juicy and tender bite.
½ teaspoon salt – Enhances the natural flavors of the meat and pasta.
¼ teaspoon ground black pepper – Adds a mild kick without overpowering the dish.
1 tablespoon vegetable oil – Helps sear the chicken and gives it a beautiful golden crust.
½ pound penne pasta about 2 cups – Holds sauce well; ideal for creamy pasta recipes.
2 tablespoons butter – Makes the sauce extra rich and flavorful.
2 tablespoons garlic minced – Fresh garlic adds depth and aroma to the dish.
1 tablespoon all-purpose flour – Helps thicken the sauce into a creamy consistency.
1 cup heavy cream – The star of the creamy sauce.
½ cup chicken broth or reserved pasta water – Balances the cream and adds a savory layer.
¼ cup Parmesan cheese freshly grated – Adds salty, nutty flavor. Always grate it fresh!
¼ teaspoon salt or to taste – Seasoning for the sauce.
¼ teaspoon black pepper or to taste – Final touch of warmth.
1 teaspoon fresh parsley optional, for garnish – Adds freshness and a pop of color.

Method

Start by boiling a large pot of salted water. Once it’s bubbling, add your penne and cook it until just al dente—usually about 8–10 minutes. Don’t forget to reserve about half a cup of the pasta water before draining. Set the cooked pasta aside.
Pat your chicken breasts completely dry with a paper towel. This step is key for getting that golden sear. Season both sides with salt and pepper. Heat a bit of oil in a skillet and cook the chicken for about 6–8 minutes on each side, or until it’s nicely browned and cooked through. Let it rest a moment before slicing it into strips.
In the same skillet, melt some butter and add the minced garlic. Cook it for about a minute until fragrant. Then stir in the flour, whisking quickly to form a smooth paste. This is your sauce base.
Pour in your heavy cream and chicken broth (or the reserved pasta water). Bring it all to a gentle simmer while stirring. Then mix in the grated Parmesan and continue to cook for 2–3 minutes until the sauce thickens. Season it with a bit more salt and pepper to taste.
Now add the sliced chicken and cooked pasta to the skillet. Toss everything together until it’s evenly coated with that rich, cheesy sauce. Top with fresh parsley if you like a pop of green.