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Parmesan Chicken Penne Recipe
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.
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Prep Time 5 minutes
Cook Time 24 minutes
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.