Creamy Chicken Penne Pasta Recipe

This rich, silky Creamy Chicken Penne Pasta is made with tender chicken breast, garlic, and parmesan cheese, ready in just 30 minutes. The hot pasta absorbs the bubbling cream sauce as it thickens in the pan, coating every single ridge of the noodles. I love making this when I need a quick but comforting weeknight dinner.

Why This Classic Works

I used to struggle with cream sauces splitting or turning out too thin. The trick I learned is reducing the heat before adding the parmesan. This lets it melt smoothly into the warm heavy cream without separating.

By browning the chicken first, those flavorful bits create a savory base. This one-pan method builds incredible flavor while keeping cleanup to an absolute minimum.

Creamy Chicken Penne Pasta Ingredients

• 16 oz dry penne pasta
• 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 4 cloves garlic (minced)
• 1/2 cup chicken broth
• 1 1/2 cups heavy cream
• 1 cup freshly grated parmesan cheese
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley (chopped, for garnish)

How To Make Creamy Chicken Penne Pasta

1. 1. Boil the pasta: Cook the penne in a large pot of salted boiling water according to package directions until al dente, then drain and set aside.
2. 2. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, and Italian seasoning, and sear until golden brown.
3. 3. Sauté the aromatics: Lower the heat to medium. Add the butter and minced garlic to the skillet, and cook for one minute until fragrant.
4. 4. Simmer the sauce: Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Stir in the heavy cream and let it gently simmer for three minutes.
5. 5. Combine and serve: Remove the pan from the heat and stir in the parmesan cheese until smooth. Toss in the cooked pasta and chicken until fully coated.

Recipe Tips

• Grate your own cheese: Pre-packaged grated parmesan contains anti-caking agents that prevent it from melting smoothly into the sauce.
• Save pasta water: Keep half a cup of the starchy pasta cooking water before draining to thin out the sauce if it becomes too thick.
• Do not boil the cream: Keep the heat at a gentle simmer once the heavy cream goes in, as boiling can cause dairy to separate.

What To Serve With Creamy Chicken Pasta

A crisp green salad dressed with a sharp vinaigrette cuts right through the richness of the cream sauce. Warm garlic bread or toasted baguette slices are also essential for wiping your bowl clean.

How To Store

Keep any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat, adding a splash of milk to loosen the cream sauce. I do not recommend freezing this, as the dairy will separate when thawed.

FAQs

• Can I use half and half instead of heavy cream? You can, but the sauce will be thinner and less rich. If using half and half, whisk in a tablespoon of flour to help it thicken properly.
• What other pasta shapes work for this? Rigatoni, ziti, or fusilli are excellent alternatives. You want a shape with ridges or spirals to hold onto the thick cream sauce.
• Can I use leftover rotisserie chicken? Yes, this is a great shortcut. Simply skip the chicken cooking step and fold the shredded rotisserie meat in at the end to warm it through.

Nutrition

• Calories: 680 kcal
• Total Fat: 38 g
• Saturated Fat: 21 g
• Cholesterol: 145 mg
• Sodium: 620 mg
• Total Carbohydrate: 58 g
• Protein: 28 g

Try More Recipes:

• Garlic Chicken Spinach Pasta Recipe
• Bahama Breeze Jerk Chicken Pasta Recipe
• Chicken Alfredo Penne Pasta Recipe

Creamy Chicken Penne Pasta

Recipe by Emily Mitchell

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Rich and silky Creamy Chicken Penne Pasta features golden seared chicken, garlic, and parmesan tossed in a velvety sauce. Ready in just 30 minutes, this comforting dinner is an easy choice for busy weeknights when you need a hearty meal fast.

Ingredients

• 16 oz dry penne pasta

• 2 boneless, skinless chicken breasts (cut into bite-sized pieces)

• 1 tbsp olive oil

• 2 tbsp unsalted butter

• 4 cloves garlic (minced)

• 1/2 cup chicken broth

• 1 1/2 cups heavy cream

• 1 cup freshly grated parmesan cheese

• 1 tsp Italian seasoning

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 tbsp fresh parsley (chopped, for garnish)

Directions

• 1. Boil the pasta: Cook the penne in a large pot of salted boiling water according to package directions until al dente, then drain and set aside.
• 2. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, and Italian seasoning, and sear until golden brown.
• 3. Sauté the aromatics: Lower the heat to medium. Add the butter and minced garlic to the skillet, and cook for one minute until fragrant.
• 4. Simmer the sauce: Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Stir in the heavy cream and let it gently simmer for three minutes.
• 5. Combine and serve: Remove the pan from the heat and stir in the parmesan cheese until smooth. Toss in the cooked pasta and chicken until fully coated.