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Creamy Chicken Penne Pasta Recipe

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3.9 from 2 reviews

This Chicken Penne Pasta recipe features tender, seared chicken breasts served with al dente penne pasta tossed in a rich and creamy garlic Parmesan sauce. It’s a comforting and flavorful dish that’s quick enough for weeknight dinners yet elegant enough for guests.

Ingredients

Chicken

  • 2 boneless and skinless chicken breasts (about 1 pound)
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon vegetable oil

Pasta

  • ½ pound penne pasta (2 cups)

Sauce

  • 2 tablespoons butter
  • 2 tablespoons garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 cup heavy cream
  • ½ cup chicken broth (or reserved hot pasta water)
  • ¼ cup Parmesan cheese, freshly grated
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon ground black pepper (or to taste)

Garnish

  • 1 teaspoon fresh parsley (optional)

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil over medium-high heat. Add penne pasta and cook until al dente according to package directions, about 8-10 minutes. Reserve ½ cup of the hot pasta water in a bowl if you prefer using it instead of chicken broth. Drain the pasta and set aside.
  2. Prepare Chicken: Use a paper towel to pat the chicken breasts completely dry. Season both sides evenly with ½ teaspoon salt and ¼ teaspoon ground black pepper.
  3. Sear Chicken: In a large skillet, heat 1 tablespoon vegetable oil over medium-high heat until hot and shimmering, about 1-2 minutes. Add chicken breasts and cook until golden brown and cooked through, about 6-8 minutes per side depending on thickness. Once cooked, slice the chicken into ½-inch strips, transfer onto a plate, and cover with aluminum foil to keep warm and moist.
  4. Make Sauce: Using the same skillet, reduce heat to medium and add 2 tablespoons butter and 2 tablespoons minced garlic. Sauté until fragrant, about 1 minute. Sprinkle 1 tablespoon all-purpose flour over the butter-garlic mixture and cook, stirring constantly, until it forms a thick paste, about 1 minute.
  5. Add Liquids and Cheese: Gradually whisk in 1 cup heavy cream and ½ cup chicken broth (or reserved pasta water), stirring constantly to incorporate and prevent lumps. Bring the sauce to a gentle simmer and cook for 2-3 minutes until it thickens to your desired consistency. Stir in ¼ cup freshly grated Parmesan cheese until melted and smooth. Season with ¼ teaspoon salt and ¼ teaspoon ground black pepper, adjusting to taste.
  6. Combine and Serve: Add the sliced chicken and cooked penne pasta to the skillet. Toss everything together gently to coat the pasta and chicken evenly with the creamy sauce. Garnish with 1 teaspoon fresh chopped parsley if desired and serve immediately for best flavor and texture.

Notes

  • Be sure to reserve some pasta water before draining to help adjust sauce consistency if you choose to use it instead of chicken broth.
  • Patting the chicken dry before searing helps achieve a nice golden crust.
  • If fresh parsley is unavailable, dried parsley or fresh basil can substitute for garnish.
  • You can substitute heavy cream with half-and-half for a lighter sauce, but it may be less rich.
  • For a gluten-free version, replace the all-purpose flour with gluten-free flour or cornstarch.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on stovetop or microwave.

Find it online: https://yumntasty.com/creamy-chicken-penne-pasta-recipe/