The Best Chicken Penne Pasta Recipe with Tender Chicken

Short on time but craving comfort food? This chicken penne pasta recipe delivers creamy, savory flavor with tender chicken and garlic-scented penne ready for the table in about 30 minutes when you follow the quick steps below.

Perfect for busy weeknights, the dish pairs juicy, well-seasoned chicken with a silky Parmesan-heavy sauce that clings to every penne. Scroll down to the ingredients or print the recipe card and get dinner started.

The Best Chicken Penne Pasta Recipe with Tender Chicken

Creamy chicken penne pasta made with tender chicken, garlic, Parmesan cheese, and a rich cream sauce. This easy homemade dinner is perfect for busy weeknights and ready in about 30 minutes.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: American, Italian

Calories: 370

Ingredients Equipment Method Notes

Ingredients

  

• 1½ pounds boneless skinless chicken breasts cut into bite-sized pieces
• 12 ounces penne pasta
• 2 tablespoons olive oil
• 3 cloves garlic minced
• 1 cup chicken broth
• 1 cup heavy cream
• ¾ cup freshly grated Parmesan cheese
• ⅓ cup sun-dried tomatoes thinly sliced (optional)
• 2 cups fresh baby spinach optional
• 1 tablespoon butter optional

Equipment

• Large skillet, Large pot, Wooden spoon, Measuring cups and spoons, Chef's knife, Cutting board, Colander, Instant-read thermometer (optional)

Method

 

1. Cook the penne pasta in salted boiling water until al dente. Reserve ¼–½ cup of pasta water, then drain.
2. Season the chicken with salt, pepper, and Italian seasoning.
3. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5–7 minutes until golden and nearly cooked through. Transfer to a plate.
4. Reduce the heat to medium. Add the garlic and sauté for 30–45 seconds until fragrant.
5. Pour in the chicken broth and heavy cream, scraping up any browned bits from the pan.
6. Stir in the sun-dried tomatoes and simmer gently for 4–6 minutes.
7. Mix in the Parmesan cheese until melted and smooth.
8. Add the cooked penne and chicken back to the skillet. Toss until evenly coated.
9. Stir in the spinach and cook until wilted.
10. Taste and adjust the seasoning. Add a splash of reserved pasta water if needed to loosen the sauce.
11. Serve immediately with extra Parmesan and fresh basil if desired.

Notes

• Cook the pasta just until al dente to avoid overcooking after combining with the sauce.
• Use freshly grated Parmesan for the smoothest, creamiest sauce.
• Reserve some pasta water to adjust the sauce consistency if needed.
• Chicken thighs can be substituted for chicken breasts for extra flavor.
• Replace heavy cream with half-and-half and Greek yogurt for a lighter version.

Introduction: Why This is the Only Recipe You Need

This chicken penne pasta is a reliable weeknight winner: creamy, garlicky, and built around tender chicken and penne that hold the sauce. Choose the one-pot technique below for minimal cleanup, or follow the two-pot option later for slightly faster stovetop timing. Either way, plan on about 30 minutes total (see the timing note in Steps).

• One-pot convenience: Brown the chicken, add liquids and penne, then simmer — everything cooks together for fewer dishes.
• Quick cooking: Prep and active cook time combine to roughly 25–35 minutes depending on pasta brand and chicken thickness.
• Irresistible flavor: Garlic, sun-dried tomatoes, and freshly grated Parmesan create a rich sauce that clings to each penne—kids and adults both love it.

With a short ingredient list and straightforward steps, this dish makes weeknight dinners feel a little fancier with almost no extra effort. Jump to Ingredients to start your shopping or go straight to the Step-by-Step section to begin cooking.

Why This Chicken Penne Pasta Recipe is a Game-Changer

This chicken penne pasta stands out because it balances a silky sauce, juicy seasoned chicken, and straightforward technique—either one-pot for minimal cleanup or a two-pot approach when you want the fastest stove-to-table time.

The irresistible creaminess and tender chicken bites

The sauce is built to cling: a mix of heavy cream, a splash of chicken broth, and freshly grated Parmesan yields a coating that nestles into every penne. For juicy chicken, season liberally (about 1/2 tsp salt and 1/4 tsp black pepper per breast), dredge lightly in flour, then brown 5–7 minutes per side depending on thickness—this gives a golden crust and locks in juices.

• Season precisely: Salt, pepper, and a pinch of Italian seasoning or dried oregano brighten the chicken without overpowering the sauce.
• Browning matters: Sear over medium-high heat until a deep gold develops—those browned bits add savory “fond” that deepens the sauce.
• Simmer to finish: Let the sauce reduce gently for several minutes so it thickens and coats the pasta evenly.

One-pot convenience for busy weeknights

The one-pot method really shines when you want fewer dishes: brown chicken in the pot, deglaze with broth, add penne and liquid, then simmer until al dente. The single-pot approach concentrates flavor because the pasta cooks in the same liquid that holds the browned bits and seasoning.

1. Less cleanup—one pot means fewer dishes after dinner.
2. Layered flavor—the chicken, garlic, and Parmesan mingle while the penne absorbs the sauce.
3. Easy to scale—double the ingredients for a family dinner or halve for two servings.

Between the technique and the ingredient pairings, this chicken penne recipe consistently delivers comfort-food satisfaction—my family often asks for seconds within minutes of the plates hitting the table.

Gathering Ingredients for the Ultimate Chicken Penne Pasta

Ready to make a tasty chicken penne pasta? Here’s a clear, shopper-friendly ingredient list with consistent naming and suggested quantities so you can grab everything at once. Fresh ingredients make the biggest difference.

• Chicken breasts (boneless, skinless): 1.5 pounds (about 3 medium breasts) — trim and cut into 1″ pieces.
• Penne pasta: 12 ounces (one standard package) — penne holds the sauce beautifully.
• Garlic: 3 cloves, minced (more if you love garlic).
• Heavy cream: 1 cup for a rich, silky sauce (see lighter swap below).
• Parmesan cheese: 3/4 cup freshly grated Parmesan (plus extra for serving).
• Sun-dried tomatoes: 1/3 cup, thinly sliced (optional, packed in oil or rehydrated from dry).
• Spinach (optional): 2 cups fresh baby spinach for a green boost.
• Olive oil: 2 tablespoons for sautéing.
• Butter: 1 tablespoon to finish for extra richness (optional).
• Seasonings: 1 teaspoon salt (adjust), 1/2 teaspoon black pepper, 1 teaspoon Italian seasoning or dried oregano.

Notes and substitutions: use half-and-half (1 cup) instead of heavy cream to reduce fat; swap chicken breasts for 1.25–1.5 pounds boneless chicken thighs if you prefer more fat and flavor. Keep ingredient amounts handy in cups or ounces depending on your measuring preference.

The Secret to Perfectly Tender Chicken Every Time

Tender chicken makes this chicken penne pasta sing. These straightforward techniques drying, seasoning, a light flour dusting, and correct searing—help you lock in juices and get an attractive golden crust every time.

Seasoning and flour dredging tips for juicy chicken

Start by patting your skinless chicken dry with paper towels; surface moisture prevents proper browning. Season pieces evenly about 1/4 to 1/2 teaspoon salt and a pinch of black pepper per piece and add a light dusting of garlic powder or Italian seasoning if you like extra flavor. For a subtle crust that helps thicken the sauce later, toss the chicken in a tablespoon of flour so it’s only lightly coated.

How to brown chicken just right without overcooking

Heat 1–2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Sear chicken in a single layer: for 1/2″ pieces, cook about 3–4 minutes per side; for 1″ pieces or small breasts cut into chunks, aim for 5–7 minutes per side. Use an instant-read thermometer and remove the chicken once it reaches 160–162°F—carryover will bring it to the safe 165°F while resting. Let the pieces rest off heat for 3–5 minutes, then set aside before building the sauce. This prevents dryness and keeps the meat juicy.

No skillet? You can grill or roast: grill over medium heat 6–8 minutes per side for medium-thick breasts, or roast at 400°F for 18–22 minutes until 165°F internal. Follow these tips and you’ll consistently get tender, flavorful chicken to fold into your penne and creamy sauce.

Crafting the Creamy Sauce That Defines This Dish

The sauce is the soul of this chicken penne pasta recipe — it’s what turns simple ingredients into a silky, comforting dish. A few measured additions and gentle heat are all you need to build a stable, flavorful sauce that clings to every penne.

Begin by sautéing garlic in 2 tablespoons olive oil over medium heat; cook just until fragrant (about 30–45 seconds) so it doesn’t brown or burn. Once the garlic is soft, add the liquids to build the base of the sauce.

Here’s a reliable ratio and flavor order I use:

• Add 1 cup chicken broth for a savory foundation.
• Stir in 1 cup heavy cream for richness (or 1 cup half-and-half to lighten the fat).
• Fold in 1/3 cup sun-dried tomatoes (thinly sliced) for bright, tangy notes.
• Season with 1 teaspoon Italian seasoning (or a pinch of dried oregano) and salt and pepper to taste.
• Finish with 3/4 cup freshly grated Parmesan — fresh cheese melts smoothly and helps thicken the sauce without grittiness.

Simmer gently over low to medium-low heat for 4–6 minutes, stirring occasionally. Keep the sauce below a full boil after adding cream to avoid splitting; a low simmer lets it reduce and coat the pasta. If the sauce seems thin, let it reduce a bit longer, or whisk in another tablespoon of grated Parmesan — the cheese helps bind and thicken the sauce.

Tip: if you substitute half-and-half, the sauce will be lighter but slightly thinner — add an extra 2 tablespoons grated Parmesan or a small pat of butter to boost body if needed. With these amounts and a careful, gentle simmer, your sauce will be rich, stable, and restaurant-worthy.

Step-by-Step Cooking Process for Chicken Penne Pasta Recipe

Time to cook—this step-by-step guide walks you through a reliable method that keeps the chicken tender and the sauce silky. Read the short time breakdown first so you can work efficiently.

Timing breakdown: Prep 8–10 minutes, active cook 18–25 minutes, total about 26–35 minutes depending on pasta brand and chicken thickness. (See notes below for a true one-pot option.)

From sautéing garlic to simmering the sauce

Gather ingredients and a large pot and/or large skillet. If you prefer the best browning, use a skillet to sear the chicken then finish in a pot; for fewer dishes, follow the one-pot approach.

1. Brown the chicken: Heat 1–2 tablespoons oil in a large skillet over medium-high heat. Add seasoned, diced chicken and brown until golden—about 3–4 minutes per side for small pieces, 5–7 minutes per side for larger pieces. Remove and set aside once chicken reaches ~160–162°F (it will finish to 165°F while resting).
2. Sauté garlic: In the same pan, reduce heat to medium, add a little more oil if needed, and sauté minced garlic for 30–45 seconds until fragrant (do not let it burn).
3. Add liquids and seasonings: Pour in 1 cup chicken broth and 1 cup heavy cream, scraping up browned bits (fond) from the pan. Stir in 1 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon Italian seasoning.
4. Simmer the sauce: Bring to a gentle simmer (not a rolling boil) and cook 4–6 minutes to let flavors meld and the sauce thicken slightly.

Timing the pasta and chicken for perfect harmony

While the sauce is simmering, cook the penne:

• Cook pasta al dente: In a separate large pot, bring generously salted water to a boil. Add the penne pasta and cook according to the package (typically 10–12 minutes) until al dente. Reserve 1/4–1/2 cup pasta cooking water before draining.
• Combine everything: Add drained penne to the sauce along with the browned chicken. If the sauce seems tight, loosen with a splash of reserved pasta water. Toss gently until pasta and chicken are coated and heated through.

Safety and finishing notes: always check chicken internal temp reaches 165°F before serving. After adding heavy cream, keep the sauce at a low simmer to avoid splitting. Taste and adjust salt and pepper, then finish with 3/4 cup grated Parmesan and a pat of butter if you want extra shine.

Healthy Twists to Make Your Chicken Penne Pasta Recipe Lighter

Want the same satisfying chicken penne pasta flavor with fewer calories or more nutrition? Small swaps keep the creamy texture and protein while cutting fat and adding fiber or greens. Below are practical substitutions with suggested ratios so you know what to expect from texture and taste.

Here are some easy adjustments to consider:

• Add fresh spinach: Stir in 2 cups fresh baby spinach near the end of cooking—it wilts quickly and boosts vitamins and color without changing the sauce much.
• Lighten the cream: Replace 1 cup heavy cream with 3/4 cup half-and-half plus 1/4 cup plain Greek yogurt (temper the yogurt with a few tablespoons of warm sauce first). This reduces fat while keeping body; the yogurt adds protein and slight tang.
• Cut butter: Use 1 teaspoon butter to finish instead of 1 tablespoon, or skip it and add an extra tablespoon of chicken broth for flavor with less fat.
• Choose higher-fiber pasta: Swap regular penne for whole wheat penne (same cooking time per package) to up fiber and keep you fuller longer.

Quick nutrition notes: swapping heavy cream for the half-and-half + Greek yogurt combo cuts overall fat and increases protein; choosing whole wheat penne adds fiber. If you need dairy-free options, use unsweetened oat or soy cream alternatives and a plant-based Parmesan substitute—expect a slightly different mouthfeel. These tweaks let you enjoy this recipe more often while keeping the core flavors intact.

Tips for Storing and Reheating to Keep That Creamy Goodness

Got leftovers? Proper storage and gentle reheating keep your chicken penne pasta tasting fresh and creamy. Follow these simple steps to preserve texture and food safety.

How to avoid sauce breaking when reheating

Best practices for storing and reheating:

• Cool and store promptly: Transfer leftovers to an airtight container within 2 hours of cooking and refrigerate. Label with the date and use within 3 days for best quality.
• Freezing: You can freeze portions for up to 2 months. Note: the sauce may separate slightly after thawing—thaw overnight in the fridge before reheating.
• Stovetop method (preferred): Reheat in a saucepan over low heat, stirring often. Add 1–2 tablespoons of heavy cream or half-and-half (or a splash of chicken broth) per serving to revive the sauce and keep it smooth. Heat until the dish reaches 165°F for safety.
• Microwave method: Use a microwave‑safe dish, cover loosely, and heat on low power in 30–45 second intervals, stirring between, to avoid hot spots. Add a tablespoon of cream or broth if the sauce looks dry.

Quick tip: reserve 1/4 cup of pasta cooking water when you first cook the penne and store it with the leftovers — a splash of that starchy water also helps re-emulsify the sauce when reheating. With gentle heat and a little added liquid, your chicken penne pasta will stay creamy and enjoyable the next day.

Serving Suggestions: What Goes Best with Chicken Penne Pasta

Pairing the right sides turns this chicken penne pasta into a complete, balanced meal. Aim for something crisp to contrast the creamy sauce, plus a fresh herb finish to brighten the dish.

• Garlic Bread: Slice a baguette, spread with softened butter mixed with minced garlic and chopped parsley, then broil until golden — perfect for soaking up sauce.
• Green Salad: A simple salad of mixed greens, halved cherry tomatoes, cucumber, and a lemon‑vinaigrette adds freshness and acid to cut the richness.
• Fresh Basil Garnish: Tear fresh basil leaves over the finished pasta and grate extra Parmesan for a fragrant, cheesy finish.

Drink pairing ideas: a chilled Pinot Grigio or a light Italian red like Chianti complements the creamy, garlicky flavors; for non-alcoholic options, sparkling water with lemon or an herbal iced tea works beautifully. These small touches make the dish feel finished and restaurant-ready.

Key Ingredients for Success

Great results start with quality components and the right amounts. Below are the key ingredients with approximate quantities (US and metric) and quick notes on why they matter.

• Chicken breasts (boneless, skinless): 1.5 lb (about 680 g) — choose fresh or fully thawed; breasts give lean protein and a neutral canvas for seasoning (thighs, 1.25–1.5 lb, are an option for more fat and flavor).
• Garlic: 3 cloves, minced — fresh garlic brightens the sauce in a way powdered garlic can’t.
• Parmesan Cheese: 3/4 cup freshly grated (about 75 g) — freshly grated Parmesan melts smoothly and helps thicken the sauce; pre-grated varieties can be drier and less silky.
• Heavy cream: 1 cup (240 ml) — provides the luscious mouthfeel; swap for 3/4 cup half-and-half + 1/4 cup Greek yogurt to reduce fat but retain body.
• Salt and pepper: About 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper to start—adjust to taste.

Quick nutrition note: this recipe centers on chicken for a solid protein serving (roughly 25–30 g protein per serving depending on portion size). Heavy cream adds richness and fat—use lighter swaps to reduce fat if desired. Keep ingredient measurements handy in cups or grams to match your preferred measuring method.

Step-by-Step One-Pot Method (Mastering the Technique)

The one-pot method cooks the penne right in the sauce base so flavors concentrate and cleanup is minimal. Use a wide, deep large pot (or a deep skillet with a lid) so the pasta sits mostly submerged. Exact liquid ratios and timing make the difference follow the steps below.

Note: This version uses 12 oz (one package) penne and a reliable liquid ratio of about 3 cups total liquid (broth + a splash of cream). Adjust slightly for different pasta brands.

1. Start by sautéing garlic (3 cloves, minced) and 1 small diced onion in 2 tablespoons olive oil over medium heat until softened and fragrant, about 2–3 minutes.
2. Add chicken: Add the seasoned diced chicken you set aside earlier and cook until lightly browned, about 4–6 minutes, stirring to brown on all sides.
3. Pour in 2 cups chicken broth plus 1/2–1 cup water (or 1 cup broth + 1 cup water), then bring the liquid to a simmer. Scrape up any browned bits from the bottom of the pot.
4. Add the 12 oz penne pasta and any quick-cooking vegetables (e.g., 1–2 cups spinach or 1 cup halved cherry tomatoes). Make sure the pasta is mostly submerged; add a splash more water if needed.
5. Cover and cook on medium-low, stirring every 4–5 minutes to prevent sticking. Most penne will be al dente in 10–12 minutes—check the package time and start testing at the lower end.
6. Finish by stirring in 1 cup heavy cream (or the lighter swap) and 3/4 cup grated Parmesan. Taste and adjust seasoning. If the sauce is too thin, simmer uncovered a few minutes; if too thick, loosen with reserved pasta cooking water or a splash of broth.

Tips and troubleshooting: stir occasionally to avoid clumping, and keep the heat at a gentle simmer so the cream doesn’t boil. If you prefer to brown chicken in a separate skillet for better crust, do so and set pieces aside, then proceed with the one-pot steps and add the chicken back in at the finish. With the 3 cups total liquid guideline for 12 oz penne, you’ll get a creamy sauce that clings to each piece without being soupy.

Customization: Making it Your Own

This chicken penne pasta recipe is a great foundation to personalize—swap ingredients, tweak spices, or change cheeses to suit your taste. Below are targeted ideas with pairing notes so your variations work every time.

Here are some ideas to customize your chicken penne pasta recipe:

• Add Spinach: Stir in 2 cups fresh baby spinach in the last 1–2 minutes of cooking so it wilts but stays bright—pairs well with lemon zest and a handful of grated Parmesan.
• Sun-Dried Tomatoes: Use 1/3 cup thinly sliced sun-dried tomatoes (packed in oil or rehydrated) for a tangy, slightly sweet contrast—great with basil and oregano.
• Adjust Spice Levels: Sprinkle 1/4–1/2 teaspoon red pepper flakes while simmering for a gentle heat, or increase to taste. For a smoky kick, add a pinch of smoked paprika.
• Different Cheeses: Mix cheeses carefully: try 1/2 cup shredded mozzarella for stretch and 1/4 cup crumbled feta for tang—pair feta with lemon zest to balance saltiness. If using multiple strong cheeses, reduce added salt to taste.

Example variation: for a brighter, Mediterranean twist, substitute sun-dried tomatoes (1/3 cup), add 2 cups spinach, use 1/2 cup mozzarella + 1/4 cup crumbled feta, and finish with a squeeze of lemon. Experiment in small batches until you find your favorite combo—this recipe is flexible, so have fun making it yours!

Conclusion

One-pot or two-pot, this chicken penne pasta delivers a satisfying, restaurant-style dinner with minimal fuss fewer dishes, bold flavor, and reliably tender chicken. If you follow the timing guidelines (prep ~8–10 minutes; active cook ~18–25 minutes) you should be at the table in roughly 26–35 minutes depending on pasta brand and chicken thickness.

Try the recipe this week and share your results—snap a photo and tag us on social (@YourHandle) or leave a quick rating below. Your feedback helps other home cooks find reliable, tasty chicken penne recipes and inspires new variations.

Love to tweak recipes? Post your swaps (cheese, greens, spice level) and I’ll highlight reader favorites. Now grab your pot, set aside the pantry staples, and enjoy making this creamy, garlic-and-Parmesan-forward dish.

FAQ

How long does it take to make chicken penne pasta?

Total time depends on method: prep about 8–10 minutes, active cooking 18–25 minutes. Expect around 26–35 minutes from start to finish; quicker if you brown chicken in advance.

Can I use other types of pasta instead of penne?

Yes—use fusilli, rigatoni, or another short pasta. Cook to the package’s al dente time; adjust liquid slightly if using a larger shape.

What can I add to make this dish healthier?

Add 2 cups fresh spinach, swap heavy cream for 3/4 cup half-and-half + 1/4 cup Greek yogurt, or use whole wheat penne to boost fiber while keeping protein from the chicken.

How do I store leftovers of chicken penne pasta?

Cool within 2 hours, refrigerate in an airtight container, and use within 3 days. Freeze in portions up to 2 months (texture may change). Reheat to 165°F for safety, adding a splash of cream or reserved pasta water to restore creaminess.

What are some good side dishes to serve with chicken penne pasta?

Serve with garlic bread, a crisp green salad with cherry tomatoes and lemon vinaigrette, roasted vegetables, and finish with extra grated Parmesan and fresh basil.

Can I use frozen chicken for this recipe?

Thaw frozen chicken fully before cooking for even browning and safe, reliable timing. If pressed for time, use pre-cooked rotisserie chicken added at the end to shorten active cook time.

How can I prevent the sauce from splitting?

Keep heat at a gentle simmer after adding cream, avoid boiling, and stir frequently. If sauce begins to separate, whisk in a little grated Parmesan or a splash of pasta water to re-emulsify.

What type of cheese is best for this recipe?

Freshly grated Parmesan (about 3/4 cup) melts smoothly and adds nutty depth. Use freshly grated rather than pre‑grated for the best texture and flavor.

Can I customize the spices in the recipe?

Absolutely—try Italian seasoning, a pinch of red pepper flakes for heat, or lemon zest for brightness. Reduce added salt if you use salty cheeses or sun-dried tomatoes.

Is this recipe suitable for meal prep?

Yes, portion into individual containers for easy reheating. Add a little extra sauce or reserve pasta water to maintain creaminess when reheating during the week.