Parmesan Chicken Penne is the ultimate comfort food—tender chicken pieces tossed with perfectly cooked penne pasta in a rich, creamy Parmesan sauce. It’s quick, satisfying, and tastes like something you’d order at a cozy Italian bistro, right from the comfort of your kitchen. This dish brings together golden pan-seared chicken, al dente pasta, and a velvety garlic-Parmesan sauce, making it a perfect dinner option for busy weeknights or a casual weekend gathering.
What Makes This Dish Special?
Parmesan Chicken Penne combines classic flavors that always win: juicy chicken, creamy sauce, and the nutty, salty bite of Parmesan cheese. The cream sauce clings to the pasta just right, and a hint of garlic brings everything together. It’s a no-fail crowd-pleaser that’s easy to adapt and quick to throw together in under 30 minutes.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients
- 12 oz penne pasta
- 1 lb boneless, skinless chicken breasts, diced
- 2 tbsp olive oil
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- ¾ cup grated Parmesan cheese (plus more for topping)
- ½ tsp Italian seasoning
- 2 tbsp butter
- Fresh parsley, chopped (for garnish)
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Drain and set aside.
2. Cook the Chicken
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the diced chicken with salt and pepper. Sauté the chicken pieces until golden brown and cooked through, about 6–8 minutes. Remove from the skillet and set aside.
3. Make the Sauce
In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Pour in the heavy cream, stir in the Italian seasoning, and bring to a gentle simmer.
4. Add the Parmesan
Stir in the grated Parmesan cheese and whisk until melted and the sauce is smooth and thickened slightly.
5. Combine Everything
Return the cooked chicken to the pan, then add the drained penne. Toss everything together until well-coated in the creamy sauce.
6. Serve
Serve hot, topped with extra Parmesan cheese and chopped parsley for garnish.
Variations
- Veggie Boost: Add spinach, mushrooms, or sun-dried tomatoes to the sauce for extra flavor and nutrition.
- Spicy Version: Sprinkle in crushed red pepper flakes for a little heat.
- Lighter Option: Use half-and-half or whole milk instead of heavy cream for a lighter sauce.
- Cheese Swap: Mix in mozzarella or provolone for a more melty, gooey finish.
Equipment You’ll Need
- Large pot for pasta
- Large skillet
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Colander
Nutritional Information (Approx. Per Serving)
- Calories: 600
- Protein: 38g
- Fat: 28g
- Carbohydrates: 48g
- Fiber: 2g
- Sugar: 2g
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: This dish can be frozen for up to 2 months. Thaw overnight and reheat gently on the stove or microwave.
- Reheating: Add a splash of cream or milk to loosen the sauce when reheating.
My Cooking Experience
This Parmesan Chicken Penne has become a go-to weeknight meal in my home. I’ve made it dozens of times, sometimes adding broccoli or a handful of spinach right into the sauce. It’s quick, reliable, and always hits the spot. My favorite part? That cheesy, creamy sauce coating every single bite of pasta.
Conclusion
Parmesan Chicken Penne is the kind of dish that brings comfort to the table fast. It’s hearty, creamy, full of flavor, and easy enough for any night of the week. Whether you’re serving guests or feeding your family, this pasta dinner will always be a winner.
parmesan chicken penne
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the diced chicken with salt and pepper. Sauté the chicken pieces until golden brown and cooked through, about 6–8 minutes. Remove from the skillet and set aside.
- In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Pour in the heavy cream, stir in the Italian seasoning, and bring to a gentle simmer.
- Stir in the grated Parmesan cheese and whisk until melted and the sauce is smooth and thickened slightly.
- Return the cooked chicken to the pan, then add the drained penne. Toss everything together until well-coated in the creamy sauce.
- Serve hot, topped with extra Parmesan cheese and chopped parsley for garnish.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: This dish can be frozen for up to 2 months. Thaw overnight and reheat gently on the stove or microwave.
