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parmesan chicken penne
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parmesan chicken penne

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: chicken
Calories: 600
Ingredients Method Notes

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)

Method
 

  1. 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. 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. 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. Stir in the grated Parmesan cheese and whisk until melted and the sauce is smooth and thickened slightly.
  5. Return the cooked chicken to the pan, then add the drained penne. Toss everything together until well-coated in the creamy sauce.
  6. 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.
Reheating: Add a splash of cream or milk to loosen the sauce when reheating.