Creamy Chicken Penne Pasta

This creamy chicken penne pasta blends tender chicken pieces with perfectly cooked pasta, all enveloped in a rich parmesan sauce accentuated by sundried tomatoes and Italian herbs. The sauce’s balance of savory, tangy, and smoky notes makes it an ideal meal that feels fancy but comes together quickly enough for weeknights. It’s a dish that brings comfort without sacrificing flavor or elegance.

I first tried this recipe when I wanted to impress a friend with something easy but flavorful. Now it’s one of the goto dishes when I want comfort food that feels a little special.

Ingredients

• Boneless skinless chicken breasts: cut into oneinch pieces for even cooking and tenderness
• Penne pasta: which holds the sauce beautifully choose a good quality brand for the best texture
• Olive oil: for cooking the chicken extra virgin adds great flavor
• Butter: as the base of the sauce contributing richness and smoothness
• Minced garlic: fresh is best for a fragrant aroma and depth
• Allpurpose flour: to thicken the sauce using fresh flour helps avoid clumping
• Chicken broth: provides savory flavor homemade or low sodium storebought work well
• Heavy cream: makes the sauce indulgently creamy full fat is recommended
• Grated parmesan cheese: adds a salty, nutty taste freshly grated delivers the best melt and flavor
• Sundried tomatoes: bring sweet tang and a slightly chewy texture oilpacked varieties offer the best flavor but drain well before using
• Paprika: introduces a subtle smoky warmth
• Dried Italian seasoning: adds herbaceous complexity a fresh jar gives the brightest flavor
• Salt and freshly cracked black pepper: to season to taste
• Fresh basil: for garnish adds a bright herbal note and color

Instructions

Sauté the Chicken:

Season the chicken pieces evenly with salt and pepper. Heat olive oil in a large skillet over mediumhigh heat until shimmering. Add the chicken pieces and cook for six to eight minutes, turning occasionally so they brown on all sides and are cooked through with no pink remaining. Transfer the chicken to a plate and cover to keep warm.

Make the Sauce Base:

Return the skillet to medium heat and melt the butter. Add the minced garlic and sauté for about thirty seconds, just until fragrant but not browned. Stir in the flour and cook, stirring constantly, for one to two minutes. This forms a roux, which will thicken the sauce and develop a smooth, nutty flavor.

Incorporate Liquids and Cheese:

Slowly whisk in the chicken broth, heavy cream, and freshly grated parmesan cheese, taking care to keep the mixture smooth and free of lumps. Stir in the sundried tomatoes along with the paprika and Italian seasoning. Taste and adjust seasoning by adding salt and pepper as needed. Let the sauce simmer gently for three to five minutes until it thickens slightly.

Combine Pasta and Chicken:

Add the cooked penne pasta and the warm chicken back into the skillet. Toss everything gently to coat every piece thoroughly in the luscious sauce. Warm over mediumlow heat for a minute or two to blend the flavors without overcooking.

Garnish and Serve:

Sprinkle chopped fresh basil on top for brightness and a pop of color. Finish with additional parmesan cheese if you like an extra cheesy touch. Serve immediately so the pasta remains perfectly creamy and tender.

What I love most is how the parmesan melts into the sauce, creating a creamy, savory base that makes every bite feel indulgent. One of my favorite memories with this recipe was when I served it at a family gathering and everyone asked for the recipe, which felt like a proud moment in my home cooking journey.

Storage Tips

Keep leftovers in an airtight container and refrigerate for up to three days. When reheating, do it gently on the stove with a splash of broth or cream to restore creaminess and avoid drying out the sauce. Avoid microwaving since it can change the sauce’s texture and cause separation.

Ingredient Substitutions

If penne is not available, rigatoni or fusilli work well because they also hold the sauce nicely. For a lighter sauce, substitute halfandhalf for heavy cream, but expect less richness. Fresh tomatoes can stand in for sundried tomatoes though they need to be added earlier in the cooking process and cooked down to soften.

Serving Suggestions

Serve this creamy chicken penne pasta with a crisp green salad tossed in lemon and olive oil to cut through the richness. Crusty garlic bread is perfect for mopping up any leftover sauce. For drinks, a glass of Chardonnay or a lightbodied red like Pinot Noir pairs beautifully with the creamy and savory flavors.

This creamy chicken penne is quick to make and richly satisfying. Pair it with a simple salad and crusty bread for a complete meal.

Common Recipe Questions

→ What type of pasta works best for this dish?

Penne pasta is ideal as it holds the creamy sauce well, but rigatoni or ziti can be great alternatives that also trap the sauce effectively.

→ Can fresh tomatoes replace sun-dried tomatoes?

Fresh tomatoes can be used but lack the concentrated sweetness and tang that sun-dried tomatoes provide. Roasting fresh tomatoes first helps deepen their flavor.

→ How can I thicken the sauce if needed?

To thicken, simmer the sauce a bit longer to reduce it, or stir in a slurry of flour mixed with cold water before simmering gently.

→ Is it necessary to fully cook the chicken before combining it with the sauce?

Yes, cooking the chicken thoroughly ensures tenderness and safety. Adding it back to the sauce allows flavors to meld without overcooking.

→ What garnishes enhance this dish?

Fresh chopped basil and a sprinkle of parmesan cheese brighten the rich flavors and add a fresh, herbal pop.