Chicken Penne Pasta is a delightful dish that perfectly balances tender chicken, vibrant vegetables, and al dente pasta. With a creamy sauce that envelops every bite, this dish is the ultimate comfort food. The combination of fresh baby spinach and juicy tomatoes not only adds flavor but also a pop of color, making this meal as visually appealing as it is delicious. Whether it’s a cozy dinner for your family or an impressive dish for guests, this Chicken Penne Pasta recipe is sure to shine.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chicken Penne Pasta
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chicken Penne Pasta

I first discovered Chicken Penne Pasta when I was looking for a quick dinner idea that didn’t skimp on flavor. After trying it out, my family couldn’t stop raving about how creamy and satisfying it was. It quickly became a staple in our weekly rotation, and I’d bet it will be in yours too. With just a few ingredients and minimal cooking time, you can whip up a dish that’s sure to satisfy those cravings for something hearty and home-cooked. I promise, once you try it, you’ll want to share it with everyone you know!

Why You’ll Love This Recipe

Simple & Quick: Ready in just about 30 minutes, perfect for those busy weeknights.
Irresistible Flavor: Creamy, comforting, and packed with vibrant vegetables.
Eye-Catching Appeal: A colorful dish that looks as good as it tastes, sure to wow your dinner guests.
Flexible Serving: Perfect for family dinners, gatherings, or meal prep for the week.
Diet-Friendly Options: Easily adaptable for various dietary preferences, including gluten-free pasta.

Ingredients You’ll Need

8 ounces penne pasta: Cooked according to package instructions, this pasta serves as the heart of the dish. Feel free to use whole wheat or gluten-free pasta for a healthier twist.
3 tablespoons extra virgin olive oil: This adds a rich flavor and is perfect for sautéing chicken and vegetables.
1 1/2 tablespoons Italian seasoning: A delightful mix of herbs that elevates the dish with aromatic flavors.
1/2 teaspoon kosher salt: Enhances the overall taste. You can use table salt if that’s what you have on hand.
Dash freshly ground black pepper: Adds a light kick that complements the creamy sauce.
1 pound boneless skinless chicken breasts: Pounded thin for quicker cooking and more tenderness. Alternatively, use cutlets.
2 cloves garlic: Minced; it brings warmth and richness to the overall flavor.
1 small yellow onion: Diced; it adds sweetness and depth.
1 tablespoon all-purpose flour: This will help thicken the sauce, making it creamy and luxurious.
1 cup chicken broth: Provides a rich flavor base for the sauce, enhancing the chicken and vegetable taste.
1 cup half and half: A creamier consistency than milk that makes the sauce decadent; can be substituted with heavy cream for extra richness.
1/2 cup grated Parmesan: This cheese adds a salty, nutty flavor; always sprinkle more on top when serving!
6 ounces fresh baby spinach: Provides freshness and a pop of color, making the dish feel lighter.
2 vine-ripened tomatoes: Diced; they bring a fresh burst and balance the creaminess.
Fresh parsley: For garnish; adds a hint of freshness and completes the dish visually.

How to Make Chicken Penne Pasta

Cook the Pasta: Begin by boiling a large pot of salted water over high heat. Add 8 ounces of penne pasta and cook according to the package instructions until al dente. Drain and set aside.
Sauté Chicken: In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Season the 1 pound of boneless skinless chicken breasts with 1 tablespoon of Italian seasoning, 1/2 teaspoon of kosher salt, and a dash of freshly ground black pepper. Sauté the chicken for about 5-7 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
Cook Vegetables: In the same skillet, add another tablespoon of olive oil and sauté 1 small diced yellow onion and 2 minced garlic cloves until the onion becomes translucent (about 3 minutes). Stir frequently to avoid burning the garlic.
Prepare the Sauce: Sprinkle 1 tablespoon of all-purpose flour over the onions and garlic, stirring well for about 1 minute until the flour is lightly toasted. Gradually stir in 1 cup of chicken broth and 1 cup of half and half, allowing the mixture to simmer and thicken slightly (about 5 minutes).
Add Cheese and Seasonings: Stir in 1/2 cup of grated Parmesan cheese, an additional 1/2 tablespoon of Italian seasoning, 1/2 teaspoon of kosher salt, and a dash of freshly ground black pepper. Mix well until the cheese is melted and the sauce is smooth.
Combine Ingredients: Toss in 6 ounces of fresh baby spinach and 2 diced vine-ripened tomatoes, cooking until the spinach wilts (just about 2 minutes). Then, cut the cooked chicken into slices and add it back into the skillet, mixing well to coat everything in the creamy sauce.
Combine with Pasta: Finally, add the cooked penne pasta to the skillet, tossing until everything is well combined and heated through.
Serve: Spoon the Chicken Penne Pasta onto plates and top with extra Parmesan and freshly chopped parsley for a fresh finish. Enjoy this delightful dish warm!

Storing & Reheating

If you find yourself with leftovers (which can be hard to believe!), cool the Chicken Penne Pasta to room temperature, then store it in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it in a sealed container for up to 3 months. When reheating, simply microwave it until heated through, or gently warm it on the stovetop, adding a splash of broth or cream to keep the sauce smooth. Note that the texture may change slightly after freezing, but it will still taste fantastic!

Chef’s Helpful Tips

Ensure your chicken isn’t too thick when you pound it—about 1/2 inch thick is ideal for even cooking without drying out.
Don’t skip seasoning the chicken before cooking; it makes a big difference in flavor.
For an extra kick, add crushed red pepper flakes when sautéing the garlic.
If you like a richer sauce, consider using heavy cream instead of half and half.
Experiment with different vegetables—zucchini, bell peppers, or mushrooms make great additions!
This dish also makes a great meal prep option; just store the sauce and noodles separately to keep it fresh during the week.

Chicken Penne Pasta truly combines the best flavors and textures while being easy and quick to prepare. The creamy sauce envelops the pasta and veggies perfectly, making it a comforting and satisfying meal that the whole family can enjoy. Don’t be afraid to experiment with the ingredients; after all, cooking is about making it your own! I hope you enjoy making and sharing this wonderful recipe as much as I do!

Recipe FAQs

Can I use whole wheat penne pasta for this recipe?

Absolutely! Whole wheat penne pasta is a fantastic substitute that adds extra fiber and nutrients. Just keep an eye on cooking time, as whole wheat pasta often requires a bit more time to cook to al dente.

How can I make this recipe dairy-free?

For a dairy-free version, swap the half and half for coconut milk or a dairy-free cream alternative. Skip the Parmesan or use a plant-based cheese to keep the flavor rich.

Can I add more vegetables?

Definitely! Feel free to add your favorite vegetables like bell peppers or zucchini. Just remember to sauté them until tender before mixing them into the sauce for a fresh, vibrant meal.

How do I adjust the sauce for a thicker consistency?

If you prefer a thicker sauce, you can add an extra tablespoon of flour while preparing the sauce or let it simmer for a few more minutes to allow it to reduce and thicken. Enjoy your homemade goodness!

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Chicken Penne Pasta

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Author: Peter
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Stovetop
Cuisine: Italian

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Description

This Chicken Penne Pasta features succulent chicken, fresh spinach, and a creamy sauce, making it an ideal choice for a quick and satisfying meal that anyone can prepare easily.

Ingredients

Scale

8 ounces penne pasta (cooked according to package instructions (226.8 grams))
2 tablespoons extra virgin olive oil (you will need 3 tablespoons total)
1 tablespoon Italian Seasoning (you will need 1 1/2 tablespoons total)
1/2 teaspoon kosher salt (or 1/2 teaspoon table salt)
dash freshly ground black pepper
1 pound boneless skinless chicken breasts (pounded thin, about 1/2 an inch thick, or cut into cutlets, see note (453.6 grams))
1 tablespoon extra virgin olive oil
2 cloves garlic (minced)
1 small yellow onion (diced)
1 tablespoon all purpose flour
1 cup chicken broth (226 grams)
1 cup half and half (227 grams)
1/2 cup grated Parmesan (plus more for topping (50 grams))
1/2 tablespoon Italian seasoning
1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
dash freshly ground black pepper
6 ounces fresh baby spinach (roughly 1 cup (170 grams))
2 vine-ripened tomatoes (diced)
fresh parsley (for topping)

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Instructions

Bring a large pot of water to a boil and cook the penne pasta according to the package instructions, seasoning the water with salt. Drain while still al dente.
In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat.
Season the chicken on both sides with salt, pepper, and 1 tablespoon of Italian seasoning. Add to the skillet and cook for about 4 minutes on each side, until the internal temperature reaches 165°F.
Remove the chicken from the skillet and allow it to cool slightly before slicing.
Add the remaining tablespoon of olive oil to the pan, then add the minced garlic and diced onion. Sauté until the onions are soft and translucent, about 5 to 7 minutes.
Whisk in the flour and slowly add the chicken broth, scraping up browned bits from the bottom of the pan. Gradually stir in the half and half and bring to a simmer, cooking for 5 minutes over low heat.
Mix in the Parmesan cheese and allow it to melt completely. Stir in the remaining 1/2 tablespoon of Italian seasoning and season with salt and pepper to taste.
Add the spinach, allowing it to wilt, then stir in the cooked penne and sliced chicken.
Top with additional Parmesan cheese, fresh tomatoes, and fresh parsley before serving.

Notes

Make sure to not overcook the pasta; it should be slightly firm when drained.
For a healthier version, substitute half and half with a lower-fat cream or milk option.
Be cautious not to let the sauce boil vigorously once you add the cheese, as it can cause separation.