Chicken Penne Pasta is a delightful, creamy dish that perfectly balances seasoned chicken, al dente penne pasta, and vibrant vegetables in a single, scrumptious meal. The combination of tender chicken breast, garlic, and delectable spinach enveloped in a luscious, cheesy sauce is a true crowd-pleaser. Whether you’re looking for a quick weeknight dinner or a charming dish to impress friends or family, this recipe promises 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

First made during a busy evening when I needed something quick yet satisfying, Chicken Penne Pasta quickly became a family favorite. It’s fantastic how a few simple ingredients can come together to create so much flavor and joy. This no-fuss recipe is an essential addition to your culinary repertoire, making dinner a stress-free affair. So why not give it a whirl? Your taste buds will thank you!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 30 minutes, it’s perfect for busy weeknights.
Irresistible Flavor: Creamy, cheesy goodness combined with fresh herbs and tender chicken will have you coming back for seconds.
Eye-Catching Appeal: The vibrant colors of spinach and tomatoes make this dish look as amazing as it tastes.
Flexible Serving: Great for family dinners, potlucks, or even a cozy date night at home.
Diet-Friendly Options: Easily adaptable for gluten-free pasta or dairy-free versions if needed.

Ingredients You’ll Need

8 ounces penne pasta: Cook according to package instructions for the perfect bite. Feel free to substitute with gluten-free penne if necessary.
2 tablespoons extra virgin olive oil: This is for sautéing, bringing in a lovely flavor base.
1 tablespoon Italian Seasoning: A blend that heightens the dish; you can also use fresh herbs if you have them.
1/2 teaspoon kosher salt: Essential for enhancing flavors; adjust according to taste.
Dash freshly ground black pepper: Adds a gentle warmth; freshly ground is always best.
1 pound boneless skinless chicken breasts: Cut into cutlets or pounded thin for even cooking. Feel free to substitute with turkey if desired.
1 tablespoon extra virgin olive oil: For cooking the chicken, giving it a beautiful sear.
2 cloves garlic, minced: Adds aromatic depth and flavor; don’t skip this step!
1 small yellow onion, diced: Sweet and savory, it adds a wonderful foundation for the sauce.
1 tablespoon all-purpose flour: This thickens the sauce beautifully.
1 cup chicken broth: The base of your sauce; using low-sodium broth will allow for better control over saltiness.
1 cup half and half: Offers a creamy richness. For a lighter version, you can use milk, but the texture might be less luxurious.
1/2 cup grated Parmesan: It’s a must for that delightful cheesy flavor; use fresh for the best experience.
1/2 tablespoon Italian seasoning: Enhances the sauce further; if you’re a fan of garlic, feel free to add more!
1/2 teaspoon kosher salt: Adjust this depending on your preference.
Dash freshly ground black pepper: For seasoning to taste.
6 ounces fresh baby spinach: Adds color and nutrition; you can substitute with kale or Swiss chard if preferred.
2 vine-ripened tomatoes, diced: Provides freshness and brightness to the dish.
Fresh parsley: For garnish, offering a nice pop of color and freshness.

How to Make Chicken Penne Pasta

Cook the Pasta: Bring a large pot of salted water to boil and add 8 ounces of penne pasta. Cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
Season & Cook the Chicken: In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Season 1 pound of boneless skinless chicken breasts (cut into cutlets) with 1 tablespoon Italian seasoning, 1/2 teaspoon kosher salt, and a dash of black pepper. Sear the chicken for about 5-7 minutes on each side until golden and cooked through. Remove the chicken from the skillet and set aside.
Sauté the Aromatics: In the same skillet, add the final tablespoon of olive oil. Sauté the diced onion for 3-4 minutes until translucent, then add 2 cloves of minced garlic and cook for another 1-2 minutes until fragrant.
Make the Sauce: Sprinkle 1 tablespoon of all-purpose flour over the onions and garlic, stirring well to combine. Gradually pour in 1 cup of chicken broth and 1 cup of half and half, whisking to prevent lumps. Cook for about 3-4 minutes until the sauce thickens slightly.
Add Cheese and Spinach: Stir in 1/2 cup of grated Parmesan, an additional 1/2 tablespoon of Italian seasoning, 1/2 teaspoon of kosher salt, and a dash of black pepper. Add 6 ounces of fresh baby spinach and let it wilt in the sauce for about 2 minutes.
Combine: Slice the cooked chicken and add it back into the skillet, along with the cooked penne pasta. Stir until everything is well coated in the sauce.
Garnish and Serve: Fold in 2 diced vine-ripened tomatoes and mix gently. Serve warm, garnished with fresh parsley and additional Parmesan cheese if desired.

Storing & Reheating

To store leftovers, let your Chicken Penne Pasta cool to room temperature, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, freeze it in a freezer-safe container for up to 3 months. When reheating, gently warm it in the microwave or on the stovetop with a splash of chicken broth, adding a drop more half and half if it seems dry.

Chef’s Helpful Tips

Don’t Overcook the Chicken: Keep an eye on the chicken while cooking to prevent it from drying out.
Cook Pasta Al Dente: Slightly undercooking the penne ensures it stays firm and isn’t mushy in the sauce.
Fresh Ingredients Shine: Fresh garlic and herbs elevate the flavor immensely—don’t use garlic powder as a substitute!
Flavor Boost: Try adding red pepper flakes for a zesty kick or a squeeze of lemon juice before serving for a bright finish.
Leftover Adaptations: Use any leftover vegetables you have on hand—zucchini or bell peppers work great!

Chicken Penne Pasta is a fantastic way to tantalize your taste buds while keeping prep easy and breezy. The creamy sauce pairs delightfully with the tender chicken and fresh veggies, making it a recipe you’ll turn to again and again. Feel free to switch things up with seasonings or try different vegetables based on what’s in your pantry. Enjoy making this dish and savor every bite!

Recipe FAQs

Can I use whole wheat penne pasta?

Absolutely! Whole wheat penne pasta will add a nutty flavor and extra fiber to your dish, making it a heartier option. Just keep an eye on cooking times as whole wheat pasta may require a few extra minutes in the water.

How can I make this recipe dairy-free?

To make this Chicken Penne Pasta dairy-free, use almond milk or coconut cream in place of half and half and nutritional yeast instead of Parmesan cheese for a cheesy flavor.

What vegetables can I add?

Feel free to mix in or substitute vegetables based on your preference. Broccoli, bell peppers, or even mushrooms would work wonderfully alongside the spinach and tomatoes. Just be sure to cook them until they are tender.

Can I prepare this dish ahead of time?

Yes! You can make the sauce and cook the chicken in advance. Store everything separately in the fridge and cook the pasta right before serving for a quick finish. Just warm up the sauce and mix everything together for a delicious dinner in a snap.

More Main Dishes Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Chicken Penne Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

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

Print Recipe

Description

This Chicken Penne Pasta offers a delicious blend of tender chicken, creamy sauce, and fresh spinach. It’s a quick and satisfying meal that’s perfect for any occasion!

Ingredients

Scale

8 ounces penne pasta (cooked according to package instructions)
2 tablespoons extra virgin olive oil
1 tablespoon Italian seasoning
1/2 teaspoon kosher salt
dash freshly ground black pepper
1 pound boneless skinless chicken breasts (pounded thin)
1 tablespoon extra virgin olive oil
2 cloves garlic (minced)
1 small yellow onion (diced)
1 tablespoon all purpose flour
1 cup chicken broth
1 cup half and half
1/2 cup grated Parmesan (plus more for topping)
1/2 tablespoon Italian seasoning
1/2 teaspoon kosher salt
dash freshly ground black pepper
6 ounces fresh baby spinach (roughly 1 cup)
2 vine-ripened tomatoes (diced)
fresh parsley (for topping)

Cook Mode Prevent your screen from going dark

Instructions

Boil a large pot of salted water and cook the penne pasta according to the package instructions. Drain while al dente.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the chicken with salt, pepper, and 1 tablespoon of Italian seasoning. Cook the chicken for about 4 minutes on each side until it reaches an internal temperature of 165°F.
Remove the chicken from the skillet and let it cool, then slice it.
Add the remaining olive oil to the skillet, then add the garlic and onion. Sauté until the onions are soft and translucent, about 5-7 minutes.
Whisk in the flour, then gradually add the chicken broth, scraping up any browned bits. Slowly mix in the half and half and let it simmer for 5 minutes.
Stir in the Parmesan cheese until melted. Add the remaining Italian seasoning and season with salt and pepper to taste.
Mix in the spinach and allow it to wilt before stirring in the cooked penne and sliced chicken.
Serve topped with more Parmesan, fresh tomatoes, and parsley.

Notes

For a spicy kick, add red pepper flakes while cooking the chicken.
You can substitute the chicken with shrimp for a different flavor.
This dish can be easily made gluten-free by using gluten-free pasta.