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This creamy chicken penne pasta combines tender pieces of chicken with perfectly cooked penne in a rich parmesan sauce filled with sundried tomatoes and Italian herbs. The sauce is silky and indulgent thanks to butter, cream, and freshly grated parmesan, while the sundried tomatoes add a bright, tangy contrast. It’s an ideal dish for busy weeknights when you want something comforting yet a little special.
The first time I made this was when I wanted to impress a friend with something easy and flavorful. Now it’s a go-to in my kitchen whenever I crave a cozy, satisfying meal that feels like a treat.
Ingredients
- Boneless skinless chicken breasts: cut into oneinch pieces for even cooking and juicy tenderness
- Penne pasta: because it holds the sauce well and has a pleasing texture choose a good quality brand for best results
- Extra virgin olive oil: for cooking the chicken to add subtle flavor
- Butter: creates the rich, velvety base of the sauce
- Minced garlic: brings aromatic depth fresh is best for vibrant flavor
- Allpurpose flour: thickens the sauce to creamy perfection use fresh for best thickening power
- Chicken broth: adds savory depth homemade or low sodium storebought both work well
- Heavy cream: makes the sauce luscious and rich full fat yields the best texture
- Freshly grated parmesan cheese: for nutty, salty notes that melt into the sauce smoothly
- Sundried tomatoes: offer a sweet tang and chewy texture oilpacked varieties drain well and infuse great flavor
- Paprika: adds a subtle warmth and smoky undertone
- Dried Italian seasoning: combines herbs that bring complexity and brightness to the sauce
- Salt and black pepper: seasoned to taste with fresh cracked pepper adding a bright finish
- Fresh basil: for garnish adds a pop of herbal freshness and color
Instructions
- Prepare pasta:
- Prepare penne pasta according to package directions until al dente. Drain and set aside.
- Season chicken:
- Season chicken pieces evenly with salt and black pepper.
- Cook chicken:
- Heat olive oil in a large skillet over mediumhigh heat. Add seasoned chicken and cook for 6 to 8 minutes until fully cooked with no pink remaining. Remove chicken and set aside.
- Make roux:
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in flour and cook for 1 to 2 minutes, stirring constantly to form a roux which will thicken the sauce.
- Make sauce:
- Gradually whisk in chicken broth, heavy cream, and freshly grated parmesan cheese until the sauce is smooth and creamy. Stir in sundried tomatoes, paprika, and Italian seasoning. Adjust seasoning with salt and pepper as needed. Let the sauce simmer for a few minutes until slightly thickened.
- Combine:
- Return the cooked chicken and drained pasta to the skillet. Toss gently to coat everything evenly with the sauce. Warm through over mediumlow heat for a minute or two.
- Finish and serve:
- Sprinkle chopped fresh basil over the top for freshness and add extra parmesan cheese if desired. Serve immediately for best flavor and texture.
One of my favorite parts is how the parmesan melts into the sauce creating a smooth and savory base that makes each bite feel indulgent. I remember serving this at a family gathering where it became an instant hit, and everyone asked for the recipe—a proud moment for my home cooking.
Storage Tips
Keep leftovers in an airtight container and refrigerate for up to three days. When reheating, warm gently on the stove with a little broth or cream to keep the sauce smooth and creamy. Avoid the microwave as it can alter the texture of the sauce and make it grainy.
Ingredient Substitutions
If you do not have penne, rigatoni or fusilli are great alternatives since they also hold the sauce well. Use halfandhalf in place of heavy cream for a lighter sauce but expect it to be less rich and thick. Fresh tomatoes can substitute sundried tomatoes but add them early in cooking and simmer longer to soften and concentrate their flavor.
Serving Suggestions
Pair this pasta with a crisp green salad dressed simply with lemon juice and olive oil to balance the richness. Garlic bread or crusty baguette slices work wonderfully to scoop up any extra sauce. A glass of chilled Chardonnay or a light red like Pinot Noir complements the creamy and savory flavors perfectly.
This creamy chicken penne is quick to make and perfect for weeknights yet special enough for guests. Leftovers reheat well when warmed gently on the stove with a splash of broth or cream.
Common Questions About Recipes
- → What type of pasta is best for this dish?
Penne pasta holds the sauce beautifully, but rigatoni or fusilli are great substitutes as they also cling well to creamy sauces.
- → Can fresh tomatoes replace sun-dried tomatoes?
Fresh tomatoes can be used but lack the concentrated sweetness; roasting fresh tomatoes helps deepen their flavor close to sun-dried.
- → How do I thicken the sauce if it's too thin?
Simmer the sauce longer to reduce or whisk in a flour and cold water slurry before gently simmering to thicken it evenly.
- → Is it important to cook the chicken fully before combining?
Yes, cooking chicken thoroughly ensures tenderness and safety; returning it to the sauce allows it to absorb extra flavors without overcooking.
- → What garnishes complement the dish well?
Fresh chopped basil adds a bright herbal note, and a sprinkle of parmesan enhances the savory richness beautifully.