Chicken with penne pasta recipe is a delicious and cheesy meal that family members of all ages will love. This classic Italian dish is simple to prepare, yet full of flavor. This recipe is quick and easy to make. I often adjust my recipes to make them healthier, If you like this recipe but want to save some calories you could use penne pasta instead of fusilli pasta. The grape tomatoes are really nice
for freshness and color. This simple and easy Chicken With Penne recipe is my most popular recipe of the moment. I give you all the tips and tricks I learned from making it over and over again, so you too can impress your friends and family with a restaurant quality meal. Chicken penne pasta is simply delicious. It’s made with chicken, tomatoes, chicken stock and penne pasta. The recipe is
completed with fresh basil and garlic. Chicken Penne Pasta is one of the best recipes you will ever try. You knew pasta had good health benefits, but I bet you didn’t know about all these things. Such wonderful information about this food we eat a lot of. I like to eat pasta at least once a day sometimes more than that too! What are the health benefits of pasta? Is pasta good for you? Let’s take a look at this delicious food.
Chicken With Penne Pasta Recipe
Chicken With Penne Pasta Recipe is a scrumptious, family style dish with bold flavors to get all your taste buds singing! YUM! Chicken is not only delicious to eat, but it’s also a quick and easy meal to make. The chicken breast is relatively inexpensive and it’s a safe food to serve your family. The best part about chicken is that it can be added to so many different recipes, including this one.
- PREP TIME:0 HOURS 25 MINS
- TOTAL TIME:0 HOURS 25 MINS
- kosher salt
- 8 oz.
- boneless skinless chicken breasts
- kosher salt
- Freshly ground black pepper
- 1 tsp.
- garlic powder
- 1/2 tsp.
- Italian seasoning
- 1 tbsp.
- 2 tbsp.
- 1 tbsp.
- minced garlic
- 1 tbsp.
- 1 c.
- heavy cream
- Freshly ground black pepper
- 1/2 c.
- freshly grated Parmesan, plus more for serving
- Fresh thyme or parsley, for serving
- In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
- Season chicken with salt, pepper, garlic powder, and Italian seasoning. In a large skillet over medium-high heat, heat oil, then cook chicken until browned on both sides and cooked through. Dice chicken, set aside, and cover to keep warm.
- Wipe skillet clean, then melt butter over medium-high heat. Stir in garlic and cook, 1 to 2 minutes. Sprinkle flour over butter and garlic and stir until thick.
- Gradually whisk in heavy cream until a smooth sauce is formed, then add salt and pepper and stir in Parmesan until melted.
- Stir in chicken and penne, then top with pepper, thyme or parsley, and more Parmesan. Serve immediately.
Chicken Penne Pasta
This is an easy and fast recipe for Chicken Penne Pasta, using boneless chicken pieces, penne pasta and a blend of Italian seasoning to create the very best dish. It’s the perfect answer when you are looking for a simple yet delicious meal. This chicken pasta dish has been a staple in my family since I can remember. The rich tomato sauce and delicious cheese compliment the tender chicken nicely. Plus, once you’ve cooked the noodles, you can use the same pot to cook the chicken. There are tons of ingredients that go into this recipe but the steps are very simple and easy to follow. It’s a dish that everyone in my family enjoys!
Deliciously rich and velvety, my chicken penne pasta is an easy, one-pan chicken recipe that’s an ultra comforting pick for a mid-week dinner. Filled with tender chunks of chicken breast, penne pasta, asparagus, mushrooms and sun-dried tomatoes bathed in a creamy sauce kissed with Dijon, this chicken penne pasta recipe is sure to be a cozy favorite!
A Chicken Pasta Recipe Filled with Lots of Tasty Ingredients
Penne pasta, combined with a handful of other bright ingredients, is terrific for those occasions when we’re longing for comfort, but when I prefer not to spend too much time at the stove cooking something too elaborate after a long day.
Enter this chicken penne pasta recipe, filled with lots of earthy ingredients all tossed together with a rich and creamy sauce!
We’re talking chunks of quickly-seared chicken breast, crisp-tender pieces of fresh asparagus, sweet-tangy bits of sun-dried tomatoes, plus sliced mushrooms.
It’s wonderfully satisfying yet also light, and the bonus? It’s cooked up and ready to enjoy in around thirty minutes!
My Recipe for Chicken Penne Pasta
I love how this chicken penne pasta comes together with a handful of pantry staples plus a few other tasty morsels that I usually have on hand…
Because I often have a package of skinless, boneless chicken breasts in the fridge or freezer, I use those for this dish by simply cutting them up into bite-size pieces and coating them with a bit of flour and some seasoning to create a bit of a flavorful crust.
Since I also like to add some veggies for texture, flavor, and a pop of color, I add into the mix some earthy mushrooms, a couple of handfuls of thin asparagus spears cut into smaller pieces, plus a small sprinkle of sun-dried tomatoes.
The wonderful thing about this chicken penne pasta is that you can substitute other ingredients that you happen to have on hand instead, opting for something like peas, spinach, broccoli, etc., in place of the asparagus, mushrooms and sun-dried tomatoes.
You can have lots of fun making this dish your own!
And the sauce is simple to prep and works really well with any ingredients you prefer to use, with a bright creaminess to it that makes each bite utterly irresistible.
- To get started, I cook my penne pasta according to package instructions to have ready, then drain it and keep it warm.
- While the pasta cooks, I season my chicken breast chunks and sear them for a few minutes in a large skillet, just until browned and cooked through, then set them aside.
- Into the same skillet, I add my mushrooms and saute them until browned, then remove and set them aside with the chicken.
- Next, I build my sauce in the skillet, allow it to simmer for a moment, then add in my asparagus pieces, and allow them to soften in the sauce for just a bit.
- I finish the chicken penne pasta by adding back into the skillet the chicken and mushrooms, adding in the pieces of sun-dried tomatoes, and folding in the cooked penne pasta.
- To finish, I sprinkle in some fresh parsley and serve while hot.
Chicken Penne Pasta
This chicken penne pasta is brimming with crisp asparagus, earthy mushrooms and sun-dried tomatoes all in a rich, creamy sauce!
Yield: Serves 4)
Nutrition Info: 706 calories per serving
Prep Time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
- 6 to 8 ounces uncooked penne pasta
- 1 pound boneless, skinless chicken breasts, cut into small, bite-size pieces
- Black pepper
- ½ teaspoon granulated onion
- ½ teaspoon granulated garlic
- ½ (scant) cup flour, divided use
- Olive oil
- 10 ounces cremini mushrooms, sliced
- 2 tablespoons butter
- 4 cloves garlic, pressed through garlic press
- 2 cups chicken stock
- 2 tablespoons Dijon mustard
- 1 teaspoon Italian seasoning
- ¾ cup half and half
- ½ pound very thin asparagus, trimmed of tough bottom stems, and cut into small bite-size pieces
- ¼ cup julienned sun-dried tomatoes (if packed in oil, then pat them dry very well with paper towel)
- 1 tablespoon chopped flat-leaf parsley
- Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
- Cook the penne pasta according to package instructions, then drain and keep warm.
- While the penne pasta cooks, add the chicken pieces to a large bowl, and sprinkle over them a couple of good pinches of salt and pepper, the granulated onion and garlic, and about ¼ cup of the flour. Toss together until the chicken is well coated.
- Place a large, heavy bottom pan or braiser/Dutch oven over medium-high heat, and add in about 4 tablespoons of the oil. Once the oil is hot, add the coated chicken pieces in (work in batches, if necessary), and allow them to brown for about 4-6 minutes. Remove with a slotted spoon, set aside, and repeat with remaining chicken pieces.
- Add a little more oil to the pan (if needed), and add in the sliced mushrooms, along with a pinch or two of salt and pepper. Saute the mushrooms for several minutes until they become golden-brown, then remove them from the pan and set them aside with the chicken.
- Turn down the heat to low or medium-low, and add in the butter. Once the butter has melted, add in the garlic, and stir just until it becomes aromatic. Then, sprinkle in the remaining (roughly ¼ cup) flour, and stir it into the butter and garlic, to create your “roux”, or thickener.
- Cook the roux for about 30 seconds to 1 minute, stirring constantly to cook out the raw flour taste. Then, whisk in the chicken stock and allow the sauce to simmer very gently and tighten up a bit for a couple of minutes.
- Next, whisk in the Dijon mustard, Italian seasoning, and the half and half.
- Add in the asparagus pieces, and allow those to very gently simmer in the sauce for a couple of moments just until crisp-tender. Check the sauce to see if any additional salt/pepper is needed.
- To finish the chicken penne pasta, add back into the pan the chicken and the mushrooms, plus the sun-dried tomatoes, and allow the sauce to simmer with those ingredients for another couple of moments. Then, add in the cooked penne pasta, along with the chopped parsley, and toss/fold everything together to coat well, and serve hot.
Tips & Tidbits for my Chicken Penne Pasta recipe:
- Skinless, boneless chicken breasts, or tenderloins: While my recipe calls for chicken breast, you can easily substitute chicken breast tenderloins (or even skinless, boneless thighs) if that’s what you have on hand, or prefer them. Just cut them up into bite-size pieces, and proceed with the recipe.
- For richer flavor, use cream in place of half and half: To keep things just a touch lighter, I opt for half and half to finish this sauce. But if you’d like a richer sauce, you can use heavy cream and this will add a little more “body”.
- Penne pasta, or other varieties: If you don’t have penne on hand and would like to prep this recipe, other terrific options are bow tie (farfalle) pasta or corkscrew (fusilli) pasta.
- Substitutions for the veggies: Some yummy substitutions for the veggies I’m using here are broccoli, spinach, green peas, and even quartered artichoke hearts. And if you’re not a fan of sun-dried tomatoes, you can just leave ’em out.
CHICKEN PENNE PASTA
Chicken penne pasta is simply delicious. It’s made with chicken, tomatoes, chicken stock and penne pasta. The recipe is completed with fresh basil and garlic. Chicken Penne Pasta is one of the best recipes you will ever try. Pasta is great, but not everyone likes a heavy carb-loaded meal in the evening. I prefer to use chicken for my penne recipes, but am always up for a good meatball pasta dish as well. Sausages make a nice substitute for the chicken; however, you will want to brown them first and add your peppers, garlic and onions as well since they don’t contain as much fat.
A delicious and simple Chicken Penne Pasta that is the perfect family dinner. The entire family loves it!
Whip up some Oven Roasted Veggies and Cheesy Garlic Bread to serve with this filling chicken penne pasta for the perfect dinner! Bacon Wrapped Asparagus Skewers are a great option for something extra special!!
CHICKEN + PASTA = WIN
Not sure about you, but I can never have enough dinner recipes. Way too often it comes close to dinner time and I still have no clue what I’m making. Fortunately, we love pasta and always have the ingredients on hand to make it for dinner.
One of our favorite dinner recipes is out creamy penne pasta recipe. We love it so much that we decided to add chicken to it!
We all love Italian food so she knew it would be a hit. It was. In fact, it’s a new favorite and was devoured quite quickly. If you love pasta dishes with lots of cheese and delicious-ness you will want to give this one a try.
HOW TO MAKE CHICKEN PENNE PASTA
PASTA. Cook pasta according to packaged directions.
CHICKEN. Melt butter in a medium sauce pan, add chicken and cook until cooked through.
ROUX. Add garlic and cook for 1 minute over medium heat. Add flour and cook for an additional minute, stirring constantly.
SAUCE. Add milk and broth, stirring constantly. Cook until sauce boils and thickens.
CHEESE. Add parsley and parmesan cheese. Add desired salt and pepper. Continue stirring until cheese has melted. Serve immediately.
My kids all love this pasta probably because it’s so simple without a lot of extras. However, adding extras would be easy and yummy.
- Turn up the heat: Add a sprinkle of red chili flakes for some added spice
- Add spinach or kale
- Add some sun dried tomatoes
- Add broccoli florets
- Top with bacon crumbles
- Shrimp instead of chicken
- Change up the pasta shape. Any similarly sized pasta will work.
STORING INFO + BECHAMEL TIPS
Freezer meal: Pastas are among my favorite freezer meals. I typically like to double a recipe that I am already making then freeze the extra for another day. Allow the pasta to cool a bit and then place them in a freezer Ziploc. The pasta can be kept in the freezer for 3-4 months.
Thaw and then reheat on stove top. Heat it up low and slow and add a bit of milk to help revive the creamy smooth texture.
STORE leftovers in the fridge for 3-4 days or in the freezer for up to 3-4 months. Reheat on the stovetop or microwave. Add a bit of milk to help get a smooth texture.
Béchamel is just a fancy French word for a basic white sauce. Tips for a good béchamel:
- Cook until it appears dry or like a wet sand and smells nutty, then add liquid.
- If the sauce isn’t thickening try pausing the stirring every so often. Sometimes allowing the sauce to thicken up a bit between stirs helps.
- Too thick? Add a bit more milk
- Too thin? Add a bit more wondra flour
- Using whole milk makes a creamier sauce but 2% will work
- Use warm milk as it mixes in better and don’t forget to add the milk slowly.
CHICKEN PENNE PASTA RECIPE
A delicious and simple Chicken Penne Pasta that is the perfect family dinner. The entire family loves it!
- Cuisine American, Italian
- Prep Time 5 minutes
- Cook Time 10 minutes
- Total Time 15 minutes
- Servings 6
- Calories 618 kcal
- 1 lb penne pasta
- 4 tbsp butter
- 2 tsp minced garlic
- 3 chicken breasts cubed
- 3 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup half and half
- 1 tsp basil
- 1 cup grated parmesan cheese
- garlic salt and pepper to taste
- Cook pasta according to packaged directions.
- Melt butter in a medium sauce pan, add chicken and cook until cooked through.
- Add garlic and cook for 1 minute over medium heat. Add flour and cook for an additional minute, stirring constantly.
- Add milk and broth, stirring constantly. Cook until sauce boils and thickens.
- Add parsley and parmesan cheese. Add desired salt and pepper. Continue stirring until cheese has melted. Serve immediately.
- Pour sauce over pasta and serve.
Health Benefits Of Pasta
Have you ever stopped eating pasta because you thought it was unhealthy? Then you probably don’t know the health benefits of eating pasta. Check out this article to find out what you’re missing.” Pasta is the most popular food in Italy and you will find pasta in every single home. But at the same time this nutritious food is popular all over the world. It’s very delicious, tasty and easy to cook.
1. It’s Part of a Good Diet
Pasta is made from grain, one of the basic food groups in a healthy diet that also can include vegetables, fruits, fish, and poultry. It’s a good source of energy and can give you fiber, too, if it’s made from whole grain. That can help with stomach problems and may help lower cholesterol. Try some tagliatelle with wild mushrooms and truffle oil.
2. It Makes You Less ‘Hangry’
It’s filling, which means it can curb your desire for food for a long time. That’ll make you less likely to get snippy or grumpy — you know, “hangry.” Try a round pasta called orecchiette with sausage and broccoli rabe, a traditional Italian dish with a red chili kick.
3. It’s Affordable
The basic ingredients are simple and cheap: flour, water, salt, and maybe some eggs. Whether you make your own or buy it at the store, pasta is a great way to feed the family without breaking the bank. Try a traditional spaghetti Bolognese — the meat simmers in milk and then wine.
4. It’s Versatile
You can serve it as a starter, a side dish, or the main event. How about a pasta salad with mozzarella, sun-dried tomatoes, and olives? It’s tangy and delicious, and you don’t have to make it at the last minute.
5. It’s Easy to Make
Keep some fresh angel hair pasta in the freezer for quick meals. Once the pot of water boils, you’re pretty much done: Because it’s so thin, the pasta cooks in seconds. Toss it in a pan with some olive oil, black pepper, and pecorino cheese for a traditional Roman dish: angel hair cacio e pepe.
6. There Are a Million Shapes
OK, not literally a million, but you get the idea: bow ties, shells, ribbons, tubes, bowls, and ravioli that hold fillings from butternut squash to wild boar and more. This opens endless possibilities for dinner, even if you have just a few minutes. For something unusual, try some rigatoni with eggplant puree.
7. It May Help Prevent Cancer
Whole-grain pasta can give you all sorts of health benefits. It has several things that can help protect you against certain kinds of cancer, especially stomach and colon cancer. For a special treat, try spaghetti carbonara with whole-grain pasta. But don’t make this rich dish a regular meal. It’s made with bacon, butter, egg yolks, and Parmesan cheese. It’s like mac and cheese for grown-ups. With bacon!
8. It Can Help You Lose Weight
Pasta has gotten a bad rap because of its carbohydrates. But research shows that carbs don’t keep you from losing weight — as long as you don’t overdo it. In fact, in one study, people who ate pasta as part of a Mediterranean diet had a lower body mass index (BMI) — a measure of your body fat based on your height and weight — than those who didn’t. They also had less belly fat (which is worse than other fat). Fresh-cut tomatoes with garlic and basil and a touch of olive oil work well on any pasta for a healthy meal.
9. It Doesn’t Have Much Salt
Too much of this mineral can play a role in heart disease, high blood pressure, diabetes, and other health problems. Pasta is low in it, but that won’t matter if you add it back in the sauce. Spicy penne arrabiata has plenty of punchy flavor without any salt.
10. It’s Low in Fat
Pasta has just over half a gram of fat per serving. Of course, all that goes out the window if you drench your noodles in butter, cheese, and olive oil. A simple farfalle — “bow tie” pasta — with marinara and basil makes a healthy, light, and satisfying meal. But keep that sprinkling of Parmesan to a minimum.