Chicken Penne Pasta

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Chicken Penne Pasta Ingredients

• Penne pasta (1 pound) – The base that holds the creamy sauce; you can also swap in ziti, bow tie, or fusilli. You may also use ziti, bow tie, or fusilli.
• Unsalted butter (4 tablespoons) – Added for flavor and a base fat to cook the chicken and build the sauce.
• Minced garlic (2 teaspoons) – Adds warm, aromatic punch without being overpowering. See How to Mince Garlic for tips.
• boneless, skinless chicken breasts (3 breasts), cubed – A lean protein; cubed for quick, even cooking. You can also use boneless, skinless chicken thighs.
• All-purpose flour (3 tablespoons) – Thickens the sauce so it clings to pasta instead of running off.
• Chicken broth (1 cup) – Gives savory depth and balances richness. You can also use or chicken stock.
• Half and half (1 cup) – Using half and half or whole milk creates a creamier sauce, but 2% will work.
• Basil (1 teaspoon) – An herbal note to round out the flavors.
• Grated Parmesan cheese (1 cup) – Gives salty, nutty creaminess and helps thicken the sauce as it melts.
• Garlic salt and black pepper (to taste) – Fine-tunes the flavor and ensures it’s well-seasoned at the end.

How to Make Chicken Penne Pasta

PASTA. Cook penne pasta according to the package directions.

CHICKEN. Melt butter in a medium saucepan, add cubed chicken breasts, 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.

THICKEN. Add half and half and chicken broth, stirring constantly. Cook until the sauce boils and thickens.

SEASON & SERVE. Add basil and grated parmesan cheese. Add desired garlic salt and pepper to taste. Continue stirring until the cheese has melted. Pour sauce over pasta and serve immediately.

Kristyn’s Recipe Tips

• Add cream and broth gradually & stir continuously over medium heat to avoid lumps and ensure a smooth, creamy sauce.
• Some delicious additions can include red pepper flakes, sauteed spinach, sun-dried tomatoes, broccoli florets, or crumbled bacon.
• Other similarly sized pastas can be used, such as ziti, bow tie, and fusilli. It also tastes great using gluten-free pasta.
• I like to double the recipe so I have enough to freeze for another meal.

5 from 18 votes

Chicken Penne Pasta Recipe

By: Kristyn Merkley

Creamy, cheesy, and ready in 30 minutes, this classic chicken penne pasta is the ultimate weeknight comfort food.

Servings: 6

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Video

Ingredients 

1x2x3x

• ▢ 1 pound penne pasta
• ▢ 4 tablespoons butter
• ▢ 2 teaspoons minced garlic
• ▢ 3 chicken breasts, cubed
• ▢ 3 tablespoons all-purpose flour
• ▢ 1 cup chicken broth
• ▢ 1 cup half and half
• ▢ 1 teaspoon basil
• ▢ 1 cup grated parmesan cheese
• ▢ garlic salt and pepper to taste

Instructions 

• Cook pasta according to packaged directions.
• Melt butter in a medium saucepan and add chicken. 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 basil and parmesan cheese. Add desired salt and pepper. Continue stirring until cheese has melted. Serve immediately.
• Pour sauce over pasta and serve.

Notes

Recipe Tips.

• Add cream and broth gradually & stir continuously over medium heat to avoid lumps and ensure a smooth, creamy sauce.
• Some delicious additions can include red pepper flakes, sauteed spinach, sun-dried tomatoes, broccoli florets, or crumbled bacon.
• Other similarly sized pastas can be used, such as ziti, bow tie, and fusilli. It also tastes great using gluten-free pasta.
• I like to double the recipe so I have enough to freeze for another meal.

To freeze pasta meals, cook the recipe as directed and let it cool slightly. Store it in a freezer-safe Ziploc bag for up to 3-4 months. To reheat, thaw the pasta, then warm it on the stovetop over low heat, adding a splash of milk to restore its creamy texture.

Store leftovers in an airtight container 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.

For more substitutions and tips, check out the full recipe post

Nutrition

Calories: 618kcal, Carbohydrates: 62g, Protein: 42g, Fat: 21g, Saturated Fat: 11g, Trans Fat: 1g, Cholesterol: 122mg, Sodium: 617mg, Potassium: 702mg, Fiber: 3g, Sugar: 2g, Vitamin A: 556IU, Vitamin C: 5mg, Calcium: 256mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

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This recipe was originally published March 2014.