There’s something absolutely magical about a perfectly executed chicken and penne pasta dish – it’s the kind of meal that feels fancy enough for company yet simple enough for a weeknight dinner. This recipe combines tender, juicy chicken with silky penne in a luscious sauce that tastes like you spent hours in the kitchen when really, you’ve mastered an elegant dish in under 45 minutes.
What makes this chicken and penne pasta truly the best is the attention to detail in every component. We’re talking about properly seasoned, golden-seared chicken that stays moist and flavorful, perfectly al dente penne that doesn’t turn mushy, and a sauce that clings beautifully to every strand and tube of pasta. The secret lies in building layers of flavor – starting with a proper sear on the chicken, toasting your garlic, and finishing with fresh basil and quality Parmigiano-Reggiano.
I’ve tested countless variations of chicken and egg noodle recipes over the years, and while they’re all delicious, there’s something about penne that just works perfectly with chicken. The tube shape catches and holds the sauce in a way that makes every bite absolutely satisfying. This dish is versatile too – you can easily customize it based on what you have on hand or your dietary preferences.
Whether you’re cooking for your family or impressing guests, this chicken recipe delivers restaurant-quality results every single time. The combination of fresh ingredients, proper technique, and a few chef’s tricks elevates this simple pasta dish into something truly memorable. Once you master this recipe, you’ll find yourself making it again and again – it’s one of those dishes that never gets old.
Looking to expand your chicken dinner repertoire? Check out this healthy Asian stir fry recipe for another fantastic weeknight option. Or if you’re planning a complete meal, consider pairing this pasta with a fresh bulgur wheat salad for added nutrition and texture. For more pasta inspiration, this vegetable stir fry recipe can be tossed with pasta for a lighter variation.
Ready to create restaurant-quality chicken and penne pasta at home? Keep reading for my foolproof technique that guarantees delicious results. According to Bon Appétit’s creamy chicken pasta guide, the key to success is not overcrowding your pan when searing the chicken. For additional pasta technique tips, Serious Eats offers excellent pasta fundamentals. The New York Times has also published their own take on chicken penne that emphasizes quality ingredients. For sauce consistency advice, check out Bon Appétit’s pasta sauce masterclass. And if you want to learn about building flavor in Italian dishes, Serious Eats has comprehensive Italian cooking techniques.
Ingredients
- 1 pound boneless, skinless chicken breasts (about 2 large breasts)
- 1 pound penne pasta
- Salt and freshly ground black pepper to taste
- 3 tablespoons extra virgin olive oil, divided
- 4 cloves fresh garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup fresh basil leaves, roughly torn
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh lemon juice
- 1 tablespoon butter
- 2 tablespoons reserved pasta water
Instructions
- Bring a large pot of salted water to a rolling boil. While waiting for the water to boil, pat your chicken breasts dry with paper towels – this is crucial for achieving a golden crust. Season both sides generously with salt and pepper.
- Once the water is boiling, add your penne and cook according to package directions until al dente, usually 9-11 minutes. Stir occasionally to prevent sticking. Reserve 2 tablespoons of pasta water before draining, then set the drained pasta aside.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is shimmering and just beginning to smoke, carefully place the seasoned chicken breasts in the pan.
- Allow the chicken to sear undisturbed for 6-7 minutes until golden brown on the bottom. This is when you build that beautiful crust, so resist the urge to move it around. Flip the chicken and cook for another 5-6 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
- Transfer the cooked chicken to a cutting board and tent loosely with foil to keep warm. Let it rest for 5 minutes before slicing – this allows the juices to redistribute, keeping the chicken moist and tender.
- In the same skillet (don’t wash it – those browned bits are liquid gold), reduce heat to medium and add the remaining 1 tablespoon of olive oil. Add the minced garlic and red pepper flakes if using, stirring constantly for about 30 seconds until fragrant. Be careful not to burn the garlic.
- Pour in the chicken broth and cream, stirring well to combine. Bring to a gentle simmer and cook for 2-3 minutes, allowing the flavors to meld together. The sauce should look velvety and smooth.
- Add the chopped sun-dried tomatoes to the sauce and stir well. Simmer for another 2 minutes, allowing the tomatoes to soften slightly and release their concentrated flavor into the sauce.
- Stir in the reserved pasta water and butter, which will emulsify the sauce and give it a silky, luxurious texture. Season with salt, pepper, and lemon juice to taste. The lemon juice brightens the entire dish without making it taste citrusy.
- Add the cooked penne directly to the sauce and toss gently until every piece is coated beautifully. If the sauce seems too thick, add a splash more pasta water a tablespoon at a time until you reach your desired consistency.
- Slice the rested chicken breasts into bite-sized pieces or thin strips. Gently fold the chicken into the pasta and sauce, being careful not to break up the pieces too much.
- Divide the chicken and penne pasta among four serving bowls or plates. Top each serving with torn fresh basil and a generous handful of grated Parmigiano-Reggiano cheese. Serve immediately while hot and enjoy your restaurant-quality meal.
Pro Tips
Pasta Water Magic: Never underestimate the power of starchy pasta water. It acts as an emulsifier and helps the sauce cling to the pasta beautifully. If your sauce ever breaks or looks greasy, a splash of pasta water will fix it immediately.
Sun-Dried Tomato Substitute: If you don’t have sun-dried tomatoes on hand, substitute with 1/2 cup of halved cherry tomatoes added in the last minute of cooking, or use 1/4 cup of tomato paste for a deeper, more concentrated flavor.
Cream Alternatives: While heavy cream creates the most luxurious sauce, you can substitute with half-and-half for a lighter version, or even Greek yogurt added at the very end off heat for a tangier profile. Avoid boiling yogurt or it will separate.
Garlic Technique: Mince your garlic fresh just before cooking – pre-minced garlic loses its pungency and flavor complexity. If you’re concerned about garlic burning, reduce the heat slightly when adding it to the skillet.
Basil Timing: Always add fresh basil at the very end of cooking. Heat destroys its delicate flavor, so tearing it and sprinkling it on just before serving ensures you get that fresh, bright basil taste.
Make-Ahead Option: You can prepare the sauce up to 2 days in advance and store it in an airtight container in the refrigerator. Simply reheat gently on the stovetop, add fresh pasta, and finish with basil and cheese.
Protein Variations: Shrimp works beautifully in this recipe – use about 1.25 pounds and cook for just 2-3 minutes per side. Turkey breast is another excellent lean protein option that cooks similarly to chicken.
Vegetable Additions: Feel free to add sautéed spinach, roasted mushrooms, or steamed broccoli to bulk up this dish. Add them in step 10 when combining the pasta with the sauce.
Cheese Quality Matters: Invest in a wedge of real Parmigiano-Reggiano and grate it fresh. Pre-grated cheese contains anti-caking agents that prevent it from melting smoothly into the pasta.