Chicken Penne Pasta

Name: Chicken Penne Pasta
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Italian
Ingredients: 8 ounces penne pasta; 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; 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; 1/2 tablespoon italian seasoning; 1/2 teaspoon kosher salt; dash freshly ground black pepper; 6 ounces fresh baby spinach; 2 vine-ripened tomatoes, diced; fresh parsley for topping

By:

Marry

Published:

April 17, 2026

[grow_share_buttons]

Jump to Recipe·Leave a Review

Chicken penne pasta is one of those comforting dishes that can lift your spirits on a hectic day. Picture tender penne pasta coated in a creamy sauce with juicy chicken and vibrant spinach, all topped with fresh tomatoes and parmesan cheese. It’s a beautiful melody of flavors and textures that makes for a perfect family dinner or something impressive when you have friends over.

I first stumbled upon this dish during a casual dinner at a friend’s house. As soon as I took a bite, I was hooked. It struck the perfect balance between being hearty and satisfying without weighing you down. Plus, it holds a special place in my heart because it’s one of those recipes that feels fancy but is so easy to whip up on a weeknight. Really, what’s not to love about chicken penne pasta? It’s bound to become a staple in your kitchen.

Why You’ll Love This Recipe

Simple & Quick: Whip it up in just 30 minutes!
Irresistible Flavor: Creamy, cheesy goodness with a savory kick from garlic and Italian seasoning.
Eye-Catching Appeal: Vibrant colors from fresh spinach and tomatoes make it a visually stunning dish.
Flexible Serving: Perfect for family dinners, entertaining guests, or even meal prep!
Diet-Friendly Options: Easily adaptable for various dietary needs; swap out pasta or dairy as needed.

Ingredients You’ll Need

8 ounces penne pasta: Cooked according to package instructions; al dente adds a perfect bite.
3 tablespoons extra virgin olive oil: For sautéing the chicken and vegetables, providing flavor.
1 tablespoon Italian seasoning: This blend adds depth; feel free to tweak it to your taste.
1/2 teaspoon kosher salt: Enhances all the flavors.
Dash freshly ground black pepper: Adds warmth and complexity.
1 pound boneless skinless chicken breasts: Pounded thin ensures even cooking; you can also use cutlets.
1 tablespoon extra virgin olive oil: For cooking the chicken; gives a nice sear.
2 cloves garlic, minced: Fresh garlic takes your dish to another level with its aromatic quality.
1 small yellow onion, diced: Sweetens the sauce while providing a great base.
1 tablespoon all-purpose flour: Thickens the sauce beautifully.
1 cup chicken broth: Adds richness; low-sodium versions are great if you’re watching salt intake.
1 cup half and half: Creates a creamy texture; alternatives include milk or a dairy-free option.
1/2 cup grated parmesan: The ultimate cheese for flavor; consider freshly grated for more depth.
1/2 tablespoon Italian seasoning: To add flavor depth in the sauce.
1/2 teaspoon kosher salt: Balances the sauce’s richness.
Dash freshly ground black pepper: A little seasoning goes a long way.
6 ounces fresh baby spinach: Adds color, nutrition, and freshness.
2 vine-ripened tomatoes, diced: Bright and refreshing, they complete the dish.
Fresh parsley for topping: A sprinkle for a beautiful presentation.

How to Make Chicken Penne Pasta

Cook the Pasta: Bring a large pot of water to a boil, season it with salt, and cook the 8 ounces of penne pasta according to package instructions. Be sure to drain it while it’s still al dente, so it maintains that perfect chewy texture.
Sauté the Chicken: While the pasta cooks, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Season the pound of boneless skinless chicken breasts on both sides with salt, pepper, and 1 tablespoon of Italian seasoning. Cook them for about 4 minutes on each side or until they reach an internal temperature of 165 degrees Fahrenheit. Remove the chicken from the skillet and let it cool slightly before slicing.
Make the Sauce: In the same skillet, add another tablespoon of olive oil. Once hot, add the minced garlic and diced onion. Sauté until the onions are soft and translucent, about 5 to 7 minutes. Whisk in 1 tablespoon of all-purpose flour, gradually pouring in 1 cup of chicken broth and scraping up any delicious browned bits stuck to the pan. Slowly add in 1 cup of half and half, bringing it to a gentle simmer over low heat. Let it bubble for about 5 minutes, stirring occasionally to thicken.
Finish the Sauce: Stir in 1/2 cup of grated parmesan cheese, ensuring it melts smoothly. Add the remaining 1/2 tablespoon of Italian seasoning and season with salt and pepper to taste. If the sauce feels too thick, a splash more chicken broth can lighten it up.
Combine & Serve: Once the sauce is ready and the flavors are melded, stir in 6 ounces of fresh baby spinach, allowing it to wilt for a minute. Add the cooked penne along with the sliced chicken, mixing everything until well-coated in the creamy sauce. Top with additional parmesan, diced tomatoes, and a sprinkle of fresh parsley to give it that finishing touch.

Storing & Reheating

To store any leftovers, place the chicken penne pasta in an airtight container and refrigerate for up to 4 days. If you prefer freezing, let it cool completely, then transfer it to freezer-safe bags; it will keep well for up to 3 months. When reheating, a quick 3-5 minutes in a microwave or stovetop over low heat works best. Just remember, the creamy texture might change slightly when frozen, so a little splash of broth can help refresh it while reheating.

Chef’s Helpful Tips

For perfectly cooked chicken, make sure to pound it to an even thickness; it helps with even cooking throughout.
If your sauce is too thick, don’t hesitate to add a bit more chicken broth or half and half. Just keep stirring until it reaches your desired consistency!
When adding the spinach, sauté it briefly to keep its bright color and reduce the bitterness.
Feel free to swap in other veggies like broccoli or bell peppers for variety.
Freshly grated parmesan has a more robust flavor compared to pre-grated; it’s worth the effort!

There’s something incredibly comforting about a bowl of chicken penne pasta. The creamy sauce wraps around each piece of pasta, while the spinach and tomatoes add a fresh brightness. It’s a dish that satisfies cravings without overwhelming your dinner table. I encourage you to make this dish your own—add more veggies or tweak the spices if you feel adventurous!

Recipe FAQs

Can I use whole wheat penne pasta?

Absolutely! Whole wheat penne pasta is a great alternative that adds more fiber and nutrients while maintaining that lovely chewy texture. Just keep in mind the cooking time might vary slightly, so be sure to check for doneness.

How can I make this dish dairy-free?

To make chicken penne pasta dairy-free, substitute the half and half with a non-dairy cream or full-fat coconut milk. For cheese, nutritional yeast can lend a cheesy flavor without the dairy.

What kind of chicken can I use?

You can use boneless skinless chicken thighs for a juicier option or even shredded rotisserie chicken to save time. Just adjust the cooking time accordingly for precooked options.

How can I add some heat to this dish?

If you enjoy a little spice, try adding red pepper flakes to the sauce while it simmers or a dash of your favorite hot sauce when serving. It pairs wonderfully with the creamy sauce!