This creamy Chicken Penne Pasta combines tender, juicy chicken with a rich, velvety sauce and a fresh, zesty bruschetta topping, creating a perfect balance of comfort and brightness.
The protein-packed chicken pairs with fiber-rich penne, while the olive oil and Parmesan provide healthy fats and calcium.
The fresh tomatoes and basil in the bruschetta topping add antioxidants and vibrant flavor, enhancing the nutritional profile and visual appeal.
Quick to prepare, this dish is ideal for weeknight dinners, family meals, or meal prep, and can be paired with a simple salad or garlic bread to make it a complete, satisfying meal.
The creamy sauce is easy to make yet indulgent, and the combination of textures—from tender pasta to crisp bruschetta—makes it a crowd-pleaser every time.
Must-Have Tools for Perfect Results
Large Skillet
Perfect for cooking chicken and creating the creamy sauce in one pan. Its wide surface ensures even browning and easy stirring, making it a versatile kitchen essential.
Large Pot
Essential for boiling penne pasta to al dente perfection. A heavy-bottomed pot prevents sticking and allows ample space for water to circulate pasta evenly.
Chef’s Knife
Ideal for chopping shallots, garlic, and tomatoes quickly and precisely. A sharp knife reduces prep time and improves the texture of all ingredients.
Whisk
Ensures smooth, lump-free sauce when combining flour, chicken broth, and wine. A whisk is indispensable for sauces, gravies, and dressings in everyday cooking.
Mixing Bowl
Useful for combining bruschetta ingredients and keeping them fresh while you prepare the pasta. Multipurpose for prep, marinating, and tossing salads.
Weeknight Chicken Penne Pasta
Equipment
- 1 Large Skillet
- 1 Large Pot
- 1 Chef’s Knife
- 1 whisk
- 1 Mixing Bowl
Ingredients
For the Bruschetta Topping:
- 2 cups grape tomatoes chopped
- 3 tbsp fresh basil chopped
- 1 tbsp olive oil
- 2 tsp balsamic vinegar
- 1 clove garlic minced
- Kosher salt and black pepper to taste
For the Chicken Pasta:
- 10 oz penne pasta
- 1 tbsp olive oil
- 1 lb boneless skinless chicken breasts cut into 1-inch pieces
- Kosher salt and black pepper to taste
- 2 tbsp unsalted butter
- 1 shallot diced
- 5 cloves garlic minced
- 2 tbsp flour
- 1 cup chicken broth
- ¼ cup white wine or white cooking wine
- 1 cup heavy cream
- ½ tsp Italian seasoning
- ¼ tsp crushed red pepper
- 1 cup freshly grated Parmesan cheese plus more for serving
Instructions
- Prepare Bruschetta Topping: In a medium mixing bowl, combine chopped grape tomatoes, fresh basil, olive oil, balsamic vinegar, minced garlic, and a pinch of salt and pepper. Stir gently to coat evenly and set aside while preparing the pasta and chicken, allowing the flavors to meld.
- Cook Pasta Al Dente: Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package instructions until al dente. Reserve a small amount of pasta water if desired, then drain and set aside, keeping the pasta warm for later.
- Sear Chicken Pieces: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken in a single layer, season lightly with salt and pepper, and cook for 5–7 minutes, stirring occasionally, until the chicken is golden and fully cooked. Remove the chicken and set aside.
- Build the Sauce Base: Melt butter in the same skillet over medium heat. Add diced shallot and minced garlic, cooking for about 1 minute until fragrant. Whisk in flour and stir continuously to form a smooth roux that will thicken the sauce.
- Deglaze and Thicken: Slowly pour in the chicken broth while whisking to prevent lumps. Add white wine and reduce over low heat for 3–5 minutes until the sauce begins to thicken, lifting all browned bits from the pan for extra flavor.
- Incorporate Cream and Cheese: Return the cooked chicken to the skillet. Stir in heavy cream, Italian seasoning, crushed red pepper, and freshly grated Parmesan cheese. Simmer gently over medium-low heat until the sauce is creamy and coats the chicken evenly.
- Combine Pasta and Finish: Add the cooked penne pasta to the skillet and toss to coat in the sauce. Remove from heat, taste, and adjust seasoning as needed. Serve immediately with a generous spoonful of bruschetta topping and extra Parmesan for garnish.
Notes
- Allow the bruschetta topping to sit while cooking; this enhances flavor and melds acidity with sweetness.
- Use room-temperature chicken to ensure even cooking and juicier results.
- Reserve a small amount of pasta water to adjust sauce consistency if needed.
- Freshly grated Parmesan melts better and provides a richer flavor than pre-grated options.
- Taste and adjust seasoning at the end to balance creaminess, acidity, and spice.
- This recipe is ideal for weeknight dinners but can be doubled for meal prep.
Chef’s Secrets For Perfect Creaminess
Achieving a velvety, rich sauce relies on layering flavors and careful temperature control.
Sautéing shallots and garlic slowly brings out natural sweetness, while whisking flour into butter ensures a lump-free roux.
Deglazing with wine lifts the caramelized bits from the pan, adding depth.
Returning the chicken at the right moment prevents it from drying out, while gently simmering with cream and Parmesan produces a smooth, indulgent sauce.
Always toss pasta in the sauce off heat to maintain texture and prevent overcooking.
Serving Suggestions And Pairings
Serve this creamy Chicken Penne Pasta immediately for a comforting, restaurant-quality meal.
Pair with garlic bread, a crisp Caesar salad, or roasted vegetables for a balanced dinner.
Garnish with additional Parmesan and fresh basil for color and flavor.
A chilled white wine, such as Pinot Grigio or Sauvignon Blanc, complements the creamy sauce and bright bruschetta topping, creating a well-rounded dining experience.
Storage Tips And Reheating Advice
Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium-low heat, adding a splash of chicken broth or pasta water to restore creaminess.
This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
Avoid high heat in the microwave, as it may separate the sauce.
Frequently Asked Questions Answered
1. Can I use other pasta types?
Yes, penne works best, but rigatoni, fusilli, or farfalle are excellent alternatives for holding the creamy sauce.
2. Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless thighs provide extra juiciness and flavor. Adjust cooking time slightly if pieces are thicker.
3. Can I make this recipe lighter?
Use half-and-half instead of heavy cream or reduce the amount of butter. You can also swap Parmesan for a lower-fat cheese option.
4. Can I prepare the bruschetta ahead?
Yes, mix the tomato topping a few hours ahead and refrigerate. Bring to room temperature before serving to retain vibrant flavor.
5. Can this recipe be doubled for meal prep?
Yes, it scales well. Keep sauce and pasta slightly separate when storing to maintain texture, then combine gently when reheating.
This recipe has been adapted and simplified from the original version by twopeasandtheirpod. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
