Weeknight Chicken Penne Pasta
Creamy, cheesy chicken penne pasta topped with fresh bruschetta, combining tender chicken, rich sauce, and vibrant tomatoes for a quick, satisfying, family-friendly dinner ready in under 40 minutes.
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.