This comforting Chicken Penne Pasta is cheesy, creamy, and loaded with chicken. It also has a delightful bruschetta topping that makes it extra special!
Serve this delicious Chicken Penne Pasta the next time you’re hosting a party! Your guests will love the combination of flavors and textures.
What is Penne Pasta?
Penne pasta is a medium-sized cylinder-shaped pasta. It has ridges which makes it a good choice for saucy dishes.
Ingredients You’ll Need
- grape tomatoes
- fresh basil
- olive oil
- balsamic vinegar
- minced garlic
- kosher salt and black pepper
- olive oil
- penne pasta
- chicken breasts
- unsalted butter
- shallot
- garlic
- flour
- broth
- white wine
- heavy cream
- Italian seasoning
- crushed red pepper flakes
- Parmesan cheese
(Note: Full recipe is at the bottom of the post)
How to Make Chicken Penne Pasta
- Combine all of the bruschetta topping ingredients in a large bowl. Stir gently and set aside.
- Bring a large pot of salted water to a boil. Add the pasta and follow the package instructions to cook until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chicken in a single layer and season with salt and pepper. Cook for 5 to 7 minutes, stirring occasionally until the chicken is cooked through. Transfer the chicken to a large plate.
- Melt the butter in the same skillet and add the shallot and garlic. Cook for 1 minute. Whisk in the flour. Slowly pour in the chicken broth, whisking continuously to avoid lumps.
- Pour in the white wine. Cook on low for 3 to 5 minutes until the sauce begins to thicken. Add the cooked chicken and stir to combine.
- Stir in the heavy cream, Italian seasoning, and crushed red pepper flakes. Bring the sauce to a simmer over medium-low heat and then stir in the Parmesan cheese.
- Add the pasta to the skillet and toss well to coat. Remove the pan from the heat and season with salt and pepper to taste.
- Serve in bowls topped with additional Parmesan cheese and the prepared bruschetta topping.
Tips And Tricks
- You can use any kind of pasta for this dish. It’s delicious with long pasta (like spaghetti or fettuccine) and with medium-sized pasta (like rigatoni and rotini).
- Be sure to only cook the pasta until al dente. Overcooked pasta is mushy and won’t hold its shape.
How To Store Chicken Penne Pasta
Let the leftovers cool to room temperature. The bruschetta topping is best enjoyed on the day it’s made but can be stored separately in an airtight container for up to 2 days in the fridge. Place the Chicken Penne Pasta in an airtight container in the fridge for 3-4 days, or a freezer-safe container in the freezer for 4 months.
Leftovers are best reheated in a saucepan over medium-low until warmed through. If necessary, add a splash of water, stock, or milk to thin the sauce. You can also reheat the leftovers in the microwave at reduced heat in 30-second increments until warmed through. Frozen Chicken Penne Pasta should be thawed in the fridge overnight before reheating.
How To Serve Chicken Penne Pasta
Chicken Penne Pasta is a versatile and delicious meal. Here are some great ideas on how to serve it:
- Add a handful of green peas for color and texture.
- Serve it alongside steamed green beans or broccoli.
- Add a side of sliced garlic bread or a fresh garden salad.
Chicken Penne Pasta Recipe
Ingredients
For The Bruschetta Topping
- 2 cups grape tomatoes chopped
- 3 tablespoons fresh basil chopped
- 1 tablespoon olive oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon minced garlic
- kosher salt and black pepper to taste
- 1 tablespoon olive oil
For The Chicken Penne Pasta
- 10 ounces penne pasta
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts cut into 1-inch pieces
- kosher salt and black pepper to taste
- 2 tablespoons unsalted butter
- 1 shallot diced
- 5 teaspoons garlic minced
- 2 tablespoons flour
- 1 cup chicken broth
- 1/4 cup white wine
- 1 cup heavy cream
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 1 cup freshly grated Parmesan cheese plus more for serving
Instructions
- Combine all of the bruschetta topping ingredients in a large bowl. Stir gently and set aside.
- Bring a large pot of salted water to a boil. Add the pasta and follow the package instructions to cook until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chicken in a single layer and season with salt and pepper. Cook for 5 to 7 minutes, stirring occasionally until the chicken is cooked through. Transfer the chicken to a large plate.
- Melt the butter in the same skillet and add the shallot and garlic. Cook for 1 minute. Whisk in the flour. Slowly pour in the chicken broth, whisking continuously to avoid lumps.
- Pour in the white wine. Cook on low for 3 to 5 minutes until the sauce begins to thicken. Add the cooked chicken and stir to combine.
- Stir in the heavy cream, Italian seasoning, and crushed red pepper flakes. Bring the sauce to a simmer over medium-low heat and then stir in the Parmesan cheese.
- Add the pasta to the skillet and toss well to coat. Remove the pan from the heat and season with salt and pepper to taste.
- Serve in bowls topped with additional Parmesan cheese and the prepared bruschetta topping.
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