This creamy chicken penne pasta is a fast dinner option that takes less than 30 minutes to prepare. It combines seared chicken breasts with a rich garlic cream sauce for a satisfying and filling meal.
List of ingredients
- 2 boneless and skinless chicken breasts (about 1 pound) – cut into strips later.
- 1/2 teaspoon salt – for seasoning the chicken.
- 1/4 teaspoon ground black pepper – for seasoning the chicken.
- 1 tablespoon vegetable oil – for searing the meat.
- 1/2 pound penne pasta (2 cups) – the main pasta base.
- 2 tablespoons butter – used to create the roux.
- 2 tablespoons garlic, minced – provides aromatic flavor.
- 1 tablespoon all-purpose flour – used to thicken the sauce.
- 1 cup heavy cream – creates the rich, creamy texture.
- 1/2 cup chicken broth (or reserved hot pasta water) – used to adjust sauce consistency.
- 1/4 cup Parmesan cheese, freshly grated – adds saltiness and depth.
- 1/4 teaspoon salt (or to taste) – for final sauce seasoning.
- 1/4 teaspoon ground black pepper (or to taste) – for final sauce seasoning.
- 1 teaspoon fresh parsley (optional, for garnish) – adds a fresh finish.
step-by-step instructions
- Boil the pasta: Bring a large pot of salted water to a boil over medium-high heat. Add penne pasta and cook until al dente according to package directions, about 8-10 minutes. Reserve 1/2 cup of the hot pasta water in a bowl (if using instead of chicken stock). Drain the pasta and set aside.
- Prepare the chicken: Use a paper towel to pat the chicken breasts completely dry. Season both sides with salt and pepper.
- Sear the meat: In a large skillet, heat oil over medium-high heat until the hot oil sizzles, about 1-2 minutes. Add chicken and sear until golden brown, 6-8 minutes per side. Slice the chicken into 1/2-inch strips, transfer onto a plate, and cover with aluminium foil to stay moist.
- Sauté aromatics: In the same skillet, add butter and garlic and sauté until fragrant, about 1 minute. Add flour and cook until thickened into a paste, about 1 minute.
- Simmer the sauce: Add heavy cream, chicken broth (or reserved hot pasta water), and Parmesan cheese. Bring the sauce to a simmer over medium heat and simmer for 2-3 minutes until thickened to a desired consistency, stirring occasionally. Season with salt and pepper to taste.
- Combine and serve: Add the chicken and pasta to the skillet and toss well to coat. Garnish with parsley and serve immediately.
Ingredient Customizations and Substitutions
Using Boneless Chicken Thighs for More Moisture
Replace the chicken breasts with boneless, skinless chicken thighs to achieve a juicier result. Thighs have a higher fat content, which makes them more forgiving during the searing process and adds a deeper flavor to the final dish.
Swapping Penne for Different Pasta Shapes
While penne is traditional, you can use shells, bow ties, or rotini. These shapes have more nooks and crannies that capture the creamy sauce, ensuring every bite is fully coated in the garlic cream.
Using Pre-Cooked Shredded Chicken
If you have leftover roasted chicken, you can use shredded meat to save time. Skip the searing steps at the beginning and toss the shredded chicken into the sauce at the end just until it is warmed through.
Adding Fresh Vegetables for Nutrition
You can increase the nutritional value by stirring in steamed broccoli, sautéed spinach, or boiled peas. Add these vegetables during the final minute of the sauce simmering process to keep them vibrant.
Adjusting the Cheese Selection
While Parmesan is the standard, you can use Pecorino Romano for a saltier, sharper taste. Ensure you use freshly grated cheese rather than pre-shredded varieties to avoid clumps and achieve a smoother melt.
Professional Cooking Tips for Better Results
Patting Chicken Dry for a Superior Sear
Always use paper towels to remove all surface moisture from the chicken breasts before seasoning. This prevents the meat from steaming in the pan and ensures you get a golden-brown, caramelized crust.
Avoiding Overcooking the Pasta
Boil your penne for one to two minutes less than the package instructions suggest. The pasta will continue to cook as it tosses in the hot cream sauce, which prevents it from becoming mushy.
Mastering the Flour and Butter Roux
Ensure you cook the flour and butter mixture for at least one full minute after the garlic is fragrant. This process cooks out the raw flour taste, resulting in a more professional and polished sauce flavor.
Controlling the Final Sauce Thickness
Add your chicken broth or reserved pasta water incrementally. This allows you to monitor the viscosity of the sauce and stop adding liquid once you reach your preferred consistency.
Using Freshly Minced Garlic
Mince your garlic immediately before adding it to the butter. Freshly minced garlic provides a much more potent and aromatic flavor than pre-minced jarred versions.
Serving and Pairing Recommendations
Best Breads for Dipping
Serve this dish with toasted garlic bread or warm dinner rolls. The bread is perfect for soaking up any extra cream sauce remaining on the plate, ensuring none of the flavor goes to waste.
Fresh Salad Pairings
Pair the rich pasta with a light garden salad or a Greek salad. A lemon-based vinaigrette provides a necessary acidity that cuts through the richness of the heavy cream and cheese.
Roasted Vegetable Side Dishes
Air fryer Brussels sprouts or roasted asparagus make excellent side dishes. Their charred, earthy flavors provide a great contrast to the smooth and creamy nature of the chicken pasta.
Storage and Preservation Guide
Cooling Pasta to Prevent Mushiness
Allow the leftover pasta to cool in the pan or in a container with the lid off. Covering the pasta while it is still steaming traps moisture, which can make the noodles overly soft and mushy.
Refrigerator Storage Limits
Once the dish reaches room temperature, place it in an airtight container in the fridge. It will stay fresh and safe to eat for three to four days when stored at the correct temperature.
Freezing Considerations
This creamy pasta is not recommended for freezing. The cream sauce tends to separate during the freezing and thawing process, and the pasta often loses its structure, becoming too soft.
Reheating Methods for Best Quality
Stovetop Reheating for Optimal Texture
Warm the leftovers in a skillet over medium-low heat. Stir constantly to ensure the sauce heats evenly and the chicken does not overcook or dry out during the process.
Microwave Reheating Tips
Heat the pasta in 30-second increments, stirring between each interval. This prevents hot spots and ensures the cream sauce is warmed through without breaking.
Reviving Thickened Sauce
Cream sauces naturally thicken as they cool in the refrigerator. Add a small splash of water or milk during the reheating process to loosen the sauce and restore its original creamy texture.
Troubleshooting Common Issues
Fixing a Sauce That Is Too Thin
If the sauce is too runny, let it simmer for an additional two to three minutes over medium heat. This allows more moisture to evaporate, naturally thickening the cream and cheese mixture.
Addressing a Broken or Separated Sauce
A sauce can separate if it is heated too quickly. To fix this, whisk in a tablespoon of warm water or heavy cream over low heat to re-emulsify the fats and liquids.
Preventing Rubbery Chicken
Avoid overcooking the chicken breasts in the skillet. Remove them from the heat as soon as they reach an internal temperature of 165°F to ensure they remain tender and juicy.
Frequently Asked Questions
Can I use low-fat milk instead of heavy cream?
You can use milk, but you will need to add a small amount of cornstarch to help it thicken. Note that the final result will be less rich and less velvety than the version made with heavy cream.
How do I keep the chicken from drying out?
Slicing the chicken and covering it with aluminium foil while you prepare the sauce is key. This traps the residual heat and moisture, keeping the meat tender until it is tossed back into the pan.
What is the best way to mince garlic quickly?
A garlic press is the fastest method for achieving a fine mince. If you prefer a knife, use a rocking motion to mince the cloves into very small, uniform pieces for even cooking.
Can I make this dish in one pot?
While possible, a one-pot method changes the texture. You lose the ability to sear the chicken for a crust and the roux may not thicken as effectively, leading to a different sauce consistency.
Print
Creamy Garlic Chicken Penne Pasta
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: General
Description
Chicken penne pasta is a quick and easy dinner that is delicious, rich, creamy, and flavorful. It’s a family favorite that’s ready in under 30 minutes.
Ingredients
- 2 boneless and skinless chicken breasts (about 1 pound)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 1/2 pound penne pasta (2 cups)
- 2 tablespoons butter
- 2 tablespoons garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- 1/2 cup chicken broth (or reserved hot pasta water)
- 1/4 cup Parmesan cheese, freshly grated
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
- 1 teaspoon fresh parsley (optional, for garnish)
Instructions
- Step 1: Bring a large pot of salted water to a boil over medium-high heat. Add penne pasta and cook until al dente according to package directions, about 8-10 minutes. Reserve 1/2 cup of the hot pasta water in a bowl (if using instead of chicken stock). Drain the pasta and set aside.
- Step 2: Use a paper towel to pat the chicken breasts completely dry. Season with salt and pepper.
- Step 3: In a large skillet, heat oil over medium-high heat until the hot oil sizzles, about 1-2 minutes. Add chicken and sear until golden brown, 6-8 minutes per side. Slice the chicken into 1/2-inch strips, transfer onto a plate, and cover with aluminium foil to stay moist.
- Step 4: In the same skillet, add butter and garlic and sauté until fragrant, about 1 minute. Add flour and cook until thickened into a paste, about 1 minute.
- Step 5: Add heavy cream, chicken broth (or reserved hot pasta water), and Parmesan cheese. Bring the sauce to a simmer over medium heat and simmer for 2-3 minutes until thickened to a desired consistency, stirring occasionally. Season with salt and pepper to taste.
- Step 6: Add the chicken and pasta to the skillet and toss well to coat. Garnish with parsley and serve immediately.
Notes
To use shredded chicken: Skip the first few steps with the chicken and toss in 3 cups of shredded chicken to the sauce at the end. Storage: Allow leftover pasta to cool in the pan or container with the lid off before refrigerating for 3-4 days. Reheating: Warm in a pan over medium-low heat, adding a splash of water if the sauce has thickened too much, or microwave in 30-second increments.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 820 kcal
- Sugar: 6 g
- Sodium: 1050 mg
- Fat: 48 g
- Saturated Fat: 28 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 175 mg