Chicken Penne Pasta
User Reviews
4.8
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
6
-
Calories
563 kcal
-
Course
Main Course
-
Cuisine
Italian
Chicken Penne Pasta
Description
This Chicken Penne Pasta recipe begins with a fresh bruschetta topping made from chopped grape tomatoes, basil, olive oil, balsamic vinegar, garlic, salt, and pepper, allowing the flavors to meld while the main dish cooks. The penne pasta is cooked al dente and set aside. Chicken pieces are seasoned and cooked in olive oil until just done, then removed to rest. The sauce is made in the same pan by sautéing onion or shallots and garlic, then forming a roux with flour and butter. Chicken broth and white wine are gradually added, and the sauce is simmered until thickened.
Heavy cream, Italian seasoning, and crushed red pepper flakes are stirred in to enrich and flavor the sauce, after which the chicken and cooked pasta are combined in the pan. Parmesan cheese is folded in for a creamy texture and depth. The dish is served with the fresh bruschetta topping spooned on top, bringing brightness and acidity to the rich sauce.
This pasta offers a balance of creamy and fresh flavors with tender chicken and al dente penne, making it suitable for a satisfying dinner. The bruschetta topping adds contrast, enhancing each bite with herbaceous and tangy notes.
Ingredients
For the Bruschetta Topping:
- 2 cups grape tomato chopped
- 3 tablespoons basil chopped, fresh
- 1 tablespoon olive oil
- 2 teaspoons balsamic vinegar
- 1 clove garlic minced
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
For the Chicken Pasta:
- 10 ounces penne pasta
- 1 tablespoon olive oil
- 1 lb chicken breast cut into 1-inch pieces, boneless, skinless
- kosher salt
- black pepper
- 2 tablespoons butter unsalted
- 1 onion diced, or shallot
- 5 cloves garlic minced
- 2 tablespoons flour
- 1 cup chicken broth
- 1/4 cup white wine or white cooking wine
- 1 cup heavy cream
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper
- 1 cup Parmesan Cheese plus more for serving, freshly grated
Instructions
- To make the bruschetta topping, combine the tomatoes, basil, olive oil, balsamic vinegar, garlic, salt, and pepper. Let sit while you make the chicken and pasta.
- Boil a large pot of water and salt generously. Cook the pasta until al dente, according to package instructions. 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 a little salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until chicken is cooked through. Remove the chicken from the pan and set aside on a clean plate.
- Melt the butter in the pan and add the shallot and garlic. Cook for 1 minute. Whisk in the flour. Slowly pour in the chicken broth, whisking continuously so the flour doesn’t clump up.
- Pour in the white wine. Cook on low for 3 to 5 minutes until sauce starts to thicken. Add the chicken back into the pan.
- Stir in the heavy cream, Italian seasoning, and crushed red pepper flakes. On medium-low, bring the sauce to a simmer and then stir in the Parmesan cheese.
- Add the pasta to the pan and stir until pasta is well coated. Remove the pan from heat. Taste and season with salt and pepper, if necessary.
- Spoon the pasta onto plates or bowls and top with extra Parmesan cheese and bruschetta topping. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 563 kcal
% Daily Value*
| Calories | 563kcal | 28% |
| Carbohydrates | 43g | 14% |
| Protein | 31g | 62% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 127mg | 42% |
| Sodium | 510mg | 21% |
| Potassium | 630mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1362IU | 27% |
| Vitamin C | 12mg | 13% |
| Calcium | 246mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
