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Chicken Penne Pasta
4.8 from 330 votes

Chicken Penne Pasta

Chicken Penne Pasta combines tender chicken pieces with penne pasta and a creamy sauce enriched with Parmesan cheese and seasoned with Italian herbs and crushed red pepper. Topped with a fresh bruschetta-style tomato and basil mixture, this dish balances creamy, savory, and fresh flavors. The sauce is thickened with flour and features white wine and chicken broth, resulting in a hearty, flavorful meal.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 6
Calories: 563 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. Boil a large pot of water and salt generously. Cook the pasta until al dente, according to package instructions. Drain and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Spoon the pasta onto plates or bowls and top with extra Parmesan cheese and bruschetta topping. Serve immediately.

Nutrition Information

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 563

% 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.