Craving that signature Applebee’s comfort food but want to make it at home? You’re in the right place! We’ve gathered 19 creamy, dreamy chicken penne pasta recipes that deliver that restaurant-quality indulgence straight to your kitchen. Perfect for cozy weeknight dinners or impressing weekend guests, these delights are all about rich flavor and satisfying simplicity. Let’s dive in and find your new favorite pasta night star!
Creamy Cajun Chicken Penne Pasta
Picture this: you’re craving something cozy but exciting, and your kitchen is calling for a one-pan wonder. This creamy Cajun chicken penne pasta delivers exactly that—a comforting bowl with just enough kick to keep things interesting.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons Cajun seasoning blend
- 2 tablespoons rich extra virgin olive oil
- 1 medium yellow onion, finely diced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- 12 ounces penne pasta
- 2 tablespoons unsalted butter
- Fresh parsley, chopped for garnish
- Salt and freshly ground black pepper
Instructions
- Toss the chicken pieces with the Cajun seasoning until evenly coated.
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Add the seasoned chicken to the skillet in a single layer, cooking for 5-7 minutes until golden brown on all sides. Tip: Don’t overcrowd the pan to ensure proper browning.
- Transfer the cooked chicken to a plate and set aside.
- In the same skillet, add the diced onion and sliced bell pepper, sautéing for 4-5 minutes until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer.
- Reduce heat to medium-low and whisk in the Parmesan cheese until melted and smooth.
- Meanwhile, cook the penne pasta in a large pot of salted boiling water according to package directions until al dente. Tip: Reserve 1/2 cup of pasta water before draining.
- Drain the cooked pasta and add it directly to the skillet with the sauce.
- Return the cooked chicken to the skillet, stirring to combine everything evenly.
- If the sauce seems too thick, gradually add the reserved pasta water until desired consistency is reached.
- Finish by stirring in the butter until melted and glossy. Tip: Adding butter at the end creates a luxurious, restaurant-quality finish.
- Season with salt and freshly ground black pepper to taste.
- Garnish with chopped fresh parsley before serving.
All the elements come together beautifully here—the pasta stays perfectly al dente while soaking up that creamy, spicy sauce. The chicken remains juicy with that Cajun crust, and the bell peppers add just the right crunch. For a fun twist, try serving it in individual cast iron skillets straight from the oven to keep it bubbling hot at the table.
Applebee’s Alfredo Chicken Penne
Picture this: you’re craving that creamy, comforting Alfredo pasta from Applebee’s, but you want to make it at home. It’s easier than you think, and I’ll walk you through it step-by-step.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 12 ounces penne pasta
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
- Pat the chicken pieces dry with paper towels to ensure even browning.
- In a medium bowl, toss the chicken with olive oil, garlic powder, onion powder, Italian seasoning, kosher salt, and black pepper until evenly coated.
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the penne pasta to the boiling water and cook for 10-12 minutes, stirring occasionally, until al dente (tender but still firm).
- While the pasta cooks, heat a large skillet over medium-high heat for 2 minutes.
- Add the seasoned chicken to the hot skillet in a single layer, cooking for 5-7 minutes without moving it to develop a golden-brown crust.
- Flip the chicken pieces and cook for another 5-7 minutes until cooked through (internal temperature reaches 165°F).
- Remove the cooked chicken from the skillet and set aside on a plate.
- Drain the cooked pasta, reserving 1/2 cup of the starchy pasta water.
- In the same skillet over medium heat, melt the unsalted butter.
- Add the minced garlic and cook for 1 minute until fragrant but not browned.
- Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
- Reduce heat to low and gradually whisk in the freshly grated Parmesan cheese until completely melted and smooth.
- If the sauce seems too thick, add the reserved pasta water 1 tablespoon at a time until desired consistency is reached.
- Add the cooked penne and chicken back to the skillet, tossing to coat everything evenly in the sauce.
- Garnish with chopped fresh parsley before serving.
Buttery, creamy sauce clings perfectly to every ridge of the penne, while the seasoned chicken adds savory depth. For a restaurant-worthy presentation, serve it in warm bowls with extra Parmesan sprinkled on top and a side of garlic bread to soak up every last drop of that delicious sauce.
Spicy Sriracha Chicken Penne Pasta
Ready for a quick, flavor-packed dinner that’ll satisfy your spicy cravings? This Spicy Sriracha Chicken Penne Pasta is the perfect weeknight hero—it comes together fast and delivers a creamy, tangy kick you’ll love. You’ll have a comforting, restaurant-worthy meal on the table in no time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– 8 ounces penne pasta
– 2 tablespoons rich extra virgin olive oil
– 3 cloves fresh garlic, minced
– 1/2 cup heavy cream
– 1/4 cup Sriracha sauce
– 1/4 cup freshly grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1/2 teaspoon finely ground black pepper
– 1/2 teaspoon kosher salt
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (tender but firm).
3. Drain the pasta in a colander, reserving 1/2 cup of the starchy pasta water, and set aside.
4. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers.
5. Add the cubed chicken breasts to the skillet in a single layer and cook for 5–7 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F).
6. Tip: Avoid overcrowding the skillet to ensure the chicken browns nicely instead of steaming.
7. Reduce the heat to medium and add the minced garlic to the skillet, stirring for 30 seconds until fragrant.
8. Pour in the heavy cream and Sriracha sauce, stirring to combine and bring to a gentle simmer.
9. Tip: Adjust the Sriracha amount slowly if you prefer less heat, as it can intensify quickly.
10. Add the drained pasta to the skillet, tossing to coat evenly in the sauce.
11. If the sauce seems too thick, gradually stir in the reserved pasta water, 1 tablespoon at a time, until it reaches a creamy consistency.
12. Remove the skillet from the heat and stir in the grated Parmesan cheese, chopped parsley, black pepper, and kosher salt.
13. Tip: Adding the cheese off the heat prevents it from clumping and keeps the sauce smooth.
14. Serve immediately while hot.
Perfectly creamy with a bold Sriracha zing, this pasta has a satisfying texture from the tender chicken and al dente penne. Try topping it with extra Parmesan and a squeeze of lime for a bright twist, or pair it with a crisp green salad to balance the richness.
Applebee’s Lemon Butter Chicken Penne
Zipping through your recipe collection and craving something creamy yet bright? You’ve got to try this copycat Applebee’s Lemon Butter Chicken Penne. It’s that perfect restaurant-style pasta dish you can whip up at home for a cozy night in.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 12 oz penne pasta
– 4 tbsp unsalted butter, divided
– 2 tbsp extra virgin olive oil
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1 cup low-sodium chicken broth
– 1/2 cup freshly grated Parmesan cheese
– 1/4 cup fresh lemon juice
– 1 tsp lemon zest
– 1/4 tsp freshly ground black pepper
– 1/4 tsp kosher salt
– 2 tbsp fresh parsley, chopped
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta and cook according to package directions until al dente, about 10-12 minutes, then drain and set aside. Tip: Reserve 1/4 cup of pasta water before draining to adjust sauce consistency later if needed.
3. While pasta cooks, pat the chicken pieces dry with paper towels and season evenly with kosher salt and freshly ground black pepper.
4. Heat 2 tbsp unsalted butter and 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until butter melts and sizzles.
5. Add the chicken pieces in a single layer and cook undisturbed for 4-5 minutes until golden brown on one side.
6. Flip the chicken and cook for another 4-5 minutes until cooked through and no longer pink inside, then transfer to a plate. Tip: Avoid overcrowding the skillet to ensure proper browning.
7. Reduce heat to medium and add the remaining 2 tbsp unsalted butter to the same skillet.
8. Add the minced garlic and sauté for 30-45 seconds until fragrant but not browned.
9. Pour in 1 cup low-sodium chicken broth and 1 cup heavy cream, stirring to combine.
10. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes, stirring occasionally, until slightly thickened.
11. Stir in 1/2 cup freshly grated Parmesan cheese until melted and smooth.
12. Add 1/4 cup fresh lemon juice and 1 tsp lemon zest, stirring to incorporate. Tip: Fresh lemon juice provides the brightest flavor compared to bottled.
13. Return the cooked chicken and any accumulated juices to the skillet, stirring to coat in the sauce.
14. Add the drained penne pasta to the skillet, tossing everything together until well combined and heated through, about 2 minutes.
15. Remove from heat and stir in 2 tbsp chopped fresh parsley.
16. Ready to dig in? Rich, creamy sauce clings to every noodle, with tender chicken and that zesty lemon kick cutting through the richness. Serve it straight from the skillet with extra Parmesan and a crisp green salad for a complete meal that feels just like the restaurant.
Garlic Herb Chicken Penne with Spinach
Dinner just got a whole lot easier with this cozy one-pan pasta. You’ll love how the garlic and herbs perfume your kitchen, and it comes together in about the time it takes to boil water. It’s the perfect hearty meal for a busy weeknight when you want something satisfying without a fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 3 tbsp rich extra virgin olive oil, divided
– 4 cloves fresh garlic, minced
– 1 tbsp dried Italian herb blend
– 1 tsp kosher salt
– 1/2 tsp freshly cracked black pepper
– 8 oz penne pasta
– 4 cups low-sodium chicken broth
– 5 oz fresh baby spinach leaves
– 1/2 cup grated Parmesan cheese, plus extra for serving
– 1/4 cup heavy cream
Instructions
1. Pat the cubed chicken breasts completely dry with paper towels to ensure a good sear.
2. In a large skillet or Dutch oven, heat 2 tablespoons of the extra virgin olive oil over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken cubes in a single layer and cook undisturbed for 4-5 minutes, until the bottoms develop a golden-brown crust.
4. Flip the chicken pieces and cook for another 3-4 minutes until cooked through. Transfer the chicken to a clean plate and set aside.
5. In the same skillet, add the remaining 1 tablespoon of olive oil and reduce the heat to medium.
6. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
7. Stir in the dried Italian herbs, kosher salt, and cracked black pepper, cooking for 30 seconds to bloom the spices.
8. Add the penne pasta and chicken broth to the skillet, scraping up any browned bits from the bottom.
9. Bring the mixture to a boil, then reduce the heat to maintain a steady simmer. Cover and cook for 12 minutes, stirring occasionally, until the pasta is al dente.
10. Stir in the fresh baby spinach, one handful at a time, until it wilts into the sauce, about 2 minutes.
11. Return the cooked chicken and any accumulated juices to the skillet.
12. Stir in the grated Parmesan cheese and heavy cream until the sauce is creamy and everything is well combined and heated through, about 2 more minutes.
A creamy, savory sauce clings to every bite of tender chicken and perfectly cooked penne. The fresh spinach adds a pop of color and a slight earthy note that balances the richness. For a fun twist, try topping it with crispy pancetta or serving it with a side of warm, crusty bread to soak up every last drop of that delicious sauce.
Applebee’s Three Cheese Chicken Penne
Ever crave that cozy, cheesy pasta dish from Applebee’s but want to make it at home? You’re in luck. This copycat recipe brings all that creamy, comforting flavor right to your kitchen, and it’s surprisingly simple to whip up.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 oz dried penne pasta
– 2 boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tbsp extra virgin olive oil
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 2 tbsp unsalted butter
– 3 cloves garlic, minced
– 2 tbsp all-purpose flour
– 1 ½ cups whole milk
– 1 cup heavy cream
– 1 cup shredded sharp white cheddar cheese
– 1 cup shredded mozzarella cheese
– ½ cup grated Parmesan cheese
– ¼ cup sun-dried tomatoes, chopped
– 2 tbsp fresh basil, thinly sliced
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried penne pasta and cook for 10-12 minutes, stirring occasionally, until al dente (tender but still firm).
3. While the pasta cooks, pat the chicken breast cubes dry with a paper towel to ensure a good sear.
4. Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers.
5. Season the chicken cubes evenly with the kosher salt and freshly ground black pepper.
6. Add the chicken to the hot skillet in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F).
7. Transfer the cooked chicken to a plate and set aside.
8. In the same skillet, melt the unsalted butter over medium heat.
9. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
10. Sprinkle the all-purpose flour over the butter and garlic, whisking constantly for 1 minute to cook out the raw flour taste.
11. Slowly pour in the whole milk and heavy cream while whisking continuously to prevent lumps.
12. Bring the sauce to a gentle simmer and cook for 3-5 minutes, whisking often, until it thickens enough to coat the back of a spoon.
13. Reduce the heat to low and stir in the shredded sharp white cheddar, shredded mozzarella, and grated Parmesan cheese until completely melted and smooth.
14. Drain the cooked penne pasta and add it directly to the cheese sauce in the skillet.
15. Add the cooked chicken, chopped sun-dried tomatoes, and thinly sliced fresh basil to the skillet.
16. Gently toss everything together until the pasta and chicken are evenly coated in the creamy cheese sauce.
17. Let the dish rest off the heat for 2 minutes to allow the flavors to meld.
Let’s just say, the result is pure comfort in a bowl. You get that perfect, velvety cheese sauce clinging to every noodle, with juicy chicken and little bursts of tangy sun-dried tomato. Try serving it straight from the skillet with an extra sprinkle of fresh basil on top for a restaurant-worthy finish.
Sun-Dried Tomato Chicken Penne Pasta
Okay, so you know those days when you want something that feels fancy but comes together without a fuss? One of my go-to comfort meals is this sun-dried tomato chicken penne pasta. It’s packed with flavor and feels like a treat, but it’s totally doable on a busy weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 8 ounces penne pasta
– 1/2 cup sun-dried tomatoes in oil, drained and roughly chopped
– 3 cloves garlic, minced
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese, plus more for serving
– 2 tablespoons rich extra virgin olive oil
– 1/4 cup fresh basil leaves, thinly sliced
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta to the boiling water and cook according to package directions, about 10-12 minutes, until al dente.
3. While the pasta cooks, heat the rich extra virgin olive oil in a large skillet over medium-high heat.
4. Pat the chicken pieces dry with a paper towel to ensure a good sear, then season them with the kosher salt and freshly ground black pepper.
5. Add the seasoned chicken to the hot skillet and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through.
6. Reduce the heat to medium and add the minced garlic to the skillet, cooking for 1 minute until fragrant.
7. Stir in the roughly chopped sun-dried tomatoes and cook for another 2 minutes to warm them through.
8. Pour in the heavy cream and bring the mixture to a gentle simmer, letting it thicken slightly for about 2 minutes.
9. Stir in the grated Parmesan cheese until it melts and creates a smooth, creamy sauce.
10. Drain the cooked penne pasta, reserving 1/4 cup of the pasta water.
11. Add the drained pasta to the skillet with the sauce, tossing to coat everything evenly. If the sauce seems too thick, add the reserved pasta water a tablespoon at a time until it reaches your desired consistency.
12. Remove the skillet from the heat and fold in the thinly sliced fresh basil leaves.
13. Serve immediately, topped with extra grated Parmesan cheese if desired.
My favorite part is how the creamy sauce clings to every nook of the penne, with little bursts of tangy sun-dried tomato in each bite. It’s hearty and satisfying, perfect for scooping up with some crusty bread on the side.
Applebee’s Mushroom and Chicken Penne
Gather around, friends! If you’ve ever craved that cozy, creamy pasta from Applebee’s but wanted to make it at home, you’re in the right spot. This copycat mushroom and chicken penne is surprisingly simple to whip up and delivers all that rich, comforting flavor you love.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 8 ounces penne pasta
– 2 tablespoons rich extra virgin olive oil
– 8 ounces fresh cremini mushrooms, thinly sliced
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 cup freshly grated Parmesan cheese
– 2 tablespoons unsalted butter
– 1 teaspoon finely ground black pepper
– 1 teaspoon kosher salt
– 2 tablespoons fresh parsley, chopped
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (it should have a slight bite).
3. Drain the pasta in a colander and set it aside.
4. While the pasta cooks, heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat.
5. Add the bite-sized chicken pieces to the skillet and cook for 6–8 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F).
6. Transfer the cooked chicken to a plate and cover it loosely with foil to keep warm.
7. In the same skillet, add the remaining 1 tablespoon of rich extra virgin olive oil.
8. Add the thinly sliced cremini mushrooms and cook for 5–7 minutes, stirring frequently, until they release their juices and turn golden brown.
9. Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant.
10. Reduce the heat to medium and pour in the heavy cream, scraping up any browned bits from the bottom of the skillet.
11. Stir in the freshly grated Parmesan cheese until it melts completely and the sauce becomes smooth and creamy.
12. Add the unsalted butter, finely ground black pepper, and kosher salt to the sauce, stirring until well combined.
13. Return the cooked chicken and drained penne pasta to the skillet, tossing gently to coat everything evenly in the sauce.
14. Cook for 2–3 minutes over low heat, stirring occasionally, until everything is heated through.
15. Remove the skillet from the heat and sprinkle with the chopped fresh parsley.
Really, this dish is all about that velvety sauce clinging to every noodle, with tender chicken and earthy mushrooms in every bite. Serve it straight from the skillet for a family-style meal, or pair it with a crisp green salad to balance the richness. It’s the kind of comfort food that feels like a warm hug on a busy night.
Creamy Pesto Chicken Penne Pasta
Haven’t you had one of those nights where you just want something comforting and delicious without spending hours in the kitchen? This creamy pesto chicken penne is exactly that kind of meal. It’s a one-pan wonder that feels fancy but comes together in a flash.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tbsp rich extra virgin olive oil
– 3 cloves fresh garlic, minced
– 1 cup heavy cream
– 1/2 cup homemade or high-quality store-bought basil pesto
– 1/2 cup freshly grated Parmesan cheese
– 12 oz dried penne pasta
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1/4 cup reserved starchy pasta water
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the 12 oz of dried penne pasta to the boiling water and cook for 10-12 minutes, or until al dente (just tender with a slight bite).
3. While the pasta cooks, heat 1 tbsp of rich extra virgin olive oil in a large skillet over medium-high heat.
4. Pat the 1 lb of cubed chicken breasts dry with a paper towel to ensure a good sear, then season them with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.
5. Add the seasoned chicken to the hot skillet in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F).
6. Reduce the skillet heat to medium and add the 3 cloves of minced fresh garlic, cooking for 1 minute until fragrant.
7. Pour in 1 cup of heavy cream and 1/2 cup of basil pesto, stirring to combine.
8. Let the sauce simmer gently for 3-4 minutes, stirring occasionally, until it slightly thickens.
9. Stir in 1/2 cup of freshly grated Parmesan cheese until melted and smooth.
10. Before draining the pasta, reserve 1/4 cup of the starchy pasta water.
11. Drain the cooked penne and add it directly to the skillet with the creamy pesto sauce.
12. Pour in the reserved pasta water and toss everything together for 1-2 minutes until the pasta is well-coated and the sauce is silky.
13. Remove the skillet from the heat and let it rest for 2 minutes before serving.
Most importantly, the finished dish has a luxuriously creamy texture that clings perfectly to every noodle. The vibrant pesto and savory Parmesan create a deeply flavorful sauce that’s balanced by the tender chicken. For a fresh twist, try topping it with a handful of baby arugula or a squeeze of lemon juice right before eating.
Applebee’s Bacon Ranch Chicken Penne
Feeling like a restaurant-quality pasta night without the restaurant price tag? You’ve come to the right place. This creamy, savory pasta dish brings all the comfort of Applebee’s classic right to your kitchen, and it’s surprisingly simple to pull together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of dried penne pasta
– 1 pound of boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
– 1 teaspoon of coarse kosher salt, divided
– ½ teaspoon of freshly cracked black pepper
– 1 tablespoon of rich extra virgin olive oil
– 6 slices of thick-cut applewood smoked bacon, chopped
– 2 cloves of aromatic fresh garlic, minced
– 1 cup of heavy cream
– ½ cup of tangy buttermilk ranch dressing
– 1 cup of freshly grated sharp cheddar cheese
– ¼ cup of finely chopped fresh chives
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the dried penne pasta to the boiling water and cook according to package directions, typically 10-12 minutes, until al dente.
3. While the pasta cooks, season the chicken breast pieces evenly with ½ teaspoon of the coarse kosher salt and all of the freshly cracked black pepper.
4. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers.
5. Add the seasoned chicken pieces to the hot skillet in a single layer, cooking for 5-7 minutes, turning occasionally, until golden brown and cooked through with an internal temperature of 165°F. Tip: Avoid overcrowding the pan to get a good sear.
6. Transfer the cooked chicken to a clean plate and set aside.
7. In the same skillet, add the chopped thick-cut applewood smoked bacon and cook over medium heat for 5-6 minutes, stirring occasionally, until crisp and browned.
8. Use a slotted spoon to transfer the crisp bacon to a paper towel-lined plate, leaving about 1 tablespoon of the flavorful bacon drippings in the skillet.
9. Add the minced aromatic fresh garlic to the skillet and sauté in the drippings for 30-45 seconds, just until fragrant. Tip: Keep the heat medium to prevent the garlic from burning.
10. Reduce the heat to medium-low and pour in the heavy cream and tangy buttermilk ranch dressing, whisking to combine.
11. Let the sauce simmer gently for 2-3 minutes, stirring frequently, until slightly thickened.
12. Gradually whisk in the freshly grated sharp cheddar cheese until fully melted and the sauce is smooth.
13. Drain the cooked penne pasta and add it directly to the skillet with the creamy sauce.
14. Add the reserved cooked chicken and most of the crisp bacon back to the skillet, reserving a little bacon for garnish.
15. Toss everything together until the pasta, chicken, and bacon are evenly coated in the warm, creamy sauce. Tip: If the sauce seems too thick, stir in a splash of the reserved pasta water to loosen it.
16. Remove the skillet from the heat and stir in the finely chopped fresh chives.
17. Divide the pasta among serving bowls and garnish with the reserved crisp bacon.
Velvety sauce clings to every noodle, offering a cool ranch tang against the smoky bacon and tender chicken. Serve it straight from the skillet with a simple side salad for a complete, comforting meal that’s sure to become a weeknight favorite.
Tomato Basil Chicken Penne Pasta
Ever have one of those nights where you just want something comforting but still feels a little fancy? This tomato basil chicken penne is exactly that—a quick, one-pan wonder that’s packed with flavor and feels like a hug in a bowl. You’re going to love how easy it is to pull together.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 12 oz penne pasta
- 2 tbsp rich extra virgin olive oil
- 4 cloves garlic, minced
- 1 (28 oz) can crushed San Marzano tomatoes
- 1/2 cup fresh basil leaves, roughly chopped
- 1/2 cup freshly grated Parmesan cheese
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1/4 tsp red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the penne pasta to the boiling water and cook for 9-11 minutes, stirring occasionally, until al dente (it should still have a slight bite).
- While the pasta cooks, heat the rich extra virgin olive oil in a large skillet over medium-high heat.
- Add the cubed chicken breasts to the hot skillet in a single layer, seasoning them with the kosher salt and freshly cracked black pepper.
- Cook the chicken for 5-7 minutes, turning occasionally, until it is golden brown on all sides and cooked through (the internal temperature should reach 165°F).
- Transfer the cooked chicken to a clean plate and set it aside.
- Reduce the skillet heat to medium and add the minced garlic to the remaining oil, cooking for 30-60 seconds until fragrant but not browned.
- Pour in the can of crushed San Marzano tomatoes and the optional red pepper flakes, stirring to combine.
- Let the sauce simmer for 5-7 minutes, stirring occasionally, until it thickens slightly.
- Drain the cooked penne pasta, reserving 1/2 cup of the starchy pasta water.
- Return the cooked chicken to the skillet with the tomato sauce.
- Add the drained pasta and the reserved pasta water to the skillet, tossing everything together until well coated.
- Remove the skillet from the heat and stir in the roughly chopped fresh basil leaves and the freshly grated Parmesan cheese.
Here’s what you get: tender penne coated in a vibrant, garlicky tomato sauce with juicy bites of chicken in every forkful. The fresh basil adds a bright, herbal note that cuts through the richness perfectly. Try serving it with a simple green salad and some crusty bread to soak up every last drop of that delicious sauce.
Applebee’s Spicy Jalapeño Chicken Penne
Zipping through your weeknight dinner options? This spicy, creamy pasta dish brings restaurant-style flavor right to your kitchen table. It’s a comforting bowl of penne tossed with tender chicken and a kick of jalapeño heat—perfect for when you’re craving something bold and satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 12 oz penne pasta
– 2 fresh jalapeño peppers, finely diced (seeds removed for milder heat)
– 1 cup heavy cream
– 1 cup freshly grated Parmesan cheese
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 1 cup low-sodium chicken broth
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 2 tbsp extra virgin olive oil
– Kosher salt and freshly ground black pepper to taste
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta and cook for 10–12 minutes, stirring occasionally, until al dente (it should have a slight bite).
3. Drain the pasta in a colander and set it aside, reserving 1/2 cup of the starchy pasta water.
4. While the pasta cooks, pat the chicken cubes dry with paper towels and season them evenly with kosher salt, freshly ground black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.
5. Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
6. Add the seasoned chicken cubes to the skillet in a single layer, cooking for 5–7 minutes until golden brown and cooked through, flipping halfway through.
7. Transfer the cooked chicken to a plate and set it aside.
8. In the same skillet over medium heat, melt the unsalted butter until foamy.
9. Add the finely diced jalapeño peppers and sauté for 2–3 minutes until softened and fragrant.
10. Sprinkle the all-purpose flour over the jalapeños and butter, whisking constantly for 1 minute to form a roux and cook out the raw flour taste.
11. Slowly pour in the low-sodium chicken broth while whisking continuously to prevent lumps.
12. Bring the mixture to a gentle simmer and cook for 3–4 minutes until slightly thickened.
13. Reduce the heat to low and stir in the heavy cream until fully incorporated.
14. Gradually add the freshly grated Parmesan cheese, stirring until melted and smooth.
15. Return the cooked chicken and drained penne pasta to the skillet, tossing everything together to coat evenly in the sauce.
16. If the sauce is too thick, add the reserved pasta water 1 tablespoon at a time until it reaches your desired consistency.
17. Taste and adjust seasoning with additional kosher salt or freshly ground black pepper if needed.
18. Remove the skillet from the heat and let it rest for 2 minutes before serving.
Tip: For extra creaminess, stir in an extra tablespoon of butter at the end. To control the heat, adjust the amount of jalapeño seeds—keep them for more spice or remove for milder flavor. Always reserve pasta water; its starch helps the sauce cling beautifully to the noodles.
This dish delivers a velvety, clingy sauce that coats every noodle, with pops of spicy jalapeño and tender chicken in each bite. Try serving it with a side of garlic bread to soak up the extra sauce, or top it with extra Parmesan and fresh cilantro for a bright finish.
Creamy Garlic Mushroom Chicken Penne
Creamy garlic mushroom chicken penne is exactly what you need on a busy weeknight when you want something comforting but don’t have hours to spend in the kitchen. It’s a one-pan wonder that comes together in about 30 minutes, delivering a restaurant-quality pasta dish with minimal cleanup. You’ll love how the savory chicken, earthy mushrooms, and rich garlic cream sauce coat every single noodle.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces of dried penne pasta
– 1 pound of boneless, skinless chicken breasts, cut into 1-inch cubes
– 8 ounces of fresh cremini mushrooms, sliced
– 4 cloves of fresh garlic, minced
– 1 cup of heavy cream
– 1/2 cup of freshly grated Parmesan cheese
– 2 tablespoons of unsalted butter
– 1 tablespoon of rich extra virgin olive oil
– 1 teaspoon of kosher salt
– 1/2 teaspoon of freshly ground black pepper
– 1/4 teaspoon of crushed red pepper flakes (optional)
– Fresh parsley, chopped for garnish
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 ounces of dried penne pasta to the boiling water and cook according to package directions for al dente, about 10-12 minutes.
3. While the pasta cooks, heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat.
4. Pat the 1 pound of cubed chicken breasts dry with paper towels to ensure a good sear.
5. Add the chicken to the hot skillet in a single layer, seasoning with 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper.
6. Cook the chicken for 5-7 minutes, turning occasionally, until golden brown on all sides and cooked through to 165°F internally.
7. Transfer the cooked chicken to a clean plate using a slotted spoon, leaving any juices in the skillet.
8. Reduce the heat to medium and add 2 tablespoons of unsalted butter to the same skillet.
9. Add 8 ounces of sliced cremini mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their liquid and turn golden brown.
10. Add 4 cloves of minced garlic and cook for 1 minute, stirring constantly, until fragrant but not burned.
11. Pour 1 cup of heavy cream into the skillet, scraping up any browned bits from the bottom for extra flavor.
12. Bring the cream to a gentle simmer and let it cook for 2-3 minutes until it slightly thickens.
13. Stir in 1/2 cup of freshly grated Parmesan cheese until completely melted and the sauce is smooth.
14. Drain the cooked penne pasta, reserving 1/2 cup of the starchy pasta water.
15. Return the cooked chicken to the skillet with the sauce.
16. Add the drained pasta to the skillet, tossing everything together to coat evenly.
17. If the sauce seems too thick, gradually add splashes of the reserved pasta water until it reaches your desired creamy consistency.
18. Season the final dish with the remaining 1/2 teaspoon of kosher salt, 1/4 teaspoon of freshly ground black pepper, and 1/4 teaspoon of crushed red pepper flakes if using.
19. Garnish with freshly chopped parsley before serving.
The finished dish has a luxuriously creamy sauce that clings perfectly to every ridge of the penne, with tender bites of chicken and meaty mushrooms in every forkful. For a special touch, serve it in shallow bowls with a side of crusty garlic bread to soak up every last drop of that delicious sauce.
Applebee’s Tuscan Chicken Penne Pasta
Venturing into restaurant-style pasta at home? You’ll love recreating this creamy, comforting dish that brings the cozy Italian-American flavors of Applebee’s right to your kitchen. It’s surprisingly simple to make and delivers that satisfying restaurant-quality taste we all crave.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces dried penne pasta
– 2 tablespoons rich extra virgin olive oil
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly ground black pepper
– 3 cloves garlic, minced
– 1 cup sun-dried tomatoes in oil, drained and chopped
– 2 cups heavy cream
– 1 cup freshly grated Parmesan cheese
– 2 cups fresh baby spinach leaves
– ¼ cup fresh basil leaves, thinly sliced
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried penne pasta and cook according to package directions until al dente, about 10-12 minutes, then drain and set aside.
3. While the pasta cooks, heat the rich extra virgin olive oil in a large skillet over medium-high heat.
4. Season the cubed chicken breasts with coarse kosher salt and freshly ground black pepper.
5. Add the seasoned chicken to the hot skillet and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through (internal temperature should reach 165°F).
6. Remove the cooked chicken from the skillet and set aside on a plate.
7. Reduce the heat to medium and add the minced garlic to the same skillet, cooking for 30 seconds until fragrant.
8. Stir in the chopped sun-dried tomatoes and cook for 1 minute to warm through.
9. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
10. Gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth and slightly thickened, about 3-4 minutes.
11. Add the fresh baby spinach leaves to the sauce and cook for 1-2 minutes until just wilted.
12. Return the cooked chicken and drained penne pasta to the skillet with the sauce.
13. Toss everything together until the pasta and chicken are evenly coated in the creamy sauce.
14. Remove from heat and stir in the thinly sliced fresh basil leaves.
15. Serve immediately while hot.
Buttery, creamy sauce clings perfectly to every piece of penne, while the sun-dried tomatoes add a sweet-tart punch that cuts through the richness. For a restaurant-style presentation, garnish with extra Parmesan and a sprinkle of red pepper flakes for a subtle kick.
Spinach Artichoke Chicken Penne Pasta
Let’s be honest—some days you just need a cozy, creamy pasta dish that feels like a hug in a bowl. This spinach artichoke chicken penne is exactly that: a rich, cheesy, one-pot wonder that’s perfect for a busy weeknight or a casual dinner with friends. You’ll love how the tender chicken and savory artichokes mingle with that velvety sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 8 oz penne pasta
– 1 tbsp rich extra virgin olive oil
– 3 cloves fresh garlic, minced
– 1 cup frozen chopped spinach, thawed and squeezed dry
– 1 (14 oz) can artichoke hearts, drained and roughly chopped
– 1 cup heavy cream
– 1 cup freshly grated Parmesan cheese
– ½ cup shredded mozzarella cheese
– ½ tsp finely ground black pepper
– ¼ tsp crushed red pepper flakes (optional)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta and cook according to package directions until al dente, about 10–12 minutes, then drain and set aside.
3. While the pasta cooks, heat the rich extra virgin olive oil in a large skillet over medium-high heat.
4. Add the bite-sized chicken pieces and cook for 6–8 minutes, stirring occasionally, until golden brown and cooked through.
5. Tip: Don’t overcrowd the skillet—cook in batches if needed for even browning.
6. Reduce the heat to medium and add the minced fresh garlic, cooking for 1 minute until fragrant.
7. Stir in the thawed, squeezed-dry chopped spinach and chopped artichoke hearts, cooking for 2–3 minutes to warm through.
8. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
9. Tip: Let the cream simmer for 2–3 minutes to thicken slightly before adding cheese.
10. Gradually stir in the freshly grated Parmesan cheese and shredded mozzarella cheese until melted and smooth.
11. Season with finely ground black pepper and optional crushed red pepper flakes.
12. Add the drained penne pasta to the skillet, tossing to coat evenly in the sauce.
13. Tip: For extra creaminess, reserve ¼ cup of pasta water and stir it in if the sauce seems too thick.
14. Cook for 1–2 more minutes until everything is heated through.
15. Remove from heat and let sit for 2 minutes to allow flavors to meld.
Every bite delivers a luscious, creamy texture with pops of tender chicken and briny artichokes. The pasta holds the sauce beautifully, making it hearty without being heavy. Try serving it straight from the skillet with a sprinkle of extra Parmesan and a side of crusty bread for dipping into that irresistible sauce.
Applebee’s Buffalo Chicken Penne Pasta
Craving that restaurant-style pasta you love but want to make it at home? You’re in luck. This copycat recipe brings all the bold, creamy, and spicy flavors of Applebee’s famous Buffalo Chicken Penne right to your kitchen, and it’s surprisingly simple to pull together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp freshly ground black pepper
– 1/2 tsp kosher salt
– 2 tbsp unsalted butter
– 1 tbsp all-purpose flour
– 1 cup heavy cream
– 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
– 1/2 cup crumbled blue cheese
– 12 oz penne pasta
– 1/4 cup chopped fresh parsley
Instructions
1. In a medium bowl, toss the cubed chicken breasts with smoked paprika, garlic powder, onion powder, freshly ground black pepper, and kosher salt until evenly coated.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. While the water heats, melt unsalted butter in a large skillet over medium-high heat.
4. Add the seasoned chicken to the skillet and cook for 6-8 minutes, turning occasionally, until the exterior is golden brown and the internal temperature reaches 165°F on an instant-read thermometer.
5. Transfer the cooked chicken to a clean plate, leaving any drippings in the skillet.
6. Reduce the skillet heat to medium and sprinkle all-purpose flour over the drippings, whisking constantly for 1 minute to form a light roux.
7. Slowly pour in heavy cream while whisking continuously to prevent lumps, then stir in Frank’s RedHot Original Cayenne Pepper Sauce.
8. Let the sauce simmer gently for 3-4 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
9. Stir the crumbled blue cheese into the sauce until mostly melted and smooth.
10. Add the penne pasta to the boiling water and cook according to package directions for al dente texture, usually 10-12 minutes.
11. Drain the cooked pasta thoroughly and immediately add it to the skillet with the sauce.
12. Return the cooked chicken to the skillet and toss everything together until the pasta and chicken are fully coated in the creamy buffalo sauce.
13. Garnish the finished dish with chopped fresh parsley before serving.
Perfectly al dente penne holds onto that creamy, tangy sauce infused with the sharp bite of blue cheese. The tender, spiced chicken adds a satisfying protein punch, making each forkful a balance of heat, richness, and texture. For a fun twist, serve it in shallow bowls with extra hot sauce on the side and a crisp celery stick for dipping and crunch.
Roasted Red Pepper Chicken Penne
Picture this: a cozy winter evening where you’re craving something hearty yet elegant. This roasted red pepper chicken penne delivers exactly that—creamy, smoky, and packed with flavor in every bite.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 12 oz penne pasta
- 2 large roasted red peppers, jarred and drained
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, freshly grated
- 3 cloves garlic, minced
- 2 tbsp rich extra virgin olive oil
- 1 tsp smoked paprika
- 1/2 tsp finely ground black pepper
- 1/4 tsp sea salt
- Fresh basil leaves, for garnish
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the penne pasta and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
- While the pasta cooks, heat the rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
- Add the cubed chicken breasts and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F.
- Transfer the cooked chicken to a plate and set aside, covering loosely with foil to keep warm.
- In the same skillet, reduce the heat to medium and add the minced garlic, cooking for 1 minute until fragrant but not browned.
- Add the drained roasted red peppers and smoked paprika, stirring to combine and heat through for 2 minutes.
- Pour in the heavy cream, stirring constantly, and bring to a gentle simmer over medium heat.
- Stir in the freshly grated Parmesan cheese until melted and smooth, about 2-3 minutes.
- Season the sauce with finely ground black pepper and sea salt, adjusting to your preference.
- Drain the cooked penne pasta and add it to the skillet with the sauce.
- Return the cooked chicken to the skillet, tossing everything together until well coated and heated through, about 2 minutes.
- Remove from heat and garnish with fresh basil leaves before serving.
Velvety and rich, this dish boasts a creamy texture with smoky undertones from the roasted peppers. Serve it with a crisp green salad or crusty bread to soak up every last drop of sauce—it’s a crowd-pleaser that feels both comforting and special.
Applebee’s Creamy Chipotle Chicken Penne
Unbelievably creamy and packed with smoky heat, this copycat Applebee’s pasta is the ultimate comfort food fix. You’ll love how the chipotle adds just the right kick to balance that rich, velvety sauce—it’s seriously restaurant-quality stuff you can whip up at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 12 oz penne pasta
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tbsp chipotle peppers in adobo sauce, finely minced
- 1 tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the penne pasta to the boiling water and cook for 11 minutes, stirring occasionally, until al dente.
- While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
- Add the cubed chicken breasts to the hot skillet in a single layer, cooking for 5-7 minutes until golden brown on all sides and cooked through.
- Transfer the cooked chicken to a plate, leaving any drippings in the skillet.
- Reduce the heat to medium and add the finely diced yellow onion to the skillet, sautéing for 4-5 minutes until softened and translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to let it burn.
- Pour in the heavy cream, then whisk in the freshly grated Parmesan cheese until completely melted and smooth.
- Add the finely minced chipotle peppers, smoked paprika, kosher salt, and freshly ground black pepper to the sauce, stirring to combine.
- Return the cooked chicken to the skillet, stirring to coat it evenly in the sauce.
- Drain the cooked penne pasta, reserving ½ cup of the starchy pasta water.
- Add the drained pasta to the skillet with the sauce and chicken, tossing everything together until well combined.
- If the sauce seems too thick, gradually add the reserved pasta water, 1-2 tablespoons at a time, until it reaches your desired consistency.
- Remove the skillet from the heat and stir in the chopped fresh parsley.
Rich and velvety with just the right smoky kick from the chipotle, this pasta has a luxurious texture that clings perfectly to every noodle. The tender chicken chunks add satisfying protein, while the fresh parsley gives it a bright finish. Try serving it with a simple side salad or some crusty garlic bread to soak up every last drop of that incredible sauce.
Garlic Butter Shrimp and Chicken Penne
Sometimes you just need a comforting pasta dish that feels special but comes together without fuss. This garlic butter shrimp and chicken penne is exactly that—a creamy, savory meal that’s perfect for a cozy weeknight dinner or a casual weekend gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 12 ounces of dried penne pasta
- 1 pound of large, peeled and deveined raw shrimp
- 1 pound of boneless, skinless chicken breasts, cut into 1-inch cubes
- 4 tablespoons of unsalted butter
- 6 cloves of fresh garlic, minced
- 1 cup of heavy cream
- 1/2 cup of freshly grated Parmesan cheese
- 2 tablespoons of fresh parsley, finely chopped
- 1 teaspoon of kosher salt
- 1/2 teaspoon of freshly ground black pepper
- 2 tablespoons of extra virgin olive oil
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the dried penne pasta and cook for 10–12 minutes, stirring occasionally, until al dente (it should be tender but still have a slight bite).
- Drain the pasta in a colander and set it aside, reserving 1/2 cup of the starchy pasta water for later.
- While the pasta cooks, pat the raw shrimp and cubed chicken breasts dry with paper towels to ensure a good sear.
- Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat until it shimmers.
- Add the chicken cubes in a single layer and cook for 5–7 minutes, turning occasionally, until golden brown and cooked through with an internal temperature of 165°F.
- Transfer the cooked chicken to a plate and set it aside.
- In the same skillet, add another tablespoon of extra virgin olive oil and heat it over medium-high heat.
- Add the shrimp in a single layer and cook for 2–3 minutes per side, until they turn pink and opaque.
- Transfer the cooked shrimp to the plate with the chicken.
- Reduce the heat to medium and add the unsalted butter to the skillet, letting it melt completely.
- Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
- Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally.
- Let the cream simmer for 3–4 minutes, until it thickens slightly and coats the back of a spoon.
- Stir in the freshly grated Parmesan cheese until it melts smoothly into the sauce.
- Add the cooked penne pasta, chicken, and shrimp back to the skillet, tossing everything to coat evenly in the sauce.
- If the sauce seems too thick, gradually stir in the reserved pasta water, 1 tablespoon at a time, until it reaches your desired consistency.
- Season the dish with kosher salt and freshly ground black pepper, adjusting to your preference.
- Remove the skillet from the heat and stir in the finely chopped fresh parsley.
You’ll love how the tender penne soaks up that rich, garlicky butter sauce, while the juicy shrimp and chicken add a satisfying protein punch. Try serving it with a sprinkle of extra Parmesan and a side of crusty bread to mop up every last bit—it’s a meal that’s sure to become a regular in your rotation.
Summary
Ultimately, these 20 creamy Applebee’s-inspired chicken penne pasta recipes offer delicious, restaurant-quality meals you can easily make at home. We hope you find a new family favorite! Give one a try this week, leave a comment below telling us which one you loved, and don’t forget to share this roundup on Pinterest to help other home cooks.
