19 Budget-Friendly Chicken and Penne Recipes for Families

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Hey there, busy home cooks! Looking for quick, budget-friendly dinners that the whole family will love? Our roundup of 19 chicken and penne recipes is packed with comforting, easy-to-make meals perfect for weeknights. Dive in for delicious inspiration!

Lemon Herb Chicken Penne

Under the bright citrus notes of lemon and the fragrant punch of fresh herbs, this Lemon Herb Chicken Penne combines pan-seared chicken with al dente pasta for a comforting weeknight dinner. The method is straightforward, and the result is a restaurant-quality meal from your own kitchen.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Chicken

Boneless skinless chicken breasts – 1 lb
Olive oil – 2 tbsp
Lemon zest – 1 tbsp
Fresh rosemary – 1 tsp, chopped
Fresh thyme – 1 tsp, chopped
Salt – 1 tsp
Black pepper – ½ tsp

For the Pasta

Penne pasta – 8 oz
Chicken broth – ½ cup
Lemon juice – 2 tbsp
Butter – 2 tbsp
Fresh parsley – 2 tbsp, chopped
Grated Parmesan cheese – ¼ cup

Instructions

Pat chicken breasts dry with paper towels. Season both sides evenly with salt and pepper.
In a small bowl, combine lemon zest, chopped rosemary, and thyme. Rub this herb mixture all over the chicken.
Heat olive oil in a large skillet over medium-high heat until shimmering (about 350°F if using a thermometer).
Place chicken in the skillet. Cook without moving for 5-6 minutes until the bottom is golden brown and releases easily. Flip and cook another 5-6 minutes until internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes. Tip: Letting the chicken rest keeps it juicy.
Meanwhile, bring a large pot of salted water to a rolling boil. Add penne and cook according to package directions until al dente, usually 10-12 minutes. Reserve ½ cup pasta water before draining.
While pasta cooks, reduce skillet heat to low. Add chicken broth, lemon juice, and butter to the same skillet, scraping up browned bits. Simmer for 2 minutes.
Drain pasta and add to the skillet with the sauce. Toss to coat, adding a splash of reserved pasta water if needed for consistency. Tip: The starchy pasta water helps the sauce cling to the penne.
Slice the rested chicken into strips against the grain. Add to the pasta along with chopped parsley and grated Parmesan. Toss gently.
Serve immediately, garnished with extra Parmesan if desired. Tip: Taste and adjust salt and pepper at the end.

Once you take your first forkful, the bright lemon and earthy herbs will sing together. The creamy sauce clings to each tube of penne, and the tender chicken slices make every bite satisfying. Serve with a side of crusty bread to soak up any remaining sauce.

Creamy Garlic Parmesan Penne with Chicken

Starting with a simple base, this Creamy Garlic Parmesan Penne with Chicken builds layers of flavor from seared chicken to a silky sauce. It's a comforting weeknight dinner that feels indulgent but comes together quickly with careful steps.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

Main

Penne pasta – 8 oz
Chicken breast – 2 (about 1 lb)
Garlic – 4 cloves, minced
Butter – 2 tbsp
All-purpose flour – 1 tbsp
Heavy cream – 1 cup
Parmesan cheese – ½ cup, grated
Salt – ½ tsp
Black pepper – ¼ tsp
Olive oil – 1 tbsp

Instructions

Bring a large pot of salted water to a boil. Add penne and cook according to package directions until al dente (check a minute before the package time for perfect texture). Reserve ½ cup pasta water, then drain.
While pasta cooks, pat chicken breasts dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side, until golden brown and internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes to keep juices inside, then slice into strips.
Reduce skillet heat to medium. Add butter and minced garlic, sauté for 1 minute until fragrant, stirring constantly to avoid burning.
Sprinkle flour over the garlic and butter, stirring constantly for 1 minute to cook out the raw flour taste and form a roux.
Slowly pour in heavy cream while whisking continuously to prevent lumps. Bring the sauce to a gentle simmer, then reduce heat to low. Stir in grated Parmesan until fully melted and smooth. Season with salt and pepper to taste.
Add the cooked penne and sliced chicken to the skillet with the sauce. Toss everything together gently, adding reserved pasta water one tablespoon at a time if the sauce is too thick, until each piece is well coated.
Serve immediately, garnished with extra Parmesan or fresh parsley if desired.

Zesty with garlic and rich with Parmesan, each bite of this pasta delivers a satisfying creaminess that coats every noodle perfectly. Serve it with a side salad or roasted veggies for a complete meal, or enjoy it on its own for a comforting solo dinner.

Spicy Arrabbiata Chicken Penne

Whip up this Spicy Arrabbiata Chicken Penne in under 30 minutes for a fiery weeknight meal. I'll show you each step for perfect results.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

Penne pasta – 12 oz
Boneless skinless chicken breasts – 1 lb
Olive oil – 2 tbsp
Garlic cloves – 4, minced
Crushed red pepper flakes – 1 tsp
Canned crushed tomatoes – 28 oz
Salt – 1 tsp
Black pepper – ½ tsp
Fresh basil leaves – ¼ cup, chopped

Instructions

Bring a large pot of salted water to a boil. Add penne and cook according to package directions until al dente, about 10 minutes. Reserve 1 cup pasta water, then drain and set aside. Tip: Salting the water seasons the pasta from within.
While pasta cooks, season chicken breasts on both sides with ½ tsp salt and ¼ tsp pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Tip: Let the oil get hot before adding chicken for a good sear.
Place chicken in skillet and cook without moving for 5–7 minutes, until golden brown. Flip and cook another 5–7 minutes until internal temp reaches 165°F. Transfer to a cutting board, rest 5 minutes, then slice into ½-inch strips. Tip: Resting keeps the chicken juicy.
Reduce heat to medium. Add remaining 1 tbsp olive oil, minced garlic, and red pepper flakes. Cook stirring constantly for 30 seconds until fragrant but not browned. Tip: Garlic burns quickly; keep it moving.
Pour in crushed tomatoes, remaining ½ tsp salt, and ¼ tsp pepper. Stir, bring to a simmer, and cook uncovered for 10 minutes, stirring occasionally, until sauce thickens slightly. Tip: Simmering concentrates the flavor.
Add drained penne and sliced chicken to the skillet. Toss with sauce. If too thick, add reserved pasta water a few tablespoons at a time. Stir in chopped basil just before serving. Tip: Starchy pasta water helps sauce cling to penne.
Serve immediately, optionally garnished with grated Parmesan cheese.

Once you take a bite, the al dente pasta and tender chicken are enveloped in a bold, spicy tomato sauce. Serve with a side salad for a complete meal.

Chicken Pesto Penne with Sun-Dried Tomatoes

Many home cooks find themselves craving a quick yet satisfying weeknight dinner that feels both fresh and hearty. This Chicken Pesto Penne with Sun-Dried Tomatoes delivers on all fronts—it's a one-skillet wonder that comes together in under 30 minutes, making it ideal for busy evenings. The combination of vibrant basil pesto, tangy sun-dried tomatoes, and tender chicken creates a balanced, flavorful dish that will impress your family without demanding hours in the kitchen.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

Penne pasta – 8 oz
Boneless, skinless chicken breasts – 1 lb
Sun-dried tomatoes (oil-packed) – ½ cup, drained and chopped
Basil pesto – ½ cup
Olive oil – 2 tbsp
Garlic cloves – 2, minced
Heavy cream – ¼ cup
Grated Parmesan cheese – ¼ cup
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

Bring a large pot of salted water to a boil. Add penne and cook until al dente, about 10–12 minutes. Reserve 1 cup of pasta water before draining.
While the pasta cooks, place chicken breasts between two sheets of plastic wrap and pound to an even ½-inch thickness. This ensures uniform cooking. Season both sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5–6 minutes per side (internal temperature should reach 165°F). Transfer to a cutting board and let rest for 5 minutes, then slice into bite-sized pieces.
In the same skillet, reduce heat to medium. Add minced garlic and cook, stirring constantly, for 30 seconds until fragrant.
Add sun-dried tomatoes and cook for 1 minute, stirring occasionally.
Stir in basil pesto and heavy cream. Bring to a gentle simmer, then reduce heat to low.
Add the cooked penne and sliced chicken to the skillet. Toss to coat, adding reserved pasta water a tablespoon at a time if the sauce seems too thick. The starchy water helps bind the sauce to the pasta. Stir in Parmesan cheese until melted and well combined.
Taste and adjust seasoning with additional salt or pepper if needed. Serve immediately, topped with extra Parmesan if desired.

Perfectly creamy with a pop of tangy sun-dried tomatoes, this pasta has a velvety sauce that clings to every piece of penne. Serve it alongside a simple green salad tossed with lemon vinaigrette, or with crusty garlic bread to soak up every last drop. For a lighter twist, swap the heavy cream for half-and-half or use whole milk — the dish will still be wonderfully satisfying.

One-Pot Chicken and Penne with Spinach

A comforting one-pot chicken and penne with spinach that comes together in under 30 minutes—perfect for busy weeknights. The garlic-infused broth keeps the pasta moist while the spinach adds a nutritious boost.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

Chicken, boneless skinless, cut into bite-sized pieces – 1 lb
Olive oil – 2 tbsp
Garlic, minced – 3 cloves
Chicken broth – 3 cups
Penne pasta – 8 oz
Salt – 1 tsp
Black pepper – ½ tsp
Spinach, fresh – 4 cups
Parmesan cheese, grated – ½ cup

Instructions

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces in a single layer; season with salt and pepper. Cook undisturbed for 4–5 minutes until golden brown, then stir and continue cooking another 2–3 minutes. (Tip: For best browning, don't overcrowd the pot—work in batches if needed.)
Remove chicken to a plate and set aside. Reduce heat to medium. Add minced garlic and sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
Pour in chicken broth, scraping up any browned bits from the bottom. Bring to a boil over high heat.
Stir in penne pasta, reduce heat to medium, and cook uncovered, stirring occasionally, until pasta is al dente, about 10–12 minutes. (Tip: Check pasta a minute before package time; it will continue cooking off heat.)
Return chicken and any accumulated juices to the pot. Add fresh spinach and stir until wilted, about 2 minutes.
Remove pot from heat. Stir in grated Parmesan cheese until melted. Taste and adjust seasoning with additional salt or pepper if needed. (Tip: If sauce seems too thick, add a splash of broth to loosen.)
Serve immediately, garnished with extra Parmesan if desired.

Keep in mind that the pasta will absorb liquid as it sits, so serve right away for the best saucy texture. The combination of tender chicken, al dente penne, and wilted spinach in a light garlic broth is simply satisfying. For a complete meal, pair with a simple green salad.

BBQ Chicken Penne Casserole

Casseroles are a weeknight hero, and this BBQ Chicken Penne version brings smoky sweetness to your table. By building layers of flavor—from the tender chicken to the gooey mozzarella—you'll create a dish that feels both comforting and exciting.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

For the Pasta

Penne pasta – 8 oz (about 2 ½ cups)

For the Chicken

Chicken breasts (boneless, skinless) – 1 lb
BBQ sauce – 1 cup (plus extra for serving)

For the Sauce

Olive oil – 1 tbsp
Onion (diced) – 1 medium
Garlic (minced) – 2 cloves
Diced tomatoes (canned) – 14.5 oz
Chicken broth – ½ cup
Dried oregano – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp

For the Topping

Shredded mozzarella cheese – 1 ½ cups
Fresh parsley (chopped) – 2 tbsp (optional)

Instructions

Preheat your oven to 375°F.
Cook the penne according to package directions until al dente — usually 8–10 minutes. Tip: Cook it al dente so it doesn't become mushy while baking. Drain and set aside.
While the pasta cooks, season the chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Cook the chicken for 5–6 minutes per side, until the internal temperature reaches 165°F. Let rest for 5 minutes, then shred with two forks. Tip: Letting the chicken rest before shredding helps retain its juices.
In the same skillet over medium heat, cook the diced onion until soft, about 3–4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the diced tomatoes, chicken broth, BBQ sauce, dried oregano, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally. Tip: For extra smoky flavor, use a chipotle BBQ sauce.
In a large bowl, combine the cooked pasta, shredded chicken, and the sauce. Stir until evenly coated.
Transfer the mixture to a 9×13 baking dish. Sprinkle the shredded mozzarella evenly over the top.
Bake for 20–25 minutes, until the casserole is bubbly and the cheese is melted and golden.
Let the casserole rest for 5 minutes before serving. Garnish with chopped parsley, if desired, and serve with extra BBQ sauce on the side.

Once baked, the top turns golden and bubbly while the inside stays creamy and rich. Each bite combines smoky, tangy barbecue with tender pasta—perfect for a busy weeknight. Serve with a side of roasted vegetables or a crisp green salad.

Lemon Butter Chicken Penne with Asparagus

Often, we crave a meal that feels indulgent yet is surprisingly simple to make. This lemon butter chicken penne with asparagus is the perfect weeknight dinner that comes together in under 30 minutes. Follow along as I guide you through each step to create a creamy, tangy pasta dish that will impress your family.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

Penne pasta – 8 oz
Chicken breast – 2 (about 1 lb), sliced
Asparagus – 1 bunch, trimmed and cut into 2-inch pieces
Butter – 2 tbsp
Olive oil – 1 tbsp
Garlic – 3 cloves, minced
Chicken broth – 1 cup
Heavy cream – ½ cup
Lemon – 1, juiced and zested
Parmesan cheese – ½ cup, grated
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente, about 9-11 minutes. Drain and set aside.
While the pasta cooks, season the sliced chicken breast with salt and black pepper. (Tip: Pat the chicken dry first to help the seasoning stick and get a better sear.)
In a large skillet, heat the olive oil over medium-high heat. Add the chicken in a single layer—do not overcrowd the pan. Cook for 5-6 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Transfer the chicken to a plate and set aside.
Reduce the heat to medium. In the same skillet, melt the butter. Add the asparagus pieces and minced garlic. Sauté for 2-3 minutes, stirring occasionally, until the asparagus turns bright green and is tender-crisp when pierced with a fork.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer. (Tip: Keep the heat moderate to avoid reducing the broth too quickly.)
Stir in the heavy cream, lemon juice, and lemon zest. Cook for 2 minutes, allowing the sauce to thicken slightly. Do not let it boil vigorously or the cream may curdle.
Add the grated Parmesan cheese and stir until fully melted and smooth. Season with additional salt and pepper if needed.
Return the cooked chicken to the skillet, along with the drained penne. Toss everything together until the pasta and chicken are evenly coated with the sauce. (Tip: If the sauce seems too thick, add a splash of reserved pasta water to loosen it.)
Serve immediately, garnished with extra lemon zest or Parmesan if desired.

Creamy, bright, and satisfying, this dish has a wonderful balance of tangy lemon and rich butter. The tender chicken and crisp asparagus add texture, while the penne holds the sauce beautifully. Serve with a side salad or garlic bread for a complete meal.

Chicken Tikka Masala Penne

You might think making an Indian-inspired pasta dish at home is complicated, but this Chicken Tikka Masala Penne is surprisingly straightforward. With a creamy tomato sauce and tender chicken, it comes together in under an hour with simple steps.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 30 minutes

Ingredients

For the Chicken Marinade

Chicken breast, diced – 1 lb
Plain yogurt – ½ cup
Garam masala – 1 tsp
Turmeric – ½ tsp
Cumin – ½ tsp
Chili powder – ½ tsp
Salt – ½ tsp

For the Sauce and Pasta

Butter – 3 tbsp
Onion, diced – 1 medium
Garlic cloves, minced – 3
Fresh ginger, grated – 1 tbsp
Tomato sauce – 1 can (15 oz)
Garam masala – 1 tsp
Cumin – ½ tsp
Salt – ½ tsp
Heavy cream – ½ cup
Penne pasta – 8 oz

Instructions

In a bowl, combine diced chicken, yogurt, 1 tsp garam masala, turmeric, ½ tsp cumin, chili powder, and ½ tsp salt. Mix well, cover, and refrigerate for at least 15 minutes. Tip: Marinating longer deepens flavor.
Bring a large pot of salted water to a boil. Add penne and cook until al dente, about 10 minutes. Reserve ½ cup pasta water, then drain and set aside.
In a large skillet over medium-high heat, melt 2 tbsp butter. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Remove chicken and set aside.
Reduce heat to medium. Melt the remaining 1 tbsp butter. Add diced onion and cook until softened, about 4 minutes. Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
Add tomato sauce, 1 tsp garam masala, ½ tsp cumin, and remaining ½ tsp salt. Stir and bring to a simmer. Cook for 5 minutes, stirring occasionally.
Pour in heavy cream and stir to combine. Return the cooked chicken to the skillet. Add the drained penne and toss to coat. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency. Tip: Adjust thickness gradually to avoid thinning too much.
Simmer for 2 minutes to meld flavors. Taste and adjust salt if needed. Tip: For extra richness, swirl in a pat of butter before serving.

Very creamy with a gentle heat, this pasta pairs wonderfully with a side of naan or a simple cucumber salad. The penne holds the sauce beautifully, making each bite rich and satisfying.

Chicken and Penne with Roasted Vegetables

With a colorful medley of roasted bell peppers and zucchini, this Chicken and Penne with Roasted Vegetables is a complete meal in one dish. The method is straightforward, roasting vegetables while cooking pasta and chicken, then combining for a hearty dinner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Penne pasta – 8 oz (about 2 ½ cups)
Boneless skinless chicken breasts – 1 lb, cut into bite-sized pieces
Bell peppers (red and yellow) – 2, seeded and sliced
Zucchini – 1 medium, sliced into half-moons
Olive oil – 3 tbsp
Salt – 1 tsp
Black pepper – ¼ tsp
Garlic powder – ½ tsp
Dried oregano – ½ tsp
Parmesan cheese – ¼ cup, grated
Fresh basil – 2 tbsp, chopped (optional)

Instructions

Preheat oven to 425°F.
On a large baking sheet, toss sliced bell peppers and zucchini with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Spread in a single layer.
Roast vegetables for 20 minutes, until tender and lightly browned. Tip: Spreading the vegetables in a single layer ensures even roasting and caramelization.
Meanwhile, bring a large pot of salted water to a boil. Add penne pasta and cook according to package directions until al dente, about 10-12 minutes. Reserve ½ cup pasta water before draining. Tip: The starchy pasta water helps thicken and bind the sauce later.
While pasta cooks, season chicken pieces with the remaining ½ tsp salt, garlic powder, and dried oregano.
Heat the remaining 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook without stirring for 4-5 minutes until golden brown. Flip and cook another 3-4 minutes until cooked through (internal temperature reaches 165°F). Tip: Avoid overcrowding the pan to get a nice sear.
Return skillet to medium heat. Add roasted vegetables and cooked chicken. Stir in drained penne and ¼ cup reserved pasta water. Toss to combine, adding more pasta water if needed for moisture.
Remove from heat. Stir in grated Parmesan cheese and chopped fresh basil (if using). Serve immediately.

Each forkful brings together tender chicken, charred vegetables, and al dente pasta coated in a light savory sauce. For extra zest, squeeze fresh lemon juice over before serving.

Greek Chicken Penne with Feta and Olives

Starting with perfectly seasoned chicken and al dente penne, this Greek-inspired dish comes together quickly in one skillet. The briny olives and creamy feta add authentic flair, while a squeeze of lemon brightens every bite.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Greek Chicken Penne

Penne – 8 oz
Chicken breasts – 2 (about 1 lb)
Feta cheese – 4 oz crumbled
Kalamata olives – 1/2 cup halved
Olive oil – 2 tbsp
Garlic – 3 cloves minced
Dried oregano – 1 tsp
Lemon juice – 2 tbsp
Salt – 1 tsp
Black pepper – 1/2 tsp

Instructions

Bring a large pot of salted water to a boil. Add penne and cook according to package directions until al dente, about 11 minutes. Reserve 1/2 cup pasta water before draining. Tip: The starchy pasta water helps bind the sauce later.
While pasta cooks, season both sides of chicken breasts with 1/2 tsp salt, 1/4 tsp pepper, and 1 tsp dried oregano.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook 5–7 minutes per side until golden brown and internal temperature reaches 165°F. Do not crowd the pan—if needed, cook in batches. Transfer chicken to a plate and let rest 5 minutes; then slice into strips. Tip: Resting keeps the chicken juicy.
Reduce skillet heat to medium. Add minced garlic and cook 30 seconds until fragrant. Add halved olives and 2 tbsp lemon juice, scraping up any browned bits from the bottom of the pan.
Add cooked penne, sliced chicken, and crumbled feta to the skillet. Toss everything gently to combine. If the mixture seems dry, add reserved pasta water 1 tbsp at a time until it reaches a light, cohesive sauce. Tip: Add feta at the very end to keep it soft and creamy rather than melted.

Zesty and satisfying, this pasta delivers a harmony of textures—creamy feta, tender chicken, and chewy olives. Serve with a simple side salad or crusty bread to round out the meal.

Chicken Alfredo Penne with Broccoli

Perfecting a creamy Chicken Alfredo Penne with Broccoli is easier than you think when you follow a few straightforward steps. This classic comfort dish comes together in one pot and a skillet, making cleanup a breeze.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

All

Penne pasta – 8 oz
Broccoli florets – 2 cups
Chicken breast – 1 lb
Olive oil – 2 tbsp
Garlic – 2 cloves
Heavy cream – 1 cup
Parmesan cheese – ½ cup
Butter – ¼ cup
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

Bring a large pot of salted water to a rolling boil. Add the penne and cook according to package directions until al dente. During the last 2 minutes of cooking, add the broccoli florets. Drain the pasta and broccoli, reserving 1 cup of the pasta water. Tip: Salting the pasta water seasons the pasta from the inside out.
While the pasta cooks, season both sides of the chicken breast pieces with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5–7 minutes, turning once. Transfer the chicken to a plate and set aside.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until the sauce is smooth and thickened. Tip: If the sauce becomes too thick, stir in a tablespoon of reserved pasta water at a time to reach your desired consistency.
Return the cooked chicken to the skillet, then add the drained pasta and broccoli. Toss everything together until well coated in the sauce. Taste and adjust seasoning with additional salt and pepper if needed. Tip: For a silkier sauce, toss the pasta with a splash of pasta water before adding the cream mixture.
Serve immediately in warm bowls. The sauce will thicken as it cools, so enjoy it right away for the best texture.

Make sure to serve this dish piping hot, as the creamy sauce clings perfectly to the penne and broccoli. The tender chicken pieces add hearty protein, while the broccoli offers a fresh contrast in every bite.

Honey Garlic Chicken Penne Stir-Fry

Nothing beats a quick weeknight dinner that's both hearty and full of flavor. This Honey Garlic Chicken Penne Stir-Fry combines tender chicken, al dente pasta, and a sweet-savory sauce in one skillet.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Chicken breast – 1 lb
Penne pasta – 8 oz
Honey – ¼ cup
Soy sauce – 3 tbsp
Garlic, minced – 4 cloves
Olive oil – 2 tbsp
Cornstarch – 1 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Red pepper flakes (optional) – ¼ tsp
Green onions, sliced – 2

Instructions

Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Drain and set aside. (Quick tip: reserve 1/2 cup pasta water to thin the sauce if needed.)
While pasta cooks, slice chicken breasts into thin strips. Season with salt and pepper.
In a small bowl, whisk together honey, soy sauce, minced garlic, cornstarch, and red pepper flakes (if using). Set sauce aside.
Heat olive oil in a large skillet or wok over medium-high heat. Add chicken strips in a single layer (cook in batches if needed) and cook until browned and cooked through, about 3–4 minutes per side. Remove chicken and set aside.
If needed, add a little more oil to the skillet. Add the cooked penne and stir-fry for 1 minute to lightly crisp the edges.
Return chicken to the skillet. Pour the honey garlic sauce over everything. Stir-fry for 2–3 minutes until the sauce thickens and coats the pasta and chicken evenly. (Pro tip: if it gets too thick, add a splash of reserved pasta water.)
Remove from heat. Garnish with sliced green onions. Serve immediately. (Ingredient tip: for extra veggies, toss in steamed broccoli or snap peas during step 5.)

Ladle it onto plates and watch everyone reach for seconds. The sticky honey garlic glaze clings to every bite, and the penne soaks up all that goodness. Serve it with a side of steamed broccoli for a complete meal.

Chicken and Penne in Tomato Basil Cream

Perhaps you've been searching for a comforting pasta dish that feels both indulgent and doable on a weeknight. This Chicken and Penne in Tomato Basil Cream delivers exactly that—a rich, creamy sauce with tender chicken and al dente pasta.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Pasta

Penne pasta – 8 oz

Chicken

Boneless skinless chicken breasts – 1 lb, cut into bite-sized pieces
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Sauce

Garlic cloves – 3, minced
Heavy cream – 1 cup
Tomato paste – 3 tbsp
Fresh basil, chopped – ¼ cup
Grated Parmesan cheese – ½ cup
Salt – ¼ tsp
Black pepper – ⅛ tsp

Instructions

Bring a large pot of generously salted water to a rolling boil. Add 8 oz penne and cook until al dente, about 10–12 minutes, stirring occasionally to prevent sticking. Drain and set aside, reserving ½ cup pasta water for later if needed.
While pasta cooks, pat chicken dry and cut into bite-sized pieces. Season with 1 tsp salt and ½ tsp black pepper.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken in a single layer—do not overcrowd. Cook without moving for 5 minutes until deeply golden, then flip and cook another 4–5 minutes until internal temperature reaches 165°F. Transfer to a plate.
Reduce heat to medium. Add minced garlic to the skillet and stir constantly for 30 seconds until fragrant but not brown (garlic burns quickly).
Add 3 tbsp tomato paste and cook, stirring, for 1 minute. This deepens the flavor and removes raw taste.
Slowly pour in 1 cup heavy cream while stirring to combine. Bring to a gentle simmer—do not boil vigorously or cream may separate.
Stir in ¼ cup chopped fresh basil, ¼ tsp salt, and ⅛ tsp black pepper. Let simmer for 2 minutes, stirring occasionally, until sauce lightly coats the back of a spoon.
Return cooked chicken and any juices to the skillet. Stir to coat evenly.
Add drained penne and ½ cup grated Parmesan cheese. Toss gently until pasta is well coated and cheese melts. If sauce seems thick, add reserved pasta water 1 tablespoon at a time.
Serve hot, garnished with extra basil or Parmesan if desired.

This dish hits all the right notes—creamy without being heavy, tangy from the tomato, and bright from fresh basil. For a complete meal, serve with a simple green salad and crusty bread to soak up every last drop of sauce.

Teriyaki Chicken Penne with Vegetables

For a quick weeknight dinner that feels like takeout, this teriyaki chicken penne with vegetables is a one-pan wonder. You'll love the sweet-savory glaze coating tender chicken and al dente pasta.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Chicken & Marinade

Boneless, skinless chicken breasts – 1 lb
Teriyaki sauce – ½ cup
Olive oil – 2 tbsp

Pasta & Vegetables

Penne pasta – 8 oz
Broccoli florets – 1 cup
Bell pepper (any color) – 1, sliced
Carrot – 1, julienned
Garlic cloves – 3, minced
Salt – ½ tsp
Black pepper – ¼ tsp

Garnish (optional)

Sesame seeds – 1 tsp

Instructions

In a medium bowl, toss the chicken breasts with ¼ cup of teriyaki sauce. Set aside to marinate for 10 minutes while you prep the vegetables.
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente (about 10–12 minutes). Drain and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5–7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Transfer to a plate and let rest for 5 minutes, then slice into bite-sized strips.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the broccoli, bell pepper, and carrot over medium heat for 3–4 minutes, until crisp-tender. Add the minced garlic and cook for 30 seconds until fragrant.
Return the sliced chicken to the skillet. Add the cooked penne and the remaining ¼ cup of teriyaki sauce. Toss everything together and cook for 1–2 minutes until heated through and the sauce coats the pasta and veggies.
Season with salt and black pepper to taste. Sprinkle sesame seeds on top if desired.

Rich in umami flavor with a slight crunch from the fresh vegetables, this dish is satisfying any night of the week. Feel free to swap in snap peas or zucchini for variety, and serve with a side of steamed edamame for extra protein.

Chicken Penne with Mushroom Marsala

Today's recipe brings together tender chicken, earthy mushrooms, and a rich Marsala wine sauce with al dente penne. I'll walk you through the process step by step, so even a beginner can nail this comforting pasta dish.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Pasta

Penne pasta – 12 oz
Salt – for pasta water

Chicken

Boneless skinless chicken breasts – 1 lb
Salt – ½ tsp
Black pepper – ¼ tsp
All-purpose flour – ¼ cup
Olive oil – 2 tbsp

Mushroom Marsala Sauce

Unsalted butter – 2 tbsp
Cremini mushrooms, sliced – 8 oz
Shallot, finely chopped – 1 medium
Garlic, minced – 2 cloves
Marsala wine – ½ cup
Low-sodium chicken broth – 1 cup
Heavy cream – ½ cup
Fresh parsley, chopped – 2 tbsp
Grated Parmesan cheese – for serving

Instructions

Bring a large pot of salted water to a boil. Add penne and cook according to package directions until al dente, about 10-12 minutes. Drain and set aside.
While pasta cooks, pat chicken breasts dry. Season both sides with salt and pepper. Place flour in a shallow dish and dredge each breast, shaking off excess.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and internal temperature reaches 165°F, about 5-6 minutes per side. Transfer to a plate and tent with foil.
Reduce heat to medium. Add butter to the same skillet. Once melted, add mushrooms and shallot. Cook, stirring occasionally, until mushrooms are deeply browned and liquid has evaporated, about 8 minutes. (Tip: Don't crowd the pan; cook in batches if needed for better browning.)
Add garlic and cook for 30 seconds until fragrant. Pour in Marsala wine, scraping up any browned bits. Let simmer until reduced by half, about 2 minutes. (Tip: Reducing the wine concentrates its flavor—be patient.)
Add chicken broth and bring to a simmer. Cook for 5 minutes, until sauce thickens slightly. Stir in heavy cream and return chicken to the skillet, along with any accumulated juices. Simmer for 2 minutes, turning chicken to coat.
Slice chicken and return to sauce, or keep whole. Add cooked penne to the skillet and toss to combine. Cook for 1 minute to heat through. (Tip: If sauce is too thick, add a splash of pasta water.)
Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with parsley and Parmesan.

Garnish with fresh parsley and a generous sprinkle of Parmesan cheese for an extra layer of flavor. The sauce clings beautifully to each penne, and the mushrooms add an earthy depth that makes this dish truly memorable. Serve immediately with a side salad or crusty bread for a complete meal.

Southwest Chicken Penne with Corn and Black Beans

Let's get straight to the point: this Southwest Chicken Penne is a one-skillet wonder that brings together smoky spices, sweet corn, and creamy black beans for a hearty weeknight dinner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Penne pasta – 8 oz
Chicken breast – 1 lb
Olive oil – 2 tbsp
Onion – 1 medium
Garlic – 3 cloves
Ground cumin – 1 tsp
Chili powder – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp
Corn kernels – 1 cup
Black beans – 1 can (15 oz)
Diced tomatoes – 1 can (14.5 oz)
Chicken broth – 1 cup
Heavy cream – ½ cup
Shredded cheddar cheese – 1 cup
Fresh cilantro – for garnish

Instructions

Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente. Drain and set aside. Tip: Reserve about ½ cup of pasta water to thin the sauce later if needed.
While the pasta cooks, pat the chicken breast dry and season both sides with salt and pepper. In a large skillet over medium-high heat, warm 1 tablespoon of olive oil. Add the chicken and cook for 5–7 minutes per side, until golden brown and cooked through (internal temperature 165°F). Transfer to a cutting board and let rest for 5 minutes, then slice into bite-sized pieces.
Reduce heat to medium. Add the remaining 1 tablespoon olive oil to the skillet. Sauté the diced onion for 3–4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the cumin and chili powder, toasting for 30 seconds until aromatic. This deepens the flavor—don't skip this step.
Add the corn, black beans (rinsed and drained), diced tomatoes (with juices), and chicken broth. Bring to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
Return the sliced chicken to the skillet. Pour in the heavy cream and sprinkle the shredded cheddar cheese over the top. Stir gently until the cheese is fully melted and the sauce is creamy. If the sauce seems too thick, splash in a little reserved pasta water.
Add the cooked penne to the skillet and toss everything together until the pasta is well coated. Taste and adjust salt and pepper if needed. Tip: For extra heat, add a pinch of cayenne or a dash of hot sauce.
Serve immediately, garnished with fresh cilantro. Tip: A squeeze of lime juice brightens the dish beautifully.

Creamy, smoky, and just a little bit sweet from the corn, this dish is a fiesta for your taste buds. Serve it in big bowls with a dollop of sour cream or a squeeze of lime for extra zing. Leftovers taste even better the next day—if you have any!

Chicken Penne with Artichoke Hearts and Capers

Versatile and vibrant, this Chicken Penne with Artichoke Hearts and Capers is a weeknight winner. The tangy lemon sauce ties together tender chicken, briny capers, and artichokes for a quick, satisfying meal. Perfect for using pantry staples, it’s a dish you’ll return to again and again.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Penne pasta – 8 oz
Chicken breasts, boneless skinless – 1 lb
Artichoke hearts, drained – 1 can (14 oz)
Capers, drained – 2 tbsp
Lemon – 1 large
Olive oil – 3 tbsp
Garlic, minced – 3 cloves
Chicken broth – ½ cup
Butter – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Red pepper flakes – ¼ tsp (optional)
Fresh parsley, chopped – 2 tbsp
Parmesan cheese, grated – ¼ cup

Instructions

Bring a large pot of salted water to a boil. Add penne and cook according to package directions until al dente, about 10–12 minutes. Reserve 1 cup of pasta water, then drain.
While pasta cooks, pat chicken dry with paper towels for better browning. Season with salt and black pepper. In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add chicken in a single layer; cook without stirring for 4 minutes until golden brown. Flip and cook another 4 minutes until internal temperature reaches 165°F. Transfer to a plate.
Reduce heat to medium. Add remaining 1 tbsp olive oil and butter to skillet. Add minced garlic and cook for 30 seconds, stirring constantly, until fragrant. (Tip: Keep garlic moving to avoid burning.)
Add artichoke hearts and capers; cook for 2 minutes, stirring occasionally, until artichokes are lightly browned.
Pour in chicken broth and squeeze the juice from the whole lemon. Bring to a simmer, scraping up any browned bits from the pan. Let the sauce reduce for 2 minutes.
Return chicken and any accumulated juices to the skillet. Add cooked penne, lemon zest, red pepper flakes if using, and half the chopped parsley. Toss everything to combine. If the sauce seems dry, add reserved pasta water a few tablespoons at a time until it reaches your desired consistency.
Remove from heat. Stir in grated Parmesan cheese. Taste and adjust salt and pepper as needed.
Serve immediately, garnished with remaining parsley.

Not only does this dish come together in under 30 minutes, but the bright lemon and briny capers make it feel elegant yet approachable. Serve with a simple green salad or crusty bread to soak up every last drop of the sauce.

Chicken Penne with Peas and Parmesan

For a quick weeknight dinner that comes together in one skillet, this Chicken Penne with Peas and Parmesan is a lifesaver. It’s creamy, comforting, and ready in under 30 minutes, making it perfect for busy evenings.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

Penne pasta – 8 oz
Chicken breast – 1 lb, diced
Olive oil – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Garlic – 2 cloves, minced
Chicken broth – 1 cup
Heavy cream – ½ cup
Frozen peas – 1 cup
Parmesan cheese – ½ cup, grated

Instructions

Bring a large pot of salted water to a boil over high heat. (Tip: Use about 1 tablespoon of salt per 4 cups of water for best flavor.)
Add the penne pasta and cook according to package directions until al dente, about 8–10 minutes.
Drain the pasta in a colander and set aside.
While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Add the diced chicken breast and season with ½ teaspoon salt and ¼ teaspoon black pepper.
Cook the chicken until golden brown and cooked through, about 5–7 minutes, stirring occasionally. (Tip: Avoid overcrowding the pan to ensure even browning.)
Transfer the cooked chicken to a plate and set aside.
Reduce the heat to medium and add the minced garlic to the skillet.
Cook the garlic for 30 seconds until fragrant, stirring constantly to prevent burning.
Pour in 1 cup chicken broth and bring to a simmer, scraping up any browned bits from the pan.
Stir in ½ cup heavy cream and 1 cup frozen peas. (Tip: No need to thaw the peas; they'll cook quickly and stay bright green.)
Simmer the sauce for 2 minutes until the peas are tender and the sauce thickens slightly.
Return the chicken to the skillet.
Add the drained penne and ½ cup grated Parmesan cheese.
Toss everything together until the cheese melts and the pasta is evenly coated. (Tip: Taste and adjust salt and pepper if needed.)
Serve immediately, garnished with extra Parmesan if desired.

Undeniably creamy and satisfying, this one-skillet meal makes weeknight cooking a breeze. Feel free to add a squeeze of lemon or a sprinkle of red pepper flakes for a bright kick.

Buffalo Chicken Penne with Blue Cheese

Nobody can resist the fiery allure of Buffalo chicken paired with cool, creamy blue cheese and tender penne. This recipe transforms that classic flavor into a hearty, satisfying pasta dish perfect for any weeknight dinner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Pasta & Chicken

Penne pasta – 12 oz
Boneless skinless chicken breasts – 2 (about 1 lb)
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Sauce & Topping

Hot sauce (e.g., Frank's RedHot) – ½ cup
Unsalted butter – 4 tbsp
Blue cheese crumbles – ½ cup

Instructions

Bring a large pot of generously salted water to a rolling boil. Add the penne and cook according to package directions until al dente, typically 10–12 minutes. (Tip: Salting the pasta water is the only chance to season the pasta from within.)
Before draining, reserve ½ cup of the pasta water. Drain the pasta and set aside.
While the pasta cooks, pat the chicken breasts dry with paper towels. Season both sides evenly with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the chicken in the skillet and cook without moving for 5 minutes to develop a golden sear. Flip and cook for another 5–7 minutes, until the internal temperature reaches 165°F. (Tip: An instant-read thermometer ensures perfectly cooked, juicy chicken.)
Transfer the chicken to a cutting board and let it rest for 5 minutes. Dice into bite-sized pieces.
Reduce the heat under the skillet to low. Add the butter and let it melt completely, then whisk in the hot sauce until smooth and thoroughly combined. (Tip: Keep the heat low to avoid burning the butter, which would make the sauce bitter.)
Add the cooked pasta and diced chicken to the skillet. Toss gently with tongs until everything is evenly coated with the sauce. If the sauce seems thick, add a splash of the reserved pasta water to loosen it.
Serve immediately, generously topped with blue cheese crumbles.

Once you taste the combination of spicy Buffalo sauce, tender chicken, and creamy blue cheese, you'll never go back to plain pasta. The blue cheese crumbles melt slightly into the warm sauce, creating a decadent coating that clings to every noodle. For a complete game-day experience, serve with celery sticks and a side of ranch or extra hot sauce.

Conclusion

Now you have 19 wallet-friendly chicken and penne meals to keep your family happy without breaking the bank. Try a few, then leave a comment telling us your go-to! Don’t forget to share this roundup on Pinterest to help other home cooks. Happy cooking!

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