Craving something special for dinner? You’ve found your next culinary adventure! Our collection of 32 exquisite penne pasta recipes transforms simple chicken into gourmet delights perfect for any night. From creamy, comforting classics to vibrant, quick skillet meals, there’s a dish here to inspire every home cook. Get ready to fall in love with your pasta pot all over again—let’s dive into these delicious creations!
Creamy Garlic Chicken Penne
Whip up this creamy garlic chicken penne when you need a quick, comforting meal that feels fancy without the fuss. It’s a one-pan wonder that comes together in under 30 minutes, with a sauce so velvety you’ll want to lick the spoon. Trust me, it’s a weeknight hero that’ll have everyone asking for seconds.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, sliced into 1-inch strips (I always pat them dry with paper towels for a better sear)
– 8 oz penne pasta (the ridges hold the sauce perfectly)
– 4 tbsp unsalted butter, divided (real butter makes the sauce extra rich)
– 6 cloves garlic, minced (fresh is best here—don’t skimp!)
– 1 cup heavy cream (full-fat for that luxurious texture)
– 1 cup grated Parmesan cheese, plus more for serving (I use freshly grated—it melts smoother)
– 2 tbsp extra virgin olive oil, my go-to for sautéing
– 1 tsp salt
– ½ tsp black pepper
– ¼ tsp red pepper flakes (optional, but adds a nice kick)
– Fresh parsley, chopped, for garnish
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, until al dente (check the package directions—timing can vary).
3. Drain the pasta in a colander, reserving ½ cup of the pasta water, and set aside.
4. While the pasta cooks, heat 2 tbsp of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Season the chicken strips evenly with salt and black pepper.
6. Add the chicken to the skillet in a single layer and cook for 5–7 minutes, flipping halfway, until golden brown and cooked through (internal temperature should reach 165°F).
7. Remove the chicken from the skillet and set aside on a plate.
8. Reduce the heat to medium and add 2 tbsp of butter to the same skillet, letting it melt completely.
9. Add the minced garlic and red pepper flakes (if using) and sauté for 1–2 minutes, stirring constantly, until fragrant but not browned (this prevents bitterness).
10. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally, for 3–4 minutes until slightly thickened.
11. Stir in the grated Parmesan cheese until fully melted and smooth, about 2 minutes.
12. Return the cooked chicken and drained pasta to the skillet, tossing to coat evenly in the sauce.
13. If the sauce is too thick, gradually add the reserved pasta water, 1 tbsp at a time, until desired consistency is reached.
14. Remove from heat and stir in the remaining 2 tbsp of butter until glossy.
15. Garnish with fresh parsley and extra Parmesan before serving.
Know that this dish delivers a creamy, garlicky sauce that clings to every noodle, with tender chicken adding hearty protein. The Parmesan brings a salty depth, while a hint of red pepper flakes offers subtle heat—perfect for cozying up with a glass of white wine or pairing with a crisp side salad.
Tuscan Chicken and Spinach Penne
Hungry for a creamy, comforting pasta that comes together in under 30 minutes? This Tuscan Chicken and Spinach Penne is your weeknight hero. Here’s how to make it.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- 1 lb boneless, skinless chicken breasts, cubed (I like to pat them dry first for better browning)
- 8 oz penne pasta (whole wheat works great too for extra fiber)
- 2 tbsp extra virgin olive oil, my go-to for its fruity flavor
- 3 cloves garlic, minced (fresh is best—skip the jarred stuff here)
- 1 cup heavy cream, full-fat for that luscious texture
- 1 cup grated Parmesan cheese, plus extra for serving
- 2 cups fresh spinach, roughly chopped (baby spinach saves time)
- 1 tsp dried Italian seasoning
- Salt and black pepper, to season as you go
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the penne pasta and cook for 10–12 minutes, until al dente, then drain and set aside. Tip: Reserve ½ cup of pasta water to adjust sauce consistency later.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat.
- Add cubed chicken, season with salt, pepper, and Italian seasoning, and cook for 6–8 minutes, until golden brown and cooked through. Remove chicken and set aside.
- In the same skillet, reduce heat to medium and add minced garlic. Sauté for 1 minute, until fragrant but not browned.
- Pour in heavy cream and bring to a gentle simmer, stirring constantly for 2 minutes. Tip: Keep the heat low to prevent curdling.
- Stir in grated Parmesan until melted and smooth, about 1 minute.
- Add cooked chicken, drained pasta, and spinach to the skillet. Toss everything together for 2–3 minutes, until spinach wilts and sauce coats evenly. Tip: Add reserved pasta water a tablespoon at a time if the sauce thickens too much.
- Season with additional salt and pepper if needed, then remove from heat.
Mouthwatering and ready in a flash, this dish boasts a velvety sauce clinging to tender pasta and chicken. The spinach adds a fresh pop, while the Parmesan brings a salty, umami depth. Serve it straight from the skillet with extra cheese on top, or pair with a crisp salad for a complete meal—leftovers taste even better the next day!
Lemon Herb Chicken Penne Primavera
You need a dinner that screams fresh and fast. This Lemon Herb Chicken Penne Primavera is your weeknight hero—bright, satisfying, and packed with spring veggies. Let’s get cooking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes (I always pat them dry first for a better sear)
– 8 oz penne pasta
– 2 tbsp extra virgin olive oil, my go-to for its fruity kick
– 3 cloves garlic, minced (fresh is best—skip the jarred stuff!)
– 1 cup broccoli florets, cut small for quick cooking
– 1 medium zucchini, sliced into half-moons
– 1 cup cherry tomatoes, halved
– 1/4 cup grated Parmesan cheese, plus extra for serving
– 1/4 cup fresh lemon juice (about 2 lemons, squeezed right before using)
– 2 tbsp chopped fresh parsley
– 1 tbsp chopped fresh basil
– 1/2 tsp salt
– 1/4 tsp 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 for 10–12 minutes, stirring occasionally, until al dente (it should have a slight bite).
3. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Add the chicken cubes in a single layer and season with 1/4 tsp salt and 1/8 tsp pepper.
5. Cook the chicken for 5–7 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F).
6. Remove the chicken from the skillet and set aside on a plate.
7. In the same skillet, add the remaining 1 tbsp olive oil and reduce heat to medium.
8. Add the minced garlic and sauté for 30 seconds, just until fragrant—don’t let it burn!
9. Toss in the broccoli florets and zucchini slices, cooking for 4–5 minutes until slightly tender but still crisp.
10. Stir in the halved cherry tomatoes and cook for 2 more minutes until they start to soften.
11. Drain the cooked pasta and add it directly to the skillet with the vegetables.
12. Return the cooked chicken to the skillet and pour in the fresh lemon juice.
13. Sprinkle the Parmesan cheese, chopped parsley, basil, remaining 1/4 tsp salt, and 1/8 tsp pepper over everything.
14. Toss all ingredients together gently for 1–2 minutes until well combined and heated through.
15. Remove from heat and serve immediately.
Light and zesty, this dish balances tender chicken with al dente pasta and crisp-tender veggies. For a fun twist, top it with extra Parmesan and a drizzle of olive oil, or serve it chilled the next day as a pasta salad—it’s just as refreshing!
Smoky Chipotle Chicken Penne Bake
OBSESSED with this smoky, creamy pasta bake that’s basically a hug in a dish. It’s got that perfect chipotle kick and melty cheese pull you see all over your feed. Let’s make it.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cubed (I go for smaller pieces so they cook fast and evenly)
– 1 tbsp olive oil (extra virgin is my kitchen staple)
– 1 small yellow onion, finely diced
– 3 cloves garlic, minced (fresh only—jarred just doesn’t hit the same)
– 2 chipotle peppers in adobo sauce, minced, plus 1 tbsp of the sauce from the can (this is where the magic happens)
– 1 (15 oz) can crushed tomatoes
– 1 cup heavy cream (full-fat for maximum richness, trust me)
– 12 oz penne pasta
– 2 cups shredded Monterey Jack cheese (I love the melt factor here)
– 1/2 cup grated Parmesan cheese
– Salt and black pepper
– Fresh cilantro, chopped, for garnish (a must for that bright finish)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil over high heat.
3. While the water heats, pat the cubed chicken dry with paper towels—this helps it brown nicely.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
5. Add the chicken to the skillet in a single layer and cook until browned on all sides, about 5-7 minutes total. Tip: Don’t overcrowd the pan to avoid steaming.
6. Transfer the chicken to a plate and set aside.
7. In the same skillet, add the diced onion and cook over medium heat until softened, about 3-4 minutes.
8. Add the minced garlic and cook for 1 minute until fragrant.
9. Stir in the minced chipotle peppers and adobo sauce, cooking for 1 minute to bloom the flavors.
10. Pour in the crushed tomatoes and heavy cream, then season with 1 tsp salt and 1/2 tsp black pepper.
11. Bring the sauce to a simmer and let it cook for 5 minutes, stirring occasionally.
12. Meanwhile, cook the penne in the boiling water according to package directions until al dente, about 10-12 minutes. Tip: Reserve 1/2 cup of pasta water before draining—it helps adjust sauce consistency later.
13. Drain the pasta and return it to the pot.
14. Add the cooked chicken and sauce to the pasta, tossing to combine. If the sauce seems thick, stir in a splash of the reserved pasta water.
15. Transfer half of the pasta mixture to a 9×13-inch baking dish.
16. Sprinkle with 1 cup of the Monterey Jack cheese and half of the Parmesan.
17. Add the remaining pasta mixture on top.
18. Cover with the remaining 1 cup Monterey Jack and Parmesan cheeses.
19. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown. Tip: For extra browning, broil for the last 2-3 minutes, watching closely to prevent burning.
20. Let the bake rest for 5 minutes out of the oven before serving.
21. Garnish with fresh cilantro.
VIBRANT with smoky heat from the chipotle and a luxuriously creamy sauce that clings to every penne ridge. The cheese forms a gorgeous, stretchy blanket on top—perfect for scooping straight from the dish. Try it with a crisp side salad to cut through the richness, or pack leftovers for a lunch that’ll have everyone jealous.
Sun-Dried Tomato Chicken Penne Palate
Let’s get straight to it—this Sun-Dried Tomato Chicken Penne Palate is your new weeknight hero. Loaded with savory chicken, tangy sun-dried tomatoes, and creamy Parmesan, it’s a flavor bomb that comes together in under 30 minutes. Trust me, you’ll want seconds.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cubed (I always pat them dry for better browning)
– 8 oz penne pasta (whole wheat works great for extra fiber)
– 1 cup sun-dried tomatoes in oil, drained and chopped (reserve 2 tbsp of that flavorful oil!)
– 3 cloves garlic, minced (fresh is key—skip the jarred stuff)
– 1 cup heavy cream (full-fat for that luscious texture)
– 1/2 cup grated Parmesan cheese, plus extra for serving (I use freshly grated—it melts smoother)
– 2 tbsp unsalted butter (salted can make it too salty)
– 1 tsp dried oregano
– Salt and black pepper to taste (I’m generous with the pepper here)
– Fresh basil leaves for garnish (a handful torn right before serving)
Instructions
1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package directions until al dente, about 10-12 minutes. Drain and set aside.
2. While the pasta cooks, heat the reserved 2 tbsp of sun-dried tomato oil in a large skillet over medium-high heat. Add the cubed chicken breasts and season with salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Tip: Don’t overcrowd the skillet—cook in batches if needed for even browning.
3. Reduce the heat to medium and add the minced garlic to the skillet. Sauté for 1 minute until fragrant, being careful not to burn it.
4. Stir in the chopped sun-dried tomatoes and dried oregano. Cook for 2 minutes to let the flavors meld.
5. Pour in the heavy cream and add the unsalted butter. Bring to a gentle simmer, stirring constantly, for 3-4 minutes until slightly thickened. Tip: Keep the heat low to prevent the cream from curdling.
6. Add the grated Parmesan cheese to the skillet. Stir until fully melted and the sauce is smooth, about 2 minutes.
7. Toss the drained penne pasta into the skillet with the sauce. Mix well to coat every piece evenly. Cook for an additional 1-2 minutes to heat through. Tip: If the sauce seems too thick, add a splash of pasta water to loosen it up.
8. Remove from heat and garnish with torn fresh basil leaves and extra Parmesan cheese.
Yes, the penne soaks up that creamy, tangy sauce perfectly, with tender chicken bites in every forkful. Serve it straight from the skillet for a cozy family dinner, or pair it with a crisp green salad to balance the richness. Leftovers? They reheat beautifully for lunch the next day.
Honey Mustard Chicken Penne
OBSESSED with this creamy, tangy pasta? You should be. Honey Mustard Chicken Penne is your new weeknight hero—ready in 30 minutes flat. It’s the perfect sweet-savory combo that’ll have everyone asking for seconds.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes (I always pat them dry for a better sear)
– 8 oz penne pasta
– 1 cup heavy cream (full-fat is non-negotiable for that luscious sauce)
– ¼ cup Dijon mustard
– 2 tbsp honey
– 2 tbsp unsalted butter
– 2 cloves garlic, minced (fresh is best—skip the jarred stuff)
– ½ tsp salt
– ¼ tsp black pepper
– ¼ cup grated Parmesan cheese, plus extra for serving
– 2 tbsp chopped fresh parsley (it adds a bright pop of color)
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the penne pasta to the boiling water and cook according to package directions until al dente, about 10–12 minutes. Tip: Reserve ½ cup of pasta water before draining—it’ll help thin the sauce later.
3. While the pasta cooks, season the chicken cubes evenly with salt and black pepper.
4. Heat a large skillet over medium-high heat and add the butter. Let it melt until foamy, about 1 minute.
5. Add the chicken to the skillet in a single layer. Cook without stirring for 4–5 minutes until golden brown on one side. Tip: Don’t overcrowd the pan—work in batches if needed for a perfect sear.
6. Flip the chicken and cook for another 4–5 minutes until cooked through and no longer pink inside. Transfer to a plate.
7. Reduce the heat to medium and add the minced garlic to the same skillet. Sauté for 30 seconds until fragrant.
8. Pour in the heavy cream, Dijon mustard, and honey. Whisk continuously until smooth and combined, about 1–2 minutes.
9. Let the sauce simmer gently for 3–4 minutes, stirring occasionally, until slightly thickened. Tip: If the sauce gets too thick, stir in a splash of the reserved pasta water.
10. Stir in the grated Parmesan cheese until melted and creamy.
11. Add the cooked penne and chicken back to the skillet. Toss everything together until well coated in the sauce, about 1–2 minutes.
12. Remove from heat and garnish with chopped fresh parsley.
Kick back and dig into that velvety sauce clinging to every noodle. The honey gives it a subtle sweetness that balances the mustard’s tang, while the tender chicken adds hearty bites. Serve it straight from the skillet with extra Parmesan and a crisp green salad for a complete meal that feels fancy but is totally doable.
Spicy Cajun Chicken Penne Feast
Just when you thought pasta couldn’t get any better—enter this Spicy Cajun Chicken Penne Feast. Get ready for a flavor explosion that’ll have you skipping takeout forever. This one-pan wonder is your new weeknight hero.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes (I always pat them dry first for better browning)
– 12 oz penne pasta (the ridges hold onto that creamy sauce perfectly)
– 1 red bell pepper, thinly sliced (adds a sweet crunch against the spice)
– 1 small yellow onion, finely diced (the base of all good things)
– 3 cloves garlic, minced (fresh only—jarred garlic just doesn’t hit the same)
– 1 cup heavy cream (full-fat for that luxurious texture)
– ½ cup grated Parmesan cheese, plus extra for serving (the good stuff, not the green can)
– 2 tbsp Cajun seasoning (adjust based on your heat tolerance—mine’s extra spicy)
– 2 tbsp olive oil (extra virgin is my kitchen staple)
– 1 tbsp unsalted butter (because everything’s better with butter)
– Salt and black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta, reserving ½ cup of the starchy pasta water, then set aside.
4. While the pasta cooks, pat the chicken cubes completely dry with paper towels.
5. Season the chicken evenly with 1 tbsp of the Cajun seasoning, plus a pinch of salt and black pepper.
6. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
7. Add the seasoned chicken in a single layer and cook undisturbed for 4-5 minutes until golden brown on one side.
8. Flip the chicken pieces and cook for another 3-4 minutes until cooked through and no longer pink inside.
9. Transfer the cooked chicken to a clean plate and cover loosely with foil.
10. In the same skillet, melt the butter with the remaining 1 tbsp olive oil over medium heat.
11. Add the diced onion and sliced bell pepper, cooking for 5-6 minutes until softened and slightly caramelized.
12. Stir in the minced garlic and remaining 1 tbsp Cajun seasoning, cooking for 30 seconds until fragrant.
13. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
14. Reduce heat to low and whisk in the ½ cup Parmesan cheese until completely melted and smooth.
15. Add the cooked chicken and drained pasta to the skillet, tossing to coat everything in the sauce.
16. If the sauce seems too thick, gradually add the reserved pasta water 1 tbsp at a time until desired consistency is reached.
17. Taste and adjust seasoning with salt and pepper if needed.
18. Remove from heat and let rest for 2 minutes before serving.
Nothing beats that first forkful where the creamy sauce clings to every ridge of the penne. The chicken stays juicy while the Cajun seasoning delivers a slow-building heat that lingers. Serve it straight from the skillet with extra Parmesan and crusty bread for dipping—trust me, you’ll want to savor every last drop.
Savory Pesto Chicken Penne Creation
Sick of boring weeknight dinners? This pesto chicken penne is your new go-to—creamy, herby, and ready in under 30 minutes. Seriously, it’s the ultimate comfort food upgrade.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, sliced thin for quick cooking
– 12 oz penne pasta (I always grab a high-quality bronze-cut brand—it holds sauce better)
– 1 cup basil pesto (store-bought is fine, but homemade takes it next-level)
– 1/2 cup heavy cream, because richness is key here
– 1/4 cup grated Parmesan cheese, plus extra for serving
– 2 tbsp extra virgin olive oil, my go-to for sautéing
– 2 cloves garlic, minced (fresh only—skip the jarred stuff)
– Salt and black pepper, to season the chicken generously
– 1/4 cup reserved pasta water, saved from boiling—it’s a sauce secret weapon
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, until al dente (check the package directions for exact time).
3. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat.
4. Season the sliced chicken breasts with salt and black pepper on both sides.
5. Add the chicken to the hot skillet and cook for 5–6 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F).
6. Remove the chicken from the skillet and set it aside on a plate.
7. In the same skillet, reduce the heat to medium and add the minced garlic; sauté for 1 minute until fragrant, being careful not to burn it.
8. Stir in the basil pesto and heavy cream, mixing until well combined and heated through, about 2 minutes.
9. Drain the cooked pasta, reserving 1/4 cup of the pasta water before discarding the rest.
10. Add the drained pasta and reserved pasta water to the skillet with the pesto sauce, tossing to coat evenly (the starchy water helps the sauce cling to the pasta).
11. Slice the cooked chicken into bite-sized pieces and add it back to the skillet, stirring to combine.
12. Sprinkle in the grated Parmesan cheese and toss everything together for 1–2 minutes until the cheese melts and the sauce thickens slightly.
Enjoy this dish warm—the creamy pesto coats every noodle, with tender chicken adding a savory punch. For a twist, top it with toasted pine nuts or serve alongside a crisp green salad. Either way, it’s a crowd-pleaser that’ll have everyone asking for seconds.
Roasted Veggie and Chicken Penne Symphony
Y’all, this isn’t just pasta—it’s a flavor concert where roasted veggies and chicken sing in perfect harmony. Get ready for a dish that’s as vibrant as it is satisfying, with zero fuss. Let’s make some magic.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cubed (I always pat them dry for better browning)
– 8 oz penne pasta (the ridges are key for holding the sauce)
– 2 cups broccoli florets (fresh is best for that crisp-tender bite)
– 1 red bell pepper, sliced (go for a vibrant one—it adds color)
– 1 yellow onion, chopped (sweet varieties like Vidalia work wonders here)
– 3 tbsp extra virgin olive oil, divided (my go-to for roasting and sautéing)
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 1 cup heavy cream (room temp helps it blend smoothly)
– 1/2 cup grated Parmesan cheese (I prefer freshly grated for maximum melt)
– 1 tsp dried Italian seasoning
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 425°F.
2. Toss the broccoli, bell pepper, and onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.
3. Roast the vegetables for 20 minutes at 425°F, until they’re tender and lightly charred at the edges.
4. While the vegetables roast, bring a large pot of salted water to a boil.
5. Cook the penne according to package instructions for 10-12 minutes, until al dente, then drain and set aside.
6. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat.
7. Add the cubed chicken and cook for 6-8 minutes, stirring occasionally, until it’s golden brown and cooked through.
8. Tip: Remove the chicken from the skillet to prevent overcooking while you make the sauce.
9. Reduce the heat to medium and add the minced garlic to the same skillet, sautéing for 1 minute until fragrant.
10. Pour in the heavy cream and stir in the dried Italian seasoning, bringing it to a gentle simmer.
11. Add the grated Parmesan cheese, stirring constantly for 2-3 minutes until the sauce is smooth and thickened.
12. Tip: If the sauce seems too thick, thin it with a splash of pasta water.
13. Return the cooked chicken, roasted vegetables, and drained penne to the skillet with the sauce.
14. Toss everything together over low heat for 2-3 minutes until evenly coated and heated through.
15. Tip: Let it rest for 5 minutes off the heat—this allows the flavors to meld beautifully.
A creamy, cheesy sauce clings to every nook of the penne, while the roasted veggies add a sweet, caramelized depth and the chicken brings hearty protein. Serve it straight from the skillet for a family-style feast, or garnish with extra Parmesan and fresh herbs for a restaurant-worthy touch.
Italian Herb Chicken Penne Harmony
Ditch the takeout menus—this Italian Herb Chicken Penne Harmony is your new weeknight hero. It’s creamy, herby, and ready faster than delivery. Let’s get cooking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes (I always pat them dry first for a better sear)
– 8 oz penne pasta
– 2 tbsp extra virgin olive oil, my go-to for its fruity kick
– 3 cloves garlic, minced (fresh is best here, trust me)
– 1 cup heavy cream, at room temp to prevent curdling
– 1/2 cup grated Parmesan cheese, plus extra for serving
– 2 tbsp Italian seasoning blend (I use a mix with extra oregano for depth)
– 1/2 tsp red pepper flakes, optional but adds a nice warmth
– Salt and freshly ground black pepper, to season generously
– Fresh basil leaves, for garnish (a handful torn right before serving)
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, until al dente (check a piece at 10 minutes—it should have a slight bite).
3. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken cubes to the skillet in a single layer, seasoning with salt and pepper, and cook for 5–7 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F).
5. Remove the chicken from the skillet and set aside on a plate, covering loosely to keep warm.
6. In the same skillet, reduce heat to medium and add the remaining 1 tbsp olive oil.
7. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned (this prevents bitterness).
8. Pour in the heavy cream, stirring to combine, and bring to a gentle simmer over medium-low heat, about 3 minutes.
9. Stir in the grated Parmesan cheese, Italian seasoning, and red pepper flakes (if using), cooking for 2–3 minutes until the sauce thickens slightly and is smooth.
10. Drain the cooked pasta and add it directly to the skillet with the sauce, tossing to coat evenly.
11. Return the cooked chicken to the skillet, gently folding it into the pasta and sauce to reheat for 1–2 minutes.
12. Taste and adjust seasoning with more salt or pepper if needed, then remove from heat.
13. Serve immediately, garnished with torn fresh basil leaves and extra Parmesan cheese on the side.
Zesty and velvety, this dish balances tender chicken with a rich, herb-infused cream sauce that clings perfectly to every penne tube. Try it with a side of garlic bread to soak up the extra sauce, or add a squeeze of lemon for a bright twist.
Chicken Alfredo Penne Perfection
Grab your skillet—this Chicken Alfredo Penne is about to become your weeknight hero. We’re talking creamy, dreamy sauce clinging to every noodle, with juicy chicken and a garlicky punch. Ready in under 30 minutes, it’s the comfort food you’ll crave on repeat.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, sliced thin (I always pat them dry first for a better sear)
– 12 oz penne pasta (the ridges hold the sauce like a dream)
– 2 cups heavy cream (go for the good stuff—it makes the sauce luxuriously smooth)
– 1 cup grated Parmesan cheese, plus extra for topping (freshly grated melts better, trust me)
– 4 tbsp unsalted butter (I keep it cold until use for easier control)
– 3 cloves garlic, minced (don’t skimp—this is the flavor backbone)
– 1 tbsp olive oil (extra virgin is my go-to for that fruity kick)
– 1 tsp salt (I use kosher for even seasoning)
– ½ tsp black pepper (freshly cracked adds a nice bite)
– 2 tbsp chopped fresh parsley (for a bright finish)
Instructions
1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package directions until al dente, about 10–12 minutes. Tip: Reserve ½ cup of pasta water before draining—it helps thin the sauce later.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the sliced chicken breasts in a single layer and cook for 5–6 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken from skillet and set aside.
3. In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and sauté for 1 minute until fragrant but not browned. Tip: Keep the heat steady to avoid burning the garlic.
4. Pour in the heavy cream, stirring constantly to combine with the butter and garlic. Bring to a gentle simmer and cook for 3–4 minutes until slightly thickened.
5. Reduce heat to low and gradually whisk in the grated Parmesan cheese until fully melted and smooth. Stir in salt and black pepper.
6. Drain the cooked penne and add it directly to the skillet with the Alfredo sauce. Toss to coat evenly, adding reserved pasta water a tablespoon at a time if the sauce seems too thick. Tip: The sauce should cling to the pasta without being gloppy.
7. Slice the cooked chicken and fold it into the pasta mixture. Cook for an additional 2 minutes to warm through.
8. Remove from heat and garnish with chopped fresh parsley and extra Parmesan cheese.
Rich and velvety, this dish delivers a creamy texture that’s balanced by the tender chicken and al dente pasta. Serve it straight from the skillet for a family-style vibe, or top with a sprinkle of red pepper flakes for a spicy twist. Leftovers? They reheat beautifully with a splash of cream to revive the sauce.
Cranberry Walnut Chicken Penne Twist
Get ready to level up your pasta game with a dish that’s equal parts cozy and craveable. Grab your skillet—this Cranberry Walnut Chicken Penne Twist is about to become your new weeknight hero. It’s sweet, savory, and seriously satisfying in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 oz penne pasta (I always use whole wheat for extra fiber)
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tbsp extra virgin olive oil (my go-to for sautéing)
– 1/2 cup dried cranberries (the tart-sweet pop is essential)
– 1/2 cup chopped walnuts, toasted (toasting brings out their nutty depth)
– 1/2 cup heavy cream (room temp blends smoother)
– 1/4 cup grated Parmesan cheese (freshly grated melts better)
– 2 cloves garlic, minced (don’t skimp—it’s the flavor base)
– 1 tsp dried thyme (or fresh if you have it)
– Salt and black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta and cook for 9–11 minutes, stirring occasionally, until al dente (check a piece at 9 minutes to avoid mush).
3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Add the chicken cubes to the 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).
5. Reduce the heat to medium and add the minced garlic to the skillet, stirring for 30 seconds until fragrant (don’t let it burn).
6. Pour in the heavy cream and sprinkle in the dried thyme, stirring to combine.
7. Simmer the cream mixture for 2–3 minutes, until it thickens slightly and coats the back of a spoon.
8. Drain the cooked pasta and add it directly to the skillet with the chicken and cream.
9. Toss in the dried cranberries and toasted walnuts, stirring until everything is evenly coated.
10. Remove the skillet from heat and stir in the grated Parmesan cheese until melted and creamy.
11. Season with salt and black pepper to taste, mixing well.
Finish with a flourish by serving this pasta immediately—the creamy sauce clings perfectly to each penne twist. For a fresh twist, top with extra Parmesan and a sprinkle of chopped parsley. The tender chicken, chewy cranberries, and crunchy walnuts create a texture party in every bite, making it ideal for cozy dinners or impressing guests without the fuss.
Avocado Lime Chicken Penne Fiesta
Picture this: a creamy avocado-lime sauce clinging to tender chicken and penne, all tossed with fresh veggies for a fiesta in every bite. Skip the boring pasta night—this one’s vibrant, zesty, and ready in under 30 minutes.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
- 8 oz penne pasta (I always use whole wheat for extra fiber)
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tbsp extra virgin olive oil (my go-to for sautéing)
- 1 tsp kosher salt, divided
- ½ tsp black pepper
- 2 ripe avocados, pitted and scooped (go for Hass—they’re creamier!)
- ¼ cup fresh lime juice (about 2 limes, squeezed right before using)
- ¼ cup plain Greek yogurt (full-fat adds richness)
- 2 cloves garlic, minced
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, finely diced
- 2 tbsp fresh cilantro, chopped (skip if you’re a cilantro-hater)
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 10–12 minutes, stirring occasionally, until al dente (it should have a slight bite).
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add the chicken cubes to the skillet in a single layer, seasoning with ½ tsp salt and black pepper.
- Sear the chicken for 5–6 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.
- In a blender or food processor, combine the avocados, lime juice, Greek yogurt, garlic, and remaining ½ tsp salt.
- Blend the mixture on high speed for 30–45 seconds until completely smooth and creamy, scraping down the sides if needed.
- Drain the cooked pasta and return it to the pot, off the heat.
- Add the avocado sauce, cooked chicken, cherry tomatoes, red onion, and cilantro to the pot with the pasta.
- Toss everything together gently until the pasta and chicken are evenly coated with the sauce.
- Serve immediately while warm. For a fun twist, top with extra lime wedges or a sprinkle of cotija cheese.
Fresh and creamy, this dish balances tangy lime with rich avocado for a silky texture that clings perfectly to the penne. The juicy tomatoes and crisp onion add pops of freshness, making it ideal for a quick weeknight dinner or a colorful potluck centerpiece—just double the recipe and watch it disappear!
Parmesan Garlic Chicken Penne Enchantment
OBSESSED with this creamy, garlicky pasta? Same. It’s the ultimate 30-minute comfort food hack that feels fancy but is stupid easy. Let’s make it.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes (I like to pat them dry for a better sear)
– 12 oz penne pasta (the ridges hold the sauce perfectly)
– 4 tbsp unsalted butter, divided (real butter makes all the difference here)
– 6 cloves garlic, minced (fresh is best—no jarred stuff!)
– 1 cup heavy cream, at room temperature (cold cream can cause the sauce to break)
– 1 cup freshly grated Parmesan cheese (pre-grated won’t melt as smoothly, trust me)
– 2 tbsp extra virgin olive oil, my go-to for sautéing
– 1 tsp kosher salt, plus more for pasta water
– ½ tsp black pepper, freshly ground
– ¼ tsp red pepper flakes, optional for a little kick
– Fresh parsley, chopped, for garnish (adds a pop of color and freshness)
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 until al dente, about 10-12 minutes.
3. While the pasta cooks, heat 2 tbsp of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the cubed chicken to the skillet in a single layer, seasoning with 1 tsp kosher salt and ½ tsp black pepper.
5. Cook the chicken for 5-7 minutes, turning occasionally, until golden brown and cooked through with an internal temperature of 165°F.
6. Transfer the cooked chicken to a plate and set aside, covering loosely with foil to keep warm.
7. In the same skillet, reduce the heat to medium and melt 2 tbsp of butter.
8. Add the minced garlic and red pepper flakes (if using) to the butter and sauté for 1 minute, stirring constantly, until fragrant but not browned.
9. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally, for 3-4 minutes until slightly thickened.
10. Gradually whisk in the grated Parmesan cheese until fully melted and the sauce is smooth, about 2 minutes.
11. Drain the cooked pasta, reserving ½ cup of the pasta water.
12. Add the drained pasta and cooked chicken back to the skillet with the sauce.
13. Toss everything together over low heat for 1-2 minutes, adding reserved pasta water a little at a time if the sauce seems too thick.
14. Remove from heat and stir in the remaining 2 tbsp of butter until melted and glossy.
15. Garnish with chopped fresh parsley and serve immediately.
AMAZINGLY creamy and packed with garlicky Parmesan flavor, this dish has a velvety sauce that clings to every noodle. Serve it straight from the skillet for a cozy family dinner, or top with extra red pepper flakes for a spicy twist—it’s so good, you’ll want seconds.
Sweet Basil Chicken Penne Infusion
OBSESSED with this creamy, herby pasta? You should be. Grab your skillet—we’re making Sweet Basil Chicken Penne Infusion in under 30 minutes. Trust me, it’s a weeknight hero.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 oz penne pasta (I always use a good bronze-cut brand for better sauce cling)
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp extra virgin olive oil (my go‑to for flavor)
– 3 cloves garlic, minced (fresh only—jarred just doesn’t hit the same)
– 1 cup heavy cream (full‑fat for that luxurious texture)
– 1 cup grated Parmesan cheese, plus extra for serving
– 1 cup fresh basil leaves, loosely packed (don’t skimp—this is the star!)
– 1 tsp kosher salt
– ½ tsp black pepper
– ½ tsp red pepper flakes (optional, but I love a little heat)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne and cook for 9–11 minutes, stirring occasionally, until al dente (check a piece at 9 minutes—it should have a slight bite).
3. Drain the pasta, reserving ½ cup of the starchy pasta water, then set aside.
4. While the pasta cooks, pat the chicken cubes dry with paper towels—this helps them brown nicely.
5. Heat the olive oil in a large skillet over medium‑high heat until shimmering, about 1 minute.
6. Add the chicken in a single layer and cook undisturbed for 4–5 minutes, until golden brown on one side.
7. Flip the chicken and cook for another 4–5 minutes, until cooked through and no longer pink inside.
8. Reduce the heat to medium and add the minced garlic, stirring constantly for 30 seconds until fragrant (don’t let it burn!).
9. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
10. Stir in the grated Parmesan until fully melted and the sauce is smooth, about 2 minutes.
11. Add the cooked penne to the skillet, tossing to coat evenly. If the sauce seems too thick, add the reserved pasta water 2 tablespoons at a time until creamy.
12. Remove from heat and stir in the fresh basil leaves, kosher salt, black pepper, and red pepper flakes (if using).
13. Serve immediately, topped with extra Parmesan.
A silky, herb‑kissed sauce clings to every noodle, with tender chicken in every bite. Try it with a crisp side salad or garlic bread for dipping—leftovers (if any!) reheat beautifully with a splash of cream.
Balsamic Glazed Chicken Penne Fusion
Just when you thought pasta night couldn’t get better, this fusion dish smashes expectations. Juicy chicken meets tangy balsamic in a creamy penne hug—it’s the weeknight hero you’ll crave on repeat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes (I always pat them dry first for a better sear)
– 8 oz penne pasta (the ridges hold the sauce perfectly)
– 1/4 cup balsamic vinegar (go for a good quality one—it makes all the difference)
– 2 tbsp honey (local if you have it, for a floral kick)
– 2 cloves garlic, minced (freshly minced, not jarred—trust me)
– 1/2 cup heavy cream (full-fat for that luxurious texture)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 1/2 tsp salt (I use kosher salt for even seasoning)
– 1/4 tsp black pepper (freshly ground adds a pop)
– 1/4 cup grated Parmesan cheese (plus extra for serving)
– 2 tbsp chopped fresh basil (for a bright finish)
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the penne pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (tip: taste a piece at 10 minutes to avoid mushiness).
3. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Add the chicken cubes to the skillet in a single layer and cook for 5–6 minutes, turning once, until golden brown and cooked through (tip: don’t overcrowd the pan—work in batches if needed).
5. Remove the chicken from the skillet and set aside on a plate.
6. In the same skillet, reduce heat to medium and add the remaining 1 tbsp olive oil.
7. Add the minced garlic and sauté for 30 seconds, until fragrant but not browned.
8. Pour in the balsamic vinegar and honey, stirring to combine, and simmer for 2–3 minutes until slightly thickened.
9. Stir in the heavy cream, salt, and black pepper, and cook for 2 minutes, until the sauce is smooth and heated through.
10. Drain the cooked pasta and add it to the skillet with the sauce.
11. Return the cooked chicken to the skillet and toss everything together until well coated.
12. Remove from heat and stir in the grated Parmesan cheese until melted (tip: off-heat mixing prevents clumping).
13. Garnish with chopped fresh basil before serving.
Out of this world—the creamy sauce clings to every penne ridge, while the balsamic glaze adds a sweet-tangy punch that balances the savory chicken. Serve it straight from the skillet for a cozy family meal, or top with extra Parmesan and a drizzle of olive oil for Instagram-worthy flair.
Mediterranean Olive Chicken Penne Medley
Just when you think pasta can’t get better, this Mediterranean Olive Chicken Penne Medley drops. Juicy chicken, briny olives, and creamy penne come together in 30 minutes flat—your weeknight dinner just leveled up.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes (I pat them dry with paper towels for a better sear)
– 8 oz penne pasta (I always use whole-wheat for extra fiber)
– 1 cup Kalamata olives, pitted and halved (the briny punch is key—don’t skip!)
– 2 tbsp extra virgin olive oil (my go-to for that fruity aroma)
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (adjust if you’re sensitive to heat)
– 1/2 cup chicken broth
– 1/4 cup grated Parmesan cheese (I grab the block and grate it fresh)
– Salt and black pepper, as needed (I season in layers throughout)
– Fresh parsley, chopped, for garnish (a handful brightens everything up)
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 (check by tasting a piece—it should be tender but firm).
3. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Pat the chicken cubes dry with paper towels, season with salt and pepper, and add to the skillet in a single layer.
5. Cook the chicken for 5–7 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F).
6. Remove the chicken from the skillet and set aside on a plate.
7. Reduce the heat to medium and add the remaining 1 tbsp olive oil to the same skillet.
8. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant (tip: don’t let it burn—it turns bitter fast).
9. Stir in the dried oregano and red pepper flakes, cooking for another 30 seconds to bloom the spices.
10. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet with a wooden spoon.
11. Add the Kalamata olives and simmer for 2 minutes to let the flavors meld.
12. Drain the cooked pasta and add it directly to the skillet with the olive mixture.
13. Toss the pasta with the sauce until evenly coated, about 1 minute.
14. Return the cooked chicken to the skillet and stir gently to combine.
15. Remove from heat and sprinkle with grated Parmesan cheese, tossing once more.
16. Garnish with fresh parsley before serving.
Dive into a bowl where the penne soaks up that garlicky broth, and each bite delivers tender chicken with a salty pop from the olives. Serve it straight from the skillet for a rustic vibe, or top with extra Parmesan and a drizzle of olive oil to impress guests—it’s a crowd-pleaser that tastes like a sunny Mediterranean escape.
Sriracha Lime Chicken Penne Adventure
Obliterate boring pasta nights with this fiery, tangy twist. We’re tossing juicy chicken and penne in a sriracha-lime sauce that’ll make your taste buds dance—think creamy heat meets zesty freshness, all in under 30 minutes. Trust me, this one’s a crowd-pleaser that’ll disappear fast.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cubed (I use kitchen shears for quick, even pieces)
– 8 oz penne pasta (the ridges grab sauce perfectly)
– 3 tbsp sriracha (adjust if you’re heat-shy—start with 2 tbsp)
– 2 limes, juiced (freshly squeezed makes all the difference)
– 1/2 cup heavy cream (full-fat for that luscious texture)
– 2 tbsp unsalted butter (my go-to for richness)
– 2 cloves garlic, minced (more if you’re a garlic fiend like me)
– 1/4 cup grated Parmesan cheese (the good stuff, not the shaker kind)
– 1 tbsp olive oil (extra virgin for a fruity note)
– Salt and black pepper (to season as you go)
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 until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
4. Season chicken cubes with salt and pepper, then add to the skillet in a single layer.
5. Cook chicken for 6–8 minutes, turning pieces halfway, until golden brown and internal temperature reaches 165°F on a meat thermometer.
6. Remove chicken from skillet and set aside on a plate, covering loosely to keep warm.
7. In the same skillet, reduce heat to medium and melt butter until foamy.
8. Add minced garlic and sauté for 30–45 seconds until fragrant but not browned.
9. Pour in heavy cream, sriracha, and lime juice, whisking to combine.
10. Simmer sauce for 3–4 minutes until slightly thickened, stirring constantly.
11. Drain cooked pasta and add it directly to the skillet with the sauce.
12. Toss pasta to coat evenly in the sauce, then stir in cooked chicken and Parmesan cheese.
13. Cook for an additional 1–2 minutes until everything is heated through and cheese is melted.
14. Remove from heat and let rest for 2 minutes before serving.
15. Finish with a sprinkle of extra Parmesan and a lime wedge on the side.
Forget bland dinners—this dish delivers a creamy, spicy kick with bright lime notes that cut through the richness. The penne holds onto every drop of sauce, while the chicken stays tender and juicy. Serve it straight from the skillet for a rustic vibe, or top with fresh cilantro and extra sriracha drizzle to amp up the heat.
Conclusion
Perfectly curated, these 32 penne pasta recipes offer endless gourmet chicken inspiration for your kitchen. We hope you find a new favorite to try this week! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup with fellow foodies on Pinterest. Happy cooking!
