Tender Chicken Penne Pasta

This tender chicken penne pasta brings together juicy chicken pieces and perfectly cooked penne pasta in a creamy parmesan sauce enriched with sun dried tomatoes and fragrant Italian seasoning. It’s a satisfying dinner that balances rich and bright flavors with a smooth, comforting texture.

I first made this recipe when craving comfort food on a busy evening, and it quickly became a family favorite. Now it’s one of those dishes everyone looks forward to after a long day.

Ingredients

• Chicken breasts: cut into bite sized pieces for even cooking and tenderness
• Penne pasta: because its tubular shape holds the creamy sauce well
• Salt and black pepper: to season chicken and sauce, enhancing all other flavors
• Olive oil: for sautéing chicken, giving a nice golden exterior without overpowering
• Unsalted butter: to create a rich base for the sauce without adding extra salt
• Minced garlic: for a fragrant punch that complements the cheese and herbs
• All purpose flour: used to thicken the sauce, giving it that creamy, velvety texture
• Chicken broth: as the liquid component for depth and savory notes
• Heavy cream: to make the sauce luscious and rich
• Freshly grated Parmesan cheese: for umami depth, opt for good quality cheese for best flavor
• Sun dried tomatoes: oil packed varieties provide concentrated tomato flavor and a touch of sweetness
• Paprika: adds subtle smokiness and color, balancing the creaminess of the sauce
• Dried Italian seasoning: for herbal complexity, look for blends including oregano, basil, and thyme
• Fresh basil: to garnish, adding fresh brightness and a pop of color on the plate

Instructions

Prepare the pasta:

Cook the penne pasta according to package directions until it is al dente which means it should still have a slight firmness to the bite. Once cooked, drain the pasta well and set it aside to prevent any excess water from diluting the sauce.

Season the chicken:

Evenly sprinkle salt and black pepper over the cut chicken pieces. Seasoning the chicken early allows the flavors to maximize while cooking.

Cook the chicken:

Heat olive oil in a large skillet over medium high heat. Add the seasoned chicken and cook it for six to eight minutes or until fully cooked through with no pink remaining in the center. Remove the chicken from the pan and set it aside to keep warm.

Create the sauce base:

Using the same skillet, melt unsalted butter over medium heat. Add the minced garlic and sauté for about thirty seconds until fragrant, but not browned, to keep the flavor delicate and sweet. Stir in the all purpose flour and continue cooking for one to two minutes, stirring constantly so the flour cooks through and forms a roux which is essential for thickening the sauce.

Add liquids and flavorings:

Gradually whisk in chicken broth, heavy cream, and Parmesan cheese very slowly so the sauce comes together smoothly without lumps. Then stir in the sun dried tomatoes, paprika, and dried Italian seasoning. Taste the sauce and adjust seasoning by adding salt and black pepper as needed. Allow the sauce to simmer for a few minutes until it thickens slightly to coat the back of a spoon.

Combine pasta and chicken with sauce:

Return the cooked chicken and drained penne pasta into the skillet with the sauce. Toss everything gently to ensure every piece is coated evenly in the creamy sauce.

Garnish and serve:

Sprinkle chopped fresh basil over the pasta and add extra Parmesan cheese if desired. Serve this dish immediately to enjoy the sauce at its creamiest.

My favorite ingredient here is the sun dried tomatoes. I remember the first time I added them they turned a humble cream sauce into something luxurious with a little surprise in every bite. It’s a simple twist that always makes this pasta feel special for dinner guests and family alike.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of chicken broth or cream to loosen the sauce and warm gently on the stovetop to avoid curdling or drying out.

Ingredient Substitutions

Chicken thighs can be swapped for breasts if you prefer juicier meat with a bit more fat. Penne pasta can be replaced with rigatoni or fusilli to hold the sauce just as well. For a lighter version, use half and half instead of heavy cream but expect a thinner sauce.

Serving Suggestions

Pair this pasta with a simple green salad dressed with lemon vinaigrette for balance. Garlic bread or focaccia on the side makes a perfect accompaniment to soak up the luscious sauce. A glass of chilled white wine like Pinot Grigio or Chardonnay complements the creamy texture beautifully.

This creamy tender chicken penne is comforting and elegant enough for guests yet simple for weeknight cooking. Enjoy it hot with extra Parmesan and basil.

Your Recipe Questions Answered

→ What type of chicken is best for this dish?

Boneless, skinless chicken breasts cut into 1-inch pieces work best for even cooking and tenderness.

→ How can I ensure the pasta is perfectly cooked?

Cook the penne pasta according to package directions until al dente, then drain and set aside promptly to keep the texture firm.

→ Can sun-dried tomatoes be substituted?

Yes, you can use oil-packed sun-dried tomatoes for richer flavor, just make sure to drain excess oil before adding.

→ How do I avoid the sauce from becoming too thick?

If the sauce thickens too much, loosen it with a splash of reserved pasta water or additional chicken broth while simmering.

→ What garnish enhances the flavor of this dish?

Fresh chopped basil adds a bright herbal note and pairs well with the creamy parmesan sauce.

→ Can this dish be prepared ahead of time?

Yes, store leftovers in an airtight container in the refrigerator up to 3 days. Reheat gently on the stovetop with a bit of broth or cream to restore creaminess.