Creamy Chicken Penne: My Weeknight Comfort Recipe (Print Version)

Whip up Creamy Chicken Penne Pasta tonight! This comforting dish, packed with tender chicken and a rich sauce, is my family's favorite for busy weeknights.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Contains dairy, gluten

# Ingredients:

→ Pantry Staples

01 - 12 oz penne pasta
02 - 1 tbsp olive oil
03 - 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
04 - 4 cloves garlic, minced
05 - 1/2 tsp red pepper flakes (optional)
06 - 1 cup low-sodium chicken broth

→ Creamy Sauce Essentials

07 - 1 1/2 cups heavy cream
08 - 1/2 cup freshly grated Parmesan cheese, plus more for serving

→ Fresh Flavor Boosters

09 - 5 oz fresh baby spinach
10 - Salt and freshly ground black pepper to taste

→ Finishing Touches

11 - Fresh parsley, chopped (for garnish, optional)

# Instructions:

01 - First things first, get a big pot of water boiling for your penne. Don't forget to salt it generously – it's your only chance to season the pasta itself! While that's heating up, grab your chicken breasts and cut them into bite-sized pieces. I usually aim for about 1-inch chunks, so they cook evenly and are easy to fork. Pat the chicken dry, honestly, it makes a huge difference for a nice sear. This is where I sometimes get a bit messy, chicken juices everywhere, oops!
02 - Heat a drizzle of olive oil in a large skillet over medium-high heat. Once it’s shimmering, add your chicken pieces in a single layer. Don’t overcrowd the pan, or it'll steam instead of sear. I usually do this in two batches. Cook until golden brown and cooked through, about 5-7 minutes. You want that lovely crust! Remove the chicken from the skillet and set it aside. Don't clean the pan just yet; those browned bits are flavor gold for our sauce.
03 - Reduce the heat to medium. Add a tiny bit more oil if needed, then toss in your minced garlic and red pepper flakes. Sauté for about 1 minute, just until fragrant. Seriously, don't let it burn; burnt garlic is a sad, bitter tragedy. This step fills my kitchen with the most incredible aroma; it’s the heart of the sauce, if you ask me!
04 - Pour in the chicken broth and scrape up all those delicious browned bits from the bottom of the pan with a wooden spoon – that’s called deglazing, and it adds so much depth! Let it simmer for a few minutes to reduce slightly, maybe 3-5 minutes. Then, stir in the heavy cream. Bring it to a gentle simmer, letting it thicken slightly. I always taste it here, adjusting salt and pepper. It should start to look luscious and inviting, perfect for this meal.
05 - By now, your penne should be al dente. Drain it, reserving about a cup of pasta water (just in case!). Add the cooked pasta and the seared chicken back into the skillet with the creamy sauce. Toss everything together to coat. Now, throw in the fresh spinach. It'll look like a mountain at first, but trust me, it wilts down in no time, adding a lovely freshness and a pop of color to the dish. Keep tossing until the spinach is just tender.
06 - Finally, stir in that glorious freshly grated Parmesan cheese. If the sauce seems a little too thick, add a splash of that reserved pasta water until it reaches your desired consistency. Taste one last time, adjusting seasonings as needed. I always add a little more black pepper here. Serve immediately, perhaps with a sprinkle of extra Parmesan and a fresh parsley sprig. The smell, the warmth, the sheer comfort of this pasta is just everything!

# Notes:

01 - Always salt your pasta water generously; it's the only chance to season the pasta itself!
02 - Reheat leftovers gently on the stovetop with a splash of broth or cream to keep the sauce luscious.
03 - If you're out of penne, any short pasta like rotini or ziti works well, I've tried it!
04 - Serve with crusty garlic bread to soak up every bit of that amazing sauce.

# Equipment Needed:

01 - Large pot
02 - large skillet
03 - whisk
04 - cutting board
05 - knife

# Nutrition (Per Serving):

Calories: 650 kcal
Total Fat: 35g
Total Carbohydrate: 50g
Protein: 35g

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