Creamy Chicken Penne Pasta

This creamy chicken penne pasta brings together tender chicken pieces and perfectly cooked penne in a rich parmesan sauce dotted with sundried tomatoes and infused with Italian herbs. It’s a dish that feels both comforting and a bit special, ideal for weeknight dinners or when you want to impress without fuss. Every bite melts smoothly with the cheesy creaminess balanced by the tangy sweetness of sundried tomatoes.

I first tried making this when I wanted to surprise a friend with an easy yet flavorful dinner. Now it has become a favorite whenever I crave something cozy that still feels made with care.

Ingredients

• Boneless skinless chicken breasts: cut into oneinch pieces cooks evenly and stays tender
• Penne pasta: holds the sauce well so pick a good quality brand for best texture
• Olive oil: for cooking the chicken choose extra virgin for a richer flavor
• Butter: is the base of the sauce that gives richness and smoothness
• Minced garlic: adds fragrant aroma and depth fresh is best for punchy flavor
• Allpurpose flour: thickens the sauce use fresh for the best thickening power
• Chicken broth: adds savory depth homemade or low sodium store bought works well
• Heavy cream: makes the sauce creamy and indulgent full fat ensures richness
• Grated parmesan cheese: brings a nutty salty note freshly grated melts best
• Sundried tomatoes: add sweetness and a slight chew oil packed varieties have the best texture
• Paprika: gives warmth and a subtle smokiness
• Dried Italian seasoning: blends herbs for a complex flavor profile choose a fresh jar
• Salt and pepper: season to taste fresh cracked pepper brightens the dish
• Fresh basil: for garnish brings brightness and a pop of green color

Instructions

Sauté the Chicken:

Season the chicken pieces evenly with salt and pepper. Heat olive oil over mediumhigh heat in a large skillet until shimmering. Add the chicken and cook for 6 to 8 minutes turning occasionally until the pieces are golden and no longer pink inside. Transfer the chicken to a plate and keep warm.

Make the Sauce Base:

In the same skillet lower the heat to medium and melt the butter. Add minced garlic and sauté carefully for about 30 seconds until fragrant but not browned to avoid bitterness. Sprinkle in the flour and stir constantly for 1 to 2 minutes to cook the raw flour taste out and create a roux that will thicken the sauce.

Incorporate Liquids and Cheese:

Slowly pour in the chicken broth heavy cream and sprinkle in the parmesan cheese while whisking steadily to prevent lumps. Stir in the sundried tomatoes along with paprika and Italian seasoning. Taste and add salt and pepper as needed. Let the sauce simmer gently for 3 to 5 minutes until it thickens slightly and the flavors meld.

Combine Pasta and Chicken:

Add the cooked penne and chicken back into the skillet with the sauce. Toss everything together thoroughly so each piece is coated in that luscious sauce. Warm it gently over mediumlow heat for a minute or two to integrate the flavors.

Garnish and Serve:

Finish by sprinkling freshly chopped basil on top for a herbal brightness and add extra parmesan cheese if you like. Serve right away while warm and creamy.

I love how the parmesan melts into the sauce creating an indulgent creamy base that makes every bite feel luxurious. One particularly memorable family dinner with this recipe had everyone asking for the exact method which definitely felt like a win for my home cooking pride.

Storage Tips

Leftovers store well in an airtight container in the refrigerator for up to three days. When reheating do it gently on the stove with a little broth or cream to keep the sauce creamy and avoid drying out. Microwaving can sometimes alter the sauce texture so warming in a pan works best.

Ingredient Substitutions

If you don’t have penne rigatoni or fusilli are excellent alternatives because they also catch the sauce nicely. For a lighter sauce substitute heavy cream with half and half but expect a thinner consistency. Fresh tomatoes can replace sundried tomatoes if added earlier in cooking to soften and develop sweetness.

Serving Suggestions

Serve this pasta alongside a crisp green salad lightly dressed with lemon and olive oil to cut through the richness. Crusty garlic bread is perfect for scooping up the extra sauce. For drinks a glass of chilled Chardonnay or a lightbodied red like Pinot Noir complements the creamy savory flavors wonderfully.

This recipe has been part of many of my dinners where casual meets fancy bringing a satisfying richness with every forkful. I learned the hard way that toasting the flour properly really makes all the difference in sauce texture so never rush that step.

FAQs About This Recipe

→ What pasta works best for this dish?

Penne pasta is ideal as it holds the creamy sauce well, but rigatoni or fusilli are good alternatives that also maintain sauce adherence.

→ Can fresh tomatoes be used instead of sun-dried tomatoes?

Fresh tomatoes can be substituted but won’t provide the same concentrated sweetness or tang; roasting them beforehand helps deepen their flavor.

→ How can I thicken the sauce if needed?

Cook the sauce a bit longer to reduce or add a slurry made of flour and cold water before simmering gently to thicken it.

→ Is it necessary to fully cook the chicken before adding it back to the sauce?

Yes, fully cooking the chicken ensures tenderness and safety. Returning it to the sauce allows the flavors to meld without overcooking.

→ What garnishes complement this dish?

Fresh chopped basil and a sprinkle of parmesan cheese add brightness and enhance the rich, creamy flavors.