Go Back

Chicken Penne Pasta

A quick and easy comfort food masterpiece of penne pasta loaded with tender chicken, vibrant vegetables, and a creamy sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 oz penne pasta Feel free to swap in whole wheat or gluten-free pasta.
Chicken
  • 1 lb boneless chicken breast Diced into bite-sized pieces. Substitute with turkey or tofu for a vegetarian option.
Sauce and Vegetables
  • 2 tbsp olive oil For sautéing. Avocado oil can be used for a different flavor profile.
  • 4 cloves garlic Minced for aroma.
  • 1 count bell pepper Chopped (any color). Skip if not a fan.
  • 1 cup heavy cream Can be switched to Greek yogurt for a lighter version.
  • 1 cup chicken broth Store-bought or homemade both work.
  • Salt and pepper To taste!
  • Fresh basil or parsley Chopped, for garnish. Dried herbs may be substituted.

Method
 

Cooking
  1. In a large pot, bring water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the diced chicken pieces, seasoning with salt and pepper. Cook until browned and cooked through, about 5-7 minutes.
  3. Add the minced garlic and bell pepper to the skillet. Cook for another 2-3 minutes until the garlic is fragrant and the peppers are tender.
  4. Pour in the heavy cream and chicken broth, stirring to combine. Let the mixture simmer for about 5 minutes until it thickens slightly.
  5. Add the cooked penne to the skillet, tossing to coat completely with the creamy sauce.
  6. Remove from heat, sprinkle with chopped fresh basil or parsley, and give it a gentle toss. Serve immediately.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stovetop over low heat, adding a splash of water or broth to rehydrate the sauce. It can also be frozen for up to 3 months.