Chicken Penne Pasta

Quick Summary

Chicken Penne Pasta- creamy, cheesy, chicken pasta with a fresh bruschetta topping. Serve with garlic bread for the most amazing meal! This easy pasta dish is a family favorite!

chicken penne pasta

We love a good pasta night at our house. A few of our favorites include baked ziti, lasagna, cacio e pepe, and pasta pomodoro.

This easy Chicken Penne Pasta is another favorite, my boys request it often. They love the creamy, cheesy sauce that covers the penne pasta and chicken. I also add a fresh and simple bruschetta topping that makes the dish extra special.

You are going to LOVE this easy pasta recipe, it is a weeknight favorite!

Bruschetta Topping

Before we get to the pasta, let’s talk about the bruschetta topping. We LOVE classic bruschetta so I decided to jazz up this creamy chicken pasta with a fun and fresh bruschetta topping.

The ingredients are simple: tomatoes, basil, olive oil, balsamic vinegar, garlic, salt and pepper. Mix them all together and you are good to go! I like to make the bruschetta topping first so the flavors have time to hangout.

Of course, you can skip the topping and the pasta will still be delicious, but if you ask me, it is the perfect way to finish the dish! It takes it to a whole new level.

Penne Pasta

Now, let’s talk pasta. I like to use penne pasta for this recipe because we always have it in our pantry and the noodles are the perfect size. They are a cylinder-shaped noodle with slanted edges and a hollow center. The ridges make it easy for catching the creamy sauce.

Of course, you can use any pasta to make this recipe. Fusilli, farfalle, spaghetti, fettuccine, orecchiette, and rigatoni are all good options.

You can use whole wheat pasta or gluten-free pasta. There are lots of good options out there these days. Check the pasta aisle at the grocery store and buy what looks good to you!

How to Make Chicken Penne Pasta

  • Bring a large pot of water to a rapid boil and salt the water generously! Salting the water will flavor the pasta from the beginning so don’t skip this step. Cook the pasta until al dente, according to package instructions. Drain and set aside.
  • In a large skillet, cook the chicken in olive oil until cooked through. Remove from the pan and set aside so you can make the sauce.
  • Melt the butter in the pan and add the shallot and garlic. Cook for about one minute. Whisk in the flour. Slowly pour in the chicken broth, whisking continuously so the flour doesn’t clump up. Pour in the white wine. Cook on low until the sauce starts to thicken.
  • Add the chicken back into the pan. Stir in the heavy cream, Italian seasoning, and crushed red pepper flakes. Bring the sauce to a simmer and then stir in the Parmesan cheese. Make sure you use GOOD Parmesan cheese. I always buy a wedge and freshly grate it. It is so much better than the pre-shredded cheese.
  • Put the pasta back in the pan and stir until it’s well coated. It will smell amazing!
  • Spoon the pasta onto plates or bowls and top with extra Parmesan cheese and the bruschetta topping. Eat and enjoy!

Serving Suggestions

If you need some ideas on what to serve with chicken penne pasta, here are a few of our favorite sides that never disappoint.

How to Store

If you have leftover pasta, you can keep it in an airtight container in the refrigerator for up to 4 days. The bruschetta topping is best the day it is made so I recommend eating it all the first day and making more if you need it.

chicken penne pasta in skillet

More Pasta Recipes

Chicken Penne Pasta

Chicken Penne Pasta- creamy, cheesy, chicken pasta with a fresh bruschetta topping. Serve with garlic bread for the most amazing meal! This easy pasta dish is a family favorite!
5 from 3 votes

Ingredients
  

For the Bruschetta Topping:

  • 2 cups grape tomatoes, chopped
  • 3 tablespoons chopped fresh basil
  • 1 tablespoon olive oil
  • 2 teaspoons balsamic vinegar
  • 1 clove garlic, minced
  • Kosher salt and black pepper, to taste

For the Chicken Pasta:

  • 10 ounces penne pasta
  • 1 tablespoon olive oil
  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • Kosher salt and black pepper
  • 2 tablespoons unsalted butter
  • 1 shallot, diced
  • 5 cloves garlic, minced
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1/4 cup white wine, or white cooking wine
  • 1 cup heavy cream
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper
  • 1 cup freshly grated Parmesan cheese, plus more for serving

Instructions
 

  • To make the bruschetta topping, combine the tomatoes, basil, olive oil, balsamic vinegar, garlic, salt, and pepper. Let sit while you make the chicken and pasta.
  • Boil a large pot of water and salt generously. Cook the pasta until al dente, according to package instructions. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the chicken, in a single layer, and season with a little salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until chicken is cooked through. Remove the chicken from the pan and set aside on a clean plate.
  • Melt the butter in the pan and add the shallot and garlic. Cook for 1 minute. Whisk in the flour. Slowly pour in the chicken broth, whisking continuously so the flour doesn’t clump up.
  • Pour in the white wine. Cook on low for 3 to 5 minutes until sauce starts to thicken. Add the chicken back into the pan.
  • Stir in the heavy cream, Italian seasoning, and crushed red pepper flakes. On medium-low, bring the sauce to a simmer and then stir in the Parmesan cheese.
  • Add the pasta to the pan and stir until pasta is well coated. Remove the pan from heat. Taste and season with salt and pepper, if necessary.
  • Spoon the pasta onto plates or bowls and top with extra Parmesan cheese and bruschetta topping. Serve immediately.

Nutrition

Calories: 563kcal, Carbohydrates: 43g, Protein: 31g, Fat: 28g, Saturated Fat: 14g, Trans Fat: 1g, Cholesterol: 127mg, Sodium: 510mg, Potassium: 630mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1362IU, Vitamin C: 12mg, Calcium: 246mg, Iron: 2mg

Have you tried this recipe?

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Photos by Olive and Mango

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Maria,

    This looks so good! My fam can’t really have heavy whipping cream. How would you suggest I substitute? Would half and half work? Would I need extra flour to thicken? I really want to make this! I love the bruschetta on top! What a great idea! A way to get more veggies into these folks is a bonus!

    Thanks!
    Leslie

  2. This was AMAZING! It is definitely a new favorite, and I will be making this again soon. It was so easy and delicious. I am pregnant and can’t eat beef or marinara sauce (makes me sick). So I am very thankful to have found all of your different chicken and white sauce recipes! Thanks!

  3. 5 stars
    Just finished eating. This recipe was amazingly delish! Every recipe I have made from Two Peas and Their Pod has been fantastic. I love that their recipes are made with ingredients I almost always have on hand and are clear and easy to follow. I’m a big fan!❤️

  4. 5 stars
    So delicious! My whole family loved it, even my two picky kids! The bruschetta topping was the perfect touch. I did notice maybe you accidentally put the step with the wine in the recipe steps twice? Thanks again for a great recipe!

  5. 5 stars
    This dish is amazing! I subbed half n half for the heavy cream and it was delicious!
    This was my first time chopping fresh basil but it made a difference. Do NOT skip the bruschetta topping – it really does elevate the dish to DIVINE!!!