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4.75 from 64 votes

Chicken Penne Pasta

Recipe from Two Peas and Their Pod

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!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Pasta
Cuisine: Italian
Servings: 6
Calories: 563kcal


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


  • 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.


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