20 Creamy Chicken and Penne Pasta Flavorful Recipes

Hearty, creamy chicken and penne pasta is the ultimate comfort food that never fails to satisfy. Whether you’re craving a quick weeknight dinner or planning a cozy family meal, these recipes deliver rich flavors and creamy textures that will have everyone asking for seconds. Get ready to discover 20 delicious variations that will make this classic dish your new go-to favorite!

Creamy Garlic Parmesan Chicken and Penne Pasta

Nailing that cozy dinner vibe just got easier. This creamy garlic parmesan chicken and penne pasta delivers restaurant-level richness in under 30 minutes—perfect for busy weeknights when you crave something indulgent but effortless.

Ingredients

– A couple of boneless, skinless chicken breasts
– 8 ounces of penne pasta
– 2 tablespoons of olive oil
– 4 cloves of garlic, minced
– A splash of heavy cream (about 1 cup)
– A generous handful of grated parmesan cheese (about ¾ cup)
– A pinch of salt and black pepper
– A sprinkle of fresh parsley for garnish

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta and cook for 9–11 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, slice the chicken breasts into 1-inch strips and season evenly with salt and black pepper.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
5. Add the chicken strips and cook for 5–7 minutes, flipping once, until golden brown and internal temperature reaches 165°F.
6. Remove the chicken from the skillet and set aside on a plate.
7. Reduce the skillet heat to medium and add the remaining 1 tablespoon of olive oil.
8. Sauté the minced garlic for 30–45 seconds until fragrant but not browned.
9. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
10. Gradually whisk in the grated parmesan cheese until the sauce is smooth and slightly thickened.
11. Drain the cooked penne pasta and add it directly to the skillet with the sauce.
12. Toss the pasta to coat evenly in the creamy garlic parmesan sauce.
13. Return the cooked chicken to the skillet and stir gently to combine.
14. Garnish with fresh parsley and serve immediately.

What makes this dish unforgettable is the velvety sauce clinging to every noodle, with tender chicken adding hearty satisfaction. Try topping it with extra parmesan and red pepper flakes for a spicy kick, or pair it with a crisp side salad to balance the richness.

Spicy Cajun Chicken and Penne Pasta

Nailing that perfect weeknight dinner just got easier. Grab your skillet and get ready for this flavor-packed Spicy Cajun Chicken and Penne Pasta that comes together in under 30 minutes. Your taste buds will thank you.

Ingredients

– 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
– 8 ounces of penne pasta
– 2 tablespoons of olive oil
– 1 medium yellow onion, diced
– 3 cloves of garlic, minced
– 1 red bell pepper, sliced thin
– 1 cup of heavy cream
– 2 tablespoons of Cajun seasoning
– A big handful of fresh parsley, chopped
– A generous sprinkle of grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta to the boiling water and cook for exactly 11 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
4. Add the diced chicken pieces in a single layer and cook for 6-7 minutes until golden brown on all sides.
5. Remove chicken from skillet and set aside on a clean plate.
6. Add the diced onion to the same skillet and cook for 3-4 minutes until translucent.
7. Stir in the minced garlic and sliced red bell pepper, cooking for another 2 minutes until fragrant.
8. Sprinkle the 2 tablespoons of Cajun seasoning over the vegetables and stir for 30 seconds to toast the spices.
9. Pour in 1 cup of heavy cream, scraping any browned bits from the bottom of the skillet.
10. Return the cooked chicken to the skillet and simmer the sauce for 3-4 minutes until slightly thickened.
11. Drain the cooked pasta, reserving 1/2 cup of pasta water.
12. Add the drained pasta to the skillet with the sauce, tossing to coat thoroughly.
13. If the sauce seems too thick, gradually add the reserved pasta water until desired consistency is reached.
14. Remove from heat and stir in the chopped parsley.
15. Divide among bowls and top with a generous sprinkle of grated Parmesan cheese.

Yes, the creamy sauce clings perfectly to every noodle while the Cajun seasoning delivers that signature kick. Try serving it with garlic bread for dipping, or add extra veggies like sliced mushrooms if you’re feeling adventurous. This dish holds up beautifully for lunch the next day too—just store it in an airtight container in the fridge.

Lemon Butter Chicken and Penne Pasta

Just when you thought chicken pasta couldn’t get better—this lemon butter situation will have you making it weekly. Juicy chicken, al dente penne, and that zesty sauce come together in under 30 minutes for a dinner that feels fancy but is totally doable on a busy weeknight.

Ingredients

– 2 boneless, skinless chicken breasts
– 8 ounces of penne pasta
– 2 tablespoons of olive oil
– 4 tablespoons of butter
– 3 cloves of garlic, minced
– Juice from 1 large lemon
– A splash of chicken broth
– A handful of fresh parsley, chopped
– Salt and black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil.
2. Add the penne pasta and cook for exactly 9 minutes until al dente.
3. While pasta cooks, pat the chicken breasts completely dry with paper towels.
4. Season both sides of the chicken generously with salt and black pepper.
5. Heat olive oil in a large skillet over medium-high heat until shimmering.
6. Place chicken in the skillet and cook for 6-7 minutes without moving.
7. Flip chicken and cook another 6-7 minutes until internal temperature reaches 165°F.
8. Remove chicken to a cutting board and let rest for 5 minutes.
9. Reduce skillet heat to medium and add butter to the same pan.
10. Add minced garlic and cook for 1 minute until fragrant but not browned.
11. Pour in lemon juice and chicken broth, scraping up all the browned bits from the pan bottom.
12. Simmer the sauce for 2 minutes until slightly thickened.
13. Slice the rested chicken against the grain into ½-inch strips.
14. Drain the cooked pasta, reserving ¼ cup of pasta water.
15. Add pasta and chicken to the skillet with the sauce.
16. Toss everything together, adding pasta water as needed to create a glossy sauce.
17. Stir in chopped parsley just before serving.

Zesty lemon cuts through the rich butter sauce, while the penne holds onto every drop. That crispy-edged chicken stays miraculously juicy against the tender pasta. Try it with a simple arugula salad for some peppery crunch that plays perfectly with the bright citrus notes.

Sun-Dried Tomato and Spinach Chicken Penne

Mouthwatering doesn’t even begin to cover this creamy pasta situation. Imagine tender chicken, sun-dried tomatoes bursting with flavor, and spinach that actually tastes amazing—all wrapped in the creamiest sauce. Your weeknight dinner game just leveled up hard.

Ingredients

• 2 boneless chicken breasts
• 8 oz penne pasta
• A big handful of fresh spinach
• ½ cup of sun-dried tomatoes in oil
• 2 cloves of garlic
• 1 cup of heavy cream
• A generous sprinkle of grated Parmesan
• A couple tablespoons of olive oil
• Salt and black pepper to season

Instructions

1. Bring a large pot of salted water to a rolling boil.
2. Cook the penne according to package directions until al dente, about 11 minutes.
3. While pasta cooks, pat chicken breasts completely dry with paper towels—this ensures perfect browning.
4. Season chicken generously on both sides with salt and black pepper.
5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
6. Sear chicken for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
7. Transfer chicken to a cutting board and let rest for 5 minutes—don’t skip this step or you’ll lose all the juices.
8. Reduce skillet heat to medium and add remaining olive oil.
9. Mince garlic and sauté for 30 seconds until fragrant but not browned.
10. Chop sun-dried tomatoes and add to skillet, cooking for 1 minute to release their oils.
11. Pour in heavy cream and bring to a gentle simmer.
12. Stir in Parmesan until melted and sauce thickens slightly.
13. Slice rested chicken into thin strips against the grain for maximum tenderness.
14. Drain cooked pasta, reserving ¼ cup pasta water.
15. Add pasta, chicken, and fresh spinach to the sauce.
16. Toss everything together, adding splashes of reserved pasta water until sauce coats everything beautifully.
17. Cook for 2 more minutes until spinach wilts and everything is heated through.

Ready to dive in? The penne holds that creamy sauce in every nook, while the sun-dried tomatoes add sweet-tart pops against the rich background. Try topping with extra Parmesan and red pepper flakes for a spicy kick that cuts through the creaminess perfectly.

Alfredo Chicken and Penne Pasta Bake

Oh my goodness, this Alfredo Chicken and Penne Pasta Bake is the ultimate comfort food hack. Whip together tender chicken, creamy sauce, and perfectly cooked pasta in one glorious dish. Bake until golden and bubbly for that restaurant-quality finish at home.

Ingredients

– 1 pound of boneless chicken breasts, cut into bite-sized pieces
– 8 ounces of penne pasta
– 2 cups of heavy cream
– 1 cup of grated Parmesan cheese
– 2 cloves of garlic, minced
– A couple tablespoons of butter
– A splash of olive oil
– 1 teaspoon of Italian seasoning
– A pinch of salt and black pepper
– 1 cup of shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Cook the penne pasta according to package directions until al dente, then drain completely.
3. Heat a splash of olive oil in a large skillet over medium-high heat.
4. Add the chicken pieces and cook for 6-8 minutes until no longer pink inside, stirring occasionally.
5. Remove chicken from skillet and set aside.
6. Melt a couple tablespoons of butter in the same skillet over medium heat.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Pour in 2 cups of heavy cream, stirring constantly.
9. Tip: Keep the heat medium to prevent the cream from curdling.
10. Gradually whisk in 1 cup of grated Parmesan until the sauce thickens slightly.
11. Stir in 1 teaspoon of Italian seasoning, a pinch of salt, and black pepper.
12. Tip: Sauce should coat the back of a spoon when ready.
13. Combine the cooked pasta, chicken, and Alfredo sauce in the prepared baking dish.
14. Top evenly with 1 cup of shredded mozzarella cheese.
15. Tip: For extra crispiness, spray the cheese lightly with cooking spray before baking.
16. Bake at 375°F for 20-25 minutes until the cheese is golden and bubbly.
17. Let rest for 5 minutes before serving.

Keep coming back for more of that creamy, cheesy goodness with every forkful. The penne holds the rich sauce perfectly while the baked topping adds that satisfying crunch. Try serving it with garlic bread for the ultimate cozy night in.

Pesto Chicken and Penne Pasta with Pine Nuts

OBSESSED with how this pesto chicken pasta comes together in under 30 minutes. Grab your penne and let’s transform basic ingredients into a restaurant-worthy dinner. Your weeknight meal prep just got a major upgrade.

Ingredients

– 2 boneless chicken breasts
– 8 ounces penne pasta
– 1 cup fresh basil leaves
– ½ cup grated Parmesan cheese
– ⅓ cup pine nuts
– 2 garlic cloves
– ½ cup olive oil
– A squeeze of fresh lemon juice
– A pinch of salt and black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil.
2. Add penne pasta and cook for exactly 11 minutes until al dente.
3. While pasta cooks, season chicken breasts generously with salt and pepper on both sides.
4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
5. Place chicken in skillet and cook for 6-7 minutes without moving to develop a golden crust.
6. Flip chicken and cook another 6-7 minutes until internal temperature reaches 165°F.
7. Remove chicken to a cutting board and let rest for 5 minutes (this keeps juices locked in).
8. In a food processor, combine basil, Parmesan, pine nuts, and garlic cloves.
9. Pulse 10 times until roughly chopped.
10. With processor running, slowly stream in remaining olive oil until emulsified.
11. Stir in lemon juice and season pesto with salt to taste.
12. Drain cooked pasta, reserving ½ cup pasta water.
13. Slice rested chicken into ½-inch thick strips.
14. Return pasta to pot and toss with pesto sauce, adding pasta water 1 tablespoon at a time until creamy.
15. Fold in chicken slices and remaining pine nuts.

Zesty lemon brightens the rich basil pesto clinging to every penne ridge. The toasted pine nuts add crunch against tender chicken strips—serve it warm with extra Parmesan or chill for next-day lunches that actually excite you.

Buffalo Chicken and Penne Pasta Salad

Oh my goodness, this Buffalo chicken and penne pasta salad is about to become your new obsession. Packed with spicy, creamy, and crunchy textures, it’s the ultimate make-ahead meal for game day or a quick weeknight dinner. Seriously, you’ll want to make a double batch because it disappears fast!

Ingredients

– 1 pound of penne pasta
– 1 pound of boneless, skinless chicken breasts
– 1 cup of Frank’s RedHot sauce
– ½ cup of mayonnaise
– ¼ cup of sour cream
– 2 tablespoons of ranch seasoning mix
– 2 celery stalks, chopped
– 4 green onions, sliced
– 1 cup of crumbled blue cheese
– A couple of tablespoons of olive oil
– A splash of water

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and rinse under cold water until completely cool to stop the cooking process.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
5. Season the chicken breasts generously with salt and pepper on both sides.
6. Cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.
7. Transfer the chicken to a cutting board and let it rest for 5 minutes to allow juices to redistribute.
8. Shred the chicken using two forks, pulling against the grain for tender strands.
9. In a small bowl, whisk together 1 cup of Frank’s RedHot sauce, ½ cup of mayonnaise, ¼ cup of sour cream, and 2 tablespoons of ranch seasoning until smooth.
10. Tip: If the dressing seems too thick, thin it with a splash of water until it reaches a pourable consistency.
11. In a large mixing bowl, combine the cooled pasta, shredded chicken, chopped celery, sliced green onions, and crumbled blue cheese.
12. Pour the dressing over the pasta mixture and toss thoroughly until everything is evenly coated.
13. Tip: For best flavor, cover and refrigerate for at least 30 minutes before serving to let the flavors meld.
14. Tip: Give it one final toss before serving to redistribute the dressing that may have settled at the bottom.
15. Serve chilled or at room temperature.

Mmm, the creamy, spicy dressing clings perfectly to every noodle, while the crisp celery adds a refreshing crunch. The blue cheese crumbles melt slightly into the warm elements, creating pockets of tangy goodness. Try scooping it into lettuce cups for a low-carb option or piling it high on toasted buns for an epic sandwich twist!

Mushroom and Thyme Chicken Penne Pasta

Kickstart your weeknight dinner game with this creamy mushroom and thyme chicken penne. Transform basic ingredients into restaurant-worthy pasta in under 30 minutes. Your family will beg for seconds.

Ingredients

– 8 ounces of penne pasta
– 2 chicken breasts
– 2 cups of sliced cremini mushrooms
– 1 yellow onion
– 3 cloves of garlic
– A couple sprigs of fresh thyme
– 1 cup of heavy cream
– A splash of olive oil
– 2 tablespoons of butter
– 1/2 cup of grated Parmesan cheese
– A pinch of salt and black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil.
2. Add penne pasta and cook for exactly 11 minutes until al dente.
3. Drain pasta, reserving 1/2 cup of starchy pasta water.
4. While pasta cooks, slice chicken breasts into 1-inch cubes.
5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
6. Season chicken with 1 teaspoon salt and 1/2 teaspoon black pepper.
7. Cook chicken for 6-8 minutes until golden brown and internal temperature reaches 165°F.
8. Remove chicken from skillet and set aside.
9. Add 2 tablespoons butter to the same skillet.
10. Dice 1 yellow onion and sauté for 3 minutes until translucent.
11. Mince 3 garlic cloves and add to skillet, cooking for 30 seconds until fragrant.
12. Add 2 cups sliced mushrooms and cook for 5 minutes until browned and tender.
13. Strip leaves from 3 thyme sprigs directly into the skillet.
14. Pour in 1 cup heavy cream and bring to a gentle simmer.
15. Stir in 1/2 cup grated Parmesan until melted and sauce thickens.
16. Add cooked chicken and pasta to the skillet.
17. Toss everything together, adding reserved pasta water 1 tablespoon at a time until desired consistency.

Serve immediately while the sauce is still luxuriously creamy. The tender penne catches every bit of that earthy mushroom and thyme-infused cream sauce. Try topping with extra Parmesan and fresh thyme sprigs for an elegant presentation that belies how simple this dish truly is.

Bacon Ranch Chicken and Penne Pasta

Oh my goodness, this bacon ranch chicken pasta is about to become your new weeknight obsession. Grab that penne and let’s get cooking—this creamy, savory dish comes together faster than you can scroll through your feed.

Ingredients

– 1 pound of chicken breast, cut into bite-sized pieces
– 8 slices of thick-cut bacon
– 12 ounces of penne pasta
– 1 packet of ranch seasoning mix
– 1 cup of heavy cream
– 1/2 cup of grated Parmesan cheese
– 2 cloves of garlic, minced
– A splash of olive oil
– A couple of green onions for garnish

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Cook the penne pasta according to package directions until al dente, about 11 minutes.
3. While pasta cooks, chop the bacon into 1-inch pieces using kitchen shears.
4. Heat a large skillet over medium-high heat and cook bacon until crispy, about 6-8 minutes.
5. Remove bacon with a slotted spoon, leaving 2 tablespoons of bacon drippings in the skillet.
6. Pat chicken pieces dry with paper towels—this helps them brown beautifully.
7. Cook chicken in the bacon drippings until golden brown and internal temperature reaches 165°F, about 6-7 minutes per side.
8. Add minced garlic to the skillet and cook for 30 seconds until fragrant.
9. Pour in heavy cream and sprinkle the entire ranch seasoning packet directly into the skillet.
10. Whisk continuously for 2 minutes until the sauce thickens slightly.
11. Stir in grated Parmesan cheese until the sauce becomes smooth and creamy.
12. Drain the cooked pasta, reserving 1/2 cup of pasta water.
13. Add the drained pasta to the skillet with the sauce.
14. Toss everything together, adding splashes of reserved pasta water if the sauce needs thinning.
15. Fold in the crispy bacon pieces, saving some for garnish.
16. Chop green onions while the pasta rests for 2 minutes—this allows flavors to meld.
17. Top with remaining bacon and green onions before serving.

Absolutely incredible how the creamy ranch sauce clings to every penne tube while the crispy bacon adds that perfect salty crunch. Try serving it straight from the skillet family-style, or pack it cold for next-day lunches—the flavors intensify overnight making it even more addictive.

Tomato Basil Chicken and Penne Pasta

Perfect for busy weeknights, this tomato basil chicken and penne pasta comes together in under 30 minutes. Packed with fresh flavors that will make you feel like you’re dining al fresco in Italy.

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 8 ounces of penne pasta
• 2 tablespoons of olive oil
• 3 cloves of garlic, minced
• 1 can (14.5 ounces) of crushed tomatoes
• A big handful of fresh basil leaves, chopped
• A generous pinch of salt
• A couple cracks of black pepper
• A splash of heavy cream
• A handful of grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta to the boiling water and cook for exactly 11 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
4. Season chicken pieces with salt and pepper, then add to the hot skillet in a single layer.
5. Cook chicken for 6-8 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
6. Remove chicken from skillet and set aside on a clean plate.
7. Add minced garlic to the same skillet and cook for 30 seconds until fragrant but not browned.
8. Pour in crushed tomatoes and bring to a simmer, scraping up any browned bits from the bottom of the pan.
9. Return chicken to the skillet and stir to coat in the tomato sauce.
10. Reduce heat to low and stir in the heavy cream until the sauce turns light orange.
11. Drain the cooked pasta, reserving 1/4 cup of pasta water.
12. Add drained pasta to the skillet with the sauce and chicken.
13. Toss everything together, adding reserved pasta water if the sauce seems too thick.
14. Remove from heat and stir in chopped basil and Parmesan cheese until basil wilts slightly.

Hearty penne catches every bit of the creamy tomato sauce, while the fresh basil adds a bright pop of flavor that cuts through the richness. Serve this family-style in a big bowl with extra Parmesan for sprinkling, or pack it cold for a next-day lunch that tastes even better.

Broccoli Cheddar Chicken and Penne Pasta

Perfect for those busy weeknights when you crave comfort but need speed. This creamy broccoli cheddar chicken pasta comes together in under 30 minutes and delivers that cozy, cheesy satisfaction you’ve been scrolling for.

Ingredients

• 1 lb of boneless, skinless chicken breasts, cut into bite-sized pieces
• 8 oz of penne pasta
• 2 cups of fresh broccoli florets
• 1 ½ cups of shredded sharp cheddar cheese
• ¾ cup of heavy cream
• 2 tbsp of butter
• 1 small yellow onion, finely chopped
• 2 cloves of garlic, minced
• 1 tsp of paprika
• ½ tsp of black pepper
• ½ tsp of salt
• A splash of olive oil

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta and set it aside, reserving ½ cup of pasta water for later.
4. While the pasta cooks, heat a splash of olive oil in a large skillet over medium-high heat.
5. Add the chicken pieces and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F).
6. Remove the chicken from the skillet and set it aside on a plate.
7. In the same skillet, melt the butter over medium heat.
8. Add the chopped onion and cook for 3-4 minutes until translucent and fragrant.
9. Stir in the minced garlic and cook for 1 minute until aromatic—be careful not to burn it.
10. Add the broccoli florets to the skillet and cook for 4-5 minutes until bright green and slightly tender.
11. Pour in the heavy cream, then sprinkle in the paprika, black pepper, and salt.
12. Bring the mixture to a gentle simmer, stirring constantly, and let it cook for 2 minutes until slightly thickened.
13. Reduce the heat to low and gradually stir in the shredded cheddar cheese until fully melted and smooth.
14. Tip: If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
15. Return the cooked chicken and drained pasta to the skillet, tossing everything together until well coated and heated through.
16. Serve immediately while hot and creamy.

Velvety cheese clings to every noodle, while tender broccoli adds a fresh crunch against the savory chicken. Try topping it with extra cheddar and a sprinkle of red pepper flakes for a spicy kick, or pack it cold for a next-day lunch that tastes even better.

Mediterranean Chicken and Penne Pasta

Kickstart your weeknight dinner game with this Mediterranean chicken and penne pasta. Bold flavors meet simple prep—think juicy chicken, tangy feta, and sun-dried tomatoes all tangled up in perfectly cooked pasta. Ready in under 30 minutes, it’s the vibrant, no-fuss meal your routine craves.

Ingredients

– 1 pound of boneless, skinless chicken breasts, cut into bite-sized chunks
– 8 ounces of penne pasta
– 2 tablespoons of olive oil
– 3 cloves of garlic, minced
– 1 cup of chopped sun-dried tomatoes in oil
– A big handful of fresh spinach
– 1/2 cup of crumbled feta cheese
– A generous sprinkle of dried oregano
– A squeeze of fresh lemon juice
– Salt and freshly ground black pepper to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta to the boiling water and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
4. Season the chicken chunks generously with salt, pepper, and a teaspoon of dried oregano.
5. Add the chicken to the hot skillet in a single layer and cook for 5-7 minutes, turning once, until golden brown and cooked through (internal temperature should reach 165°F).
6. Tip: Don’t overcrowd the skillet—cook in batches if needed for that perfect sear.
7. Reduce the heat to medium and add the minced garlic to the skillet, stirring for 30 seconds until fragrant.
8. Toss in the sun-dried tomatoes and cook for 2 minutes to warm through.
9. Drain the cooked pasta, reserving 1/2 cup of the starchy pasta water.
10. Add the drained pasta and fresh spinach to the skillet, tossing until the spinach wilts, about 1-2 minutes.
11. Tip: Use tongs to mix everything evenly and coat the pasta with the pan juices.
12. Stir in the crumbled feta cheese and a squeeze of lemon juice, adding splashes of reserved pasta water if needed to create a light sauce.
13. Tip: The starchy pasta water helps bind the ingredients and adds a silky texture to the dish.
14. Season with additional salt and pepper if desired, then remove from heat.
Buttery-soft penne cradles the tender chicken and vibrant spinach, while the feta adds a salty tang that plays off the sweet sun-dried tomatoes. Serve it straight from the skillet for a family-style feast, or top with extra lemon zest and a drizzle of olive oil to make it restaurant-worthy.

One-Pot Chicken and Penne Pasta with Spinach

Perfect for those chaotic weeknights when you want maximum flavor with minimal cleanup. Packed with tender chicken, al dente pasta, and vibrant spinach, this one-pot wonder comes together in under 30 minutes. Seriously, your future self will thank you.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized chunks
• 2 cups penne pasta
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 4 cups fresh spinach
• 1 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp dried Italian seasoning
• A generous pinch of red pepper flakes
• Salt and black pepper to season

Instructions

1. Heat 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat.
2. Season 1 lb chicken chunks with salt, black pepper, and 1 tsp dried Italian seasoning.
3. Sear chicken in the hot oil for 4-5 minutes until golden brown on all sides—don’t overcrowd the pot to get that perfect crust.
4. Remove chicken and set aside on a plate.
5. Add diced onion to the same pot and sauté for 3 minutes until translucent.
6. Stir in minced garlic and a pinch of red pepper flakes, cooking for 1 minute until fragrant.
7. Pour in 2 cups chicken broth, scraping up any browned bits from the bottom of the pot—this adds incredible depth of flavor.
8. Add 2 cups penne pasta, stir to combine, and bring to a boil.
9. Reduce heat to medium, cover, and simmer for 12 minutes, stirring occasionally to prevent sticking.
10. Return cooked chicken to the pot along with 1 cup heavy cream.
11. Simmer uncovered for 3-4 minutes until the sauce thickens slightly.
12. Turn off the heat and stir in 4 cups fresh spinach until just wilted—this keeps it vibrant and fresh.
13. Fold in 1 cup grated Parmesan cheese until the sauce is creamy and smooth.

Outrageously creamy with a subtle kick from the red pepper flakes, this dish delivers restaurant-quality comfort in one pot. The penne holds the velvety sauce perfectly, while the wilted spinach adds a pop of color and freshness. Serve it straight from the pot with extra Parmesan and crusty bread for dipping.

Balsamic Glazed Chicken and Penne Pasta

Craving something that looks fancy but cooks up fast? This balsamic glazed chicken and penne pasta delivers restaurant-quality flavor in under 30 minutes. Seriously, your weeknight dinner game just leveled up.

Ingredients

– 1 pound of boneless, skinless chicken breasts
– A couple of cups of penne pasta
– A good glug of olive oil (about 2 tablespoons)
– A generous splash of balsamic vinegar (about 1/4 cup)
– A couple of minced garlic cloves
– A spoonful of honey (about 1 tablespoon)
– A pinch of salt and a few cracks of black pepper
– A handful of fresh basil leaves
– A sprinkle of grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, pat the chicken breasts completely dry with paper towels—this ensures a perfect sear.
4. Season both sides of the chicken generously with salt and pepper.
5. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
6. Carefully place chicken in the hot skillet and cook undisturbed for 6-7 minutes until the bottom develops a golden-brown crust.
7. Flip chicken and cook for another 6-7 minutes until internal temperature reaches 165°F on a meat thermometer.
8. Transfer chicken to a cutting board and let it rest for 5 minutes—this keeps all the juices inside when you slice it.
9. In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of olive oil.
10. Add minced garlic and cook for 30 seconds until fragrant but not browned.
11. Pour in balsamic vinegar and honey, scraping up all the browned bits from the bottom of the pan.
12. Simmer the glaze for 2-3 minutes until it thickens enough to coat the back of a spoon.
13. Drain the cooked pasta and return it to the pot.
14. Slice the rested chicken against the grain into 1/2-inch strips.
15. Add chicken and any accumulated juices to the pasta pot.
16. Pour the balsamic glaze over everything and toss vigorously to combine.
17. Stir in fresh basil leaves just before serving to keep them bright and vibrant.
18. Top each serving with a sprinkle of Parmesan cheese.
Layers of tangy-sweet glaze cling to every noodle while the juicy chicken adds satisfying protein. Try serving it in shallow bowls with extra basil scattered over the top for that fresh-from-the-bistro look.

Cheesy Chicken and Penne Pasta Casserole

Unlock the ultimate comfort food hack that’ll have your crew begging for seconds. This cheesy chicken and penne pasta casserole bakes up bubbly, golden, and ridiculously satisfying—ready in under an hour.

Ingredients

• 2 cups of dried penne pasta
• 1 pound of boneless, skinless chicken breasts, chopped into bite-sized pieces
• a glug of olive oil (about 2 tablespoons)
• 1 small yellow onion, diced
• 2 cloves of garlic, minced
• a big pinch of salt and black pepper
• 1 can (14.5 ounces) of diced tomatoes, undrained
• 1 cup of chicken broth
• a hefty cup of shredded mozzarella cheese
• a half-cup of grated Parmesan cheese
• a handful of fresh basil leaves, chopped

Instructions

1. Preheat your oven to 375°F and grab a 9×13-inch baking dish.
2. Cook the penne pasta in a large pot of salted boiling water for 2 minutes less than the package directions—it’ll finish cooking in the oven. (Tip: Undercooking the pasta now prevents mushiness later.)
3. Drain the pasta and set it aside.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Add the chopped chicken and cook for 5–7 minutes, stirring occasionally, until no pink remains.
6. Toss in the diced onion and minced garlic, and sauté for 3 minutes until fragrant and softened.
7. Season everything with that big pinch of salt and black pepper.
8. Pour in the diced tomatoes with their juices and the chicken broth, and bring to a simmer.
9. Stir in the drained penne pasta until well coated.
10. Transfer the mixture to your baking dish and spread it evenly.
11. Sprinkle the mozzarella and Parmesan cheeses over the top in an even layer. (Tip: For extra browning, use a mix of cheeses and press lightly into the surface.)
12. Bake for 20–25 minutes, until the cheese is melted and golden with bubbly edges. (Tip: Let it rest for 5 minutes before serving so the layers set.)

Venture into each forkful of tender pasta, juicy chicken, and that stretchy, savory cheese pull. Serve it straight from the dish with a crisp side salad, or scoop leftovers into mason jars for a next-day lunch that tastes even better.

Garlic Butter Chicken and Penne Pasta

Whip up this garlic butter chicken and penne pasta when you need a dinner that feels fancy but comes together fast. Grab your skillet and let’s get saucy—this creamy, garlicky dish is about to become your new weeknight hero.

Ingredients

• 1 pound of boneless, skinless chicken breasts, cut into bite-sized chunks
• 8 ounces of penne pasta
• 3 tablespoons of olive oil
• 4 cloves of garlic, minced
• 4 tablespoons of unsalted butter
• 1 cup of heavy cream
• 1/2 cup of grated Parmesan cheese
• 1 teaspoon of dried Italian seasoning
• Salt and black pepper to season
• A handful of fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta to the boiling water and cook for 9–11 minutes, stirring occasionally, until al dente.
3. Drain the pasta in a colander, but reserve 1/4 cup of the starchy pasta water for later.
4. While the pasta cooks, season the chicken chunks generously with salt and black pepper.
5. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
6. Add the chicken to the skillet in a single layer and cook for 5–7 minutes, flipping once, until golden brown and cooked through.
7. Transfer the cooked chicken to a plate and set aside.
8. Reduce the skillet heat to medium and add the remaining 1 tablespoon of olive oil.
9. Add the minced garlic and sauté for 1 minute, stirring constantly, until fragrant but not browned.
10. Tip: Toasting the garlic lightly unlocks its flavor without bitterness.
11. Add the unsalted butter to the skillet and let it melt completely.
12. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
13. Stir in the grated Parmesan cheese until the sauce is smooth and slightly thickened.
14. Sprinkle in the dried Italian seasoning and adjust salt and pepper if needed.
15. Tip: For a silkier sauce, add the reserved pasta water a splash at a time until desired consistency.
16. Return the cooked chicken and any juices to the skillet, stirring to coat in the sauce.
17. Add the drained penne pasta to the skillet and toss everything together until well combined.
18. Cook for 1–2 more minutes, allowing the pasta to soak up the sauce.
19. Tip: Let the dish rest off the heat for 2 minutes before serving to let flavors meld.
20. Garnish with chopped fresh parsley and serve immediately.

Oh, the creamy sauce clings to every noodle, while the tender chicken adds a savory punch. Try topping it with extra Parmesan and a squeeze of lemon for a bright twist, or pair it with a crisp salad to balance the richness.

Chicken and Penne Pasta with Roasted Red Peppers

Ready to transform your weeknight dinner game? Roast those red peppers until they’re smoky and sweet, then toss them with tender chicken and penne pasta. This dish delivers big flavor with minimal effort—perfect for busy evenings.

Ingredients

– 1 pound of boneless, skinless chicken breasts, cut into bite-sized chunks
– 8 ounces of penne pasta
– 2 large red bell peppers, sliced into strips
– 2 tablespoons of olive oil
– 3 cloves of garlic, minced
– A splash of balsamic vinegar
– A couple of fresh basil leaves, chopped
– 1/2 cup of grated Parmesan cheese
– Salt and black pepper to season

Instructions

1. Preheat your oven to 425°F.
2. Toss the red bell pepper strips with 1 tablespoon of olive oil and a pinch of salt on a baking sheet.
3. Roast the peppers for 20–25 minutes, until they’re charred at the edges and tender.
4. Bring a large pot of salted water to a rolling boil.
5. Add the penne pasta and cook for 9–11 minutes, until al dente (check the package for exact time).
6. Drain the pasta, reserving 1/2 cup of the starchy pasta water.
7. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
8. Season the chicken chunks with salt and black pepper.
9. Cook the chicken for 6–8 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F).
10. Add the minced garlic to the skillet and sauté for 1 minute, until fragrant.
11. Tip in the roasted red peppers and cooked penne pasta.
12. Pour in the reserved pasta water and a splash of balsamic vinegar.
13. Toss everything together until the sauce lightly coats the pasta.
14. Stir in the chopped basil and half of the Parmesan cheese.
15. Serve immediately, topped with the remaining Parmesan.

Get ready for a bowl that’s both creamy and vibrant, thanks to the melted Parmesan and sweet roasted peppers. The penne holds the sauce beautifully, making each bite a mix of savory chicken and smoky sweetness. Try it with a sprinkle of red pepper flakes for an extra kick, or pair it with a crisp green salad to round out the meal.

Jalapeño Popper Chicken and Penne Pasta

Ready to level up your pasta game? This creamy, spicy jalapeño popper chicken and penne delivers that restaurant-quality kick without the fuss. You’ll get that perfect balance of heat, cheese, and comfort in under 30 minutes.

Ingredients

• About 8 ounces of penne pasta
• A couple of boneless, skinless chicken breasts, chopped into bite-sized pieces
• 2–3 fresh jalapeños, sliced (keep the seeds if you like it extra spicy!)
• Half a block of cream cheese, softened
• A generous handful of shredded cheddar cheese
• A splash of heavy cream
• 2 cloves of garlic, minced
• 1 tablespoon of olive oil
• Salt and a pinch of black pepper
• A sprinkle of smoked paprika for that smoky finish

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
4. Add the chopped chicken and season with salt, pepper, and smoked paprika; cook for 6–7 minutes until the internal temperature reaches 165°F and the outside is golden brown.
5. Remove the chicken from the skillet and set it aside on a plate.
6. In the same skillet, add the sliced jalapeños and minced garlic; sauté for 2 minutes until fragrant and slightly softened.
7. Reduce the heat to low and add the softened cream cheese, stirring constantly until it melts smoothly into the jalapeño mixture.
8. Pour in the heavy cream and shredded cheddar cheese, stirring continuously until the sauce is fully combined and creamy.
9. Drain the cooked penne and add it directly to the skillet with the sauce.
10. Toss the pasta and sauce together until every piece is evenly coated.
11. Return the cooked chicken to the skillet and gently stir to combine everything.
12. Let it heat through for 1–2 minutes on low, then remove from heat.

You’ll love the creamy, cheesy texture with just the right kick from the jalapeños. Yes, it’s that good—serve it straight from the skillet for a cozy family dinner, or top with extra shredded cheese and fresh jalapeño slices for a bold presentation. Perfect for those nights when you crave something indulgent but easy.

Chicken and Penne Pasta in Creamy Tomato Sauce

Transform your weeknight dinner game with this creamy, dreamy pasta. Toss chicken and penne in a rich tomato sauce that comes together in under 30 minutes—perfect for busy evenings when you crave something satisfying.

Ingredients

• 2 boneless, skinless chicken breasts
• 8 ounces penne pasta
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (15-ounce) can crushed tomatoes
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• A handful of fresh basil leaves

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add penne pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, slice chicken breasts into 1-inch cubes and season with salt and pepper.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add chicken pieces in a single layer and cook for 5-7 minutes until golden brown on all sides and internal temperature reaches 165°F.
6. Transfer cooked chicken to a clean plate, leaving any drippings in the skillet.
7. Add diced onion to the same skillet and cook for 3-4 minutes until translucent and fragrant.
8. Stir in minced garlic and cook for 30 seconds until aromatic but not browned.
9. Pour in crushed tomatoes and dried basil, scraping up any browned bits from the bottom of the skillet.
10. Simmer the tomato mixture for 5 minutes over medium heat until slightly thickened.
11. Reduce heat to low and slowly stir in heavy cream until fully incorporated.
12. Add Parmesan cheese and stir continuously until melted and sauce is smooth.
13. Return cooked chicken to the skillet and stir to coat in the creamy tomato sauce.
14. Drain cooked pasta and add directly to the skillet with the sauce.
15. Toss everything together until pasta is evenly coated and heated through.
16. Garnish with fresh basil leaves before serving.

Velvety sauce clings to every noodle while tender chicken adds protein-packed satisfaction. Serve it family-style straight from the skillet, or top with extra Parmesan and red pepper flakes for a spicy kick. The creamy tomato base makes excellent leftovers—just add a splash of cream when reheating to restore that luxurious texture.

Herbed Chicken and Penne Pasta with Feta Cheese

Feeling that weeknight dinner slump? Forget complicated recipes—this herbed chicken and penne pasta with feta comes together in under 30 minutes. Fresh flavors and creamy cheese make it an instant family favorite.

Ingredients

– 1 lb of boneless, skinless chicken breasts
– 8 oz of penne pasta
– 2 tbsp of olive oil
– 2 cloves of garlic, minced
– 1 tbsp of dried oregano
– 1 tsp of dried thyme
– A big handful of fresh parsley, chopped
– 4 oz of crumbled feta cheese
– A generous pinch of salt
– A couple of cracks of black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil.
2. Add the penne pasta and cook for 9-11 minutes until al dente (check package instructions).
3. While pasta cooks, cut chicken breasts into 1-inch cubes and season with salt and pepper.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add chicken cubes in a single layer—don’t overcrowd the pan for proper browning.
6. Cook chicken for 6-8 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
7. Reduce heat to medium and add minced garlic to the skillet.
8. Cook garlic for 30 seconds until fragrant—watch closely to prevent burning.
9. Stir in dried oregano and thyme, coating the chicken evenly.
10. Drain the cooked pasta, reserving 1/2 cup of pasta water.
11. Add drained pasta directly to the skillet with the chicken.
12. Pour in 1/4 cup of reserved pasta water to create a light sauce.
13. Toss everything together until well combined.
14. Remove skillet from heat and stir in fresh parsley.
15. Sprinkle crumbled feta cheese over the top.
16. Gently fold the feta into the pasta mixture, letting it melt slightly.

Dig into this comforting bowl where tender penne hugs herby chicken chunks. The feta adds salty creaminess that balances the aromatic herbs perfectly. Try serving it with a simple arugula salad for a complete meal that feels fancy but comes together effortlessly.

Summary

Kindly remember, these 20 creamy chicken and penne pasta recipes are your ticket to delicious, comforting meals any night of the week. We hope you find a new family favorite! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup with your friends on Pinterest. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.