17 Weeknight Chicken Penne Pasta Recipes No Cream

Zooming through the week calls for dinners that are fast, flavorful, and family-friendly. These 17 chicken penne pasta recipes skip the cream but keep all the comfort—perfect for busy weeknights. Get ready to twirl your fork into something delicious!

Lemon Herb Chicken Penne

Ditch the bland pasta routine. This lemon herb chicken penne delivers bright citrus and savory sun-dried tomatoes in under 30 minutes. Perfect for a quick weeknight dinner.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 8 oz penne pasta
• 2 boneless, skinless chicken breasts (about 1 lb)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup sun-dried tomatoes (oil-packed), drained and chopped
• 1/4 cup chicken broth
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/4 cup heavy cream
• 1/4 cup finely grated Parmesan cheese
• 2 tbsp fresh Italian parsley, chopped
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil. Add penne and cook according to package directions until al dente, about 10 minutes. Drain, reserving 1/4 cup pasta water.
2. While pasta cooks, pat chicken breasts dry with paper towels. Season both sides evenly with 1/4 tsp salt and 1/8 tsp pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering. Place chicken in skillet and cook without moving for 5 minutes until golden brown. Flip and cook another 4 minutes until internal temperature reaches 165°F. Transfer to a cutting board and let rest 3 minutes, then slice against the grain.
4. Reduce heat to medium. Add minced garlic and sun-dried tomatoes to the skillet. Sauté for 30 seconds until fragrant.
5. Pour in chicken broth, scraping up any browned bits from the bottom. Add lemon juice and zest. Bring to a simmer and cook for 1 minute.
6. Stir in heavy cream and Parmesan cheese. Whisk until smooth and slightly thickened, about 2 minutes.
7. Add cooked penne, sliced chicken, and parsley to the sauce. Toss to coat, adding reserved pasta water a tablespoon at a time if needed for consistency.
8. Season with remaining 1/4 tsp salt and 1/8 tsp pepper. Serve immediately.

The tender chicken and al dente penne are coated in a bright, creamy sauce with pops of sun-dried tomato. Serve with a side salad or garlic bread for a complete meal.

Spicy Arrabbiata Chicken Penne

Penne paired with a fiery arrabbiata sauce and tender chicken makes for a weeknight dinner that packs serious heat. This dish balances bold chili flakes with the richness of chicken and the sweetness of basil. Ready in under 40 minutes, it’s a no-fuss meal that delivers on flavor.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Sauce

• 1 (28-ounce) can crushed San Marzano tomatoes
• 2 tablespoons tomato paste
• 4 cloves garlic, thinly sliced
• 1 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon granulated sugar

For the Chicken

• 2 boneless skinless chicken breasts (about 8 ounces each)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon extra-virgin olive oil

For the Pasta

• 12 ounces dried penne pasta

For the Garnish

• 1/4 cup fresh basil leaves, torn
• 1/2 cup freshly grated Parmigiano-Reggiano cheese

Instructions

1. Bring a large pot of salted water to a rolling boil. Add penne and cook according to package directions until al dente, about 10-12 minutes. Reserve 1 cup of pasta water before draining.
2. While pasta cooks, pat chicken breasts dry and season both sides with salt and pepper. Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat until shimmering.
3. Add chicken to the skillet and cook without moving for 6-7 minutes until deep golden brown. Flip and cook another 6-7 minutes until internal temperature reaches 165°F. Transfer to a cutting board and let rest 5 minutes, then slice against the grain into 1/2-inch strips.
4. Reduce skillet heat to medium. Add 3 tablespoons olive oil and sliced garlic. Cook, stirring constantly, until fragrant and just starting to turn golden, about 30 seconds.
5. Stir in red pepper flakes and dried oregano. Cook for 10 seconds to bloom the spices.
6. Pour in crushed tomatoes and tomato paste. Stir to combine. Bring to a gentle simmer and cook, stirring occasionally, until sauce thickens slightly, about 10 minutes. Season with salt and sugar, then stir to dissolve.
7. Tip: Always reserve pasta water before draining; its starch helps bind the sauce to the pasta.
8. Add drained penne and sliced chicken to the skillet with the sauce. Toss well to coat, adding reserved pasta water 1/4 cup at a time if the sauce is too thick. Cook over medium heat for 1 minute to meld flavors.
9. Tip: For a spicier kick, crush additional red pepper flakes into the sauce before finishing.
10. Remove from heat. Add torn basil and half the Parmesan. Toss gently.
11. Tip: Use a high-quality Parmigiano-Reggiano and grate it fresh for superior melting and nutty flavor.

Nothing beats the combination of tender chicken with the fiery kick of arrabbiata sauce. The chili flakes provide a lingering heat that’s balanced by the sweet basil and rich Parmesan. Serve this penne with a side of garlic bread to soak up every drop of the robust sauce.

Pesto Chicken Penne

Versatile and vibrant, this pesto chicken penne comes together in under 30 minutes. It's a weeknight winner with bold basil flavor and juicy chicken.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

Pasta & Chicken

• 8 oz penne pasta
• 2 boneless skinless chicken breasts (about 6 oz each)
• 2 tbsp extra virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Pesto & Garnish

• 1 cup cherry tomatoes, halved
• 1/2 cup prepared basil pesto
• 1/4 cup pine nuts, toasted
• 1/4 cup freshly grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add penne and cook until al dente, about 9 minutes. Reserve 1/2 cup pasta water before draining.
2. Meanwhile, season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken 5-7 minutes per side until golden and internal temperature reaches 165°F. Transfer to a plate, let rest 5 minutes, then slice.
3. In the same skillet, add cherry tomatoes. Cook over medium heat 2 minutes until blistered, stirring occasionally. Reduce heat to low and stir in pesto and half the pine nuts.
4. Add cooked penne and sliced chicken to the skillet. Toss to coat, adding reserved pasta water 1 tablespoon at a time if sauce is too thick. Cook 1 minute to heat through.
5. Serve immediately topped with remaining pine nuts and Parmesan.

Keen on leftovers? This dish reheats beautifully with a splash of milk. The creamy pesto clings to every pasta ridge, and the tomatoes burst with sweetness.

Garlic Butter Mushroom Chicken Penne

Need a quick weeknight dinner? This garlic butter mushroom chicken penne comes together in 30 minutes with minimal cleanup, delivering rich savory flavors from earthy mushrooms, tender chicken, and a buttery parmesan finish.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 8 oz penne pasta
• 2 boneless, skinless chicken breasts (about 1 lb)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp extra-virgin olive oil
• 3 tbsp unsalted butter
• 8 oz cremini mushrooms, sliced
• 4 cloves garlic, minced
• 5 oz fresh spinach
• 1/2 cup grated Parmigiano-Reggiano

Instructions

1. Bring a large pot of salted water to a rolling boil. Add penne and cook until al dente according to package directions. Reserve 1 cup pasta water before draining.
2. Meanwhile, pat chicken breasts dry and season evenly with salt and pepper.
3. In a large skillet over medium-high heat, heat olive oil. Sear chicken for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate, let rest 5 minutes, then slice thinly. (Tip: letting the chicken rest keeps it juicy.)
4. Reduce heat to medium. Add unsalted butter to the skillet. Once melted, add mushrooms and garlic. Sauté for 4-5 minutes until mushrooms are golden and fragrant. (Tip: avoid overcrowding the pan to ensure browning, not steaming.)
5. Add spinach and 1/4 cup reserved pasta water. Toss until spinach wilts, about 1 minute.
6. Return sliced chicken and drained penne to the skillet. Sprinkle with Parmigiano-Reggiano. Toss until cheese melts and everything is combined. (Tip: add more pasta water a tablespoon at a time for a silkier sauce.)
7. Serve immediately.

Al dente penne soaks up the rich garlic butter sauce, while mushrooms add an earthy depth. The spinach provides a fresh contrast, and the parmesan ties it all together. Serve with a side salad or crusty bread for a complete meal.

Mediterranean Chicken Penne

Upgrade your weeknight dinner with this bold Mediterranean chicken penne. Briny olives, creamy feta, and smoky roasted red peppers transform simple penne into a restaurant-quality meal. Ready in under 30 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

Pasta

• 12 oz penne pasta

Chicken

• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Mediterranean Mix

• 1/2 cup roasted red peppers, sliced
• 1/3 cup Kalamata olives, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh basil, chopped
• 1/4 cup chicken broth (optional, for moisture)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add penne and cook according to package directions until al dente, about 10–12 minutes. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken pieces in a single layer; cook without stirring for 3 minutes to develop a golden sear.
3. Flip chicken and continue cooking for 2–3 minutes until cooked through (internal temperature 165°F). Transfer to a plate.
4. Reduce heat to medium. Add garlic to the skillet; sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
5. Stir in roasted red peppers and olives; cook for 1 minute to warm through.
6. Add cooked penne, chicken, and chicken broth (if needed for moisture) to the skillet. Toss to combine.
7. Remove from heat. Sprinkle with feta cheese and fresh basil. Toss gently and serve immediately.

The salty feta and briny olives cut through the richness of the seared chicken and pasta. For extra brightness, squeeze lemon juice over the top just before serving.

Thai Basil Chicken Penne

This Thai basil chicken penne hits all the right notes – savory soy sauce, punchy ginger, and sweet bell peppers. It's a quick weeknight dinner that brings takeout flavors to your table in under 30 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 8 oz penne pasta
• 1 lb boneless, skinless chicken thighs
• 3 tbsp low-sodium soy sauce
• 1 tbsp fish sauce
• 1 tbsp packed brown sugar
• 1 tsp freshly grated ginger
• 4 cloves garlic, minced
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 1 cup fresh Thai basil leaves
• 1 tbsp vegetable oil
• 1 tbsp toasted sesame oil
• Optional: 1/2 tsp red pepper flakes

Instructions

1. Bring a large pot of salted water to a rolling boil. Add penne and cook until al dente, about 9 minutes. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, slice chicken thighs into 1/2-inch strips. In a small bowl, whisk together soy sauce, fish sauce, brown sugar, and ginger. Set aside.
3. Heat vegetable oil in a large skillet over high heat. Sear chicken strips in a single layer, undisturbed for 2 minutes, until golden brown. Flip and cook 1 minute more. Transfer to a plate.
4. Reduce heat to medium-high. Add sesame oil to the skillet. Sauté garlic, red bell pepper, and green bell pepper for 2 minutes, until crisp-tender.
5. Return chicken to skillet. Pour in the soy sauce mixture. Toss to coat. Cook 1 minute until sauce thickens slightly.
6. Add the drained penne and 1/4 cup reserved pasta water. Toss vigorously over heat for 1 minute, adding more water if needed for a silky sauce.
7. Remove from heat. Fold in Thai basil leaves until just wilted. Sprinkle with red pepper flakes if desired. Serve immediately.

Lush and aromatic, this penne delivers a perfect balance of savory and slightly sweet notes from the soy-sugar glaze. The Thai basil adds a peppery, anise-like finish that lifts the whole dish. Serve it with a wedge of lime for a bright, citrusy kick.

Sun-Dried Tomato Chicken Penne

Lately, I've been craving a hearty yet quick pasta dinner. This sun-dried tomato chicken penne delivers bold flavor with minimal effort. Ready in under 30 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 18 minutes

Ingredients

For the Pasta

• 8 oz penne pasta
• 2 boneless skinless chicken breasts (about 1 lb), cut into bite-sized pieces
• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup pine nuts
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

For the Garnish

• 2 cups fresh arugula
• Extra Parmesan for serving

Instructions

1. Bring a large pot of salted water to a boil. Add penne and cook according to package directions until al dente, about 11 minutes. Reserve 1/2 cup pasta water before draining.
2. Meanwhile, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until golden brown and cooked through, about 5-6 minutes. Transfer to a plate.
3. Reduce heat to medium. Add remaining 1 tbsp olive oil and sun-dried tomatoes. Cook for 1 minute, stirring occasionally.
4. Add garlic and cook until fragrant, about 30 seconds.
5. Pour in chicken broth and bring to a simmer, scraping up any browned bits. Let it reduce by half, about 3 minutes.
6. Stir in heavy cream and Parmesan cheese. Cook until sauce thickens slightly, about 2 minutes.
7. In a small dry skillet, toast pine nuts over medium heat until golden, about 2-3 minutes. Shake pan frequently to prevent burning.
8. Return chicken to the skillet along with the drained penne. Toss to coat. If sauce is too thick, add reserved pasta water a tablespoon at a time.
9. Remove from heat. Fold in arugula and toasted pine nuts. Serve immediately with extra Parmesan.

For a touch of freshness, the peppery arugula wilts slightly into the warm pasta, balancing the rich sun-dried tomato cream sauce. The toasted pine nuts add a delightful crunch. This dish pairs beautifully with a crisp white wine.

Cajun Chicken Penne

Packed with smoky heat, this Cajun chicken penne brings bold flavor to your weeknight table. Tender chicken, colorful bell peppers, and a creamy smoked paprika sauce coat every strand of pasta.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1 lb penne pasta
• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium yellow onion, sliced
• 3 cloves garlic, minced
• 2 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 cup heavy cream
• 1/2 cup low-sodium chicken broth
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp unsalted butter

Instructions

1. Bring a large pot of salted water to a boil. Add penne pasta and cook until al dente, about 11 minutes. Reserve 1/2 cup pasta water before draining. Set pasta aside.
2. While pasta cooks, season the chicken cubes with 1 tsp smoked paprika, 1/4 tsp cayenne, 1/2 tsp oregano, 1/4 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat evenly. Tip: Seasoning the chicken well ensures every bite is flavorful.
3. Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium-high heat. Add the chicken in a single layer. Cook without stirring for 3 minutes to develop a brown crust. Flip and cook another 3 minutes until golden and cooked through (165°F internal). Transfer to a plate. Tip: Do not overcrowd the pan; work in batches if needed for proper searing.
4. Reduce heat to medium. Add remaining 1 tbsp olive oil and 1 tbsp butter to the skillet. Add sliced bell peppers and onion. Sauté until softened and beginning to brown, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
5. Sprinkle remaining smoked paprika, cayenne, oregano, thyme, salt, and pepper over the vegetables. Stir to coat.
6. Pour in chicken broth and scrape up any browned bits from the bottom. Simmer until reduced by half, about 2 minutes.
7. Stir in heavy cream and bring to a gentle simmer. Add cooked penne and chicken back to the pan. Toss to combine.
8. Remove from heat. Stir in Parmesan cheese until melted and sauce thickens slightly. If too thick, add reserved pasta water a tablespoon at a time. Tip: Using freshly grated Parmesan melts smoothly and adds nutty flavor.
9. Taste and adjust seasoning with salt and pepper if needed. Serve immediately.

Undeniably rich and satisfying, this Cajun chicken penne delivers a creamy, spicy punch in every bite. Serve with a crisp green salad to balance the heat, or pile on extra smoked paprika for a deeper smoky flavor.

Lemon Butter Chicken Penne

A bright lemon butter sauce coats tender chicken and al dente penne, with asparagus adding crunch and capers bringing briny pops. This one-pan meal delivers restaurant flavor in under 30 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 8 oz penne pasta
• 2 boneless skinless chicken breasts (about 1 lb), pounded to 1/2-inch thickness
• 3 tbsp unsalted butter, divided
• 2 tbsp all-purpose flour
• 4 cloves garlic, minced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 lemon, zested and juiced (about 2 tsp zest, 3 tbsp juice)
• 2 tbsp capers, drained
• 1/2 cup low-sodium chicken broth
• 1/2 cup freshly grated Parmesan cheese
• 1 tsp kosher salt, plus more for pasta water
• 1/2 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil. Cook penne until al dente, about 11 minutes. Reserve 1 cup pasta water, then drain.
2. Season chicken breasts with salt and pepper. Dredge lightly in flour on both sides, shaking off excess.
3. In a large skillet, melt 1 tbsp butter over medium-high heat. Add chicken and cook 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and slice.
4. In the same skillet, melt remaining 2 tbsp butter. Add garlic and asparagus; sauté 3 minutes until asparagus is bright green and crisp-tender.
5. Add lemon zest, lemon juice, capers, and chicken broth. Bring to a simmer, scraping up browned bits from the pan.
6. Reduce heat to low. Add cooked penne, sliced chicken, and Parmesan. Toss until sauce coats everything evenly. If too thick, add reserved pasta water 1/4 cup at a time until desired consistency.
7. Season with additional salt and pepper if needed. Serve immediately with extra lemon wedges and grated Parmesan.

Penne soaks up the tangy butter sauce, while the chicken stays juicy and the asparagus retains its snap. A sprinkle of flaky sea salt and extra capers on top adds a final burst of flavor.

Tomato Basil Chicken Penne

Just when you think you've mastered weeknight pasta, this tomato basil chicken penne raises the bar with fresh mozzarella and a perfectly balanced sauce.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb pasture-raised boneless, skinless chicken breasts, cut into bite-sized pieces
• 8 oz dried penne pasta
• 3 tbsp extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 can (28 oz) San Marzano whole peeled tomatoes, crushed by hand
• 1/2 cup fresh basil leaves, chiffonade
• 8 oz fresh mozzarella, cut into 1/2-inch cubes
• 1 tsp sea salt
• 1/2 tsp freshly cracked black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add penne and cook until al dente, about 10 minutes. Reserve 1 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken pieces with 1/2 tsp salt and 1/4 tsp pepper. Add chicken to skillet in a single layer; cook without moving for 4 minutes, then flip and cook another 3–4 minutes until golden brown and internal temperature reaches 165°F. Transfer chicken to a plate.
3. Reduce heat to medium. Add garlic slices and red pepper flakes (if using) to the skillet; sauté until fragrant, about 30 seconds.
4. Add crushed tomatoes, remaining 1/2 tsp salt, and 1/4 tsp pepper. Stir and bring to a simmer. Cook for 10 minutes, stirring occasionally, to concentrate the flavors.
5. Return chicken to the skillet. Stir in fresh basil and fresh mozzarella cubes. Cook for 1–2 minutes, until mozzarella begins to soften and melt slightly.
6. Add drained penne to the skillet. Toss thoroughly to coat. If sauce is too thick, add reserved pasta water 1–2 tablespoons at a time until it reaches a silky consistency. Serve immediately.

Zesty tomato notes meld with creamy mozzarella and tender chicken. Each bite is a balance of richness and freshness. Serve with crusty bread to soak up every last drop of sauce.

Spinach Artichoke Chicken Penne

A creamy, cheesy pasta dish that comes together in under 30 minutes. This spinach artichoke chicken penne packs flavor with garlic and parmesan.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 8 oz penne pasta
• 2 boneless, skinless chicken breasts (about 1 lb)
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cloves garlic, minced
• 14 oz canned artichoke hearts, drained and quartered
• 5 oz fresh spinach
• 1 cup heavy cream
• 1 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add penne and cook until al dente, about 9–11 minutes. Reserve 1/2 cup pasta water, then drain.
2. Pat chicken breasts dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
3. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook 6–7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a cutting board and rest 5 minutes; slice into strips.
4. Reduce heat to medium. Add garlic and artichoke hearts to the skillet. Sauté 2 minutes until garlic fragrant and artichokes lightly browned.
5. Add spinach in handfuls, tossing until wilted, about 2–3 minutes. Season with remaining 1/2 tsp salt and 1/4 tsp pepper.
6. Pour in heavy cream, stir, and bring to a simmer. Add Parmesan and whisk until smooth and thickened, about 2 minutes. If sauce is too thick, add reserved pasta water 1 tbsp at a time.
7. Add drained penne and sliced chicken to the skillet. Toss until evenly coated and heated through, about 1 minute. Serve immediately.

The tender chicken and creamy Parmesan sauce cling perfectly to every bite of penne. Tangy artichokes and fresh spinach add bright contrast. For a crunchy finish, sprinkle toasted breadcrumbs on top before serving.

Balsamic Chicken Penne

Just a handful of ingredients transform simple chicken and penne into a weeknight dinner that feels special. This balsamic glaze brings tangy sweetness, balanced by earthy mushrooms and caramelized onions.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 8 oz penne pasta
• 2 boneless, skinless chicken breasts (about 1 lb), halved horizontally
• Kosher salt and freshly ground black pepper
• 2 tbsp unsalted butter, divided
• 2 tbsp extra-virgin olive oil, divided
• 8 oz cremini mushrooms, sliced
• 1 large yellow onion, halved and thinly sliced
• 3 cloves garlic, minced
• 1/3 cup balsamic vinegar
• 1/2 cup low-sodium chicken broth
• 1 tbsp honey
• 1/4 cup heavy cream
• 1/4 cup freshly grated Parmigiano-Reggiano
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Add penne and cook until al dente, about 9 minutes. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, season chicken breast halves with 1/2 tsp salt and 1/4 tsp pepper.
3. Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, 3–4 minutes per side. Transfer to a plate and tent with foil.
4. Reduce heat to medium. Add remaining 1 tbsp butter and 1 tbsp olive oil to the skillet. Add mushrooms and onion; cook, stirring occasionally, until deeply browned and caramelized, 8–10 minutes. (Tip: Don't stir too often; let them sit to develop color.)
5. Add garlic and cook until fragrant, about 30 seconds.
6. Pour in balsamic vinegar and scrape up any browned bits. Cook until reduced by half, about 1 minute.
7. Add chicken broth and honey; bring to a simmer. Cook until slightly thickened, 2–3 minutes. (Tip: The sauce will thicken more as it cools.)
8. Reduce heat to low. Stir in heavy cream and Parmigiano-Reggiano until smooth. (Tip: Grate your own cheese for best melting.)
9. Slice the chicken into bite-size strips. Return chicken and any accumulated juices to the skillet. Add drained penne and toss to coat. If too thick, add reserved pasta water 1 tbsp at a time.
10. Season with salt and pepper to taste. Sprinkle with fresh parsley and serve immediately.

Ladle the pasta into warm bowls and finish with a drizzle of aged balsamic and shaved Parmigiano-Reggiano for an extra layer of savory complexity. The creamy sauce clings to every piece of penne, while the caramelized onions melt into sweet, silky ribbons.

Greek Chicken Penne

No fuss, bold flavors define this Greek Chicken Penne. It's a quick weeknight meal that brings Mediterranean freshness to the table. Perfect for when you want big taste without big effort.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Chicken

• 1 lb boneless skinless chicken breast
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For the Pasta

• 8 oz penne pasta
• 1 cup English cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced

For the Feta Dressing

• 4 oz crumbled feta cheese
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1 clove garlic, minced

Instructions

1. In a small bowl, whisk together crumbled feta, extra virgin olive oil, lemon juice, dried oregano, and minced garlic until smooth. Set aside. (Tip: Let feta come to room temperature for a creamier dressing.)
2. Season chicken breast with dried oregano, salt, and pepper. In a large skillet, heat 2 tbsp olive oil over medium-high heat. Cook chicken 6–7 minutes per side until internal temperature reaches 165°F. Transfer to a cutting board; rest 5 minutes before slicing into strips. (Tip: Resting the chicken locks in juices.)
3. Bring a large pot of salted water to a boil. Cook penne until al dente, about 10–12 minutes. Drain pasta, reserving 1/4 cup pasta water. (Tip: Reserve pasta water to adjust dressing consistency if needed.)
4. In a large bowl, combine hot penne, diced cucumber, halved cherry tomatoes, and sliced red onion. Add sliced chicken. Pour feta dressing over and toss to coat. If dressing is too thick, add a splash of reserved pasta water. Serve immediately.

Despite its simplicity, this dish delivers a punch of Mediterranean flavor. The creamy, tangy feta dressing clings to every bite of pasta and crisp vegetables, while the tender chicken adds heartiness. Serve with a side of warm pita bread for a complete meal.

Smoky Chipotle Chicken Penne

Unlock a smoky, creamy pasta that comes together in one skillet. This chipotle chicken penne is packed with black beans and corn for a hearty weeknight meal. No fuss, just bold flavor.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Pasta and Chicken

• 8 ounces dried penne pasta
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika

Sauce and Toppings

• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, finely chopped
• 1 teaspoon ground cumin
• 1 cup reduced-sodium chicken broth
• 1/2 cup heavy cream
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup frozen corn kernels, thawed
• 1/4 cup fresh cilantro leaves, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Add penne and cook until al dente, 9–11 minutes. Reserve 1/2 cup pasta water, then drain pasta.
2. While pasta cooks, season chicken cubes with salt, pepper, and smoked paprika. Toss to coat evenly.
3. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook without moving for 3 minutes until golden brown. Flip and cook 2–3 minutes more until internal temperature reaches 165°F. Transfer to a plate.
4. Reduce heat to medium. Add onion to the skillet and sauté 3 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
5. Add chopped chipotle peppers and ground cumin. Cook, stirring constantly, for 1 minute to bloom the spices.
6. Pour in chicken broth and heavy cream. Bring to a simmer, scraping up any browned bits. Let simmer 3 minutes until slightly thickened.
7. Stir in black beans and corn. Cook 2 minutes until heated through.
8. Return chicken and any accumulated juices to the skillet. Add drained penne and toss to combine. If sauce is too thick, add reserved pasta water 1 tablespoon at a time until desired consistency.
9. Serve immediately, garnished with fresh cilantro. For extra brightness, squeeze lime juice over each portion.

Overall, the smoky heat from chipotle balances perfectly with the creamy sauce, while the black beans and corn add texture and sweetness. Serve with a side of warm tortillas or crusty bread to soak up every last drop.

Mushroom Marsala Chicken Penne

For a weeknight dinner that tastes like it came from a trattoria, this Mushroom Marsala Chicken Penne delivers rich, savory depth with minimal fuss.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Chicken

• 1½ lbs boneless, skinless chicken breasts, pounded to ½-inch thickness
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 3 tbsp all-purpose flour
• 2 tbsp clarified butter

For the Sauce

• 2 tbsp clarified butter
• 8 oz cremini mushrooms, sliced
• 3 tbsp finely diced shallots
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• ½ cup dry Marsala wine
• 1 cup low-sodium chicken broth
• ½ cup heavy cream
• 1 tbsp unsalted butter
• 1 tbsp chopped fresh parsley

For the Pasta

• 8 oz penne pasta
• 2 tbsp kosher salt for pasta water

Instructions

1. Bring a large pot of water to a rolling boil. Add 2 tbsp kosher salt to season the pasta water thoroughly.
2. Cook penne according to package directions until al dente. Drain and reserve ½ cup pasta water for adjusting sauce consistency.
3. Season both sides of chicken breasts with salt and pepper. Dredge lightly in flour, shaking off excess to ensure a thin, even coating.
4. In a large skillet, heat 2 tbsp clarified butter over medium-high heat until shimmering. Cook chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate.
5. In the same skillet, add 2 tbsp clarified butter. Sauté mushrooms over medium-high heat for 5-6 minutes, stirring occasionally, until deeply golden and edges are crispy.
6. Reduce heat to medium. Add shallots and garlic; cook for 1 minute until fragrant, scraping up any browned bits from the pan.
7. Stir in thyme and Marsala wine. Simmer for 2 minutes, scraping the bottom of the skillet to deglaze, until wine is reduced by half.
8. Pour in chicken broth and bring to a simmer. Cook for 3 minutes to meld flavors.
9. Reduce heat to low. Stir in heavy cream and unsalted butter until fully incorporated and smooth. Avoid boiling to prevent curdling.
10. Slice the cooked chicken into ½-inch strips. Return chicken and any accumulated juices to the skillet.
11. Add cooked penne to the skillet. Toss well to coat, adding reserved pasta water 1 tablespoon at a time if the sauce seems too thick.
12. Garnish with fresh parsley and serve immediately.

Golden and glossy, the sauce clings to every piece of pasta and chicken. The earthy mushrooms and sweet Marsala create a deeply savory finish that pairs beautifully with a simple arugula salad.

Chicken Puttanesca Penne

Versatile and bold, this Chicken Puttanesca Penne combines the briny punch of olives, capers, and anchovies with tender chicken and al dente pasta. Ready in under an hour, it’s a weeknight winner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1 pound penne pasta
• Kosher salt
• 2 tablespoons extra-virgin olive oil
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• Freshly ground black pepper
• 4 anchovy fillets, packed in oil, chopped
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes
• 1 can (28 ounces) whole peeled San Marzano tomatoes, crushed by hand
• 1/2 cup pitted Kalamata olives, halved
• 3 tablespoons capers, drained
• 1/4 cup chopped fresh Italian parsley
• Grated Pecorino Romano cheese for serving (optional)

Instructions

1. Bring a large pot of salted water to a boil (tip: use 1 tablespoon salt per 4 quarts water). Add penne and cook until al dente (1 minute less than package directions). Reserve 1 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken in a single layer; cook without moving for 4 minutes until golden brown. Flip and cook 3 minutes more. Transfer to a plate.
3. Reduce heat to medium. Add anchovies, garlic, and red pepper flakes; cook, stirring, until anchovies dissolve and garlic is fragrant, about 1 minute. (Tip: Anchovies melt into the oil, adding savory depth without fishiness.)
4. Add crushed tomatoes, olives, and capers. Stir, scraping up browned bits. Bring to a simmer; cook 10 minutes, stirring occasionally, until sauce thickens slightly.
5. Return chicken and any juices to skillet; simmer 2 minutes to heat through.
6. Add drained pasta and 1/2 cup reserved pasta water to sauce; toss over high heat for 1 minute, adding more pasta water if needed for a silky coating. (Tip: The starchy water emulsifies the sauce, clinging to each noodle.)
7. Remove from heat; stir in parsley. Serve with grated Pecorino Romano.

Firm, al dente penne cradles the bold, umami-rich sauce, while the chicken stays juicy. For an extra layer, finish with a drizzle of best-quality olive oil or a sprinkle of toasted breadcrumbs.

Roasted Red Pepper Chicken Penne

Roasted red peppers and creamy sauce elevate simple chicken penne into a weeknight winner. This dish comes together quickly with bold flavors.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 8 oz penne pasta
• 1.5 lbs pasture-raised boneless skinless chicken breasts, sliced into 1/2-inch strips
• 2 tbsp extra-virgin olive oil
• 1 cup jarred roasted red bell peppers, drained and julienned
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup slivered almonds, lightly toasted
• 1/4 cup fresh basil, chopped
• 1/2 cup finely grated Parmesan cheese
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil. Add penne and cook until al dente, according to package directions. Reserve 1/2 cup pasta water before draining; set pasta aside.
2. Season chicken strips with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook without moving until golden brown, about 4 minutes. Flip and cook until cooked through, about 3 more minutes. Transfer chicken to a plate.
3. Reduce heat to medium. Add garlic and roasted red peppers to the same skillet. Sauté until fragrant, about 1 minute.
4. Pour in heavy cream, scraping up any browned bits. Bring to a gentle simmer, then reduce heat to low.
5. Add cooked pasta, chicken, Parmesan, and toasted almonds. Toss to coat evenly. If sauce is too thick, add reserved pasta water 1 tablespoon at a time until desired consistency.
6. Remove from heat. Stir in fresh basil just before serving.

Golden-brown chicken and crunchy almonds add texture to the velvety sauce. Serve with a crisp side salad or steamed green beans for a balanced meal.

Conclusion

May these 17 pasta recipes become your new weeknight heroes—quick, creamy (no cream needed!), and packed with flavor. Pick one tonight, and don’t forget to tell us your fave in the comments! Share this collection on Pinterest to save for later.

Laura Hauser

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