Oh boy, do I have a recipe for you today! You know those nights? The ones where you walk in the door, absolutely wiped, and the thought of cooking feels like climbing a mountain? Yeah, we’ve all been there. But what if I told you that in under 30 minutes, you could have a cozy, creamy, incredibly satisfying pasta dish that feels like a warm hug? This Creamy Parmesan Herb Chicken Penne is exactly that. It’s the kind of meal that brings everyone to the table smiling, asks for seconds, and leaves you feeling like a kitchen rockstar without breaking a sweat. Forget multiple pots and pans – we’re doing almost everything right here in one skillet. It’s weeknight dinner magic, pure and simple.
Why You’ll Love This Recipe
- Fast: Ready in under 30 minutes, perfect for busy evenings.
- Easy: Mostly one-pan! Less cleanup, less fuss.
- Giftable: Okay, maybe not giftable in the traditional sense, but the gift of a delicious, easy meal you can make for your family? Priceless.
- Crowd-pleasing: Who doesn’t love creamy pasta and tender chicken? A guaranteed hit with kids and grown-ups alike.
Ingredients
Here’s what you’ll need to whip up this comforting dish. Most of these are probably already hanging out in your pantry and fridge!
- 1 tablespoon olive oil: Just a little healthy fat to get our cooking started.
- 1 pound penne pasta: The perfect shape to grab onto that creamy sauce. But hey, use your favorite short pasta if you like!
- 1 cup chicken broth: Adds flavor and helps cook the pasta right in the sauce. Trust me on this one!
- 1/2 teaspoon salt & 1/4 teaspoon black pepper: Simple seasonings to bring out the best in our chicken and sauce.
- 1 cup heavy cream: This is where the magic happens, friends. Get ready for luxurious creaminess.
- 1/2 cup grated Parmesan cheese: Use the real stuff if you can! It melts beautifully and adds that salty, nutty depth. Plus, you’ll want extra for topping!
- 1 tablespoon fresh parsley, chopped: Adds a pop of fresh green flavor.
- 1 tablespoon fresh chives, chopped: Another lovely fresh herb for a gentle oniony kick.
- 1 pound boneless, skinless chicken breasts: Our protein star! Cut into bite-sized pieces so they cook quickly and evenly.
- 2 cloves garlic, minced: The foundation of so many delicious sauces. Don’t skimp on the garlic!
How to Make It
Alright, let’s get cooking! You won’t believe how simple this is.
- Get your largest skillet or Dutch oven ready. Set it over medium-high heat and add that tablespoon of olive oil.
- Once the oil is shimmering, toss in your cubed chicken breasts. Sprinkle them with the salt and pepper. Cook for about 5-7 minutes, stirring every so often, until they’re golden brown on all sides and cooked all the way through. Don’t overcrowd the pan – cook in batches if you need to, so the chicken browns instead of steams. Scoop the cooked chicken out and set it aside on a plate for a moment.
- Now, into that same skillet (don’t wipe it out! Those little browned bits are flavor!), add the minced garlic. Cook it for just about 1 minute, stirring constantly. Garlic burns fast, so keep an eye on it until it’s fragrant and just starting to turn golden.
- Pour in the chicken broth. Use a wooden spoon or spatula to scrape up all those delicious browned bits from the bottom of the pan. This adds so much flavor to the sauce! Bring the broth to a gentle simmer.
- Add the penne pasta right into the simmering broth. Give it a good stir to make sure all the pasta is submerged and not sticking together or to the bottom. Reduce the heat to medium-low, pop a lid on, and let it cook for about 12-15 minutes, or follow the package directions until the pasta is al dente (cooked through but still has a little bite). Remember to stir it occasionally to prevent any sticking.
- Once the pasta is cooked and most of the liquid is absorbed, take off the lid. Stir in the heavy cream and the 1/2 cup of grated Parmesan cheese. Keep stirring until the cheese is completely melted and the sauce is wonderfully smooth and creamy.
- Time to bring it all together! Return the cooked chicken back into the skillet with the pasta and sauce. Add the fresh chopped parsley and chives now. Stir gently to combine everything, making sure the chicken and herbs are distributed throughout the creamy pasta.
- Give it a taste! Does it need a little more salt? Maybe a crack of fresh black pepper? Adjust the seasoning until it’s perfect for you. If the sauce seems a little too thick for your liking, just stir in a splash more chicken broth or a little more cream until it’s just right.
- Serve it up hot! Spoon generous portions into bowls and feel free to top with extra grated Parmesan cheese and a sprinkle of fresh herbs. Enjoy that cozy, creamy goodness!
Substitutions & Additions
This recipe is super forgiving and easy to make your own. Feel free to get creative!
- Different Pasta: Not a penne fan? Try rigatoni, fusilli, farfalle (bow-ties), or even rotini. Any short, hearty pasta shape will work beautifully.
- Other Protein: Swap the chicken for cooked shrimp (add them in the last few minutes), sliced Italian sausage (cook it first like the chicken), or even plant-based chicken alternatives.
- Make it Vegetarian: Skip the chicken and use vegetable broth instead of chicken broth. You could add canned cannellini beans or chickpeas at the end for some protein.
- Add Veggies: Want to sneak in some greens? Sauté spinach or finely chopped broccoli with the garlic. Or stir in some frozen peas during the last few minutes of cooking the pasta.
- Spice it Up: Add a pinch of red pepper flakes with the garlic for a little heat.
- Different Cheese: A little bit of grated Asiago or Romano cheese mixed with the Parmesan could add extra depth.
- Other Herbs: Try adding a little fresh thyme or basil along with the parsley and chives.
Tips for Success
A few little pointers to make sure your Creamy Parmesan Herb Chicken Penne turns out perfect every single time!
- Don’t Overcrowd the Chicken: If you’re using a smaller skillet, cook the chicken in two batches. This ensures it gets a nice sear and cooks through properly, rather than steaming.
- Scrape the Pan: Those brown bits (called fond) left after cooking the chicken are packed with flavor. Make sure to scrape them up when you add the broth!
- Stir the Pasta: While the pasta is cooking in the broth, give it a stir every few minutes. This prevents it from sticking together or to the bottom of the pan.
- Don’t Overcook the Pasta: Cook it just until al dente. It will continue to cook slightly in the hot sauce.
- Fresh Herbs are Key: While you can use dried herbs in a pinch (use about 1 teaspoon dried parsley and 1/2 teaspoon dried chives, added with the broth), fresh herbs really brighten up this dish and add a lovely pop of color and flavor at the end.
- Consistency is King: If your sauce looks too thick after adding the cream and cheese, don’t hesitate to add a splash more broth or cream until it’s just how you like it.
How to Store It
Got leftovers? Lucky you! This pasta dish is pretty good the next day too.
Let the pasta cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
To reheat, you can gently warm individual portions in the microwave. If the sauce has thickened a lot (which creamy sauces tend to do in the fridge), you might want to add a splash of milk or broth before reheating to loosen it up and bring back that lovely creaminess.
FAQs
Here are a couple of common questions you might have:
Q: Can I use pre-cooked chicken?
A: Absolutely! If you have leftover rotisserie chicken or pre-cooked chicken, you can skip step 2. Cut it into cubes and stir it into the pasta along with the cream, cheese, and herbs in step 7, just to warm through.
Q: Can I make this ahead of time?
A: Creamy pasta dishes are generally best served fresh because the sauce can thicken considerably as it cools and reheats. While you can make it ahead, the texture won’t be quite the same. If you must, follow the storage instructions above and be prepared to add liquid when reheating.
Q: My sauce isn’t as thick as I’d like. What happened?
A: Make sure you cooked the pasta long enough in the broth so most of the liquid is absorbed before adding the cream. Also, ensure your heavy cream and cheese are fully incorporated and heated through. If it’s still too thin, you can simmer it gently for a few extra minutes (stirring often) after adding the cream and cheese to help it thicken slightly, but be careful not to overcook the pasta.
Easy One-Pan Creamy Parmesan Herb Chicken Penne
Ingredients
Equipment
Method
- Step 1: Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Step 2: Add cubed chicken breasts to the hot skillet. Season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from skillet and set aside.
- Step 3: Add minced garlic to the same skillet. Cook, stirring constantly, for about 1 minute until fragrant.
- Step 4: Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Bring the broth to a gentle simmer.
- Step 5: Add penne pasta to the simmering broth and stir to submerge. Reduce heat to medium-low, cover, and cook for 12-15 minutes (or according to package directions) until al dente, stirring occasionally.
- Step 6: Remove lid. Stir in heavy cream and grated Parmesan cheese until cheese is melted and sauce is smooth and creamy.
- Step 7: Return cooked chicken to the skillet with the pasta and sauce. Add chopped fresh parsley and chives. Stir gently to combine.
- Step 8: Taste and adjust seasoning with more salt or pepper if needed. If the sauce is too thick, stir in a splash more broth or cream.
- Step 9: Serve immediately, topped with extra Parmesan cheese and fresh herbs if desired.
