Easy One-Pan Creamy Parmesan Herb Chicken Penne
This Easy One-Pan Creamy Parmesan Herb Chicken Penne is a comforting and quick meal, ready in under 30 minutes. Featuring tender chicken and penne pasta simmered in a creamy, savory Parmesan sauce with fresh herbs, all made in a single skillet for easy cleanup.
Equipment
- Large skillet
- Dutch Oven
Ingredients
- 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 cup chicken broth
- 1 lb penne pasta or other short pasta
- 1 cup heavy cream
- 1/2 cup Parmesan cheese grated, plus extra for topping
- 1 tbsp fresh parsley chopped, plus extra for garnish
- 1 tbsp fresh chives chopped
Instructions
- 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.
Notes
Tips: Don't overcrowd the pan when cooking chicken to ensure browning. Scrape up browned bits when adding broth for extra flavor. Stir pasta occasionally while cooking to prevent sticking. Cook pasta until al dente. Fresh herbs add brightness; use dried (1 tsp parsley, 1/2 tsp chives) if needed. Adjust sauce consistency by adding more broth or cream.
Substitutions & Additions: Use any short pasta shape. Swap chicken for cooked shrimp, sausage, or plant-based protein. Make it vegetarian with vegetable broth and beans/chickpeas. Add veggies like spinach, broccoli, or peas. Add red pepper flakes for spice. Try different cheeses like Asiago or Romano. Use other herbs like thyme or basil.
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave, adding a splash of milk or broth to loosen the sauce if needed.