Easy Creamy Chicken Penne Pasta Recipe for Weeknight Dinner!

Pasta lovers and busy weeknight chefs, listen up! Tired of the same old dinner routine? Do you dream of a meal that's rich, comforting, and utterly delicious, but also incredibly simple to whip up after a long day? If your heart yearns for creamy, dreamy pasta that pleases everyone at the table, then you've found your new go-to! Get ready to dive into the ultimate comfort food experience with our Easy Creamy Chicken Penne Pasta Recipe. This isn't just dinner; it's a guaranteed crowd-pleaser, perfect for a satisfying Weeknight Dinner!

Why This Recipe is Awesome

This dish hits that perfect combo: comforting pasta, juicy chicken, and a sauce that thinks its from a restaurant but was made in your skillet. Its quick, forgiving, and winner of the "Ill-eat-this-for-lunch-three-days-in-a-row" award.

Got picky eaters? This recipe plays nice with tweaks. Need to impress someone? Add a sprinkle of fresh basil and pretend you practiced. Low effort, big payoff. Idiot-proof? Pretty much.

Ingredients Youll Need

Step-by-Step Instructions

1. Boil the pasta. Bring a large pot of salted water to a rolling boil and cook the penne until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1 cup of pasta water before you drain. Drain the pasta and set aside.
2. Prep the chicken. Pat the chicken pieces dry and season them with salt and pepper. Heat olive oil in a large skillet over medium-high heat. When hot, add chicken in a single layer and sear until golden and cooked through, about 4–6 minutes. Remove to a plate.
3. Sauté the aromatics. Lower heat to medium, add butter, then the chopped onion. Cook until softened, 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant—don’t let it burn or itll throw a tantrum.
4. Build the sauce. Stir in tomato paste and cook for a minute to deepen the flavor. Add halved cherry tomatoes (or canned tomatoes) and chicken broth. Scrape the brown bits off the bottom of the pan — they’re flavor gold.
5. Simmer it gentle-like. Let the sauce simmer 5–7 minutes until tomatoes soften and the mixture reduces slightly. Add red pepper flakes if youre being bold.
6. Finish creamy. Reduce heat to low and stir in the heavy cream and grated Parmesan. Stir until the cheese melts and the sauce feels silky. If the sauce looks thick or shy, add some reserved pasta water a splash at a time until it reaches your desired consistency.
7. Combine pasta & chicken. Return the chicken to the skillet and toss in the cooked penne. Mix thoroughly so every piece gets saucy love. Taste and add salt/pepper as needed. Toss in torn basil right before serving.
8. Plate and garnish. Serve hot with an extra fart of Parmesan, a crack of black pepper, and a few basil leaves for credibility. Optionally drizzle with a little olive oil.

Common Mistakes to Avoid

• Under-seasoning the water: Not salting your pasta water? Mutiny. The pasta needs seasoning to taste like itself, not sad cardboard.
• Overcooking the pasta: Don’t let it go mushy. Aim for al dente since it’ll keep cooking a bit when tossed with sauce.
• Skipping the reserved pasta water: That starchy magic thins and binds the sauce. Toss it and you’ll regret the lumpy, separated mess later.
• Burning the garlic: Garlic goes from angelic to bitter in seconds. Cook it briefly and keep an eye on it.
• Crowding the pan while searing chicken: Overcrowding = steam, not sear. Brown in batches if needed. Browning = flavor, people.

Alternatives & Substitutions

Out of something? No worries. Here are some swap-friendly options that don’t ruin the vibe.

• Chicken: Use thighs (boneless) if you like more juicy, forgiving meat. Or swap for shrimp — cook 2–3 minutes per side and add at the end.
• Pasta: Use rigatoni, fusilli, or penne — any sturdy noodle that will catch sauce. Gluten-free works fine, but adjust cooking time.
• Heavy cream: Half-and-half or full-fat coconut milk can stand in. The sauce will be lighter or nuttier depending on the swap.
• Tomatoes: Fresh cherry tomatoes give brightness; canned diced tomatoes are fine and often more consistent.
• Cheese: Pecorino Romano gives punchy saltiness if you want a sharper profile. Pre-shredded cheese? Use it, but fresh is noticeably better.
• Make it dairy-free: Use olive oil instead of butter, coconut cream or cashew cream for richness, and nutritional yeast for cheesy notes.

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers. Maybe snarky. But helpful.

• Can I use leftover chicken? Sure — toss it in at the end to warm through. Just dont overcook it or itll dry out.
• What if I want it spicier? Toss in more red pepper flakes, a squirt of sriracha, or a chopped jalapeño while sautéing the onions. Easy heat upgrade.
• Is chicken broth necessary? You can use water if desperate, but broth gives flavor depth. FYI: flavored liquids = better sauce.
• Can I make this ahead? Yeah, but store pasta and sauce separately if possible. Reheat gently with a splash of water or milk to revive the sauce.
• How do I make it lighter? Use half-and-half, turkey bacon instead of chicken (LOL), or boost the veg: spinach, mushrooms, or zucchini are great add-ins.
• Do I have to use Parmesan? Not strictly, but if you skip it, your sauce will sulk. Try Pecorino or a vegan Parmesan alternative if needed.
• Can this be frozen? You can freeze the sauce (without pasta) for up to 3 months. Thaw and add freshly cooked pasta when youre ready.

Final Thoughts

There it is: a cozy, slightly fancy Chicken Penne Pasta that’s both weeknight-friendly and worthy of company. You made a decision to cook and thats already impressive. Whether youre feeding friends, family, or just yourself while binging a guilty-pleasure show, this recipe has your back.

Remember: taste as you go, don’t be scared to tweak, and always save some pasta water. Now go impress someone—or yourself—with your new culinary skills. Youve earned it!