Chicken Penne Pasta is a delicious, easy dinner that the whole family will love. This great meal comes together in just under 30 minutes.
My family can never get enough of three types of dinners: chicken dinners, pasta dinners, and dinners that come together in 30 minutes. This great dinner fits all three boxes, and it is so delicious. It’s like a chicken alfredo seasoned to perfection with some veggies. Your family will love it too!
How to Make Chicken Penne Pasta
This chicken penne pasta recipe comes together in a snap. Be sure to scroll to the recipe card at the bottom of the post for the full list of ingredients, their measurements, and detailed directions.
Cook the Pasta
Cook the pasta according to package instructions, making sure to season the water with salt and drain the pasta while it is still al dente. For all my tips, see my post: How to Cook Pasta.
Cook the Chicken
Season the chicken on both sides and cook in your skillet. Allow it to cool slightly, then slice it.
Make the Creamy Sauce
Sauté the garlic and onion until they are tender. Whisk in the flour, then slowly add the chicken broth, scraping up any browned bits on the bottom. Slowly add the half and half.
Put it All Together
Stir in the Parmesan cheese and Italian seasoning, allowing the cheese to melt completely. Then stir in the spinach, allowing it to wilt. Now stir in the cooked pasta and the sliced chicken. Top with shredded Parmesan, fresh parsley, and fresh tomatoes.
Storing and Reheating Leftovers
Store any leftover penne pasta in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave or in a small skillet on the stovetop until heated through. Always use your best discretion with leftovers.
What to Serve with Chicken Penne Pasta
If you make this easy Chicken Penne Pasta recipe or any of my other recipes, I’d love to hear from you! Leave a comment and let me know how you enjoyed it.
Chicken Penne Pasta
Ingredients
- 8 ounces penne pasta cooked according to package instructions (226.8 grams)
- 2 tablespoons extra virgin olive oil you will need 3 tablespoons total
- 1 tablespoon Italian Seasoning you will need 1 1/2 tablespoons total
- 1/2 teaspoon kosher salt or 1/2 teaspoon table salt
- dash freshly ground black pepper
- 1 pound boneless skinless chicken breasts pounded thin, about 1/2 an inch thick, or cut into cutlets, see note (453.6 grams)
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic minced
- 1 small yellow onion diced
- 1 tablespoon all purpose flour
- 1 cup chicken broth (226 grams)
- 1 cup half and half read what half and half is here (227 grams)
- 1/2 cup grated Parmesan plus more for topping (50 grams)
- 1/2 tablespoon Italian seasoning
- 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
- dash freshly ground black pepper
- 6 ounces fresh baby spinach roughly 1 cup (170 grams)
- 2 vine-ripened tomatoes diced
- fresh parsley for topping
Instructions
- Bring a large pot of water to a boil, and cook the pasta according to package instructions, making sure to season the water with salt and drain the pasta while it is still al dente.8 ounces penne pasta
- While waiting for the water to come to a boil and while the pasta is cooking, heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat.2 tablespoons extra virgin olive oil
- Season the chicken on both sides with salt, pepper, and one tablespoon of Italian seasoning. Add to the skillet. Cook for about 4 minutes on each side or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.1 pound boneless skinless chicken breasts, 1/2 teaspoon kosher salt, 1 tablespoon Italian Seasoning, dash freshly ground black pepper
- Remove the chicken from the skillet. Allow to cool a little and then slice.
- While waiting for the chicken to cool, add the remaining one tablespoon of olive oil to the pan. Add the garlic and onion. Sauté until the onions are soft and translucent, about 5 to 7 minutes.1 tablespoon extra virgin olive oil, 2 cloves garlic, 1 small yellow onion
- Whisk in the flour, then slowly add the chicken broth, scraping up any browned bits on the bottom. Slowly add the half and half. Bring to a simmer and cook for 5 minutes over low heat. You should see consistent small bubbles.1 tablespoon all purpose flour, 1 cup chicken broth, 1 cup half and half
- Stir in the Parmesan cheese and allow it melt completely. Add the remaining 1/2 tablespoon Italian seasoning and season with salt and pepper. Taste the sauce and season with more salt and pepper to taste.1/2 cup grated Parmesan, 1/2 tablespoon Italian seasoning, 1/2 teaspoon kosher salt, dash freshly ground black pepper
- Stir in the spinach, allowing it to wilt. Now stir in the cooked penne and the chicken.6 ounces fresh baby spinach
- Top with more Parmesan cheese, fresh tomatoes, and fresh parsley!2 vine-ripened tomatoes, fresh parsley
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