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Overhead view of a skillet of Chicken Penne Pasta
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Chicken Penne Pasta

Chicken Penne Pasta is a delicious, easy dinner that the whole family will love. This great meal comes together in just under 30 minutes.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 4 servings
Author: Lisa Longley

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