DINNER

Creamy Parmesan Chicken with Penne: Rich, Cheesy & Irresistible! 🍝🍗🧀🌿

Indulge in a bowl of pure comfort with this Creamy Parmesan Chicken and Penne. This recipe delivers tender, seasoned chicken nestled in a luscious, cheesy Parmesan sauce, perfectly clinging to every piece of al dente penne pasta.1 Whether you prefer the classic richness of heavy cream or a lighter touch that still achieves incredible creaminess, this recipe has you covered. It’s a quick-to-prepare yet satisfying meal that’s perfect for a cozy weeknight or entertaining guests.

What Makes This “The Best”: Layers of Flavor & Perfect Texture ✨

This recipe stands out for several reasons:

  • Flavorful Chicken: Seasoning and searing the chicken creates a golden crust and a flavorful base for the sauce.
  • Aromatics Build Depth: Sautéing garlic and shallots (or onion) infuses the sauce with essential aromatic flavors.
  • Deglazing the Pan: Using chicken broth or white wine to scrape up the browned bits from the chicken adds immense depth (the fond).
  • The Power of Parmesan: Using freshly grated Parmesan (Parmigiano Reggiano) is crucial. It melts smoothly and provides authentic salty, nutty flavor.
  • Pasta Water Magic: Reserved pasta water is a secret weapon, helping to emulsify the sauce and make it incredibly creamy and cohesive, even if you’re not using heavy cream.2
  • Al Dente Perfection: Cooking the penne to just “al dente” ensures a pleasant chew that stands up to the rich sauce.

Ingredients: Your Creamy Penne Essentials 🛒

This recipe serves 4.

I. For the Chicken & Pasta:

  • 1 lb (450g) Boneless, Skinless Chicken Breasts or Thighs, cut into 1-inch (2.5 cm) cubes
    • Tip: Thighs stay juicier, but breasts work great.
  • 1 tbsp Olive Oil
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • ¼ tsp Smoked Paprika (optional, for color and subtle smoky note)
  • Salt and Freshly Ground Black Pepper, to taste (about ½ tsp salt, ¼ tsp pepper)
  • 12 oz (340g) Penne Pasta
  • Salt for pasta water

II. For the Creamy Parmesan Sauce:

  • 2 tbsp Unsalted Butter
  • 1 Shallot, minced (or ¼ small yellow onion, finely diced)
  • 3-4 cloves Garlic, minced (about 1 tbsp)
  • ½ cup (120ml) Dry White Wine (like Sauvignon Blanc or Pinot Grigio) OR ½ cup (120ml) Chicken Broth
    • Function: Deglazes the pan and adds flavor.
  • 1 ½ cups (360ml) Chicken Broth (low sodium recommended)
  • Option 1: Rich & Classic Creamy Sauce
    • ¾ cup (180ml) Heavy Cream (Double Cream in Europe)
  • Option 2: Lighter (No Heavy Cream) Creamy Sauce
    • ½ cup (120ml) Milk (whole milk for best results)
    • 1 tbsp All-Purpose Flour (mixed with 2 tbsp milk/water to make a slurry, for thickening)
  • 1 cup (100g) Freshly Grated Parmesan Cheese (Parmigiano Reggiano), plus more for serving3
    • Crucial: Freshly grated melts better and tastes superior to pre-shredded.
  • ½ tsp Italian Seasoning (or ½ tsp dried oregano + ¼ tsp dried basil)
  • ¼ tsp Red Pepper Flakes (optional, for a little heat)
  • Reserved Pasta Water (about 1 cup, from cooking the penne)
  • Salt and Freshly Ground Black Pepper, to taste

III. For Garnish:

  • 2 tbsp Fresh Parsley, chopped
  • Extra Parmesan Cheese, grated

Step-by-Step Preparation: A Symphony in Your Skillet 📝

This recipe builds flavor efficiently for a cohesive and delicious dish.

  1. Cook the Penne:
    • Bring a large pot of generously salted water to a rolling boil.
    • Add the penne pasta and cook according to package directions until al dente (firm to the bite).
    • Before draining, reserve 1 cup of the starchy pasta water. This is crucial for the sauce!
    • Drain the pasta and set aside.
  2. Prepare & Cook the Chicken:
    • While the pasta cooks, in a medium bowl, toss the cubed chicken with garlic powder, onion powder, smoked paprika (if using), salt, and black pepper.
    • Heat 1 tbsp olive oil in a large, deep skillet or Dutch oven over medium-high heat.
    • Add the seasoned chicken to the hot skillet in a single layer. Cook for 4-6 minutes, stirring occasionally, until golden brown and cooked through.
    • Remove the chicken from the skillet and set aside4 on a plate. Do not clean the skillet; the browned bits (fond) are flavor!
  3. Sauté Aromatics & Deglaze:
    • Reduce the heat to medium. Add 2 tbsp butter to the same skillet.
    • Add the minced shallot (or onion) and cook for 2-3 minutes until softened and translucent, scraping up any browned bits from the bottom of the pan.
    • Add the minced garlic and cook for another 1 minute until fragrant.
    • Pour in the white wine (or ½ cup chicken broth). Bring to a simmer, scraping vigorously with a wooden spoon to deglaze the pan and release all those flavorful bits. Let it simmer for 1-2 minutes until slightly reduced.
  4. Build the Creamy Sauce (Choose your option):
    • Option 1 (Classic with Heavy Cream):
      • Stir in the remaining 1 ½ cups chicken broth, heavy cream, Italian seasoning, and red pepper flakes (if using). Bring to a gentle simmer.
    • Option 2 (Lighter, No Heavy Cream):
      • In a small bowl, whisk together the 1 tbsp flour with 2 tbsp milk or water to create a smooth slurry.
      • Stir the remaining 1 ½ cups chicken broth, milk, Italian seasoning, and red pepper flakes (if using) into the skillet. Bring to a gentle simmer.
      • Slowly whisk in the flour slurry into the simmering sauce. Continue to simmer gently, stirring frequently, for 3-5 minutes until the sauce begins to thicken to your desired consistency. If it gets too thick, add a splash of reserved pasta water.
  5. Finish the Sauce & Combine:
    • Once your chosen sauce has reached a good consistency, turn off the heat.
    • Stir in the freshly grated Parmesan cheese until it melts and the sauce becomes smooth and glossy.
    • Return the cooked chicken (and any juices from the plate) to the skillet with the sauce.
    • Add the drained penne pasta to the skillet.
    • Gently toss everything together until the pasta and chicken are well coated in the creamy Parmesan sauce. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water at a time, until it reaches your desired consistency.
    • Taste and adjust seasoning with salt and pepper as needed. Remember Parmesan is salty!
  6. Serve:
    • Serve immediately in shallow bowls.
    • Garnish generously with fresh chopped parsley and extra grated Parmesan cheese.

Pro Tips for the BEST Creamy Parmesan Chicken with Penne ✨

  • Freshly Grate Parmesan: This is the most important tip. Pre-grated Parmesan often contains anti-caking agents that can make your sauce gritty or prevent it from melting smoothly.5 Invest in a block of Parmigiano Reggiano and grate it yourself.
  • Don’t Overcook Pasta: Cook penne to al dente or slightly under. It will continue to cook slightly when tossed with the hot sauce.
  • Reserve Pasta Water: That starchy water is liquid gold! It helps emulsify the sauce, making it silky and helping it cling to the pasta.
  • Don’t Overcrowd Chicken: Cook chicken in batches if necessary to ensure it browns properly rather than steaming.
  • Deglaze for Flavor: Don’t skip the step of deglazing the pan after cooking the chicken. All those browned bits on the bottom are pure flavor.
  • Gentle Simmer: When making the sauce, keep it at a gentle simmer, especially if using heavy cream, to prevent curdling.
  • Room Temp Ingredients: If using heavy cream or milk, letting them come to room temperature for 15-20 minutes before adding can help prevent curdling.

Creative Variations & Customizations 🌈

  • Add Veggies: Sauté a handful of baby spinach or chopped sun-dried tomatoes with the garlic and shallots. Or stir in cooked peas or roasted broccoli at the end.
  • Different Pasta: While penne is classic, this sauce works beautifully with other short pastas like rigatoni, rotini, or farfalle.
  • Spice Level: Increase the red pepper flakes for a spicier kick.
  • Mushroom Boost: Sauté sliced mushrooms (cremini or button) with the shallots for an earthy flavor.
  • Herbs: Experiment with other fresh herbs like basil or oregano in addition to or instead of parsley.
  • Protein Swap: Leftover roasted chicken or rotisserie chicken can be used; just skip the searing step and add it in at the end to warm through.

Serving Suggestions and Perfect Pairings 🍽️

This dish is a complete meal on its own, but it pairs wonderfully with:

  • A crisp green salad with a light vinaigrette
  • Warm, crusty garlic bread or a baguette for dipping
  • A glass of dry white wine (like the one used in the sauce)
  • A light lemonade or sparkling water

Storage & Reheating Tips 🧊🗓️

  • Storage: Store any cooled leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • Reheating: Creamy pasta dishes can thicken significantly when cold.
    • Stovetop: Reheat in a skillet over medium-low heat, adding a splash of chicken broth or milk (and a bit more Parmesan if desired) to thin the sauce back to a creamy consistency. Stir gently until warmed through.
    • Microwave: Reheat in individual portions, stirring occasionally. Add a splash of broth or milk if needed.
  • Freezing: This dish is not recommended for freezing, especially if made with heavy cream, as the sauce can separate and become grainy upon thawing and reheating.

Enjoy your incredibly delicious and satisfying Creamy Parmesan Chicken with Penne!