Chicken Penne Pasta Recipe | Fast One-Pan Comfort Meal

This chicken penne pasta recipe delivers tender chicken, al dente penne, and a creamy garlic sauce in about 30 minutes on one pan.

When you want a weeknight dinner that feels cosy but does not keep you in the kitchen all evening, a skillet of chicken penne pasta hits the spot. You brown juicy chicken, simmer it with garlic, tomatoes, and cream, then toss in penne so it soaks up every drop of flavour.

Why This Chicken Penne Pasta Recipe Works

This dish brings together simple pantry ingredients and a straightforward method. You cook everything in one large pan, which means fewer dishes and starch from the pasta helping the sauce cling. The balance of protein, carbs, and a small amount of fat also makes it a satisfying plate.

Before you start, it helps to see the main components at a glance. Use this table as a quick planning guide for portions and substitutions.

Component	Standard Choice	Easy Alternatives
Pasta	Penne, 300 g dry	Rigatoni, fusilli, shells
Chicken	Boneless chicken breast	Chicken thighs or leftover roast
Liquid Base	Low-sodium chicken stock	Vegetable stock or water plus bouillon
Creaminess	Heavy cream	Half-and-half or evaporated milk
Tomatoes	Canned crushed tomatoes	Tomato passata or finely chopped fresh
Flavour Boosters	Garlic, onion, dried Italian herbs	Chilli flakes, smoked paprika, fresh basil
Topping	Grated Parmesan	Pecorino Romano or nutritional yeast

Ingredients For A One-Pan Chicken Penne Dinner

For four generous servings, gather the following. Weights help you scale the recipe for meal prep or a larger group.

Main Ingredients

• 300 g dry penne pasta
• 450 g boneless, skinless chicken breast, cut in bite-size pieces
• 2 tablespoons olive oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 400 g canned crushed tomatoes
• 480 ml low-sodium chicken stock
• 160 ml heavy cream
• 60 g grated Parmesan cheese, plus extra to serve
• 1 teaspoon dried Italian herb blend
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/4 teaspoon chilli flakes, optional

Fresh Finishing Touches

• 10 g fresh basil or parsley, chopped
• Lemon wedges, for serving

You can swap in whole wheat penne or legume pasta for extra fibre and protein. Standard cooked penne offers around 100 calories per 100 g with modest protein and low fat, according to USDA FoodData Central, which keeps this meal balanced when paired with lean chicken and a salad on the side.

Food Safety Notes For Cooking The Chicken

Because poultry carries a higher risk of harmful bacteria, you need to cook the chicken pieces to a safe internal temperature. Food safety agencies such as FoodSafety.gov and the USDA Food Safety and Inspection Service state that chicken should reach an internal temperature of 165°F (74°C) measured with a food thermometer in the thickest part of the meat.

In this recipe the chicken continues to simmer with the pasta, so once the pieces look opaque all the way through, check one or two cubes with a thermometer. If they have not yet reached 165°F, keep cooking on a gentle simmer until they do. Avoid relying only on colour, as juices can look clear before the chicken is fully ready.

Step-By-Step Method For One-Pan Chicken Penne

Set out a large, deep skillet or wide pot with a lid. A pan with enough surface area lets the chicken brown well and gives the pasta space to move while it cooks.

1. Season And Sear The Chicken

1. Pat the chicken pieces dry with paper towels. Toss with 1/2 teaspoon salt and the black pepper.
2. Heat the olive oil over medium-high heat until it shimmers.
3. Add the chicken in a single layer. Cook for 5 to 6 minutes, turning once, until the pieces are lightly golden on the outside.
4. Transfer the chicken to a plate. It does not need to be cooked through yet; it will finish in the sauce.

2. Build The Garlic Tomato Base

1. Lower the heat to medium. In the same pan, add the diced onion and a pinch of salt.
2. Cook for 3 to 4 minutes, stirring now and then, until the onion softens and turns translucent.
3. Add the minced garlic and cook for 30 seconds until fragrant.
4. Stir in the dried Italian herbs, oregano, and chilli flakes. Toasting them in the oil helps their flavour bloom.
5. Pour in the crushed tomatoes and stir well, scraping up any browned bits from the bottom of the pan.

3. Simmer The Pasta And Chicken Together

1. Return the chicken and any collected juices to the pan.
2. Pour in the chicken stock and bring the mixture to a steady simmer.
3. Add the dry penne and stir so every piece is submerged in the liquid.
4. Cover the pan and cook over medium-low heat for 10 to 12 minutes. Stir every few minutes to prevent sticking.
5. Check the penne for doneness. It should be al dente, with a little bite in the centre, and the chicken should reach 165°F.

4. Finish With Cream And Cheese

1. Reduce the heat to low. Pour in the heavy cream and stir until the sauce looks smooth.
2. Scatter in the grated Parmesan and stir until it melts and the sauce lightly coats the pasta.
3. Taste and adjust salt, pepper, or chilli flakes as needed.
4. Turn off the heat and let the pan rest with lid off for 3 minutes. This helps the sauce thicken and cling.

5. Add Fresh Herbs And Serve

1. Stir in most of the chopped basil or parsley, keeping a little aside for topping.
2. Spoon the chicken penne into warm bowls. Top with the remaining herbs, extra Parmesan, and a squeeze of lemon juice.
3. Serve with a simple green salad or steamed vegetables to round out the meal.

Once you have made this chicken penne pasta recipe once or twice, you will know how your stove and pan behave. At that point you can tweak the liquid level, cooking time, and seasoning to match your taste and texture preferences.

Variations To Keep Your Chicken Pasta Interesting

A flexible chicken and penne base means you can change the character of the dish without much extra work. Here are some ideas that keep the method almost the same while shifting flavour or nutrition.

Swap The Vegetables

Add 150 g of sliced mushrooms with the onion for extra savoury depth, or stir in a few handfuls of baby spinach during the last minute of cooking so it wilts in the hot sauce. Frozen peas can go in with the pasta during the final few minutes and bring small pops of sweetness.

Change The Pasta Shape Or Type

Penne works well because the hollow tubes trap bits of chicken and cheese. Short shapes such as rigatoni, cavatappi, or shells behave in a similar way. If you choose whole wheat or high-protein legume pasta, check the package for cooking time and start testing for doneness a couple of minutes earlier.

Lighten The Sauce

For a slightly lighter plate, use half cream and half milk, and reduce the Parmesan by a tablespoon or two. The sauce will still feel silky thanks to the starch from the pasta water. You can also add extra chopped tomatoes and a splash of stock to lean more toward a tomato-forward style.

Boost The Heat

If your table enjoys spice, increase the chilli flakes or add a pinch of cayenne when you toast the dried herbs. You can also serve bowls with a drizzle of chilli oil so each person adjusts the warmth to taste.

Simple Timing And Portion Guide

This section gives you rough timing for different stages and a guide to portion sizes. Use it as a reference when you plan an evening where you need dinner on the table at a particular time.

Step	Approximate Time	Notes
Prep ingredients	10 minutes	Dice chicken, onion, and mince garlic
Brown chicken	6 minutes	Cook until lightly golden on the outside
Cook aromatics	4 minutes	Soften onion, briefly cook garlic and spices
Simmer pasta and chicken	12 minutes	Cook until penne is al dente and chicken is safe
Add cream and cheese	3 minutes	Stir until sauce thickens slightly
Rest and finish	4 minutes	Stir in herbs and adjust seasoning
Total active time	Approximately 25 to 30 minutes	From start of prep to serving

Serving, Leftovers, And Storage

Serve this creamy chicken penne straight from the pan while the sauce is loose and glossy. A crisp salad with a light vinaigrette or a tray of roasted vegetables balances the richness without much extra effort.

Portion Suggestions

For adults with average appetites, plan on roughly 1/4 of the pan per person. If you are cooking for smaller eaters or serving plenty of sides, you may stretch the recipe to five servings. Leftover pasta can be handy for lunches the next day.

Safe Cooling And Reheating

Cool leftovers quickly by spreading them in a shallow container, then refrigerate within two hours of cooking. Food safety guidance suggests storing cooked chicken dishes for no longer than three to four days in the refrigerator.

Reheat portions gently on the stove with a splash of water or stock, stirring until hot all the way through. Aim to bring the dish back to a piping hot state and avoid reheating more than once, as repeated heating can dry the chicken and degrade the texture of the pasta.

Batch cook two pans and freeze portions; the sauce softens yet stays flavourful.

With a little planning, this straightforward one-pan pasta can become a reliable part of your weeknight rotation. It offers comfort, flexibility, and a clear method you can adapt again and again.