Creamy Garlic Chicken Penne Pasta – Easy One-Pan Weeknight Dinner
Tender penne pasta tossed in a rich garlic cream sauce with golden pan-seared chicken. A comforting, easy dinner ready in just 30 minutes.
Ingredients
- 2 boneless skinless chicken breasts, sliced
- 12 oz 340 g penne pasta
- 3 tablespoons olive oil
- 4 garlic cloves minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 cup cooking cream or heavy cream
- ½ cup grated Parmesan cheese
- ½ cup reserved pasta water
- Fresh parsley or basil chopped (optional)
- Cherry tomatoes halved (optional, for garnish)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook penne until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Season the chicken: Toss chicken slices with salt, black pepper, paprika, and Italian seasoning until evenly coated.
- Sear the chicken: Heat olive oil in a large skillet over medium heat. Add chicken and cook for 4–5 minutes per side until golden and cooked through. Remove and set aside.
- Cook the garlic: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
- Make the sauce: Pour in the cream, stirring and scraping up any browned bits. Add Parmesan and stir until melted and smooth.
- Combine: Add cooked pasta and a splash of reserved pasta water to loosen the sauce.
- Finish: Return chicken to the skillet and toss everything together until well coated and heated through.
- Serve: Garnish with fresh herbs or cherry tomatoes if desired and serve hot.
Notes
Tips & Variations
- Protein swap: Use chicken thighs for extra juiciness.
- Add vegetables: Spinach, mushrooms, peas, or zucchini blend beautifully into the sauce.
- Whole-grain option: Whole-wheat penne adds extra fiber.
- Extra flavor: A pinch of chili flakes adds gentle heat.
- Cheese twist: Swap Parmesan with Pecorino for a bolder taste.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave with a splash of water or cream to loosen the sauce.
- Freezing is not recommended, as cream-based sauces may separate.