Creamy Parmesan Chicken with Penne Delightful Dish
If you’re craving a comforting meal that impresses, look no further! My Creamy Parmesan Chicken with Penne is both simple and delicious. With juicy chicken, tender pasta, and a rich, creamy sauce, this dish has it all. Perfect for a weeknight dinner or special occasion, it’s easy to customize. Join me as we explore how to make this delightful dish effortlessly! Get ready to tantalize your taste buds!
Ingredients
Main Ingredients
– 2 boneless, skinless chicken breasts
– 8 oz penne pasta
– 1 cup heavy cream
– 1 cup freshly grated Parmesan cheese
Seasonings and Additions
– Olive oil
– 3 cloves garlic, finely minced
– 1 teaspoon Italian seasoning blend
– 1 cup baby spinach leaves
– Salt to taste
– Freshly ground black pepper to taste
– Fresh parsley, chopped (for garnish)
Gathering these ingredients is the first step. I always buy fresh chicken and high-quality cheese. It makes a big difference in flavor. I love using freshly grated Parmesan. It melts better and tastes richer than pre-packaged cheese.
The seasonings add depth to the dish. Garlic gives a nice aroma, while Italian seasoning brings warmth. Baby spinach adds color and nutrition. Always taste for salt and pepper. Adjust them to your liking.
For the best results, use good olive oil. It helps sear the chicken perfectly. The parsley not only looks nice but adds freshness.
These ingredients create a creamy, savory dish. Each bite of Creamy Parmesan Chicken with Penne will delight your taste buds. For the full recipe, check the details above.
Step-by-Step Instructions
Preparing the Penne Pasta
1. Bring a large pot of salted water to a boil.
2. Add the penne pasta and cook as the package directs, usually 10-11 minutes.
3. Drain the pasta and set it aside. Reserve a splash of pasta water to use later.
Cooking the Chicken
1. While the pasta cooks, heat olive oil in a large skillet over medium heat.
2. Season both sides of the chicken breasts with salt, pepper, and Italian seasoning.
3. Place the chicken in the hot skillet. Cook for about 6-7 minutes on each side until golden brown.
4. Check that the chicken reaches an internal temperature of 165°F (75°C). Remove it from the skillet and let it rest.
Making the Creamy Sauce
1. Lower the heat and add minced garlic to the same skillet. Sauté for about 1 minute until fragrant.
2. Pour in the heavy cream and bring to a gentle simmer while stirring.
3. Gradually add the grated Parmesan cheese. Stir continuously until the cheese melts and the sauce is smooth.
Combining Ingredients
1. Add the baby spinach to the creamy sauce. Stir until it wilts down, about 1-2 minutes.
2. Add the cooked penne pasta to the sauce. Toss gently to combine everything.
3. If the sauce is too thick, adjust the consistency with reserved pasta water.
Plating the Dish
1. Slice the rested chicken into strips. Arrange it on top of the creamy penne pasta.
2. Garnish with freshly chopped parsley and serve immediately.
For a complete guide, check out the Full Recipe.
Tips & Tricks
Perfecting the Creamy Sauce
To keep your sauce from separating, focus on the temperature. Always cook over low to medium heat. If it gets too hot, the cream can break. Stir often for a nice, smooth blend. To get the best texture, add the cheese slowly. This way, it melts evenly and creates that creamy goodness you love.
Chicken Cooking Tips
To ensure your chicken stays juicy, don’t skip the resting step. After cooking, let it sit for a few minutes. This helps the juices stay inside. You can marinate the chicken before cooking for more flavor. Try a mix of olive oil, lemon juice, and garlic for a tasty marinade.
Pasta Cooking Tips
For perfect al dente pasta, follow the package instructions closely. Test the pasta a minute before the time ends. It should be firm but not hard. When draining, save a cup of pasta water. This water is starchy and can help thicken your sauce.
Variations
Ingredient Substitutions
You can switch up the protein in this dish. Shrimp works well and adds a nice touch. Tofu is a great choice for a vegetarian option. Both will soak up the creamy sauce beautifully.
If you prefer a lighter sauce, try half-and-half instead of heavy cream. It still gives a rich flavor without the extra calories. You can also use Greek yogurt for a tangy twist, but be sure to add it at the end to prevent curdling.
Flavor Variations
To kick up the flavor, add sun-dried tomatoes or artichokes. These ingredients bring a burst of taste and color. You can also try herbs like fresh basil or oregano for a fragrant boost. Just sprinkle them in as you stir the sauce.
Dietary Modifications
If you need a gluten-free option, choose gluten-free penne pasta. Many brands offer delicious alternatives made from rice or lentils. You can also make this dish vegetarian by omitting the chicken and adding more veggies. Zucchini, bell peppers, or mushrooms work well.
Experimenting with these variations can make your creamy Parmesan chicken with penne even more delightful! For detailed instructions, check out the Full Recipe.
Storage Info
How to Store Leftovers
To keep your creamy pasta fresh, store it in a sealed container. Make sure it cools to room temperature first. Refrigerate it within two hours after cooking. This helps stop bacteria. For freezing, use airtight containers. Portion it out for easy meals later. It can last in the freezer for up to three months. When you reheat, add a splash of water or cream if it looks dry.
Shelf Life
In the fridge, Creamy Parmesan Chicken with Penne lasts about three to four days. Always check for signs of spoilage. If it smells sour or has mold, throw it away. If the color changes or it looks slimy, do not eat it.
Reheating Tips
To reheat, gently warm it on the stove over low heat. Stir it often to avoid sticking. You can also use the microwave. Heat in short bursts, stirring in between. This way, you keep the creamy texture. Avoid high heat, as it can make the sauce separate. Enjoy your meal just as much the next day!
FAQs
How can I make Creamy Parmesan Chicken with Penne ahead of time?
You can prep this dish ahead of time. First, cook the penne and chicken. Store them in separate containers in the fridge. Prepare the creamy sauce the day you plan to eat it. This way, the pasta and chicken stay fresh. Reheat everything together before serving. You can also cut the chicken into strips for quick heating. This saves time on busy nights.
Can I substitute the heavy cream with a lighter option?
Yes, you can use half-and-half or whole milk as a lighter choice. Both options reduce the fat a bit. However, the sauce will be less rich and creamy. If you want a similar texture, try adding a little cornstarch. Mix it with the milk before adding it to the sauce. This will help thicken it up.
What can I serve with Creamy Parmesan Chicken with Penne?
Great sides include fresh salads or steamed veggies. A simple green salad with lemon dressing works well. Roasted broccoli or asparagus are tasty choices, too. Garlic bread is another nice touch. It helps soak up the creamy sauce.
Is this recipe suitable for meal prep?
Yes, this recipe is perfect for meal prep! Start by portioning the creamy penne and chicken into containers. Store them in the fridge for up to four days. To reheat, warm them in the microwave or on the stove. Be sure to add a splash of water if the sauce thickens too much.
Full Recipe Access
For the complete recipe and detailed instructions, check out the Full Recipe.
In this post, we explored how to make Creamy Parmesan Chicken with Penne. We started with the key ingredients, including chicken, pasta, and cream. I shared step-by-step instructions to guide you through cooking each part of the dish. Tips helped to elevate your cooking, while variations showed how to tailor the recipe to your taste. Finally, we discussed storage and reheating for leftovers. With this recipe, you can create a creamy, delicious meal that’s easy to customize and enjoy repeatedly. Happy cooking!
![- 8 oz chorizo sausage, casing removed and crumbled - 1 can (14 oz) diced tomatoes with green chilies - 4 cups chicken broth - Avocado slices - Fresh cilantro - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste Gathering the right ingredients is key to making your soup flavorful. Chorizo sausage gives this dish its rich, spicy taste. I love using diced tomatoes with green chilies for added depth. Chicken broth serves as the base, making the soup hearty and satisfying. You can add avocado slices for creaminess and fresh cilantro for a bright flavor. These optional ingredients really elevate the dish. For spices, ground cumin and smoked paprika enhance the chorizo's flavor. Don’t forget to season with salt and pepper. Taste as you go to find the right balance. Check out the Full Recipe for all the detailed steps and tips! To start, I heat a large pot over medium heat. I add one tablespoon of olive oil and let it warm. Next, I add 8 ounces of crumbled chorizo. I cook it for about 5 to 7 minutes. The goal is to get it browned and crispy. Once it’s ready, I use a slotted spoon to move the chorizo to a plate. I leave the tasty fat in the pot for flavor. Now it's time for the veggies. I recommend using a medium onion, three cloves of minced garlic, and one diced bell pepper. I like to mix colors for fun. I add the onion, garlic, and bell pepper to the pot. I sauté them for about 5 minutes. I stir often until they become soft and fragrant. This step builds a great base for the soup. I now mix the cooked chorizo back into the pot. I add one can of diced tomatoes with green chilies, four cups of chicken broth, one can of drained black beans, and one cup of corn. I stir in one teaspoon each of ground cumin and smoked paprika. I mix everything well to combine. This step is key for flavor. Next, I bring the soup to a gentle boil. Once boiling, I reduce the heat to low. I let it simmer uncovered for about 15 to 20 minutes. I stir occasionally to keep it from sticking. Letting it simmer allows all the flavors to meld nicely. After simmering, I taste the soup. I adjust the seasoning with salt and pepper to my liking. This final step is important. It ensures that every bowl bursts with flavor right before serving. For a great presentation, I ladle the soup into bowls. I sprinkle fresh chopped cilantro on top. This adds color and freshness. I also like to serve warm crusty bread or tortilla chips on the side. It makes for a perfect dip! For extra creaminess, I add avocado slices on top for those who enjoy it. You can find the full recipe for this spicy delight above. To make your Spicy Chorizo Soup milder, remove the seeds from the bell pepper. You can also omit the diced tomatoes with green chilies. Instead, use plain diced tomatoes. If you want more heat, add sliced jalapeños or a dash of cayenne pepper. For spice reduction, try adding a dollop of sour cream or yogurt. This will cool down the heat and add creaminess. You can boost the soup’s flavor by adding herbs like fresh cilantro or parsley. A squeeze of lime juice at the end brightens the taste. You can also mix in spices like oregano or thyme. If you want more protein, consider adding cooked chicken or shrimp. For extra veggies, toss in some spinach or zucchini. These additions make the soup more colorful and nutritious. You can use a Dutch oven for even heat distribution. A slow cooker is great for making the soup in advance. Just let it simmer on low for hours. If you prefer a quicker method, an Instant Pot works wonders too. It cuts down on cooking time while still infusing flavors. For best results, let the soup sit for a bit. This allows the flavors to meld beautifully before serving. {{image_4}} You can make a tasty vegetarian version of this soup. Instead of chorizo, use a plant-based sausage or mushrooms. Both options add great flavor and texture. For added depth, mix in smoked paprika, chipotle powder, or even a dash of liquid smoke. These spices will give your soup that smoky taste without meat. Fresh herbs like cilantro or parsley can also enhance the flavors. If you want to change up the beans, you can use pinto beans or chickpeas. They both work well and add protein. For corn, fresh corn is the best, but frozen or canned works too. Seasonal veggies, like zucchini or bell peppers, can also add freshness. Just chop them and toss them in when cooking the onions. To make sure your soup is gluten-free, check all labels on your ingredients. Some broths may contain gluten. You can use gluten-free chicken broth instead. If your soup needs thickening, try using cornstarch or a gluten-free flour. This way, your soup stays hearty and delicious without any gluten. To keep your Spicy Chorizo Soup fresh, use airtight containers. Glass or plastic containers work well. Let the soup cool before sealing. Store it in the fridge for up to three days. After that, the flavors may fade. When it’s time to enjoy your soup again, reheat it gently. You can use the stove or microwave. If using the stove, heat it over medium heat, stirring often. For the microwave, heat in short bursts, stirring in between. If the soup thickens, add a splash of broth to loosen it up. To freeze the soup, let it cool completely first. Use freezer-safe containers or bags. Leave some room for expansion as it freezes. The soup can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat on the stove or in the microwave, just like before. You can store Spicy Chorizo Soup in the fridge for about 3 to 4 days. Use an airtight container to keep it fresh. If you want to keep it longer, consider freezing it. In the freezer, it can last for about 2 to 3 months. Just remember to let it cool before you store it. Yes, you can prepare this soup a day or two ahead. To do this, make the soup as usual, then cool it down. Store it in the fridge in a sealed container. When you are ready to eat, just reheat it on the stove or in the microwave. This soup often tastes even better after the flavors have had time to meld. You can serve Spicy Chorizo Soup with warm crusty bread or tortilla chips. A side salad also pairs well. If you want something extra, try avocado slices or fresh cilantro on top. These add freshness and flavor. Yes, you can use other types of sausage. Italian sausage or turkey sausage are great alternatives. They will change the flavor a bit but still make a tasty soup. Just choose a sausage you enjoy. Spicy Chorizo Soup can be healthy if you make smart choices. It has protein from the chorizo and fiber from the beans and corn. To make it even healthier, you can add more veggies. Just watch the amount of salt and oil you use. Overall, it is a filling and nutritious meal. For the full recipe, check the [Full Recipe]. This blog post explored making a tasty Spicy Chorizo Soup. We covered the key ingredients, like chorizo and tomatoes, and the optional toppings. Each cooking step helps build great flavor. I shared tips for adjusting spice levels and even variations for different diets. You can store and freeze leftovers easily too. Give this recipe a try. It’s simple and packed with flavor! You can enjoy it any time. Follow the steps, and you will create a great dish that everyone loves.](https://fastmealmate.com/wp-content/uploads/2025/06/b127f9eb-a221-480e-915b-a87f661d3241-768x768.webp)
