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- 2 boneless, skinless chicken breasts - 8 oz penne pasta - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese - 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. 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. 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. 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. 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. 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. 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. 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. 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. {{image_4}} 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. 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. 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. 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. 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. 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! 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. 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. 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. 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. 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!

Creamy Parmesan Chicken with Penne

Indulge in the rich flavors of Creamy Parmesan Chicken with Penne! This quick and easy recipe combines juicy chicken breasts, al dente penne pasta, and a luscious creamy sauce that's packed with garlic and fresh spinach. Perfect for a weeknight dinner in just 30 minutes, this dish is sure to impress your family or guests. Click through to explore the full recipe and bring this delicious meal to your table tonight!
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Ingredients
  

2 boneless, skinless chicken breasts

8 oz penne pasta

1 cup heavy cream

1 cup freshly grated Parmesan cheese

1 tablespoon olive oil

3 cloves garlic, finely minced

1 cup baby spinach leaves

1 teaspoon Italian seasoning blend

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Penne: In a large pot, bring salted water to a rolling boil. Add the penne pasta and cook according to the package instructions until al dente (usually about 10-11 minutes). Once cooked, drain the pasta and set it aside, reserving a splash of the pasta water if needed to adjust the sauce later.

    Prepare the Chicken: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Generously season both sides of the chicken breasts with salt, pepper, and the Italian seasoning blend for enhanced flavor.

      Sear the Chicken: Carefully place the seasoned chicken breasts in the hot skillet. Cook for approximately 6-7 minutes on each side, or until they are golden brown and have reached an internal temperature of 165°F (75°C). Once cooked, remove the chicken from the skillet and allow it to rest for a few minutes before slicing into thin strips.

        Make the Creamy Sauce: In the same skillet, lower the heat slightly and add the minced garlic. Sauté for about 1 minute, just until fragrant and lightly golden. Pour in the heavy cream and bring it to a gentle simmer while stirring occasionally. Gradually incorporate the grated Parmesan cheese, stirring continuously until the cheese is fully melted, resulting in a smooth and creamy sauce.

          Incorporate Spinach and Pasta: Add the baby spinach to the creamy sauce, stirring until it wilts down, which should take about 1-2 minutes. Introduce the cooked penne pasta into the sauce, tossing gently to combine everything thoroughly. If the sauce is too thick, add a splash of reserved pasta water to achieve your desired consistency.

            Combine and Present: Arrange the sliced chicken on top of the creamy penne pasta. Finish with a sprinkle of freshly chopped parsley to add a vibrant touch and serve immediately while warm.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: For an elegant touch, serve the dish in shallow bowls and garnish with additional Parmesan shavings and a drizzle of olive oil. Enjoy your delightful meal!