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–+ servings

Chicken Penne Pasta

Chicken Penne Pasta- creamy, cheesy, chicken pasta with a fresh bruschetta topping. Serve with garlic bread for the most amazing meal! This easy pasta dish is a family favorite!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Calories: 563
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups grape tomatoes, (chopped)
  • 3 tablespoons chopped fresh basil
  • 1 tablespoon olive oil
  • 2 teaspoons balsamic vinegar
  • 1 clove garlic, (minced)
  • Kosher salt and black pepper, (to taste)
  • 10 ounces penne pasta
  • 1 tablespoon olive oil
  • 1 lb boneless skinless chicken breasts, (cut into 1-inch pieces)
  • Kosher salt and black pepper
  • 2 tablespoons unsalted butter
  • 1 shallot, (diced)
  • 5 cloves garlic, (minced)
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1/4 cup white wine, (or white cooking wine)
  • 1 cup heavy cream
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper
  • 1 cup freshly grated Parmesan cheese, (plus more for serving)

Method
 

  1. To make the bruschetta topping, combine the tomatoes, basil, olive oil, balsamic vinegar, garlic, salt, and pepper. Let sit while you make the chicken and pasta.
  2. Boil a large pot of water and salt generously. Cook the pasta until al dente, according to package instructions. Drain and set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the chicken, in a single layer, and season with a little salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until chicken is cooked through. Remove the chicken from the pan and set aside on a clean plate.
  4. Melt the butter in the pan and add the shallot and garlic. Cook for 1 minute. Whisk in the flour. Slowly pour in the chicken broth, whisking continuously so the flour doesn’t clump up.
  5. Pour in the white wine. Cook on low for 3 to 5 minutes until sauce starts to thicken. Add the chicken back into the pan.
  6. Stir in the heavy cream, Italian seasoning, and crushed red pepper flakes. On medium-low, bring the sauce to a simmer and then stir in the Parmesan cheese.
  7. Add the pasta to the pan and stir until pasta is well coated. Remove the pan from heat. Taste and season with salt and pepper, if necessary.
  8. Spoon the pasta onto plates or bowls and top with extra Parmesan cheese and bruschetta topping. Serve immediately.

Nutrition

Serving: 1gCalories: 563kcalCarbohydrates: 43gProtein: 31gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 127mgSodium: 510mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

  • To ensure your chicken is perfectly cooked, aim for an internal temperature of 165°F; the meat should be white throughout and juices should run clear.
  • When making the sauce, add the cream gradually to prevent it from breaking; keep the heat low and stir continuously for a smooth texture.
  • If you're short on time, you can use pre-cooked rotisserie chicken to cut down on cooking time; just add it in during the last few minutes of sauce preparation to heat through.
  • For the best flavor, let your bruschetta topping sit for at least 10 minutes before serving, allowing the flavors to meld beautifully.
  • Leftover chicken penne pasta can be stored in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop with a splash of chicken broth to revive the sauce.

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