Chicken Penne Pasta

4.76 from 109 votes

Recipe from Two Peas and Their Pod

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!

Prep Time10

Cook Time25

Total Time35

Course: Pasta

Cuisine: Italian

Keyword: chicken, pasta

Servings:

Calories: 563kcal

Equipment

Large Pot (I like to use my Dutch oven)
Large Skillet (this Lodge one is great)

Ingredients

For the Bruschetta Topping:

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

For the Chicken Pasta:

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

Instructions

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.
Boil a large pot of water and salt generously. Cook the pasta until al dente, according to package instructions. Drain and set aside.
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.
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.
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.
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.
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.
Spoon the pasta onto plates or bowls and top with extra Parmesan cheese and bruschetta topping. Serve immediately.

Nutrition