20 Creamy Chicken and Penne Pasta Delicious Recipes

Craving cozy, creamy comfort in a bowl? Look no further! These 20 Creamy Chicken and Penne Pasta recipes are here to save your weeknights with rich, velvety sauces, tender chicken, and perfectly al dente pasta. Whether you’re after quick fixes, indulgent dinners, or seasonal twists, we’ve got a dish for every craving. Get ready to twirl your fork—these recipes are downright irresistible!

Garlic Parmesan Chicken and Penne Pasta

This Garlic Parmesan Chicken and Penne Pasta is a creamy, garlicky dream—comfort food that comes together in under 30 minutes but tastes like you spent hours.

• 8 oz penne pasta
• 2 boneless, skinless chicken breasts, cubed
• 3 tbsp butter, divided
• 4 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for garnish
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

1. Cook the penne according to package instructions. Drain and set aside.
2. In a large skillet, melt 1 tbsp butter over medium heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until no longer pink. Remove and set aside.
3. In the same skillet, melt the remaining 2 tbsp butter. Add the minced garlic and sauté for 30 seconds until fragrant.
4. Pour in the heavy cream, then stir in the Parmesan cheese, Italian seasoning, salt, and black pepper. Simmer for 3–4 minutes until slightly thickened.
5. Return the cooked chicken and pasta to the skillet, tossing to coat evenly in the sauce. Garnish with extra Parmesan and fresh parsley.

The magic here? The sauce clings perfectly to every noodle, and the garlic-Parmesan combo is bold but never overpowering.

Tip: For extra depth, add a pinch of red pepper flakes with the garlic!

Spicy Cajun Chicken and Penne Pasta

This zesty one-pot wonder brings bold Cajun flavors to your weeknight dinner, with just enough heat to keep things exciting.

Ingredients:

• 8 oz penne pasta
• 1 lb boneless, skinless chicken breasts, cut into 1-inch strips
• 2 tbsp olive oil, divided
• 1 red bell pepper, thinly sliced
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 ½ tbsp Cajun seasoning
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 (14.5 oz) can diced tomatoes, undrained
• ½ cup heavy cream
• ¼ cup chopped fresh parsley

Instructions:

1. Cook penne according to package directions. Drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken and cook 5–6 minutes until browned. Transfer to a plate.
3. Add remaining 1 tbsp olive oil to skillet. Sauté bell pepper and onion 4 minutes until softened. Stir in garlic, Cajun seasoning, smoked paprika, salt, and black pepper; cook 30 seconds until fragrant.
4. Pour in diced tomatoes (with juices) and heavy cream. Bring to a simmer, then return chicken to skillet. Cook 3–4 minutes until chicken is cooked through.
5. Toss in cooked penne and parsley until evenly coated. Serve immediately.

The magic here? The cream mellows the Cajun spice just enough while letting the smoky paprika shine through—perfect for when you crave big flavor without the fuss.

Tip: For extra kick, add a pinch of cayenne with the Cajun seasoning.

Lemon Herb Chicken and Penne Pasta

Bright, zesty, and packed with fresh flavors, this one-pan wonder is weeknight dinner magic—ready in under 30 minutes!

Ingredients

• 8 oz penne pasta
• 2 boneless, skinless chicken breasts, cubed
• 3 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Cook penne according to package directions. Drain and set aside.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5–6 minutes until golden and no longer pink.
3. Reduce heat to medium. Add remaining 1 tbsp olive oil, garlic, oregano, and thyme. Sauté for 1 minute until fragrant.
4. Stir in cooked penne, lemon zest, and lemon juice. Toss to coat, then remove from heat.
5. Sprinkle with Parmesan and parsley, then serve immediately.

The lemon’s tang cuts through the rich Parmesan, while the herbs cling to every noodle—it’s a flavor bomb that tastes way fancier than the effort required!

Tip: For extra brightness, add a handful of baby spinach with the pasta in step 4—it wilts perfectly into the dish.

Creamy Sun-Dried Tomato Chicken and Penne Pasta

This cozy one-pan wonder combines tender chicken, tangy sun-dried tomatoes, and a velvety cream sauce—perfect for busy weeknights when you crave restaurant-quality flavor at home.

Ingredients:

• 8 oz penne pasta
• 2 boneless, skinless chicken breasts, sliced into 1-inch strips
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 cup chopped sun-dried tomatoes (oil-packed)
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cups fresh baby spinach

Instructions:

1. Cook penne according to package directions. Drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken, sprinkle with 1/2 tsp salt and 1/4 tsp black pepper, and cook for 5–6 minutes until golden. Transfer to a plate.
3. In the same skillet, heat remaining 1 tbsp olive oil. Sauté garlic and sun-dried tomatoes for 1 minute until fragrant. Stir in 1 tsp Italian seasoning.
4. Reduce heat to medium-low. Pour in heavy cream and simmer for 2 minutes. Add Parmesan, stirring until melted.
5. Return chicken to the skillet, add spinach, and toss until wilted (about 1 minute). Fold in cooked penne until evenly coated.

The magic here? Sun-dried tomatoes infuse every bite with a sweet-tart punch, while the cream sauce clings perfectly to the penne without feeling heavy.

Tip: Reserve 1/4 cup pasta water to thin the sauce if needed—the starch helps bind everything together!

Buffalo Chicken and Penne Pasta Bake

This creamy, spicy bake is the ultimate comfort food—packed with tender chicken, tangy buffalo sauce, and melty cheese for a crowd-pleasing weeknight dinner.

Ingredients:

• 12 oz penne pasta
• 2 cups cooked shredded chicken (rotisserie works great!)
• 1 cup buffalo sauce (like Frank’s RedHot)
• 1 (8 oz) block cream cheese, softened
• 1/2 cup ranch dressing
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 2 tbsp unsalted butter
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Cook penne according to package directions until al dente; drain.
2. In a large bowl, mix shredded chicken, buffalo sauce, cream cheese, ranch dressing, 1 cup cheddar cheese, garlic powder, onion powder, and black pepper until combined. Fold in cooked penne.
3. Transfer mixture to a greased 9×13-inch baking dish. Top with remaining 1/2 cup cheddar and mozzarella. Dot with butter.
4. Bake for 20–25 minutes until bubbly and cheese is golden. Let stand 5 minutes before serving.

The butter on top melts into the cheese for an extra-rich, crispy crust—your fork will break through layers of heat, creaminess, and crunch in every bite.

Tip: For extra kick, drizzle with extra buffalo sauce before baking!

Spinach and Artichoke Chicken Penne Pasta

This creamy, cheesy pasta is a one-pan wonder that brings together tender chicken, garlicky spinach, and tangy artichokes—perfect for a weeknight dinner that feels indulgent.

Ingredients:

• 8 oz penne pasta
• 2 boneless, skinless chicken breasts, cubed
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 (14 oz) can artichoke hearts, drained and chopped
• 2 cups fresh baby spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Cook the penne according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the chicken and cook for 5–6 minutes until no longer pink. Remove and set aside.
3. In the same skillet, sauté 3 cloves minced garlic for 30 seconds until fragrant. Add the artichoke hearts and 2 cups spinach, stirring until the spinach wilts, about 2 minutes.
4. Pour in 1 cup heavy cream, then stir in 1/2 cup Parmesan, 1/2 cup mozzarella, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Simmer for 3–4 minutes until the sauce thickens slightly.
5. Return the chicken and cooked penne to the skillet, tossing to coat everything in the creamy sauce. Warm through for 1–2 minutes.

The magic here? The artichokes add a bright, briny contrast to the rich, velvety sauce—making every bite irresistible.

Tip: For extra depth, swap half the heavy cream with cream cheese and melt it into the sauce.

Pesto Chicken and Penne Pasta Salad

This vibrant pasta salad combines tender chicken, al dente penne, and a creamy pesto dressing for a dish that’s as satisfying as it is colorful.

Ingredients:

• 12 oz penne pasta
• 2 cups cooked chicken breast, shredded or diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1/3 cup basil pesto (store-bought or homemade)
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook the penne according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, whisk together the pesto, mayonnaise, lemon juice, salt, and black pepper until smooth.
3. Add the cooled penne, chicken, cherry tomatoes, and red onion to the bowl. Toss gently to coat everything evenly.
4. Sprinkle with Parmesan cheese and toss once more. Chill for at least 30 minutes before serving to let the flavors meld.

The creamy pesto dressing clings perfectly to every bite, while the fresh tomatoes and red onion add a crisp contrast. It’s a crowd-pleaser for picnics or meal prep!

Tip: For extra freshness, stir in a handful of baby arugula just before serving.

Alfredo Chicken and Penne Pasta Casserole

This creamy, cheesy casserole is comfort food at its finest—rich Alfredo sauce, tender chicken, and penne pasta baked until bubbly and golden.

Ingredients:

• 12 oz penne pasta
• 2 cups cooked shredded chicken
• 2 cups heavy cream
• 1/2 cup unsalted butter
• 3 cloves garlic, minced
• 1 1/2 cups grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Cook penne pasta according to package directions until al dente; drain and set aside.
2. In a large saucepan, melt 1/2 cup unsalted butter over medium heat. Add 3 cloves minced garlic and sauté for 1 minute until fragrant. Pour in 2 cups heavy cream, stirring constantly.
3. Whisk in 1 1/2 cups grated Parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using) until the sauce is smooth and slightly thickened, about 5 minutes.
4. In a large bowl, combine cooked penne, shredded chicken, and Alfredo sauce. Transfer to a greased 9×13-inch baking dish and top evenly with 1 cup shredded mozzarella.
5. Bake for 20–25 minutes until bubbly and the cheese is golden. Sprinkle with 1/4 cup chopped parsley before serving.

The crispy, cheesy top layer contrasts perfectly with the velvety Alfredo sauce underneath—making every bite irresistible.

Tip: For extra flavor, stir in 1 cup sautéed mushrooms or spinach with the chicken and pasta.

Roasted Red Pepper Chicken and Penne Pasta

This Roasted Red Pepper Chicken and Penne Pasta is a creamy, smoky weeknight winner—ready in under 30 minutes but fancy enough for date night.

• 8 oz penne pasta
• 1 lb boneless, skinless chicken breasts, cubed
• 1 tbsp olive oil
• 1 (12 oz) jar roasted red peppers, drained and chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh basil, torn (for garnish)

1. Cook penne according to package directions. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes until no longer pink, stirring occasionally.
3. Add roasted red peppers and garlic; sauté for 1 minute until fragrant.
4. Pour in heavy cream, Parmesan, smoked paprika, salt, and black pepper. Simmer for 3–4 minutes, stirring, until sauce thickens slightly.
5. Toss cooked penne into the skillet until evenly coated. Garnish with fresh basil.

The charred sweetness of the peppers balances the rich cream sauce, while smoked paprika adds a subtle campfire depth. Tip: For extra texture, top with toasted breadcrumbs or crispy prosciutto.

Bacon Ranch Chicken and Penne Pasta

This creamy, smoky pasta dish is a weeknight hero—packed with crispy bacon, tender chicken, and that irresistible ranch flavor we all love.

Ingredients:

• 8 oz penne pasta
• 4 slices bacon, chopped
• 1 lb boneless, skinless chicken breasts, cubed
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup heavy cream
• 1/2 cup ranch dressing
• 1/2 cup shredded cheddar cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook penne according to package directions. Drain and set aside.
2. In a large skillet over medium heat, cook chopped bacon until crispy (5–7 minutes). Transfer to a paper towel-lined plate, leaving 1 tbsp bacon fat in the skillet.
3. Season chicken with garlic powder, onion powder, salt, and black pepper. Cook in the bacon fat over medium-high heat for 6–8 minutes until golden and no longer pink.
4. Reduce heat to low. Stir in heavy cream, ranch dressing, and cheddar cheese until the cheese melts (about 2 minutes).
5. Toss cooked penne and half the bacon into the sauce. Garnish with remaining bacon and fresh parsley.

The magic here? The ranch dressing doubles as a seasoning and a creamy base—no roux required!

Tip: For extra tang, swap half the ranch dressing with buffalo sauce and top with crumbled blue cheese.

Cheesy Broccoli Chicken and Penne Pasta

This creamy, cheesy pasta bake is a weeknight hero—packed with tender chicken, crisp broccoli, and plenty of melty cheddar for a comforting meal everyone will love.

Ingredients:

• 8 oz penne pasta
• 2 cups broccoli florets
• 1 lb boneless, skinless chicken breasts, cubed
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Cook penne according to package instructions until al dente; drain and set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add chicken, 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder. Cook for 6–8 minutes until no longer pink. Transfer to a plate.
3. In the same skillet, heat remaining 1 tbsp olive oil. Add broccoli and sauté for 3–4 minutes until bright green but still crisp.
4. In a large bowl, combine cooked penne, chicken, broccoli, heavy cream, and 1 1/2 cups cheddar cheese. Toss to coat, then transfer to a greased 9×13-inch baking dish.
5. Sprinkle remaining 1/2 cup cheddar and Parmesan cheese on top. Bake for 15–20 minutes until bubbly and golden.

The magic here? The broccoli stays perfectly crisp-tender against the creamy sauce, while the double-cheese topping adds a satisfying crunch.

Tip: For extra flavor, swap half the cheddar for smoked Gouda—it adds a subtle depth that’s irresistible!

Mushroom and Thyme Chicken Penne Pasta

This creamy, herb-kissed pasta is a weeknight hero—earthy mushrooms, tender chicken, and fragrant thyme come together in a dish that feels fancy but comes together in a flash.

Ingredients

• 8 oz penne pasta
• 2 boneless, skinless chicken breasts, cubed
• 2 tbsp olive oil, divided
• 8 oz cremini mushrooms, sliced
• 3 garlic cloves, minced
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• ½ cup heavy cream
• ½ cup chicken broth
• ¼ cup grated Parmesan cheese
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. Cook penne according to package directions. Drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes until no longer pink. Transfer to a plate.
3. In the same skillet, heat remaining 1 tbsp olive oil. Add mushrooms and cook for 4–5 minutes until softened. Stir in garlic and thyme; cook for 30 seconds until fragrant.
4. Pour in heavy cream and chicken broth, scraping up any browned bits. Simmer for 3–4 minutes until slightly thickened. Stir in Parmesan, salt, and pepper.
5. Return chicken and pasta to the skillet; toss to coat. Cook for 1–2 minutes until heated through.

The magic here? The thyme-infused cream sauce clings perfectly to every noodle, while the mushrooms add a meaty depth that makes this feel indulgent.

Tip: For extra richness, stir in a pat of butter at the end—it’ll make the sauce velvety and glossy.

Tomato Basil Chicken and Penne Pasta

This one-pan wonder combines juicy chicken, sweet tomatoes, and fresh basil for a weeknight meal that tastes like summer in every bite.

Ingredients:

• 8 oz penne pasta
• 2 boneless, skinless chicken breasts, cubed
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1/4 cup fresh basil, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup grated parmesan cheese

Instructions:

1. Cook penne according to package directions. Drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 5-6 minutes until browned, then remove from pan.
3. Add remaining 1 tbsp olive oil to the skillet. Sauté garlic and cherry tomatoes for 2 minutes until tomatoes soften.
4. Pour in chicken broth and scrape up any browned bits. Simmer 2 minutes, then stir in heavy cream and 1/4 tsp red pepper flakes (if using).
5. Return chicken and cooked penne to the skillet, tossing to coat. Sprinkle with parmesan and fresh basil, then serve immediately.

The magic here? The creamy sauce clings to every noodle without feeling heavy, thanks to the bright acidity of the tomatoes.

Tip: For extra depth, let the tomatoes cook until they burst naturally – their juices thicken the sauce beautifully.

Chicken and Penne Pasta with Vodka Sauce

This rich, velvety vodka sauce coats tender chicken and penne perfectly—comfort food with just a hint of sophistication.

Ingredients:

• 8 oz penne pasta
• 1 lb boneless, skinless chicken breasts, cubed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/4 cup vodka
• 1 (15 oz) can tomato sauce
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh basil, torn (for garnish)

Instructions:

1. Cook penne according to package directions. Drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes until no longer pink. Transfer to a plate.
3. In the same skillet, heat remaining 1 tbsp olive oil. Add garlic and 1/2 tsp red pepper flakes; sauté for 30 seconds until fragrant.
4. Pour in 1/4 cup vodka, scraping up browned bits. Simmer for 2 minutes to reduce slightly.
5. Stir in tomato sauce, 1/2 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 5 minutes until slightly thickened.
6. Return chicken and cooked penne to the skillet. Toss to coat, then stir in 1/4 cup Parmesan until melted.
7. Garnish with fresh basil and serve immediately.

The vodka adds a subtle sharpness that balances the creamy tomato sauce, while the red pepper flakes give it a gentle kick. Tip: For extra depth, stir in 1 tsp butter at the end—it’ll make the sauce silkier!

BBQ Chicken and Penne Pasta Skillet

This one-pan wonder combines smoky BBQ flavors with tender chicken and pasta for a weeknight meal that’s as easy as it is satisfying.

Ingredients:

• 8 oz penne pasta
• 1 lb boneless, skinless chicken breasts, cubed
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup BBQ sauce (plus extra for drizzling)
• 1/2 cup shredded cheddar cheese
• 2 green onions, sliced

Instructions:

1. Cook penne according to package directions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken, garlic powder, smoked paprika, salt, and black pepper. Cook for 6–8 minutes, stirring occasionally, until chicken is no longer pink.
3. Reduce heat to low. Stir in cooked penne and 1 cup BBQ sauce, tossing until evenly coated. Sprinkle cheddar cheese over the top, cover, and let melt for 2–3 minutes.
4. Garnish with green onions and an extra drizzle of BBQ sauce before serving.

The smokiness of the paprika and BBQ sauce clings to every bite, while the gooey cheese pulls it all together—no fancy techniques required!

Tip: For extra depth, use a hickory or mesquite-flavored BBQ sauce.

Zesty Lime Chicken and Penne Pasta

Bright, tangy lime and tender chicken come together in this quick pasta dish that’s perfect for busy weeknights but flavorful enough for company.

• 8 oz penne pasta
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Zest and juice of 2 limes (about 1/4 cup juice)
• 1/4 cup chopped fresh cilantro
• 1/4 cup grated Parmesan cheese (optional)

1. Cook penne according to package directions. Drain, reserving 1/2 cup pasta water.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes, stirring occasionally, until no longer pink. Transfer to a plate.
3. Reduce heat to medium, add remaining 1 tbsp olive oil and garlic. Cook for 30 seconds until fragrant. Stir in cumin, chili powder, salt, and black pepper.
4. Return chicken to the skillet along with cooked penne, lime zest, lime juice, and reserved pasta water. Toss for 1–2 minutes until sauce clings to the pasta.
5. Remove from heat and stir in cilantro. Top with Parmesan if using.

The lime’s brightness cuts through the rich spices, while the starchy pasta water creates a glossy, restaurant-worthy sauce—no heavy cream needed!

Tip: For extra zing, add a pinch of red pepper flakes with the spices.

Chicken and Penne Pasta with Pesto Cream Sauce

This cozy one-pan wonder combines tender chicken, al dente penne, and a velvety pesto cream sauce that’ll have everyone asking for seconds.

Ingredients:

• 8 oz penne pasta
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/3 cup basil pesto (store-bought or homemade)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated parmesan cheese, plus extra for serving

Instructions:

1. Cook penne according to package directions until al dente. Drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes until no longer pink, stirring occasionally. Transfer to a plate.
3. Reduce heat to medium, add remaining 1 tbsp olive oil and garlic. Sauté for 30 seconds until fragrant.
4. Pour in heavy cream and chicken broth, stirring to combine. Simmer for 3-4 minutes until slightly thickened.
5. Stir in pesto, salt, and black pepper. Add cooked penne and chicken, tossing to coat. Sprinkle with 1/4 cup parmesan and stir until melted.

The magic here? The pesto cream sauce clings perfectly to every nook of the penne, while the parmesan adds a salty depth that balances the basil’s brightness.

Tip: For extra freshness, top with a handful of chopped cherry tomatoes or arugula just before serving.

Mediterranean Chicken and Penne Pasta

This one-pan wonder combines tender chicken, sun-dried tomatoes, and briny olives with penne for a vibrant, weeknight-friendly meal.

Ingredients:

• 8 oz penne pasta
• 1 lb boneless, skinless chicken breasts, cubed
• 2 tbsp olive oil, divided
• 3 garlic cloves, minced
• 1/2 cup sun-dried tomatoes (oil-packed), chopped
• 1/3 cup kalamata olives, pitted and halved
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups baby spinach
• 1/4 cup crumbled feta cheese
• 1 tbsp lemon juice

Instructions:

1. Cook penne according to package directions. Drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes until browned, stirring occasionally. Transfer to a plate.
3. Reduce heat to medium. Add remaining 1 tbsp olive oil, garlic, sun-dried tomatoes, olives, oregano, salt, and pepper. Sauté for 1 minute until fragrant.
4. Return chicken to the skillet. Add cooked penne and spinach, tossing until spinach wilts (about 2 minutes).
5. Remove from heat. Stir in feta cheese and lemon juice.

The salty feta and bright lemon balance the rich tomatoes and olives for a dish that tastes like a Mediterranean getaway. Tip: For extra depth, use 1/4 cup of the sun-dried tomato oil instead of plain olive oil in step 3.

Chicken and Penne Pasta with Garlic Butter Sauce

This cozy one-pan wonder combines tender chicken, al dente penne, and a rich garlic butter sauce that’ll have everyone asking for seconds.

Ingredients:

• 8 oz penne pasta
• 1 lb boneless, skinless chicken breasts, cubed
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook penne according to package instructions. Drain and set aside.
2. Melt 1 tbsp butter in a large skillet over medium-high heat. Add chicken, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 6-8 minutes until golden, then transfer to a plate.
3. In the same skillet, melt remaining 2 tbsp butter. Add garlic and Italian seasoning, sautéing for 30 seconds until fragrant.
4. Pour in heavy cream and simmer for 2 minutes, stirring constantly. Stir in Parmesan until melted.
5. Return chicken and cooked penne to the skillet, tossing to coat in sauce. Cook for 1-2 minutes until heated through. Garnish with parsley.

The magic here? The sauce clings perfectly to every nook of the penne, while the garlic butter base keeps it light yet indulgent.

Tip: For extra flavor, deglaze the pan with 1/4 cup white wine after cooking the chicken, letting it reduce before adding the cream.

Chicken and Penne Pasta with Creamy Mushroom Sauce

This cozy one-pan wonder combines tender chicken, al dente penne, and a luxuriously creamy mushroom sauce—perfect for weeknights when you crave comfort without the fuss.

Ingredients:

• 8 oz penne pasta
• 1 lb boneless, skinless chicken breasts, cubed
• 2 tbsp olive oil, divided
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook penne according to package instructions until al dente. Drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes until no longer pink. Transfer to a plate.
3. In the same skillet, heat remaining 1 tbsp olive oil. Add mushrooms and cook for 4 minutes until softened. Stir in garlic and thyme; cook for 30 seconds until fragrant.
4. Pour in heavy cream and chicken broth, scraping up any browned bits. Simmer for 3 minutes until slightly thickened.
5. Reduce heat to low. Stir in Parmesan, salt, and black pepper until melted. Return chicken and cooked penne to the skillet; toss to coat. Garnish with parsley.

The secret here? The mushrooms soak up the creamy sauce while keeping their earthy bite, adding depth to every forkful.

Tip: For extra richness, swap half the heavy cream with cream cheese and whisk until smooth in Step 4.

Conclusion

With 20 creamy, comforting chicken and penne pasta recipes, there’s something here for every taste and occasion! Whether you’re craving classic Alfredo or a bold new twist, these dishes are sure to become family favorites. Don’t forget to try a few, share your top picks in the comments, and pin this roundup for your next pasta night. Happy cooking!