Description
A flavorful and creamy Chicken Penne Pasta recipe featuring tender chicken pieces, al dente penne, and a rich Parmesan cream sauce, topped with a fresh and vibrant tomato-basil bruschetta. Perfect for a comforting weeknight dinner that’s ready in just 35 minutes.
Ingredients
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
Pasta and Chicken
- 10 ounces penne pasta
- 1 tablespoon olive oil
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- Kosher salt and black pepper, to taste
Sauce
- 2 tablespoons unsalted butter
- 1 shallot, diced
- 5 cloves garlic, minced
- 2 tablespoons flour
- 1¼ cups chicken broth (divided as 1 cup + 1/4 cup)
- 1 cup heavy cream
- ½ teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes
- 1 cup freshly grated Parmesan cheese, plus more for serving
Instructions
- Prepare the bruschetta topping: Combine the chopped grape tomatoes, fresh basil, olive oil, balsamic vinegar, minced garlic, salt, and pepper in a bowl. Stir well and let it sit to marinate while you prepare the rest of the dish.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne and cook until al dente according to package instructions. Drain and set aside.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken pieces in a single layer, seasoning with salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is cooked through. Remove from skillet and set aside.
- Make the sauce base: In the same skillet, melt the butter over medium heat. Add diced shallot and minced garlic; cook for about 1 minute until fragrant. Whisk in the flour to form a roux.
- Add broth and thicken: Slowly whisk in chicken broth (1¼ cups total) to the roux continuously to avoid lumps. Reduce heat to low and cook for 3 to 5 minutes until the sauce begins to thicken. Return the cooked chicken to the skillet.
- Finish the sauce: Stir in heavy cream, Italian seasoning, and crushed red pepper flakes. Bring to a gentle simmer on medium-low heat. Stir in the Parmesan cheese until melted and the sauce is creamy.
- Combine pasta and sauce: Add the cooked penne pasta to the skillet and stir thoroughly to coat the pasta evenly with the sauce. Remove from heat and adjust seasoning with salt and pepper if needed.
- Serve: Plate the pasta and chicken. Top with additional Parmesan cheese and spoon the prepared bruschetta topping over each serving. Serve immediately for best flavor.
Notes
- You can substitute grape tomatoes with cherry tomatoes if unavailable.
- Use fresh Parmesan cheese for a richer flavor and better melting quality.
- To reduce heat, omit or reduce the crushed red pepper flakes.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less creamy.
- Make sure to cook the pasta al dente to prevent it from becoming mushy when combined with the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
