Description
This Chicken Penne Pasta is a creamy and flavorful dish featuring tender chicken pieces and perfectly cooked penne pasta tossed in a rich Parmesan-infused sauce. Topped with a fresh and zesty bruschetta mixture of grape tomatoes, basil, and garlic, it offers a delightful balance of creamy and fresh flavors, perfect for a comforting weeknight meal or casual dinner with friends and family.
Ingredients
Bruschetta Topping:
- 2 cups grape tomatoes, chopped
- 3 tablespoons fresh basil, chopped
- 1 tablespoon olive oil
- 2 teaspoons balsamic vinegar
- 1 clove garlic, minced
- Salt and black pepper, to taste
Pasta & Sauce:
- 10 ounces penne pasta
- 1 tablespoon olive oil
- 1 lb boneless skinless chicken breasts, cut into bite-size pieces
- Salt and black pepper, to taste
- 2 tablespoons unsalted butter
- 1 shallot, diced
- 5 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 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 Bruschetta Topping: In a medium bowl, combine the chopped grape tomatoes, fresh basil, olive oil, balsamic vinegar, minced garlic, salt, and black pepper. Stir well to combine and set aside to allow the flavors to meld.
- Cook Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain the pasta and set aside for later use.
- Cook Chicken: Heat the olive oil in a large skillet over medium heat. Add the bite-sized chicken pieces in a single layer. Season with salt and black pepper, then cook for 5 to 7 minutes, stirring occasionally, until the chicken is fully cooked and lightly golden. Remove the chicken from the skillet and set aside.
- Make Sauce Base: In the same skillet, melt the unsalted butter over medium heat. Add the diced shallot and minced garlic, cooking for about 1 minute until fragrant. Whisk in the all-purpose flour and cook briefly, stirring constantly to form a smooth roux.
- Add Liquids: Gradually whisk in the chicken broth, ensuring the sauce remains smooth. Let the mixture simmer for a few minutes until it thickens slightly.
- Finish Sauce: Stir in the heavy cream, Italian seasoning, and crushed red pepper flakes. Bring the sauce to a gentle simmer, then add the freshly grated Parmesan cheese. Stir continuously until the cheese is melted and the sauce is smooth.
- Combine Chicken and Pasta: Return the cooked chicken to the skillet and stir to incorporate it into the sauce. Add the cooked penne pasta and toss everything together until the pasta is evenly coated with the creamy sauce.
- Serve: Remove the skillet from heat. Taste and adjust seasoning with salt and pepper if needed. Plate the pasta and top each serving generously with the prepared bruschetta mixture and additional Parmesan cheese as desired.
Notes
- For a lighter version, substitute heavy cream with half-and-half, though the sauce may be less rich.
- Use freshly grated Parmesan for the best flavor and smooth melting.
- Allow the bruschetta topping to sit for at least 10 minutes to enhance the flavors.
- You can add vegetables like spinach or mushrooms to the sauce for extra nutrition and flavor.
- Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
