Description
This Chicken Penne Pasta recipe combines tender, sautéed chicken pieces with a creamy Parmesan sauce and perfectly cooked penne pasta. Topped with a fresh, vibrant bruschetta mixture made from grape tomatoes, basil, and balsamic vinegar, this dish delivers a delightful balance of rich, comforting flavors and bright, fresh notes. Ready in just 35 minutes, it’s a perfect weeknight dinner that feels both elegant and homey.
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
- 10 ounces penne pasta
Chicken & Sauce
- 1 tablespoon olive oil
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- Kosher salt and black pepper, to taste
- 2 tablespoons unsalted butter
- 1 shallot, diced
- 5 cloves garlic, minced
- 2 tablespoons flour
- 1 cup chicken broth
- 1/4 cup additional chicken broth
- 1 cup heavy cream
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 1 cup freshly grated Parmesan cheese, plus more for serving
Instructions
- Prepare bruschetta topping: In a bowl, combine the chopped grape tomatoes, fresh basil, olive oil, balsamic vinegar, minced garlic, kosher salt, and black pepper. Mix well and set aside to let the flavors meld while preparing the rest of the dish.
- Cook pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente according to package instructions, usually about 11 minutes. Drain the pasta and set it aside.
- Sauté chicken: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chicken pieces in a single layer and season lightly with salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink inside. Remove the cooked chicken from the skillet and place it on a clean plate.
- Start the sauce: In the same skillet, melt the unsalted butter over medium heat. Add the diced shallot and minced garlic and cook for 1 minute until fragrant but not browned. Sprinkle the flour over the shallot and garlic, whisking constantly to create a roux, and cook for about 1 minute.
- Add liquids: Slowly pour in 1 cup of chicken broth while whisking continuously to prevent lumps. Then add the additional 1/4 cup chicken broth. Reduce heat to low and cook the sauce for 3 to 5 minutes until it thickens slightly.
- Combine chicken and sauce: Return the cooked chicken to the skillet and stir to coat it with the sauce.
- Add cream and seasonings: Stir in the heavy cream, Italian seasoning, and crushed red pepper flakes. Increase the heat to medium-low and gently simmer the sauce, stirring occasionally, until it starts to thicken more and is heated through.
- Incorporate Parmesan cheese: Stir in the freshly grated Parmesan cheese until melted and smooth. This will further thicken the sauce and add rich flavor.
- Mix pasta with sauce: Add the drained penne pasta to the skillet and stir well until every piece is coated evenly with the creamy chicken sauce. Remove the skillet from heat.
- Serve: Taste the dish and adjust seasoning with salt and pepper as needed. Plate the pasta and chicken immediately. Top each serving with extra grated Parmesan cheese and spoon the prepared bruschetta topping over the pasta for a fresh, bright finish. Serve hot.
Notes
- For a lighter version, substitute half-and-half for the heavy cream, but the sauce will be less rich.
- You can prepare the bruschetta topping in advance to save time on busy evenings.
- Use gluten-free pasta and flour if you need a gluten-free adaptation.
- If fresh shallots are not available, substitute with a small amount of finely chopped onion.
- Make sure to cook the chicken thoroughly but avoid overcooking to keep it juicy.
- Leftovers store well in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
