Creamy Parmesan Chicken Penne
When you’re craving a creamy, satisfying pasta dinner that feels comforting without being complicated, this Creamy Parmesan Chicken Penne is a perfect choice. Tender bite-sized chicken is seasoned with Italian herbs and spices, browned in olive oil, and then combined with penne pasta and a rich Parmesan cream sauce.
The sauce starts with garlic and the flavorful browned bits left behind from the chicken. Chicken broth adds savory depth, while heavy cream and softened cream cheese create a smooth, velvety base. Freshly grated Parmesan finishes the sauce with plenty of rich, savory flavor.
Everything comes together in one skillet after the pasta is cooked, making this an excellent family dinner for busy weeknights. The reserved pasta water also gives you control over the final consistency, helping the sauce coat every piece of penne beautifully.
Finished with fresh parsley and extra Parmesan, this is the kind of pasta dinner that feels special enough for a weekend meal while still being simple enough for everyday cooking.
Why Everyone Loves This Creamy Parmesan Chicken Penne
It’s rich and creamy. Heavy cream, cream cheese, butter, and Parmesan create a smooth sauce that coats every piece of pasta.
The chicken is full of flavor. Italian seasoning, paprika, garlic powder, onion powder, salt, and black pepper give the chicken a savory, seasoned crust.
The sauce has extra depth. Cooking the garlic and broth in the same skillet used for the chicken allows the browned bits to become part of the sauce.
Penne holds the sauce beautifully. The tubular pasta captures plenty of creamy sauce inside and around each piece.
It’s a one-skillet finish. Once the pasta is cooked, everything comes together in the same skillet, making cleanup easier.
It’s easy to adjust. The reserved pasta water lets you make the sauce thicker or looser according to your preference.
Ingredients Overview
Penne pasta: Penne is sturdy enough to hold the rich cream sauce and provides plenty of surface area for the Parmesan mixture.
Chicken breasts: Boneless, skinless chicken breasts are cut into bite-sized pieces so they brown evenly and cook quickly.
Olive oil: Used to brown the seasoned chicken and create a flavorful foundation.
Unsalted butter: Adds richness to the sauce while allowing you to control the overall salt level.
Fresh garlic: Four minced cloves provide the aromatic garlic flavor that works beautifully with Parmesan and cream.
Italian seasoning: Adds a blend of familiar dried herbs to the chicken.
Paprika: Provides mild seasoning and helps give the chicken an appealing golden color.
Garlic powder and onion powder: These reinforce the savory flavor of the chicken.
Salt and black pepper: Bring out the flavors of the chicken and creamy sauce.
Heavy cream: Creates the rich, smooth foundation of the sauce.
Chicken broth: Adds savory depth and helps loosen the sauce.
Freshly grated Parmesan: Provides the signature salty, nutty cheese flavor and helps thicken the sauce.
Cream cheese: Makes the sauce extra smooth and creamy.
Reserved pasta water: Helps adjust the consistency and allows the sauce to cling to the penne.
Fresh parsley: Adds a fresh, colorful finish.
Variations
This Creamy Parmesan Chicken Penne can easily be customized.
Add spinach: Stir fresh spinach into the sauce near the end and cook until wilted.
Add broccoli: Cooked broccoli florets make a delicious addition to the creamy chicken and Parmesan sauce.
Add mushrooms: Sliced mushrooms can be sautéed after the chicken and before preparing the sauce.
Add sun-dried tomatoes: Chopped sun-dried tomatoes add a slightly sweet and tangy flavor.
Use chicken thighs: Boneless, skinless chicken thighs can replace the chicken breasts for a richer flavor.
Add red pepper flakes: A pinch of red pepper flakes gives the creamy sauce a gentle kick.
Use another pasta shape: Rigatoni, rotini, bowtie pasta, or fettuccine can be substituted if needed.
Add extra herbs: Fresh basil or additional parsley can provide an even fresher finish.
How to Make Creamy Parmesan Chicken Penne
1. Cook the Penne
Bring a large pot of salted water to a boil.
Add the penne and cook for approximately 8 to 10 minutes, or according to the package directions, until al dente.
Before draining, reserve ½ cup of pasta water.
Drain the pasta and set it aside.
Cooking the pasta until al dente is important because it will continue to warm when tossed with the hot sauce.
2. Season the Chicken
Pat the chicken pieces dry.
Season them with Italian seasoning, paprika, garlic powder, onion powder, salt, and black pepper.
Toss the chicken thoroughly so every piece is evenly coated.
3. Brown the Chicken
Heat the olive oil in a large 12-inch skillet over medium-high heat.
Add the seasoned chicken in a single layer.
Cook for approximately 6 to 8 minutes, stirring occasionally, until the chicken is golden and cooked through.
Transfer the chicken to a plate and set it aside.
Don’t clean the skillet. The browned bits left behind will add delicious flavor to the sauce.
4. Start the Sauce
Reduce the skillet heat to medium.
Add the butter and allow it to melt.
Add the minced garlic and cook for approximately 30 seconds, stirring constantly until fragrant.
Be careful not to let the garlic brown too much.
5. Deglaze with Chicken Broth
Pour the chicken broth into the skillet.
Allow it to simmer for about 2 minutes.
While it simmers, scrape the browned bits from the bottom of the skillet with a wooden spoon or spatula.
These browned bits add extra savory depth to the finished sauce.
6. Add the Cream and Cream Cheese
Stir in the heavy cream and softened cream cheese.
Cook for approximately 3 to 4 minutes, whisking until the cream cheese has melted and the mixture becomes smooth.
Keep the heat moderate rather than allowing the sauce to boil aggressively.
7. Add the Parmesan
Gradually add the freshly grated Parmesan cheese.
Stir continuously for about 2 to 3 minutes, allowing the cheese to melt into the sauce.
The sauce should become creamy and slightly thicker.
Adding the Parmesan gradually helps it incorporate smoothly.
8. Return the Chicken
Add the cooked chicken back to the skillet.
Stir until the chicken pieces are completely coated in the creamy Parmesan sauce.
Allow the chicken to warm through in the sauce.
9. Add the Penne
Add the cooked penne to the skillet.
Toss everything together until the pasta is evenly coated.
If the sauce is too thick, gradually add some of the reserved pasta water.
Add it a little at a time until the sauce reaches your preferred consistency.
10. Finish the Pasta
Cook everything together for another 1 to 2 minutes, making sure the chicken and pasta are hot and thoroughly coated.
Remove from the heat.
Garnish with chopped fresh parsley and additional Parmesan cheese.
Serve immediately.
Pro Tips and Cooking Secrets
Pat the chicken dry. Removing excess moisture helps the chicken brown rather than steam.
Don’t overcrowd the skillet. Cooking the chicken in a single layer helps create a golden exterior.
Keep the browned bits. Those flavorful pieces on the bottom of the skillet are valuable for the sauce.
Use softened cream cheese. It melts much more easily and helps create a smooth sauce.
Freshly grate the Parmesan. Freshly grated cheese generally melts more smoothly than pre-shredded varieties.
Add Parmesan gradually. This helps prevent clumps and gives the sauce a smoother consistency.
Don’t boil the cream sauce aggressively. Gentle heat is better for maintaining a smooth dairy-based sauce.
Reserve the pasta water. Even if you think the sauce is perfect, the pasta water gives you an easy way to adjust the consistency.
Serve immediately. Cream sauces naturally thicken as they cool, so the pasta is at its creamiest when served hot.
Serving Suggestions
This pasta is filling enough to be the centerpiece of dinner, but a few simple sides pair beautifully with it.
Garlic bread: Warm garlic bread is perfect for soaking up extra Parmesan cream sauce.
Green salad: A crisp salad with a light dressing provides a refreshing contrast.
Steamed broccoli: Broccoli adds color and a fresh vegetable element.
Roasted vegetables: Asparagus, green beans, zucchini, or Brussels sprouts all work well.
Crusty bread: A loaf of crusty bread makes an easy addition to a cozy family dinner.
For serving, spoon the creamy chicken penne into shallow bowls and finish with fresh parsley and a generous sprinkle of Parmesan.
How to Store Creamy Parmesan Chicken Penne
Allow leftovers to cool before transferring them to airtight containers.
Store the pasta in the refrigerator and enjoy it within a few days.
The sauce will thicken as it chills, so reheating with a small splash of chicken broth, milk, or cream can help bring back some of its original creaminess.
For stovetop reheating, warm the pasta gently over low to medium heat, stirring occasionally.
For microwave reheating, use short intervals and stir between each one to distribute the heat evenly.
Avoid overheating the sauce, as excessive heat can cause creamy sauces to become oily or separate.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs are a good substitute and provide a richer flavor. Cut them into bite-sized pieces and cook until fully done.
Can I use a different pasta?
Absolutely. Rigatoni, rotini, bowtie pasta, fettuccine, or another sturdy pasta can work well with this sauce.
Why is my Parmesan sauce too thick?
Add reserved pasta water gradually until the sauce reaches your preferred consistency. The starchy water helps loosen the sauce while keeping it cohesive.
Can I use pre-shredded Parmesan?
You can, but freshly grated Parmesan is recommended because it generally melts more smoothly into the sauce.
Can I add vegetables?
Yes. Spinach, broccoli, mushrooms, zucchini, and sun-dried tomatoes can all be delicious additions.
How do I keep the chicken tender?
Avoid overcooking the chicken. Cut the pieces evenly and cook them just until they are cooked through.
Can I make this recipe spicy?
Yes. Add a small amount of red pepper flakes to the sauce for a gentle kick.
Can I make this pasta ahead of time?
It’s best served fresh because the sauce is smoothest immediately after preparation. Leftovers can be refrigerated and gently reheated.
What makes the sauce creamy?
The combination of heavy cream, cream cheese, butter, and Parmesan creates the rich, smooth texture of the sauce.
What should I serve with Creamy Parmesan Chicken Penne?
Garlic bread, a green salad, steamed broccoli, roasted vegetables, or crusty bread all make excellent accompaniments.
Creamy Parmesan Chicken Penne
Equipment
- large pot For boiling and cooking the penne pasta.
- 12-inch skillet For cooking the chicken and preparing the creamy Parmesan sauce.
- whisk For combining the cream cheese and heavy cream into a smooth sauce.
- colander For draining the cooked penne.
Ingredients
- 12 oz penne pasta
- 1½ lbs boneless, skinless chicken breasts, cut into bite-size pieces
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups heavy cream
- ½ cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 4 oz cream cheese, softened
- ½ cup reserved pasta water, as needed
- 2 tablespoons chopped fresh parsley
- extra Parmesan, for serving
Instructions
- Bring a large pot of salted water to a boil and cook the penne for 8–10 minutes, until al dente. Reserve ½ cup pasta water, then drain.
- Pat the chicken dry and season with Italian seasoning, paprika, garlic powder, onion powder, salt, and black pepper, ensuring each piece is well-coated.
- Heat the olive oil in a large 12-inch skillet over medium-high heat.
- Add the seasoned chicken in a single layer and cook for 6–8 minutes, stirring occasionally until golden and cooked through. Transfer to a plate.
- Reduce the heat to medium and melt the butter in the same skillet.
- Add the minced garlic and cook for 30 seconds, stirring constantly until fragrant.
- Pour in the chicken broth and allow it to simmer for 2 minutes, scraping up the browned bits from the bottom of the skillet.
- Stir in the heavy cream and cream cheese, cooking for 3–4 minutes while whisking until the mixture is smooth.
- Gradually add the Parmesan cheese and stir for 2–3 minutes until it melts and the sauce thickens slightly.
- Return the cooked chicken to the skillet, and stir until it’s well coated in the creamy sauce.
- Add the cooked penne and toss well, gradually adding reserved pasta water to achieve your desired sauce consistency.
- Cook for an additional 1–2 minutes, ensuring everything is hot and evenly coated in the delightful creamy sauce.
- Garnish with fresh parsley and additional Parmesan before serving.
