Hey friend! Ever have those nights where you just need a hug in a bowl? Something warm, comforting, and utterly delicious, but you don’t have hours to spend slaving over a hot stove? Yeah, me too! That’s exactly why this Creamy Parmesan Herb Chicken Penne recipe is a total game-changer. It’s one of those meals that feels fancy and satisfying, but is surprisingly quick and easy to whip up. Seriously, it’s become a staple in my house, and I just know you’re going to fall in love with it too!
Why You’ll Love This Recipe
- Fast: Seriously, under 30 minutes from start to finish! Perfect for busy weeknights.
- Easy: Simple ingredients and straightforward steps means anyone can make this.
- Giftable: Okay, maybe not giftable before cooking, but sharing a batch with a friend going through a busy time? Chef’s kiss!
- Crowd-Pleasing: Who doesn’t love creamy pasta with chicken and cheese? Kids and adults alike devour this!
Ingredients
Gathering your ingredients is the first step to deliciousness! Here’s what you’ll need:
- Olive oil: Just a little to get things started and brown that chicken beautifully.
- Penne pasta: The perfect shape for holding onto that creamy sauce.
- Chicken broth: Adds flavor and helps cook the pasta right in the skillet!
- Salt & black pepper: The essential seasonings to make everything pop.
- Heavy cream: Ah, the secret to that dreamy, rich sauce.
- Grated Parmesan cheese: For that nutty, cheesy goodness! Grab a block and grate it yourself for the best melt and flavor, but pre-grated works too in a pinch.
- Fresh parsley, chopped: Brings a lovely brightness and fresh flavor. Don’t skip the fresh herbs if you can help it!
- Fresh chives, chopped: Another layer of fresh onion-y flavor that complements the richness.
- Boneless, skinless chicken breasts: Our protein star! Cut into bite-sized pieces.
- Garlic, minced: Because is it even pasta without garlic?
How to Make It
Ready to make some magic? Let’s do this step by step:
1. Get your skillet ready! Grab a large skillet or Dutch oven – one that’s big enough to hold the pasta later is key. Heat up that tablespoon of olive oil over medium-high heat until it’s shimmering.
2. Time for the chicken! Add your cubed chicken breasts to the hot skillet. Season them generously with that ½ teaspoon of salt and ¼ teaspoon of black pepper. Give them a good stir and let them cook for about 5-7 minutes. You want them nice and browned on the outside and cooked all the way through. Once they’re done, scoop them out and set them aside on a plate for a moment.
3. Add the garlic to the party. Reduce the heat just a tiny bit if your pan is super hot, and add the minced garlic to the same skillet. Cook it for just about 1 minute, stirring constantly. Garlic burns quickly, and we want fragrant, not bitter, garlic!
4. Pour in the broth. Carefully pour in the chicken broth. Use a wooden spoon or spatula to scrape up any tasty browned bits stuck to the bottom of the skillet. Those bits are flavor gold! Bring the broth to a nice simmer.
5. Add the pasta. Now, add your penne pasta right into the simmering broth. Give it a good stir to make sure all the pasta is submerged in the liquid. Reduce the heat down to medium-low, pop a lid on, and let it cook for about 12-15 minutes. Check your pasta box for exact timing, but you’re looking for it to be al dente (cooked through but still has a little bite). Give it a stir occasionally while it’s cooking to prevent it from sticking to the bottom.
6. Make it creamy! Once the pasta is cooked and most of the liquid is absorbed, take the lid off. Stir in the heavy cream and that ½ cup of grated Parmesan cheese. Keep stirring gently until all the cheese is melted and the sauce is wonderfully thick and creamy.
7. Bring it all together. Add the cooked chicken back into the skillet with the pasta and sauce. Stir in the fresh chopped parsley and chives. Give everything a gentle mix so that every piece of chicken and every noodle is coated in that amazing creamy herb sauce.
8. Taste and adjust! This is the important part. Give the sauce a little taste. Does it need a pinch more salt or pepper? Is it thick enough? If it seems too thick, you can always add a splash more chicken broth or even a tiny bit more cream until it’s just how you like it.
9. Serve it up! Dish out generous portions while it’s hot. I love adding a little extra sprinkle of Parmesan cheese and a few more fresh herbs on top before serving. Enjoy every single bite!
Substitutions & Additions
This recipe is super forgiving and easy to customize! Here are a few ideas:
- Different Pasta: Rigatoni, rotini, or farfalle would all work well here. Just adjust the cooking time based on the package directions, ensuring there’s enough liquid.
- Add Veggies: Sauté some mushrooms, spinach (stir in at the end!), broccoli florets, or bell peppers with the chicken or garlic.
- Different Protein: Shrimp would be fantastic (cook for only a few minutes until pink). Cooked Italian sausage or even leftover rotisserie chicken could work too (add pre-cooked chicken in step 7).
- Herb Swap: No fresh herbs? You can use about 1 teaspoon of dried Italian seasoning, adding it with the chicken broth. But seriously, fresh makes a big difference here if you can!
- Spice it Up: Add a pinch of red pepper flakes with the garlic for a little kick.
- Cheesier? Stir in a little mozzarella along with the Parmesan for an extra gooey sauce.
Tips for Success
- Don’t Overcrowd the Pan: Cook the chicken in a single layer if possible to get a nice sear. If your skillet isn’t large enough, cook the chicken in two batches.
- Scrape Up Brown Bits: Those browned bits on the bottom of the pan after cooking the chicken and garlic are packed with flavor. Make sure to scrape them up when you add the broth – it adds depth to your sauce.
- Stir the Pasta: While the pasta is cooking in the broth, give it a stir every few minutes, especially towards the end, to prevent it from sticking to the bottom of the skillet.
- Adjust Liquid: Pasta cooking times can vary. If the liquid is absorbing too fast before the pasta is done, add a little more broth (or water) a splash at a time. If there’s too much liquid left when the pasta is al dente, just continue simmering uncovered for a minute or two until the sauce thickens.
- Fresh Herbs are Best: I really recommend using fresh parsley and chives. They add such a bright, fresh flavor that dried just can’t replicate in this dish.
How to Store It
If you’re lucky enough to have leftovers (it doesn’t happen often in my house!), let the pasta cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
To reheat, you can gently warm it in a skillet over medium-low heat, adding a splash of chicken broth or cream to loosen the sauce if needed. You can also reheat individual portions in the microwave, again, maybe adding a tiny bit of liquid before heating.
FAQs
Got questions? I’ve got answers!
Can I use pre-cooked chicken?
Yes! If you have leftover rotisserie chicken or cooked chicken breast, shred or cube it and add it in step 7 when you add the herbs. You’ll skip steps 1 and 2, making it even faster!
Can I make this gluten-free?
Absolutely! Just use your favorite gluten-free penne pasta. The cooking time in the broth might vary slightly depending on the brand, so keep an eye on it.
Is there a way to make the sauce thicker?
If your sauce isn’t as thick as you like after adding the cream and cheese, you can simmer it uncovered for another minute or two while stirring. The cheese and cream should thicken it up nicely. Make sure your heat isn’t too low.
Can I use milk instead of heavy cream?
Heavy cream gives you the richest, creamiest sauce that holds up well. You could try half-and-half, but the sauce might be thinner and less stable. Regular milk is not recommended as it’s much thinner and more prone to separating.
Seriously, give this Creamy Parmesan Herb Chicken Penne a try tonight. It’s simple comfort food at its finest, and perfect for those busy weeknights when you need something quick, easy, and satisfying. Let me know how you like it!
Easy Creamy Parmesan Herb Chicken Penne
Ingredients
Equipment
Method
- Step 1: Grab a large skillet or Dutch oven. Heat up 1 tablespoon of olive oil over medium-high heat until shimmering.
- Step 2: Add your cubed chicken breasts to the hot skillet. Season them generously with ½ teaspoon of salt and ¼ teaspoon of black pepper. Cook for about 5-7 minutes until browned on the outside and cooked through. Scoop them out and set them aside.
- Step 3: Reduce the heat if needed and add the minced garlic to the same skillet. Cook for about 1 minute, stirring constantly, until fragrant.
- Step 4: Carefully pour in the chicken broth. Use a wooden spoon or spatula to scrape up any tasty browned bits stuck to the bottom of the skillet. Bring the broth to a nice simmer.
- Step 5: Add your penne pasta right into the simmering broth. Give it a good stir to make sure all the pasta is submerged. Reduce the heat down to medium-low, pop a lid on, and let it cook for about 12-15 minutes, or according to pasta package directions, until al dente. Give it a stir occasionally.
- Step 6: Once the pasta is cooked and most of the liquid is absorbed, take the lid off. Stir in the heavy cream and ½ cup of grated Parmesan cheese. Keep stirring gently until all the cheese is melted and the sauce is wonderfully thick and creamy.
- Step 7: Add the cooked chicken back into the skillet with the pasta and sauce. Stir in the fresh chopped parsley and chives. Give everything a gentle mix so that every piece of chicken and every noodle is coated.
- Step 8: Taste the sauce and adjust seasoning with a pinch more salt or pepper if needed. If the sauce is too thick, add a splash more chicken broth or cream until desired consistency is reached.
- Step 9: Dish out generous portions while it's hot. Garnish with a little extra sprinkle of Parmesan cheese and a few more fresh herbs on top before serving. Enjoy!
