30-Minute Creamy Chicken Penne Pasta
This creamy chicken penne pasta comes together in about 30 minutes with one pan, tender chicken, and a tomato-cream sauce that clings to every tube of pasta.
It’s the kind of weeknight dinner that makes you feel like you put in way more effort than you actually did.
What Makes This Pasta So Good
The sauce simmers with the penne, so the pasta soaks up savory tomato flavor while the starch thickens everything into a velvety consistency. No need to boil a separate pot of water or make a roux.
Cooking the chicken first builds a rich fond on the bottom of the pan, which dissolves into the broth for deep, slow-cooked taste in half an hour. A handful of spinach wilts in at the end, balancing the richness with something fresh.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces: thighs work too, just cook them a minute longer.
- 1 tbsp olive oil: any neutral oil is fine.
- 1 small yellow onion, diced: about 1 cup.
- 3 garlic cloves, minced: fresh is best here for the brightness.
- ½ tsp red pepper flakes: (optional): for a gentle warmth.
- 1 (15 oz) can crushed tomatoes: fire-roasted adds nice depth.
- 2 cups chicken broth: low-sodium so you can control the salt.
- 12 oz dry penne pasta: do not use whole-wheat, it takes longer to cook.
- 1 cup heavy cream: half-and-half works but the sauce will be thinner.
- 5 oz fresh baby spinach: roughly 3 packed cups.
- Salt and black pepper, to taste.
- Grated Parmesan cheese, for serving: the real stuff, not the shaker can.
Variations / Substitutions
- Swap the protein: use leftover rotisserie chicken or cooked Italian sausage; stir in at the end to warm through.
- Add mushrooms: sauté sliced cremini with the onion for an earthy note.
- Lighten it up: use half-and-half and reduce the cream to ⅔ cup, adding a splash of pasta water if needed.
- Make it gluten-free: use gluten-free penne; cook it separately according to package directions and stir in after the sauce base is done.
- Herb finish: stir in a handful of chopped fresh basil just before serving.
For another quick one-pan pasta, try One-Pan Creamy Tomato Tortellini.
How To Make Creamy Chicken Penne Pasta
Step 1: Sear the Chicken
Heat a large deep skillet or Dutch oven over medium-high heat. Add the 1 tbsp olive oil and once it shimmers, add the chicken pieces in a single layer. Cook without moving them for about 4 minutes, until the bottoms are deeply golden. Stir and cook another 2 to 3 minutes until the chicken is just cooked through.
You don’t need to cook it to 165°F right now because it will finish in the sauce. Look for a nice brown sear on most sides; that fond is flavor.
Step 2: Sauté the Aromatics
Transfer the chicken to a plate and set aside. Reduce the heat under the pan to medium and toss in the diced onion. Cook, stirring often, for about 3 minutes until it softens and turns translucent. Stir in the minced garlic and red pepper flakes and cook for 30 seconds just until fragrant.
Keep the garlic moving so it doesn’t burn—once it smells nutty and sweet, you’re ready to move on.
Step 3: Simmer the Penne with Liquid
Pour in the 2 cups chicken broth and the can of crushed tomatoes, scraping up any browned bits from the bottom. Add the 12 oz dry penne and stir to combine. Bring the mixture to a boil over high heat, then cover the pan, reduce the heat to maintain a steady simmer, and cook for 12 to 14 minutes. Stir once about halfway through to keep the pasta from sticking.
You’ll hear a gentle bubbling and see the sauce thicken as the pasta releases its starch. The penne should be tender but with a little bite, and most of the liquid will be absorbed into a thick sauce.
Step 4: Stir in Cream and Spinach
Take the lid off and reduce the heat to low. Pour in the 1 cup heavy cream and stir gently to combine. Add the 5 oz fresh spinach one handful at a time, stirring until each batch wilts into the sauce. Then return the seared chicken and any accumulated juices to the pan. Let everything warm through for about 2 minutes.
The sauce will turn a pale orange-pink and the spinach will soften and brighten the dish. Taste and add salt and black pepper as you like—how much salt you need depends on the broth you used.
Step 5: Toss and Serve
Give everything a final toss so the chicken is evenly mixed in and the sauce coats every piece of penne. Spoon the pasta into warm bowls and finish with a generous shower of grated Parmesan cheese.
The Parmesan melts a little on contact, turning the dish extra rich. Serve it right away while it’s piping hot.
Tips for the Best Chicken Penne
- Cut the chicken pieces the same size so they cook at the same rate and you don’t end up with some dry bits.
- Use a wide, heavy-bottomed pan; it holds heat evenly and gives the pasta plenty of room to simmer without scorching.
- Don’t rinse the pasta after cooking, since the starch is what thickens the sauce into that velvety consistency.
- Add a squeeze of lemon juice just before serving to cut through the richness without adding another ingredient.
- Freshly grated Parmesan is a must—pre-shredded cheese won’t melt as smoothly into the sauce.
Storing Leftovers
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days. The pasta will absorb some sauce as it sits, so it thickens.
- Reheating: Warm it gently on the stove over low heat with a splash of milk or chicken broth to loosen the sauce. The microwave works fine in 30-second bursts, stirring in between.
What To Serve With Chicken Penne Pasta
Garlic bread is the no-brainer choice because you can swipe up every bit of the creamy sauce. A crisp green salad with a lemon vinaigrette cuts through the richness beautifully. If you want vegetables on the side, roasted broccoli tossed with olive oil and salt pops in about 15 minutes at 425°F while the pasta cooks.
Frequently Asked Questions
Can I use milk instead of heavy cream?
Yes, but the sauce won’t be as thick. Whisk 1 tbsp flour into the milk before adding it to help the sauce set up.
Will gluten-free penne work in this one-pan method?
Gluten-free pasta tends to break down and get gummy when simmered this way. It’s better to cook separate gluten-free penne and stir it in at the end.
Can I make this pasta ahead of time?
The dish is best fresh because the pasta absorbs liquid and becomes soft overnight. You can cook and chop the chicken and store it in the fridge, then throw everything together quicker at dinner.
What’s the best way to reheat creamy pasta?
Reheat it slowly on the stovetop with a splash of milk or broth, stirring often, so the cream sauce doesn’t separate.
Chicken Penne Pasta Recipe
Ingredients
Method
- Heat olive oil in a large deep skillet over medium-high heat. Add chicken, sear without moving for 4 minutes, then stir and cook 2-3 minutes more until browned and just cooked through. Transfer to a plate.
- Reduce heat to medium, add onion, and cook 3 minutes until softened. Add garlic and red pepper flakes, cook 30 seconds until fragrant.
- Pour in broth and tomatoes, scrape up browned bits, then add penne. Bring to a boil, cover, reduce heat, and simmer 12-14 minutes, stirring once, until pasta is tender and liquid is mostly absorbed.
- Turn heat to low, stir in heavy cream, then add spinach by handfuls until wilted. Return chicken and juices to pan, cook 2 minutes to warm through. Season with salt and pepper.
- Toss everything together, spoon into bowls, and top with Parmesan. Serve immediately.
