Introduction
Hello, I’m Sam. Since retiring, I’ve come to appreciate meals that feel comforting without being complicated. This recipe is one of my reliable go-to dishes, easy steps, warm flavors, and nothing fussy. If you enjoy simple, everyday cooking, this one will fit right into your routine. For a cozy side, try Cheesy Chicken Potato Casserole.
Why This Recipe Works
- Minimal steps, straightforward technique, and clear timing.
- Comforting flavor from a silky sauce that is never heavy.
- Pantry-friendly ingredients you likely already have on hand.
- Great for beginners, but satisfying for anyone who likes simple food.
- Easy cleanup, one pan for the sauce and a pot for the pasta.
- Reliable every time, forgiving with seasoning and add-ins.
Ingredients
- 12 ounces penne pasta
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 small yellow onion, finely chopped (about 3/4 cup)
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice, optional, to brighten the sauce
- 2 tablespoons chopped fresh parsley, for garnish
- 1/4 teaspoon red pepper flakes, optional for a little heat
Step-By-Step Cooking Guide
Begin by bringing a large pot of salted water to a rolling boil, then cook the penne until it is just shy of al dente, about one to two minutes less than the package suggests. Drain and set aside, but keep a cup of the pasta water for adjusting the sauce later.
Next, heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with a little salt and pepper, then brown them in the pan in a single layer until they are golden outside and cooked through, about 6 to 8 minutes. Remove the chicken to a plate and cover loosely to keep warm.
Turn the heat down to medium, add the butter, and melt it gently. Add the chopped onion and cook until it becomes translucent and sweet, about 4 minutes. Stir in the minced garlic and cook for another 30 seconds, until fragrant. Sprinkle the flour over the onion and garlic, stir, and cook for a minute to remove the raw flour taste.
Slowly whisk in the chicken broth, then the milk and cream. Stir constantly at first, so the sauce comes together smooth. Simmer until the sauce thickens enough to coat the back of a spoon, about 3 to 5 minutes. At this point, add the Parmesan and half of the mozzarella, stirring until the cheeses melt and the sauce is silky.
Return the chicken to the pan, add the drained penne, and toss to coat. If the sauce feels too thick, loosen it with a splash of the reserved pasta water. Taste and adjust the seasoning with salt, pepper, and lemon juice if you want a brighter note. Sprinkle the remaining mozzarella on top, cover briefly so it melts, then garnish with parsley and a pinch of red pepper flakes if using.
Tips and Helpful Notes
- To prevent overcooking the chicken, cut pieces uniformly and brown them quickly over medium-high heat.
- Adjust thickness by using reserved pasta water, one tablespoon at a time, until you reach the texture you like.
- For a lighter version, swap half-and-half for heavy cream and reduce butter by one tablespoon.
- Make-ahead shortcut, cook chicken and sauce separately, cool, and reheat gently before tossing with freshly cooked pasta.
- For extra flavor, stir in a teaspoon of Dijon mustard or a handful of frozen peas at the end.
Serving Suggestions
This Creamy Chicken Penne pairs well with a crisp green salad or warm bread to sop up the sauce. For more cozy sides, try Creamy Cheddar Potato Chowder for a bowl at the table, or slice some fresh loaves like Homemade Sandwich Bread to serve warm alongside.
Storage and Reheating
Cool any leftovers quickly and store in an airtight container in the refrigerator for up to three days. When reheating, add a splash of milk or cream and warm gently over low heat, stirring often, so the sauce regains its creaminess without breaking.
FAQs
Q: Can I use rotisserie chicken instead of cooking chicken breasts?
Yes, rotisserie chicken works well and saves time. Add it at the end to warm through so it does not dry out.
Q: Is there a gluten-free option for this recipe?
Definitely. Use gluten-free penne and substitute the all-purpose flour with a 1-to-1 gluten-free baking flour, or use a cornstarch slurry to thicken the sauce.
Q: Can I make this ahead for guests?
Yes, you can prepare the sauce and chicken a day ahead. Keep the pasta separate and combine just before serving, or reheat gently with a little extra liquid.
Conclusion
This Creamy Chicken Penne is an honest, comforting dinner that rarely fails. It is forgiving, quick enough for weeknights, and comforting enough for a quiet weekend. Make it your own with small swaps, and you will have a steady meal in rotation that feels like a warm visit at the table every time.