The image captures a deeply satisfying meal: perfectly cooked penne pasta smothered in a rich, cheesy, herb-infused cream sauce, plated next to tender, golden-brown chicken chunks. This combination—often requested for its balance of savory protein and comforting pasta—is ideal for an elevated weeknight dinner or casual entertaining.
This recipe focuses on creating deeply flavored chicken through high-heat searing and mastering a velvety, restaurant-quality creamy sauce that clings perfectly to the penne pasta.
✨ Ingredients for Creamy Penne and Chicken
Success lies in preparing the two main components separately but simultaneously, allowing for the best texture and flavor in both.
1. 🍗 The Herb-Crusted Chicken Bites
- Chicken: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch uniform cubes or chunks.
- Seasoning: 1 teaspoon Italian Seasoning, 1 teaspoon Smoked Paprika, 1/2 teaspoon Garlic Powder, 1 teaspoon Salt, 1/2 teaspoon Black Pepper.
- Herbs: 2 tablespoons fresh Parsley, chopped (for both coating and garnish).
- Searing Fat: 2 tablespoons Olive Oil, 1 tablespoon Unsalted Butter.
2. 🍝 The Creamy Parmesan Penne
- Pasta: 1 lb Penne Pasta (or Ziti/Rigatoni).
- Butter: 3 tablespoons Unsalted Butter.
- Aromatics: 3-4 cloves fresh Garlic, minced.
- Liquid Base: 1 cup Chicken Broth (low sodium).
- Dairy: 1.5 cups Heavy Whipping Cream.
- Cheese: 1 cup freshly grated Parmesan Cheese.
- Flavor: 1/2 teaspoon dried Oregano, 1/4 teaspoon Red Pepper Flakes (optional, for a slight kick), Salt and Pepper to taste.
- Finish: Extra fresh Parsley, chopped.
👩🍳 Instructions: A Quick and Flavorful Two-Step Process
We leverage two separate burners to bring both the chicken and the pasta to perfection at the same time.
Step 1: Sear the Herb Chicken Bites
- Prep and Season: Toss the chicken cubes in a bowl with the Italian seasoning, smoked paprika, garlic powder, salt, pepper, and half of the chopped parsley.
- Heat Skillet: Heat the olive oil and butter in a large skillet over medium-high heat until the butter is melted and the fat is shimmering.
- Sear: Add the seasoned chicken cubes to the hot skillet, ensuring they are in a single layer. Sear for 3-4 minutes per side until they are deeply golden brown and have a flavorful crust. Remove the chicken and set it aside on a plate; it will finish cooking while the sauce is made.
Step 2: Cook Pasta and Prepare the Cream Sauce
- Cook Pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to package directions until perfectly al dente. Reserve at least 1 cup of the starchy pasta water before draining the pasta.
- Sauté Garlic: While the pasta cooks, melt the 3 tablespoons of butter in a large saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Build the Sauce Base: Pour in the chicken broth and bring it to a simmer, allowing the liquid to reduce slightly (about 3 minutes).
- Add Cream and Cheese: Reduce the heat to low. Stir in the heavy cream, dried oregano, and red pepper flakes (if using). Slowly whisk in the grated Parmesan cheese until the sauce is smooth, velvety, and thick. Season with salt and pepper.
- Adjust Consistency: If the sauce is too thick, add a splash of the reserved starchy pasta water until it reaches your desired smooth consistency.
Step 3: Combine and Plate
- Toss Pasta: Add the drained, al dente penne directly into the creamy Parmesan sauce. Toss gently to ensure every piece of pasta is coated in the rich sauce.
- Finish Chicken: Add the seared chicken pieces back into the same skillet used for searing and add a few tablespoons of the pasta sauce. Stir quickly to coat the chicken and ensure it is heated through.
- Plate: Arrange a large portion of the creamy penne on a plate. Place the warm, herb-crusted chicken bites next to the pasta.
- Garnish: Drizzle any excess sauce over the chicken and pasta. Garnish the entire dish generously with fresh chopped parsley and a final sprinkle of red pepper flakes for colour. Serve immediately.
💡 Master Tips for Creamy Pasta
- Fresh Herbs are Essential: Using Fresh Parsley generously on both the chicken and the finished dish provides the vibrant color and fresh taste seen in the photo.
- The Power of the Sear: Searing the chicken at high heat creates that coveted Golden Brown Crust (Maillard reaction), adding a deep, smoky flavor that contrasts beautifully with the creamy sauce.
- Starchy Water Secret: The Reserved Pasta Water is the key to creating a Velvety Cream Sauce; the starches help the fat and liquid emulsify, ensuring the sauce clings perfectly to the penne.
- Uniform Chicken: Cutting the chicken into Uniform Bites ensures every piece cooks through at the same time and provides a better texture when combined with the pasta.