Weeknight Chicken Penne Pasta

Weeknight Chicken Penne Pasta is so good and so fast! That’s about all there is to say about it. Next time you’re desperate to get something on the table fast, give it a try. In fact, I think this recipe took longer to photograph than it took to make. Let’s just say that pasta in general isn’t the most photogenic food out there, but it sure is good! I hope you enjoy the recipe.

Get started on this easy pasta dish by boiling a pound of penne pasta. I like to get this started while I’m working on the sauce.

Next, cut up some chicken tenders or chicken breasts into bite sized pieces. Sauté the chicken in a few tablespoons of olive oil. Sprinkle generously with salt and pepper, or your favorite all purpose seasoning (for even more flavor).

Remove the cooked chicken and set aside. If you want to be precise, chicken needs to be cooked to 165 F to be food safe and tender.

Using the same skillet you used to brown the chicken, melt a few tablespoons of butter and add some minced garlic. Sauté briefly. If you let garlic cook too long, or at too high of a temperature it can get a bitter flavor.

I’m including this picture, even though it looks messy, to show you what your pan will look like after sautéing the chicken. Unless it is black, resist the urge to wash your pan. Instead, continue to build layers of flavors by keeping all that flavor in your sauce instead of washing it down the drain.

To the cooked garlic, add a few tablespoons of butter and whisk until a thick paste forms. Whisk in some chicken broth, white cooking wine, and spices. Let simmer until slightly thickened.

Add the grated Parmesan and cream and cook over very low heat until the cheese is melted.

Remove from the heat and add the chicken with their reserved juices and the drained, cooked noodles.

Stir everything together and serve! The dish will look like it has too much sauce to begin with, but the pasta will absorb some of the sauce as it cools and it will be perfect. Enjoy!

Weeknight Chicken Penne Pasta

1 1/2 pounds boneless skinless chicken breasts or tenders, cut into 1” pieces
2 tablespoons of olive oil
Salt and pepper, or favorite all purpose seasoning

16 ounces penne pasta, cooked la dente

3 tablespoons butter
6 cloves garlic, minced
3 tablespoons flour
1 1/2 cup low sodium chicken broth
1/4 cup, plus 2 tablespoons white cooking wine (sold next to the vinegar); can use more broth instead
1 1/2 cup heavy cream
3/4 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper
1 1/2 cup freshly grated Parmesan cheese, plus more for serving

Directions:

Boil a large pot of water and salt generously. Cook the pasta until al dente, according to package instructions. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the chicken, in a single layer, and season generously with salt and pepper, or a favorite all purpose seasoning. Cook for 5 to 7 minutes, stirring occasionally, until chicken is cooked through. Remove the chicken from the pan and set aside on a clean plate.

Melt the butter in the now empty skillet and add the garlic. Cook for about 1 minute over medium heat. Whisk in the flour and cook briefly. Whisk in the cooking wine, chicken broth, Italian seasoning, and crushed red pepper. Cook on low for 3 to 5 minutes until sauce starts to thicken.

Add the cream and Parmesan cheese to the pan and cook over very low heat until the cheese is melted and the sauce is slightly thickened. Add the cooked pasta and reserved chicken and juices into the pan with the sauce. It will look like a lot of liquid, but the pasta will absorb it as it sits. Stir until well coated and serve immediately with green salad!