Creamy Chicken Penne Pasta

Creamy Chicken Penne Pasta is the perfect combination of rich, cheesy comfort and bright, fresh flavor. A luscious garlic-Parmesan cream sauce hugs every bite of tender penne and juicy chicken, while a vibrant bruschetta topping of tomatoes, basil, and balsamic adds contrast and freshness. This dish is a complete weeknight dinner or an elevated entrée for company, finished off beautifully with extra Parmesan and fresh herbs.

Why You’ll Love This Recipe

• A complete meal: protein, pasta, and veggies in one dish.
• The bruschetta topping adds a bright, fresh contrast to the creamy pasta.
• Family-friendly and ideal for busy weeknights or easy entertaining.
• Versatile, with options for pasta swaps, heat level adjustments, and more cheese if desired!

Ingredients

For the Bruschetta Topping:

• 2 cups grape tomatoes, chopped
• 3 tablespoons chopped fresh basil
• 1 tablespoon olive oil
• 2 teaspoons balsamic vinegar
• 1 clove garlic, minced
• Kosher salt and black pepper, to taste

Chicken Pasta:

• 10 ounces penne pasta
• 1 tablespoon olive oil
• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
• Kosher salt and black pepper
• 2 tablespoons unsalted butter
• 1 shallot, diced
• 5 cloves garlic, minced
• 2 tablespoons flour
• 1 cup chicken broth
• 1/4 cup white wine, or white cooking wine
• 1 cup heavy cream
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper
• 1 cup freshly grated Parmesan cheese, plus more for serving

Directions

Make the Bruschetta Topping

1. In a small mixing bowl, combine chopped grape tomatoes, basil, olive oil, balsamic vinegar, and minced garlic.
2. Season with kosher salt and freshly ground black pepper to taste.
3. Stir to combine, then set aside to allow the flavors to meld while you prepare the pasta.

Cook the Pasta

1. Bring a large pot of water to a boil. Generously salt the water.
2. Cook penne pasta according to package instructions until al dente.
3. Drain and set aside.

Cook the Chicken

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Add chicken pieces in a single layer. Season with salt and pepper.
3. Cook for 5 to 7 minutes, stirring occasionally, until fully cooked and lightly browned.
4. Transfer chicken to a plate and set aside.

Make the Creamy Sauce

1. In the same skillet, reduce heat to medium and melt 2 tablespoons of butter.
2. Add diced shallot and minced garlic. Sauté for 1 minute until fragrant.
3. Sprinkle in the flour and whisk to form a roux, cooking for about 30 seconds.
4. Slowly pour in the chicken broth, whisking constantly to prevent lumps.
5. Add the white wine and stir. Cook on low for 3 to 5 minutes, until the sauce starts to thicken.

Combine and Simmer

1. Return the cooked chicken to the skillet.
2. Stir in the heavy cream, Italian seasoning, and crushed red pepper.
3. Bring the mixture to a low simmer over medium-low heat.
4. Add the grated Parmesan cheese and stir until melted and incorporated.
5. Taste and adjust seasoning with salt and pepper as needed.

Add Pasta and Finish

1. Add the cooked pasta to the sauce. Toss gently until all the penne is well coated.
2. Remove skillet from heat.

Serve

1. Plate the creamy chicken pasta into bowls.
2. Top generously with the fresh bruschetta topping.
3. Sprinkle with additional Parmesan if desired.
4. Serve immediately.

Pro Tips and Variations

• Use freshly grated Parmesan for best flavor and meltability.
• Swap penne for rigatoni, farfalle, or fusilli if preferred.
• Add spinach or arugula to the sauce for extra greens.
• Use cooked shrimp instead of chicken for a seafood twist.
• For a stronger garlic flavor, add roasted garlic to the sauce.

Serving Suggestions

• Garlic Bread or Caprese Garlic Bread
• Roasted Vegetables like asparagus, green beans, or broccoli
• A crisp green salad with lemon vinaigrette
• A light glass of white wine or sparkling water with citrus

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat gently on the stove or in the microwave.
• Add a splash of cream or milk to loosen the sauce before reheating.
• The bruschetta topping is best fresh, so store separately and remake if needed.

FAQs

Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work great and offer even more flavor.

Can I make this dish gluten-free?
Yes, use gluten-free pasta and substitute a gluten-free flour blend in the sauce.

Can I omit the wine?
Absolutely. You can use additional chicken broth in place of white wine.

Conclusion

Creamy Chicken Penne Pasta with Bruschetta Topping is more than your average weeknight dinner—it’s a beautifully balanced, creamy, and crave-worthy dish that comes together quickly and delivers bold flavor in every bite. Serve it once, and it’ll earn a permanent spot on your dinner rotation.

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