Chicken Penne Recipe: Creamy Tomato Sauce with Tender Bites

This recipe brings together tender chicken and al dente penne in a rich tomato sauce that’s both comforting and satisfying. The key is cooking the chicken just until it’s no longer pink, ensuring it stays juicy and flavorful.

The sauce is the star here—simmered with garlic, herbs, and a touch of cream for that creamy finish. It clings perfectly to the pasta, coating every bite with its vibrant, savory depth.

With simple ingredients and straightforward steps, this dish comes together effortlessly. The result is a meal that feels special but is easy enough for any weeknight.

Serve it hot, with a sprinkle of fresh parsley for brightness. Here’s how to make it.

Ingredients for Chicken Penne

Pantry staples and fresh herbs create this creamy, tender one-pan wonder with ease.

The chicken quality is non-negotiable here. Boneless, skinless breasts from a reputable butcher or Whole Foods ensure tenderness. Pounding them to even thickness prevents dry spots. For the tomatoes, San Marzano cans from an Italian import store deliver the richest flavor, but most grocery store brands work. The heavy cream must be full-fat—lower percentages thin the sauce unacceptably.

No heavy cream? Half-and-half with a cornstarch slurry can substitute (though texture suffers). Chicken thighs work but cook faster—adjust timing. Out of Parmesan? Pecorino Romano offers sharper flavor. Fresh basil is ideal, but dried at one-third the amount works. For extra depth, add a splash of red wine when deglazing the pan.

Store raw chicken in its original packaging on the bottom fridge shelf—use within 2 days. The sauce keeps 4-5 days refrigerated, though the pasta absorbs liquid over time. Freeze sauce (without pasta) for up to 3 months. Reheat gently to prevent cream separation.

Step-by-Step Instructions for Chicken Penne

Here’s the method to achieve a creamy sauce with perfectly tender chicken and pasta every time.

Step 1: Cook the Penne Pasta

Bring a large pot of salted water to a rolling boil. I add 1 tsp Kosher Salt to the water for seasoning. Add the 12 oz Penne Pasta and cook according to package instructions until al dente, typically about 11-13 minutes.

Stir occasionally to prevent sticking, and start testing for doneness at the 10-minute mark. You want the pasta firm to the bite but not crunchy. Reserve ½ cup of pasta water before draining—this starchy liquid will help thicken your sauce later.

Step 2: Prepare and Cook the Chicken

While the pasta cooks, pound the 1.5 lb Boneless Skinless Chicken Breasts to an even ½-inch thickness using a meat mallet. This ensures even cooking. Season both sides with ½ tsp Freshly Ground Black Pepper.

Heat 1 tbsp Olive Oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through. The internal temperature should reach 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing into thin strips.

Step 3: Build the Creamy Tomato Sauce

In the same skillet, heat the remaining 1 tbsp Olive Oil over medium heat. Add the minced 4 cloves Garlic Cloves and cook for 30 seconds until fragrant. Stir in the 1 tbsp Dried Basil, 1 tsp Dried Oregano, and 0.5 tsp Red Pepper Flakes.

Pour in the 28 oz Crushed Tomatoes, 1 cup Chicken Broth, and 1 cup Heavy Cream. Stir well to combine, then bring to a gentle simmer. Let the sauce cook for 8-10 minutes until it thickens slightly and the flavors meld together. Taste and adjust seasoning if needed.

Step 4: Combine and Finish

Add the cooked 12 oz Penne Pasta and sliced chicken to the sauce. Stir well to coat everything evenly. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.

Sprinkle in the 0.5 cup Parmesan Cheese and stir until melted and fully incorporated. Remove from heat and let the dish sit for 2 minutes to allow the flavors to meld. Garnish with the 0.25 cup Fresh Basil Leaves, roughly chopped, just before serving.

Storing and Reheating Leftovers

Refrigerator Storage

Let your dish cool for no more than 2 hours before transferring to airtight containers. I use glass containers with locking lids to prevent leaks. Store in the fridge at 40°F or below for up to 4 days. The flavors deepen overnight as the herbs infuse the sauce. ❄️

Freezer Storage

This recipe freezes well without the pasta for up to 3 months. I recommend quart-sized freezer bags—they lay flat and save space. Leave 1 inch of headspace for expansion, and squeeze out excess air to prevent freezer burn.

Stovetop Reheating

This method preserves the creamy texture best. Heat in a saucepan over medium-low heat with 2 tbsp water or chicken broth to prevent sticking. Stir occasionally for 5-7 minutes until reaching 165°F. Taste and adjust seasoning—cream sauces often need a pinch of salt after reheating. 🔥

Microwave Reheating

For quick meals, microwave individual portions in 30-second intervals at 70% power, stirring between each. Cover with a damp paper towel to trap steam. Add a splash of water if the sauce looks dry, as microwaves can separate the cream.

Frequently Asked Questions