Chicken Penne Sauce Recipe: Creamy Tomato-Basil Indulgence

This dish brings together tender chicken, al dente penne, and a creamy tomato-basil sauce that feels indulgent yet balanced.

I’ve refined the sauce to achieve the perfect velvety texture while keeping the flavors bright and fresh. The result is a comforting, restaurant-worthy meal ready in under an hour.

Ingredients for Chicken Penne Sauce

Tender chicken, al dente pasta, and a velvety tomato-basil sauce come together here.

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The chicken needs to stay juicy—look for air-chilled breasts at Whole Foods or Costco if you’re feeding a crowd. The penne should be bronze-cut (check the label) for that perfect sauce cling. San Marzano tomatoes are worth the splurge for this dish, but Muir Glen organic works in a pinch. Fresh basil is non-negotiable though—those sad little clamshells from the grocery store won’t cut it.

No heavy cream? Half-and-half plus a cornstarch slurry gets you close. Fresh out of basil? Fresh spinach at half the amount adds color without the anise flavor. Parmesan can be swapped for Pecorino Romano if you want more bite. The tomato paste is doing heavy lifting here—don’t skip it. If you’re out, tomato sauce reduced by half works, but the flavor won’t be as deep.

Sauce keeps 4-5 days in the fridge, but the pasta will soak it up. Freeze the sauce separately for up to 3 months. Cooked chicken stays good for 4 days—great for meal prep. Reheat gently to keep that creamy texture intact.

Step-by-Step Instructions for Chicken Penne Sauce

Here’s the method. Straightforward, tested, works every time.

Step 1: Sear the Chicken to Golden Perfection

Heat 2 tbsp Extra-Virgin Olive Oil in a large skillet over medium-high heat until it shimmers. Add the 1.5 lb Boneless Skinless Chicken Breasts cut into bite-sized pieces and season with ½ tsp Kosher Salt and ½ tsp Freshly Ground Black Pepper.

Cook for 5-6 minutes until the chicken is golden brown on all sides and cooked through. The pieces should release easily from the pan when ready. Transfer to a plate and set aside—this keeps the chicken moist while you build the sauce.

Step 2: Build the Aromatic Tomato Base

In the same skillet, add the remaining 1 tbsp Extra-Virgin Olive Oil. Sauté the finely diced Yellow Onion over medium heat for 4-5 minutes until translucent and just starting to caramelize at the edges.

Add the 4 cloves Garlic Cloves, 1 tsp Dried Oregano, and ½ tsp Red Pepper Flakes. Stir constantly for 30 seconds until fragrant. Then add the 2 tbsp Tomato Paste and cook for 1 minute, stirring to deepen its color and eliminate any raw taste.

Pour in the 1 can Crushed Tomatoes and simmer for 5 minutes until the mixture thickens slightly. This creates a rich, concentrated base that will cling beautifully to the pasta.

Step 3: Create the Creamy Sauce and Combine

Reduce heat to low and stir in the 1 cup Heavy Cream. Simmer for 3-4 minutes until the sauce has thickened enough to coat the back of a spoon. Taste and adjust seasoning with the remaining 1 tsp Kosher Salt if needed.

Return the chicken to the skillet along with any accumulated juices. Add the 0.5 cup Fresh Basil Leaves and stir to combine. Let everything simmer together for 2 minutes to allow the flavors to meld and the basil to wilt into the sauce.

Step 4: Finish with Pasta and Parmesan

Meanwhile, cook the 12 oz Penne Pasta in salted boiling water until al dente, about 1 minute less than package directions. Reserve ½ cup of pasta water, then drain the pasta.

Add the drained pasta to the sauce and toss vigorously for 1-2 minutes, adding reserved pasta water as needed until the sauce coats every piece of pasta. Remove from heat and stir in the 0.5 cup Parmesan Cheese and remaining ½ tsp Freshly Ground Black Pepper. Serve immediately while the sauce is creamy and glossy.

Wine and Beer Pairings for This chicken penne sauce

Italian White Wines

I always reach for a crisp Pinot Grigio from Veneto—its bright acidity cuts through the creamy tomato sauce beautifully. A well-chilled Vermentino from Sardinia offers citrus notes that complement the fresh basil perfectly. 🍷

Full-Bodied Whites

A buttery Chardonnay from California adds richness that matches the heavy cream in this dish. I love how the oak notes in a Napa Valley Chardonnay enhance the tomato depth without overpowering.

Light Red Options

If you prefer red, a light-bodied Chianti with its bright cherry notes pairs surprisingly well. The acidity in a young Sangiovese balances the creaminess while standing up to the tomato base.

Beer Pairings

A crisp Italian pilsner like Peroni cleanses the palate between bites. For craft lovers, a wheat beer with citrus notes—like Blue Moon—complements the basil beautifully. 🍺

Non-Alcoholic

Sparkling water with a squeeze of lemon refreshes between bites. I also love iced hibiscus tea—its tartness mirrors the tomato acidity, and the floral notes echo the basil.

Frequently Asked Questions