Creamy Garlic Parmesan Chicken Penne for a Quick Dinner Tips, FAQ & printable recipe

Tips for success

To elevate the flavor of this dish, consider adding a pinch of crushed red pepper flakes to the garlic while it sautés. This provides a subtle, background warmth that balances the richness of the cream and cheese. Additionally, finishing the dish with a sprinkle of fresh, chopped parsley adds a bright, herbal note that cuts through the creaminess and provides a pop of color to the final presentation on the plate.

When cooking the pasta, salt the boiling water generously until it tastes like the sea. This is the only opportunity to season the pasta itself, and it significantly impacts the overall flavor of the dish.

Do not rinse the cooked pasta after draining, as the starch on the surface of the penne helps the sauce adhere better. Combining the pasta with the sauce while both are hot ensures the best possible texture and flavor distribution.

Variations

• Spinach and Chicken Penne: Stir in two cups of fresh baby spinach during the final minute of cooking. The heat from the sauce will wilt the spinach perfectly, adding a touch of color and texture to the dish without overpowering the garlic flavor.
• Sun-Dried Tomato Version: Add a quarter cup of chopped sun-dried tomatoes to the skillet when sautéing the garlic. The tanginess of the tomatoes provides a wonderful contrast to the creamy parmesan sauce and adds a concentrated burst of flavor.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freezing is not recommended as the cream-based sauce may separate and lose its smooth texture upon thawing and reheating.

Reheat

Reheat gently on the stovetop over low heat, adding a splash of water or cream to loosen the sauce until heated through to 165°F (74°C).

If you have leftovers, allow them to cool for no more than two hours at room temperature before transferring them to an airtight container. This helps maintain the safety and quality of the dish. Keep the container in the coldest part of the refrigerator, where it will stay fresh for up to three days. When ready to eat, reheat gently on the stovetop with a splash of milk or water to restore the creamy consistency of the sauce.

You can prepare the components ahead of time to make dinner assembly faster. The chicken can be seared in advance and stored in the refrigerator, and the pasta can be boiled slightly less than al dente, rinsed with cold water, and tossed with a little oil to prevent sticking.

When it is time to serve, simply heat the sauce in a large skillet, add the chicken and pasta, and cook until everything is thoroughly warmed through and perfectly combined.

Serving ideas

Serve this pasta in shallow bowls to showcase the beautiful, glossy sauce and the tender pieces of chicken. Because the dish is rich and filling, it pairs wonderfully with a crisp, simple green salad dressed with a bright vinaigrette.

This balance of the creamy, savory pasta and the acidic, fresh greens creates a complete and satisfying meal experience that is perfect for any occasion, from relaxed weeknight dinners to more casual gatherings with friends.

For a complete dining experience, offer a side of crusty bread or garlic toast to help soak up any remaining sauce left in the bowl. You might also want to provide an extra sprinkle of freshly grated parmesan and a pinch of black pepper at the table for guests to customize their portions.

Serving the pasta immediately while it is fresh and hot ensures that the cheese remains perfectly melted and the sauce stays smooth and creamy for every bite.

Frequently asked questions

Recipe card

Creamy Garlic Parmesan Chicken Penne for a Quick Dinner

Prep 10 minCook 20 minRest 5 minTotal 35 minServes 4

Ingredients

• 1 1/2 lb boneless skinless chicken breasts, cut into bite-sized pieces
• Kosher salt and black pepper, to taste
• 1 lb penne pasta
• 4 cloves garlic, minced
• 1 1/2 cups creamy sauce base
• 1 cup grated parmesan cheese
• 1/2 cup shredded mozzarella cheese

Instructions

1. Season the chicken pieces generously with kosher salt and black pepper. Heat a large skillet over medium-high heat with a splash of oil. Add the chicken in a single layer and sear until golden brown and cooked through to an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside to rest for at least 5 minutes before adding back to the sauce.
2. Bring a large pot of salted water to a boil and cook the penne according to the package directions until al dente. While the pasta cooks, add the minced garlic to the same skillet used for the chicken and sauté until fragrant. Pour in the creamy sauce base and simmer gently. Stir in the parmesan and mozzarella cheeses until melted and the sauce is smooth and glossy.
3. Add the cooked, drained penne and the rested chicken back into the skillet with the sauce. Toss everything together until the pasta and chicken are thoroughly coated in the creamy garlic mixture. Serve immediately while hot, ensuring each portion gets a generous amount of sauce and melted cheese.

Contains: gluten, milk

Estimated nutrition per serving

Calories

650

Protein

35 g

Carbohydrates

52 g

Fat

32 g

Fiber

3 g

Sugar

4 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.