This Creamy Parmesan Penne with Golden Chicken is the kind of comforting dinner that tastes like something you’d order at a cozy Italian restaurant. Tender chicken is seasoned and pan-seared until beautifully golden, then served over penne tossed in a rich, silky Parmesan cream sauce.
The sauce clings perfectly to every piece of pasta, while garlic, Italian seasoning, and freshly grated Parmesan give the dish incredible flavor.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings
4–6
Ingredients
For the Chicken
- 1½ pounds boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
For the Pasta
- 12 ounces penne pasta
- Salt, for the pasta water
For the Creamy Parmesan Sauce
- 3 tablespoons butter
- 4 cloves garlic, finely minced
- 1 tablespoon all-purpose flour
- 1½ cups heavy cream
- ½ cup whole milk
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- ¼ teaspoon salt, or to taste
- ½ cup reserved pasta water, as needed
- 2 tablespoons chopped fresh parsley
Instructions
1. Prepare the Chicken
Pat the chicken breasts dry with paper towels. If they’re very thick, slice them horizontally or gently pound them to an even thickness so they cook evenly.
In a small bowl, combine the Italian seasoning, paprika, garlic powder, onion powder, salt, and black pepper.
Rub the seasoning mixture evenly over both sides of the chicken.
2. Cook the Chicken Until Golden
Heat the olive oil in a large skillet over medium-high heat.
Add the seasoned chicken and cook for approximately 5–7 minutes per side, depending on thickness, until deeply golden on the outside and cooked through.
Add the butter during the final minute and spoon the melted butter over the chicken.
The chicken should reach 165°F (74°C) internally.
Transfer the chicken to a plate and let it rest for about 5 minutes before slicing.
3. Cook the Penne
While the chicken cooks, bring a large pot of salted water to a boil.
Add the penne and cook according to the package directions until al dente.
Before draining, reserve about ½ cup of the pasta water.
Drain the pasta and set it aside.
4. Start the Parmesan Sauce
Using the same skillet, reduce the heat to medium.
Add the butter and let it melt.
Add the minced garlic and cook for about 30–60 seconds, stirring constantly, until fragrant.
Be careful not to burn the garlic.
5. Make the Creamy Base
Sprinkle the flour over the butter and garlic.
Whisk continuously for about 1 minute to cook out the raw flour taste.
Slowly pour in the heavy cream while whisking.
Add the milk and continue stirring until the mixture begins to gently thicken.
6. Add the Parmesan
Reduce the heat to low.
Add the freshly grated Parmesan a little at a time, stirring continuously until melted and smooth.
Season with Italian seasoning, black pepper, and a small amount of salt.
If the sauce becomes too thick, add reserved pasta water 1 tablespoon at a time until you reach a smooth, creamy consistency.
7. Combine the Pasta and Sauce
Add the cooked penne directly to the skillet.
Toss gently until every piece of pasta is coated in the creamy Parmesan sauce.
Allow everything to cook together over low heat for about 1–2 minutes so the pasta absorbs some of the sauce.
8. Add the Golden Chicken
Slice the rested chicken into strips or bite-sized pieces.
You can either arrange the chicken over the pasta or gently toss some of it into the skillet.
Finish with freshly chopped parsley and an extra sprinkle of Parmesan.
Tips for the Best Creamy Parmesan Penne
Use freshly grated Parmesan. Pre-shredded Parmesan doesn’t always melt as smoothly and can leave the sauce grainy.
Don’t boil the cream sauce aggressively. Keep the heat low once the Parmesan is added to prevent the sauce from separating.
Reserve pasta water. The starchy water is perfect for loosening the sauce while helping it cling to the penne.
Don’t overcook the chicken. Use a meat thermometer and remove it from the pan when the thickest part reaches 165°F (74°C).
Let the chicken rest. A few minutes of resting helps keep the chicken juicy when sliced.
Optional Additions
Want to make this pasta even more flavorful? Try adding:
- Sautéed mushrooms
- Baby spinach
- Sun-dried tomatoes
- Broccoli
- Roasted red peppers
- Crushed red pepper flakes
- Fresh basil
- A small squeeze of lemon juice
How to Store Leftovers
Transfer leftovers to an airtight container and refrigerate for up to 3–4 days.
The sauce will thicken as it cools. When reheating, add a splash of milk, cream, or water and warm gently over low to medium heat, stirring frequently.
What to Serve With It
This creamy chicken pasta pairs beautifully with:
- Garlic bread
- Caesar salad
- Roasted broccoli
- Steamed green beans
- Bruschetta
- A simple tomato and cucumber salad
Final Result
Every bite combines golden, juicy chicken, tender penne, garlic, and a luxuriously creamy Parmesan sauce. It’s an easy enough weeknight meal but rich and impressive enough for a special dinner.