Chicken Penne is a favorite pasta recipe in Italian cuisine. In this recipe for chicken penne, we use lean pieces of boneless, skinless chicken breasts that are cooked with fresh herbs and garlic. It also includes plenty of Parmesan cheese for added flavor and texture. The dish is topped with breadcrumbs and a little olive oil to create a crispy crust on the top before finishing it off with some chopped parsley and basil leaves.
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
For the 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
Preparations
1. Choose one of these options:
A. Sage: To bring out the flavor of the chicken, season both sides with salt, pepper, and sage. Brown the chicken pieces in 2 Tbsp of olive oil for about 5 minutes per side. Next, add the diced onion, mushrooms, and garlic to the same pan.
B. Lemon & Rosemary: Sprinkle seasoned chicken with lemon juice (1 Tbsp) and rosemary leaves (2 tsp). Add in thinly sliced onions (1/2 cup), mushrooms (5 oz or so), and sliced Kalamata olives (10 or so). Also, add 2 cups of broth to a large skillet over medium heat.
2. Add the chicken, onion, mushrooms, and garlic to the broth and bring the mixture to a boil. Cook for about 20 minutes or until the chicken pieces are cooked through and tender.
3. While the chicken is cooking, cook the penne pasta in a large pot with salt water as per package directions. Drain, rinse with cool water, and set aside.
4. Once the chicken is cooked through, remove it from the pan using a slotted spoon or tongs, leaving any remaining liquid behind (keep the pan on medium heat). Add frozen green beans to the pan and cook until they are heated through but still crisp (about 7 minutes).
5. Add the cream cheese to the same pan and stir until melted. Add the chicken cubes back in and mix to combine.
6. Add the warm pasta and toss (ensure that penne is coated with sauce mixture). Season with salt, pepper, and fresh basil leaves as needed.
