This 15-minute chicken pasta in a creamy garlic tomato sauce is about to become your go-to weeknight dinner. It’s quick, easy and totally customizable – comfort food with zero fuss!
Chicken and penne pasta recipe
If you love a good pasta dish, you’re in the right place – these favorites are weeknight winners: One-pot chili mac and cheese, Italian sausage and penne or this Creamy beef bolognese.
The best chicken pasta recipes are fast, flavorful, and made with just a few simple ingredients. Great for weeknights when you’re short on time but still want a meal that hits the spot for everyone.
Kids love this one because – no veggies!, and I love it because it’s super quick, easy, and totally customizable. Serve it with a leafy salad if you want that hit of green, or just use whatever pasta you have on hand.
How to make this easy chicken pasta
The key to getting this dish on the table fast? Start by boiling the water – before you do anything else. That way, your pasta cooks while you prep the rest, shaving off valuable time.
Let me walk you through it step-by-step in the VIDEO below, or follow along over on YouTube – you’ve got this!
While the pasta is boiling, cook the chicken fillets with garlic and seasoning. Stir in tomato paste, add a splash of pasta water, and let it simmer for a couple of minutes. Then pour in the cream, stir in Parmesan, and finally toss in the cooked penne. Dinner = done.
Ingredients and substitutes
- Penne: Feel free to use any pasta shape you have on hand.
- Chicken fillets: Boneless thighs are great too. In a hurry? Use shredded rotisserie chicken to make it even faster.
- Seasoning: A simple mix of salt, black pepper, dried thyme, and dried onion adds flavor to the chicken without overpowering the creamy garlic sauce.
- Garlic: Use plenty! It’s an easy way to build flavor without any effort.
- Tomato paste: Adds a subtle tomato note and richness. Optional, if you want a different flavor profile.
- Cream: You can use heavy cream, cooking cream, or a non-dairy alternative like oat, cashew, or soy cream.
- Parmesan: Helps thicken the sauce and adds a salty touch. Go for freshly grated if you can, it melts better and tastes amazing.
- Parsley: A pop of green that brightens the dish and cuts through the richness. You can also use fresh basil.
- Oil and butter: Used to sear the chicken and create a flavorful base for the pan sauce.
Can I use a different pasta than penne
Absolutely! I love using penne because it’s always in my pantry, and the shape is perfect for scooping up that creamy sauce. The hollow center and angled edges hold onto every bit of flavor. Plus, it’s just the right size for a cozy bowl-style dinner.
That said, you can use any pasta you have on hand. Try fusilli, farfalle, rigatoni, spaghetti, rotini, fettuccine, orecchiette, or linguine. Whole wheat or gluten-free pasta also works great.
Can I add vegetables to the sauce?
- Absolutely! This pasta is super versatile and perfect for adding extra veggies. Try stirring in spinach, asparagus, green peas, bell pepper, sun-dried tomatoes, cherry tomatoes, or mushrooms – they all pair beautifully with the creamy garlic sauce.
- You can also serve a leafy green salad on the side for a fresh, simple addition.
How to store leftovers?
- Let the pasta cool completely, then transfer it to an airtight container and store in the fridge for up to 3 days.
- Reheating tip: Cream-based sauces tend to thicken in the fridge, but here’s how to bring it back to life. Warm a few tablespoons of milk or cream in a nonstick skillet, just until it’s hot but not boiling. Add the chicken pasta and stir continuously to help the sauce re-emulsify and coat the noodles again. Remove from the heat and serve immediately.
15-Minute Chicken Pasta
Ingredients
- 12 ounces penne
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 4 chicken fillets - cut into strips
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried onion
- 6 garlic cloves - minced or pressed
- 2 tbsp tomato paste
- 1 cup heavy cream
- 2 tbsp chopped parsley
- ½ cup grated Parmesan
- freshly ground black pepper - for serving
- chili flakes - for serving, optional
Instructions
- Bring a large pot filled with salted water to a boil.
- Get your prep done: Cut the chicken into strips. Chop the parsley and mince the garlic cloves.
- Add penne to the pot with boiling water and cook until al dente. When ready, scoop up ½ cup cooking water, then drain the penne.
- Heat oil and butter over medium high in a large nonstick skillet. Add chicken. Then stir in salt, pepper, thyme and dried onion. Cook for 2 minutes. Stir in garlic and cook for 1 minute.
- Add tomato paste, stir until combined and cook for 2 minutes.
- Pour in pasta cooking water and simmer for for 2 minutes. Next pour in cream and add parsley. Stir to combine and bring to a simmer. Reduce heat to medium low and stir in Parmesan. Toss in penne. Taste and adjust salt.
- Finish off with freshly ground black pepper and chili flakes. Enjoy!
Video
Leave a Reply