Parmesan Chicken Penne Guide Recipe

Ash Tyrrell

Parmesan Chicken Penne Guide Recipe

I stumbled upon this incredible one-pot meal on a chaotic Tuesday night when my sink was full of dishes and my energy was running on empty. The magic of throwing raw pasta directly into the sauce alongside the chicken completely changed my weeknight dinner rotation for the better.

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Prep Time 5

Cook Time 25

Servings: 6

Ingredients Method Notes

Ingredients

2 tbsp olive oil – This provides the fat needed to sear the chicken and adds a subtle savory background note to the entire dish so try to use a quality extra virgin variety if you have it on hand.
1 1/2 lb boneless skinless chicken breast – You will need to cut this into 1-inch bite-sized pieces to ensure they cook evenly and integrate perfectly with the pasta shapes in every single bite.
3 cloves garlic – Fresh garlic is absolutely essential here for that aromatic punch so mince it finely right before cooking to release the best oils and avoid the bitter taste of jarred versions.
1 can Condensed Cream of Chicken Soup – This is the secret weapon that creates a velvety rich sauce base without needing to make a complicated roux or use heavy cream from scratch.
3 cups No Salt Added Ready to Use Chicken Broth – Using a low-sodium broth gives you complete control over the saltiness of the final dish while adding a deep savory liquid for the pasta to absorb as it cooks.
3 cups uncooked penne pasta – The tube shape of penne is perfect for holding onto the creamy sauce and since you cook it right in the broth, it releases starch that naturally thickens the mixture.
2 cups frozen peas – These add a pop of sweetness and bright green color to the dish and because they are frozen, they keep their texture perfectly when added at the very end of the cooking process.
1/2 cup grated Parmesan cheese – Freshly grating your cheese from a block will result in a much smoother melt than using the pre-shredded kind which often contains anti-caking agents that can make sauces grainy.
1/4 cup fresh basil leaves – Chopping or tearing fresh basil right before serving adds a peppery fresh herbal note that cuts through the richness of the cream sauce and brightens the whole plate.

Method

Start by heating your olive oil in a large saucepan over medium-high heat until it shimmers. Toss in the cubed chicken breast and cook it for about 5 minutes, stirring occasionally, until it is nicely browned on all sides. Add the minced garlic and sauté it for just 30 seconds until fragrant, being careful not to let it burn.
Pour the condensed cream of chicken soup and the chicken broth into the pan, stirring well to combine everything into a smooth liquid. Stir in the uncooked penne pasta, ensuring it is submerged, and bring the mixture to a boil before reducing the heat to medium. Let it cook uncovered for 15 minutes, stirring occasionally to prevent sticking, until the sauce thickens.
Once the pasta is tender, stir in the frozen peas and let them cook for about 3 minutes until they are heated through and vibrant green. Remove the pot from the heat and check that the chicken is fully cooked through and the sauce coats the pasta beautifully. Finish the dish by sprinkling the grated Parmesan cheese and fresh chopped basil over the top before serving immediately.

Notes

Don't Rush the Browning: I have found that letting the chicken get a nice golden seared crust adds a depth of flavor that boiling simply cannot achieve.
Grate Your Own Cheese: Pre-packaged cheese contains cellulose which prevents melting, so I always buy a block of Parmesan and grate it myself for the silkiest sauce possible.
Watch the Simmer: Every stove is different, so keep an eye on your liquid levels; if it evaporates too fast, I usually add a splash more broth to keep it creamy.
Fresh Herbs Matter: Dried basil works in a pinch, but using fresh basil added at the very last second truly elevates this from a cafeteria meal to a restaurant-quality dinner.
Resting Time: I recommend letting the pot sit off the heat for about two or three minutes before serving, as this allows the sauce to set up and cling to the penne perfectly.