18 Delightful Chicken and Penne Pasta Recipes for Savory Dinners

Feeling stuck in a dinner rut? You’re not alone! We’ve gathered 18 mouthwatering chicken and penne pasta recipes that will transform your weeknight meals from mundane to magnificent. From creamy comfort classics to zesty seasonal favorites, these dishes promise to satisfy every craving. Get ready to fall in love with your kitchen again as we explore these savory dinner solutions that are sure to become family favorites!

Garlic Parmesan Chicken Penne

Sometimes you just need a comforting pasta dish that feels fancy but comes together in no time. This garlic parmesan chicken penne is exactly that—creamy, cheesy, and packed with flavor that will have everyone asking for seconds.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 12 oz penne pasta
• 3 tbsp olive oil (or any neutral oil)
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated parmesan cheese, plus extra for serving
• 2 tbsp unsalted butter
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional, for heat)
• 2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add penne pasta to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat chicken pieces dry with paper towels to ensure even browning.
4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
5. Season chicken pieces evenly with salt and black pepper.
6. Add chicken to the hot skillet in a single layer, working in batches if needed to avoid crowding.
7. Cook chicken for 5-7 minutes per side until golden brown and internal temperature reaches 165°F.
8. Transfer cooked chicken to a clean plate and cover loosely with foil.
9. Reduce skillet heat to medium and add remaining 1 tablespoon olive oil.
10. Add minced garlic and cook for 30-45 seconds until fragrant but not browned.
11. Pour heavy cream into the skillet, scraping up any browned bits from the bottom.
12. Add butter and stir continuously until melted and incorporated.
13. Slowly whisk in grated parmesan cheese until sauce is smooth and creamy.
14. Drain cooked pasta, reserving ½ cup pasta water.
15. Add drained pasta and cooked chicken to the sauce in the skillet.
16. Toss everything together, adding reserved pasta water 1 tablespoon at a time if sauce is too thick.
17. Stir in red pepper flakes if using and half of the chopped parsley.
18. Remove from heat and let rest for 2 minutes to allow flavors to meld.

Buttery, creamy sauce clings perfectly to every noodle, while the tender chicken adds satisfying protein. Brighten it up with a simple side salad or serve with crusty bread to soak up every last drop of that garlic parmesan goodness.

Creamy Pesto Chicken Penne

Gosh, sometimes you just need a comforting pasta dish that comes together without fuss. This creamy pesto chicken penne hits all the right notes—creamy, herby, and satisfying—perfect for those busy weeknights when you want something delicious fast.

Ingredients

– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (or thighs for more flavor)
– 12 oz penne pasta (or any short pasta you have)
– 2 tbsp olive oil (or any neutral oil)
– 1 cup heavy cream (for richness, or half-and-half for lighter option)
– 1/2 cup basil pesto (store-bought or homemade)
– 1/2 cup grated Parmesan cheese, plus extra for serving
– 2 cloves garlic, minced (adjust to taste)
– Salt and black pepper, to season (start with 1/2 tsp salt)
– Fresh basil leaves, for garnish (optional but recommended)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta to the boiling water and cook for 9–11 minutes, stirring occasionally, until al dente (check package directions for exact time).
3. While pasta cooks, pat the chicken pieces dry with paper towels to ensure even browning.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add chicken pieces in a single layer, seasoning with salt and pepper, and cook for 5–7 minutes until golden brown and internal temperature reaches 165°F.
6. Transfer cooked chicken to a plate, leaving any drippings in the skillet.
7. Reduce skillet heat to medium and add minced garlic, sautéing for 30–45 seconds until fragrant but not browned.
8. Pour heavy cream into the skillet, scraping up any browned bits from the bottom for extra flavor.
9. Stir in pesto and Parmesan cheese until smoothly combined, then simmer for 2–3 minutes until slightly thickened.
10. Drain the cooked pasta, reserving 1/4 cup of pasta water to adjust sauce consistency if needed.
11. Return chicken and any juices to the skillet, stirring to coat in the sauce.
12. Add drained pasta to the skillet, tossing everything together until well coated, adding reserved pasta water if sauce is too thick.
13. Remove from heat and let rest for 2 minutes to allow flavors to meld.
14. Garnish with fresh basil and extra Parmesan before serving. Who knew such a creamy, vibrant dish could be so simple? The penne holds the sauce beautifully, while the tender chicken and pesto create a herbaceous, comforting bite—try serving it with a crisp green salad or garlic bread to soak up every last drop.

Spicy Cajun Chicken Penne Pasta

Craving something with a little kick that’s still totally doable on a busy weeknight? This spicy Cajun chicken penne pasta brings the heat and the comfort in one bowl—perfect for when you want dinner to feel special without all the fuss. You’ll love how the creamy sauce clings to every noodle, making each bite a flavor explosion.

Ingredients

– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (or thighs for more tenderness)
– 2 tbsp Cajun seasoning, divided (adjust to spice preference)
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 1 red bell pepper, thinly sliced
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup chicken broth
– 8 oz penne pasta
– 1/2 cup grated Parmesan cheese, plus more for serving
– 2 tbsp unsalted butter
– Fresh parsley, chopped (for garnish, optional)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Toss the chicken pieces with 1 tablespoon of Cajun seasoning until evenly coated.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Add the seasoned chicken to the skillet and cook for 5–7 minutes, turning occasionally, until browned and cooked through (internal temperature should reach 165°F).
5. Remove the chicken from the skillet and set aside on a plate.
6. Add the diced onion and sliced bell pepper to the same skillet and cook for 4–5 minutes, stirring occasionally, until softened.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Pour in the heavy cream and chicken broth, then sprinkle in the remaining 1 tablespoon of Cajun seasoning.
9. Reduce heat to medium-low and simmer the sauce for 3–4 minutes, stirring occasionally, until slightly thickened.
10. While the sauce simmers, cook the penne pasta in the boiling water according to package directions until al dente, usually 10–12 minutes.
11. Drain the cooked pasta and add it directly to the skillet with the sauce.
12. Stir in the cooked chicken, Parmesan cheese, and butter until the cheese melts and everything is well combined.
13. Garnish with fresh parsley and extra Parmesan if desired.
The creamy sauce hugs each penne tube beautifully, while the Cajun seasoning delivers a warm, layered heat that’s balanced by the sweet bell peppers. Try serving it with a crisp green salad or garlic bread to soak up every last bit of that spicy, cheesy goodness.

Chicken Alfredo Penne with Broccoli

Craving something creamy and comforting that comes together faster than takeout? This chicken Alfredo penne with broccoli hits all the right notes for a satisfying weeknight dinner. You’ll love how the tender pasta, juicy chicken, and crisp-tender broccoli mingle in that rich, garlicky sauce.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (or thighs for more flavor)
• 8 oz penne pasta (about 2½ cups dry)
• 2 cups broccoli florets, fresh or frozen
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (about 1 tbsp)
• 1 cup heavy cream
• 1 cup grated Parmesan cheese, plus more for serving
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp nutmeg, optional for warmth

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta and cook for 9–11 minutes, stirring occasionally, until al dente (firm to the bite).
3. Drain the pasta, reserving ½ cup of the starchy pasta water for later.
4. While the pasta cooks, pat the chicken pieces dry with paper towels to ensure a good sear.
5. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
6. Add the chicken in a single layer and cook for 5–7 minutes, turning once, until golden brown and cooked through (internal temperature 165°F).
7. Transfer the cooked chicken to a plate and set aside.
8. In the same skillet, add the remaining 1 tablespoon of olive oil and reduce heat to medium.
9. Add the minced garlic and cook for 30–60 seconds, stirring constantly, until fragrant but not browned.
10. Pour in the heavy cream and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.
11. Stir in the grated Parmesan cheese until fully melted and the sauce is smooth.
12. Add the broccoli florets to the sauce, cover, and cook for 3–4 minutes until bright green and crisp-tender.
13. Return the cooked chicken and drained pasta to the skillet, tossing to coat in the sauce.
14. If the sauce is too thick, gradually stir in the reserved pasta water, 2 tablespoons at a time, until desired consistency is reached.
15. Season with salt, pepper, and nutmeg (if using), then remove from heat.

Here’s what makes this dish special: the sauce clings beautifully to every nook of the penne, while the broccoli adds a fresh crunch that cuts through the richness. For a fun twist, try serving it with a sprinkle of red pepper flakes or alongside garlic bread for dipping into any extra sauce.

Baked Chicken Penne with Marinara Sauce

Remember those cozy Sunday dinners that just hit different? You’re about to recreate that magic with this baked chicken penne—it’s the ultimate comfort food that feels fancy but comes together with minimal fuss. Perfect for feeding a crowd or meal prepping for the week ahead.

Ingredients

• 1 lb penne pasta
• 2 tbsp olive oil (or any neutral oil)
• 1 lb boneless, skinless chicken breasts, cubed into 1-inch pieces
• 1 tsp salt, divided
• ½ tsp black pepper
• 3 cups marinara sauce (store-bought or homemade)
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tsp dried basil
• ½ tsp garlic powder

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the penne pasta to the boiling water and cook for 9-11 minutes, until al dente (it should still have a slight bite).
4. Drain the pasta thoroughly and return it to the pot.
5. While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
6. Add the cubed chicken to the skillet in a single layer, seasoning with ½ teaspoon salt and all the black pepper.
7. Cook the chicken for 6-8 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F).
8. Tip: Don’t overcrowd the skillet—cook in batches if needed for better browning.
9. Add the cooked chicken, marinara sauce, remaining ½ teaspoon salt, dried basil, and garlic powder to the pot with the drained pasta.
10. Stir everything together until well combined.
11. Transfer the mixture to a 9×13-inch baking dish, spreading it evenly.
12. Sprinkle the mozzarella cheese evenly over the top, followed by the Parmesan cheese.
13. Tip: For extra crispy edges, lightly grease the baking dish before adding the pasta mixture.
14. Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly with golden spots.
15. Tip: Let it rest for 5 minutes before serving—this helps the sauce thicken and makes serving easier.

So what makes this dish special? The penne stays perfectly tender while the top gets that irresistible cheesy crunch. Serve it with a simple green salad for a complete meal, or pack the leftovers for lunches that actually excite you.

Lemon Herb Chicken Penne Pasta

There’s something magical about a pasta dish that comes together quickly but tastes like it took hours. This lemon herb chicken penne is one of those weeknight heroes that never disappoints. You get tender chicken, bright citrus notes, and creamy pasta all in one comforting bowl.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (thighs work too)
• 12 oz penne pasta
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tbsp fresh thyme leaves
• 1 tsp fresh rosemary, finely chopped
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add penne pasta to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, season chicken pieces generously with salt and black pepper on all sides.
4. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
5. Add chicken to the hot skillet in a single layer, working in batches if needed to avoid crowding.
6. Cook chicken for 5-7 minutes, turning pieces occasionally, until golden brown and internal temperature reaches 165°F.
7. Transfer cooked chicken to a clean plate, leaving any drippings in the skillet.
8. Reduce heat to medium and add minced garlic to the same skillet, cooking for 30-45 seconds until fragrant but not browned.
9. Pour heavy cream into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
10. Add lemon juice, thyme, and rosemary to the cream sauce, stirring to combine.
11. Simmer the sauce for 3-4 minutes until slightly thickened, stirring frequently.
12. Drain cooked pasta, reserving 1/2 cup of pasta water before draining completely.
13. Return drained pasta to the empty pot and add the cream sauce, cooked chicken, and Parmesan cheese.
14. Toss everything together until well coated, adding reserved pasta water 1 tablespoon at a time if the sauce seems too thick.
15. Season the finished dish with additional salt and pepper if needed.

Bright lemon cuts through the rich cream sauce beautifully, while the fresh herbs add earthy depth to each bite. Try serving this over a bed of fresh arugula for some peppery contrast, or top with extra Parmesan and lemon zest for an extra flavor boost.

Tuscan Chicken Penne with Spinach

Now, if you’re craving something that feels fancy but comes together in no time, this Tuscan chicken penne is your new best friend. It’s creamy, packed with flavor, and loaded with spinach for a complete meal that’ll have everyone asking for seconds.

Ingredients

– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 8 oz penne pasta
– 2 tbsp olive oil (or any neutral oil)
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 cups fresh spinach
– 1 tsp Italian seasoning
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp red pepper flakes (optional, for heat)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add penne pasta to the boiling water and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
4. Season chicken pieces evenly with salt, black pepper, and Italian seasoning.
5. Add chicken to the hot skillet and cook for 6-8 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
6. Remove chicken from skillet and set aside on a clean plate.
7. Reduce heat to medium and add minced garlic to the same skillet, cooking for 30 seconds until fragrant but not browned.
8. Pour heavy cream into the skillet and bring to a gentle simmer, stirring constantly.
9. Stir in Parmesan cheese until completely melted and sauce is smooth.
10. Add fresh spinach to the sauce and cook for 2-3 minutes until wilted, stirring frequently.
11. Drain cooked pasta thoroughly and add it to the skillet with the sauce.
12. Return cooked chicken to the skillet and toss everything together until well coated.
13. Sprinkle with red pepper flakes if using, and cook for 1 more minute to heat through.

Keep in mind that the creamy sauce clings beautifully to every noodle, while the tender chicken and wilted spinach create wonderful texture contrasts. For an extra touch, serve it with garlic bread to soak up every last bit of that delicious sauce, or top with extra Parmesan right at the table for maximum flavor.

Buffalo Chicken Penne Casserole

Now, picture this: you’re craving that classic buffalo wing flavor but want something hearty enough for dinner. This buffalo chicken penne casserole delivers all that spicy, tangy goodness in one comforting dish. It’s perfect for busy weeknights when you need maximum flavor with minimal fuss.

Ingredients

– 1 lb penne pasta
– 2 cups cooked shredded chicken (rotisserie chicken works great)
– 1 cup buffalo sauce (Frank’s RedHot recommended)
– 8 oz cream cheese, softened (makes mixing easier)
– 1 cup ranch dressing (or blue cheese if preferred)
– 2 cups shredded mozzarella cheese (divided)
– 1/2 cup crumbled blue cheese (optional for extra tang)
– 1/4 cup chopped celery (adds fresh crunch)
– 2 tbsp unsalted butter (for richer sauce)

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Cook the penne according to package directions until al dente, then drain thoroughly. Tip: Undercook pasta slightly since it will bake more in the oven.
3. In a large bowl, combine softened cream cheese, buffalo sauce, and ranch dressing, whisking until smooth.
4. Stir in shredded chicken, 1 cup mozzarella cheese, and chopped celery until evenly coated.
5. Add the drained penne to the sauce mixture, tossing gently to coat every piece.
6. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
7. Sprinkle remaining 1 cup mozzarella and crumbled blue cheese evenly over the top.
8. Bake at 375°F for 20-25 minutes until cheese is melted and edges are bubbly. Tip: For golden topping, broil for final 2-3 minutes watching carefully.
9. Let the casserole rest for 5 minutes before serving. Tip: Resting helps the sauce thicken for cleaner slices.
Keep in mind that the penne soaks up that zesty buffalo sauce while baking, creating tender pasta with a slight bite. The creamy, spicy layers mellow into a balanced heat that’s perfect with extra celery sticks for crunch. Try scooping it over crisp romaine lettuce for a deconstructed buffalo chicken salad twist.

Sun-Dried Tomato Chicken Penne Pasta

Mmm, you know those nights when you want something fancy-feeling but don’t have hours to spend in the kitchen? This sun-dried tomato chicken penne pasta is your answer—it comes together faster than you can decide what to watch on TV.

Ingredients

– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (thighs work too)
– 8 oz penne pasta
– 1/2 cup sun-dried tomatoes in oil, drained and chopped (reserve 2 tbsp oil)
– 3 cloves garlic, minced
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese, plus extra for serving
– 2 cups fresh spinach
– 1/4 cup chopped fresh basil
– Salt and black pepper to taste
– 2 tbsp reserved sun-dried tomato oil (or olive oil)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add penne pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tbsp reserved sun-dried tomato oil in a large skillet over medium-high heat.
4. Season chicken pieces evenly with 1 tsp salt and 1/2 tsp black pepper.
5. Add chicken to hot skillet in a single layer and cook for 5-7 minutes until golden brown and internal temperature reaches 165°F.
6. Transfer cooked chicken to a clean plate, leaving any drippings in the skillet.
7. Reduce heat to medium and add minced garlic to the skillet, cooking for 30 seconds until fragrant but not browned.
8. Stir in chopped sun-dried tomatoes and cook for 1 minute to warm through.
9. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
10. Sprinkle in Parmesan cheese and stir continuously until sauce is smooth and slightly thickened, about 2 minutes.
11. Drain cooked pasta, reserving 1/4 cup pasta water.
12. Return drained pasta to the empty pot and add spinach, stirring until wilted, about 1 minute.
13. Pour cream sauce over pasta and spinach, then add cooked chicken and fresh basil.
14. Toss everything together, adding reserved pasta water 1 tbsp at a time if sauce seems too thick.
15. Taste and adjust seasoning with additional salt or pepper if needed. Zesty, creamy, and packed with flavor, this pasta delivers tender chicken and chewy sun-dried tomatoes in every bite. Try serving it with garlic bread for dipping into that luxurious sauce, or top with extra Parmesan and red pepper flakes for a spicy kick.

Greek Chicken Penne with Feta

Craving something fresh yet comforting for dinner? This Greek chicken penne with feta comes together in under 30 minutes and delivers all those bright Mediterranean flavors you love. It’s the perfect weeknight meal that feels fancy without the fuss.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 8 oz penne pasta
• 2 tbsp olive oil (or any neutral oil)
• 1 medium red onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 oz crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add penne pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add chicken cubes in a single layer and cook undisturbed for 3-4 minutes until golden brown on one side.
5. Flip chicken pieces and cook for another 3-4 minutes until internal temperature reaches 165°F.
6. Transfer cooked chicken to a clean plate using tongs, leaving drippings in the skillet.
7. Add sliced red onion to the same skillet and cook for 3 minutes until slightly softened.
8. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
9. Add cherry tomatoes and dried oregano, cooking for 2-3 minutes until tomatoes begin to soften and release their juices.
10. Drain cooked pasta, reserving 1/2 cup of pasta water.
11. Return cooked chicken to the skillet with the vegetable mixture.
12. Add drained pasta to the skillet along with 1/4 cup of reserved pasta water.
13. Toss everything together until well combined, adding more pasta water if the mixture seems dry.
14. Remove skillet from heat and stir in crumbled feta, chopped parsley, and lemon juice.

The creamy feta melts slightly into the warm pasta while keeping some crumbles intact for texture. Serve it warm with extra lemon wedges for squeezing over the top, or chill it for a fantastic next-day lunch that tastes even better as the flavors meld together.

Mushroom Chicken Penne in White Wine Sauce

After a long day, you want something comforting but not complicated. This mushroom chicken penne in white wine sauce hits all the right notes—creamy, savory, and ready in about 30 minutes.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 8 oz penne pasta
• 2 tbsp olive oil (or any neutral oil)
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1/2 cup dry white wine, like Sauvignon Blanc
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving
• 2 tbsp unsalted butter
• 1/4 cup fresh parsley, chopped
• Salt and black pepper, to season throughout

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta and cook for 9–11 minutes, stirring occasionally, until al dente.
3. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
4. Season the chicken pieces generously with salt and pepper on all sides.
5. Add the chicken to the hot skillet in a single layer, working in batches if needed to avoid crowding.
6. Cook the chicken for 5–7 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F).
7. Transfer the cooked chicken to a clean plate and set aside.
8. Reduce the skillet heat to medium and add the remaining 1 tablespoon of olive oil.
9. Add the sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until they release their liquid and turn golden brown.
10. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
11. Pour in the white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
12. Simmer the wine for 2–3 minutes, until reduced by about half.
13. Stir in the heavy cream and bring the sauce to a gentle simmer.
14. Add the grated Parmesan cheese and butter, stirring continuously until the sauce is smooth and slightly thickened.
15. Return the cooked chicken and any accumulated juices to the skillet, stirring to coat in the sauce.
16. Drain the cooked penne pasta, reserving 1/4 cup of pasta water.
17. Add the drained pasta to the skillet with the sauce and chicken.
18. Toss everything together, adding a splash of reserved pasta water if the sauce seems too thick.
19. Stir in the chopped parsley and adjust seasoning with salt and pepper if needed.

With its creamy, garlicky sauce clinging to every noodle and tender bites of chicken, this dish feels like a cozy restaurant meal at home. Try serving it with a simple side salad or crusty bread to soak up every last drop of sauce.

Honey Mustard Chicken Penne Bake

Busy weeknights call for comforting meals that come together without fuss. This honey mustard chicken penne bake delivers that cozy satisfaction with minimal effort—just toss everything together and let the oven work its magic. You’ll love how the sweet and tangy sauce coats every bite.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 12 oz penne pasta
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 2 tbsp olive oil (or any neutral oil)
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• Fresh parsley for garnish (optional)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the penne pasta to the boiling water and cook for 2 minutes less than the package directions indicate for al dente texture.
4. While the pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add the cubed chicken to the hot skillet in a single layer, working in batches if needed to avoid crowding.
6. Cook the chicken for 4-5 minutes per side until golden brown and cooked through, then transfer to a plate.
7. Reduce the skillet heat to medium and add the minced garlic, cooking for 30 seconds until fragrant.
8. Whisk together the Dijon mustard, honey, heavy cream, smoked paprika, salt, and pepper in the skillet until smooth.
9. Simmer the sauce for 3-4 minutes until slightly thickened, stirring constantly.
10. Drain the cooked pasta and return it to the pot.
11. Add the cooked chicken and sauce to the pasta, tossing until everything is evenly coated.
12. Transfer the mixture to the prepared baking dish and spread it evenly.
13. Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
14. Bake uncovered for 20-25 minutes until the cheese is melted and bubbly with golden spots.
15. Let the bake rest for 5 minutes before serving to allow the sauce to thicken slightly.
16. Garnish with fresh parsley if desired before serving.

Just out of the oven, this bake boasts a creamy, cheesy top layer that gives way to tender pasta and juicy chicken beneath. The honey mustard sauce creates this wonderful balance between sweet and tangy that clings perfectly to every penne tube. Try serving it with a simple green salad to cut through the richness, or pack the leftovers for lunch—they reheat beautifully.

Conclusion

From quick weeknight meals to impressive dinner party dishes, these 18 chicken and penne recipes offer something delicious for every occasion. We hope you find new family favorites among these comforting pasta creations! Don’t forget to share which recipe you loved most in the comments below and pin this article to your Pinterest boards for easy meal planning.