Stop Scrolling: This Creamy Chicken Parmesan Penne Pasta Will Ruin All Other Dinners

You know how some meals make you rethink what “weeknight dinner” means? This is that. It’s rich without being heavy, fast without tasting lazy, and it turns a few basic ingredients into something you’ll want to flex on friends with.

Think crispy parmesan-kissed chicken, velvety cream sauce, and perfectly sauced penne that hugs every bite. It tastes like a date night, costs like a Tuesday, and cooks like you have better things to do—because you do.

Why This Recipe Works

Balance is everything. The chicken gets a quick parmesan crust for crunch, while the sauce stays glossy and creamy thanks to a smart combo of heavy cream and starchy pasta water. Penne’s ridges hold on to the sauce, so every forkful hits.

A touch of tomato paste adds depth without turning it into marinara, and garlic plus crushed red pepper brings that subtle “wow” factor. Finished with fresh basil and lemon, it stays bright and doesn’t tip into “too rich” territory.

Ingredients

• 12 oz (340 g) penne pasta
• 1.25 lb (570 g) boneless, skinless chicken breasts, pounded to even thickness
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup all-purpose flour
• 1 tsp kosher salt, plus more for pasta water
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning
• 1/4 tsp crushed red pepper flakes (optional, adjust to taste)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup low-sodium chicken broth
• 1 cup heavy cream (or half-and-half for lighter)
• 1/2 cup shredded mozzarella (low-moisture, part-skim)
• 1 tbsp fresh lemon juice
• 1/4 cup chopped fresh basil
• Optional garnish: more basil, cracked pepper, and a pinch of flaky salt

Step-by-Step Instructions

1. Prep the pasta water. Bring a large pot of well-salted water to a boil. You want it salty like the sea—this is your first chance to season the pasta.
2. Flatten the chicken. Place chicken between two sheets of plastic or parchment and pound to about 1/2-inch thickness for even cooking.Slice into cutlets if thick.
3. Mix the coating. In a shallow bowl, combine flour, parmesan, salt, pepper, garlic powder, and Italian seasoning. Dredge chicken lightly on both sides, shaking off excess.
4. Sear the chicken. Heat olive oil and 1 tbsp butter in a large skillet over medium-high. Cook chicken 3–4 minutes per side until golden and cooked through (165°F).Remove to a plate and tent with foil.
5. Boil the penne. Cook penne until just shy of al dente (about 1 minute less than package). Reserve 1 cup of pasta water, then drain.
6. Build the flavor base. In the same skillet, lower heat to medium and add remaining 1 tbsp butter. Add garlic and crushed red pepper. Cook 30–45 seconds until fragrant, not browned.
7. Tomato paste time. Stir in tomato paste and cook 1 minute to caramelize.This unlocks that savory, slightly sweet backbone. Don’t skip it.
8. Deglaze and simmer. Pour in chicken broth, scraping up browned bits. Simmer 2–3 minutes to reduce slightly.
9. Creamy finish. Stir in heavy cream and bring to a gentle simmer.Add mozzarella and half the grated parmesan. Whisk until smooth and glossy. If too thick, loosen with pasta water, 2–3 tbsp at a time.
10. Toss with pasta. Add drained penne to the skillet.Toss until every ridge is coated. Add splashes of pasta water as needed for a silky, clinging sauce.
11. Slice the chicken. Cut the seared chicken into strips or bite-size pieces. Fold into the pasta or fan on top—your call.
12. Brighten it up. Stir in lemon juice and basil.Taste and adjust salt and pepper. Finish with the remaining parmesan.
13. Serve like a boss. Plate with extra basil, cracked pepper, and a pinch of flaky salt. FYI: a drizzle of good olive oil makes it restaurant-level.

Storage Tips

• Fridge: Store in an airtight container for 3–4 days.Add a splash of milk or broth when reheating to revive the sauce.
• Freezer: Not ideal due to the dairy, but doable. Freeze up to 2 months. Thaw overnight and reheat gently with extra liquid.
• Reheat: Low and slow on the stovetop is best.Microwave in short bursts, stirring in between, with a spoonful of water or cream.
• Make-ahead: Cook pasta 2 minutes shy of al dente and toss with a bit of oil. Store sauce separately; combine when reheating.

Why This is Good for You

Protein-packed comfort. Chicken brings lean protein, which keeps you full and helps muscle repair. The dairy provides calcium and vitamin A, while basil adds antioxidants and a fresh lift.

Using pasta water to emulsify means you can keep the sauce silky without drowning it in cream. And lemon cuts richness, helping digestion and flavor balance. It’s comfort food that doesn’t knock you into a food coma—unless you go for thirds.

No judgment.

Don’t Make These Errors

• Skipping the pound-out. Uneven chicken = dry edges, raw centers. Even thickness is non-negotiable.
• Overcooking pasta. It keeps cooking in the sauce. Pull it early or live with mush.Your call.
• Scorching the garlic. Burnt garlic = bitterness that bulldozes the sauce. Keep the heat moderate.
• Adding cheese too fast. Dumping cold cheese into boiling sauce can clump. Lower heat, add gradually, whisk.
• Forgetting pasta water. This is your liquid gold.It binds the sauce and gives that glossy restaurant finish.
• Skipping acid. No lemon? The sauce can feel heavy. A little brightness makes it pop, IMO.

Mix It Up

• Lighten it: Use half-and-half and cut mozzarella in half.Add extra basil and lemon zest.
• Turn up the heat: Double the red pepper and finish with Calabrian chili oil. Hello, spice lovers.
• Add veggies: Stir in baby spinach, roasted cherry tomatoes, or sautéed mushrooms at the end.
• Gluten-free: Use GF penne and swap flour for cornstarch in the dredge.
• Crispier chicken: Bread cutlets in panko + parmesan and pan-fry separately, then slice and serve on top.
• Herb swap: Try parsley for clean freshness or thyme for a cozy vibe.
• Bacon boost: Render 2–3 slices, cook sauce in the drippings, and crumble bacon over the top. Because, bacon.

FAQ

Can I use rotisserie chicken instead?

Yes.

Shred about 3 cups of rotisserie chicken and warm it in the sauce right before adding the pasta. You’ll miss the parmesan crust, but it’s fast and still delicious.

What can I substitute for heavy cream?

Half-and-half works, though the sauce will be a bit thinner. For a lighter option, try evaporated milk and add a bit more parmesan to thicken.

Avoid straight milk unless you like sauce that breaks.

How do I prevent the sauce from curdling?

Keep the heat to a gentle simmer, not a rolling boil. Temper cold dairy by warming it slightly or adding slowly while whisking. And don’t dump cold cheese into scorching sauce—gradual is key.

Is there a way to make this ahead for a crowd?

Par-cook pasta and make the sauce up to 24 hours ahead.

Combine in a buttered baking dish, thin with 1/2 cup broth, top with mozzarella and parmesan, and bake at 375°F for 15–20 minutes until bubbly.

Can I make it without tomato paste?

Sure, but you’ll lose some depth. Sub a splash of sun-dried tomato oil or a few spoonfuls of passata. Worst case, skip it and lean on extra parmesan and a pinch of smoked paprika.

Which pasta shapes also work?

Rigatoni, fusilli, ziti, or gemelli all grab sauce like champs.

Long noodles are fine, but the shape-to-sauce ratio is less ideal here.

How do I keep the chicken juicy?

Pound to even thickness, don’t overcook, and let it rest. A quick sear at medium-high heat and a 3–4 minute per side rule usually nails it.

In Conclusion

This creamy chicken parmesan penne pasta is the dinner equivalent of a victory lap—simple technique, big flavor, minimal fuss. Crispy, creamy, tangy, and herby all at once, it’s built to impress without wrecking your evening.

Keep it classic or riff with veggies and heat; either way, it’s a keeper. Make it once, and your weeknight rotation just got an upgrade. Now go claim your forkful of glory.