This dish delivers restaurant-quality results with a garlicky cream sauce that clings perfectly to al dente penne. The chicken stays tender and juicy, creating a harmonious blend of textures and flavors.
With simple ingredients and straightforward techniques, you’ll achieve a rich, velvety sauce that transforms ordinary pasta into something extraordinary. The combination of garlic, cream, and chicken creates a satisfying meal that’s both comforting and impressive.
Ingredients for Chicken Penne Sauce
Quality ingredients create this velvety sauce with tender chicken and perfectly cooked pasta.
| Ingredient | Amount | Notes |
|---|---|---|
| Penne Pasta 🍝 | 12 oz | Al dente texture preferred |
| Boneless Skinless Chicken Breasts 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for richness |
| Garlic Cloves 🧄 | 6 cloves | Minced finely for sauce |
| Unsalted Butter 🧈 | 4 tbsp | For sautéing and sauce base |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening sauce |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated from block |
| Olive Oil 🫒 | 2 tbsp | For cooking chicken |
| Kosher Salt 🧂 | 1 tsp | Plus more to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Italian Seasoning 🌿 | 1 tsp | Or substitute fresh herbs |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
The chicken quality is paramount for this dish. Opt for boneless, skinless breasts from a reputable source—Whole Foods or Costco offer consistent quality. For the cream, organic heavy cream provides superior texture and flavor. The Parmesan should be Parmigiano-Reggiano, freshly grated from a wedge, as pre-grated versions contain anti-caking agents that affect meltability.
No heavy cream? Half-and-half with a butter addition works in a pinch, though the sauce will be less rich. Fresh garlic is non-negotiable, but jarred minced garlic at half the amount can substitute. For the pasta, De Cecco or Barilla brands hold up well to the sauce. Dried Italian seasoning can be replaced with equal parts dried basil and oregano.
The sauce keeps in the fridge for 3-4 days in an airtight container. For best results, store the pasta and sauce separately and combine when reheating. The Parmesan wedge can be kept wrapped in parchment for several weeks.
Why You’ll Love This Recipe
- One Pan Wonder: I love that everything cooks together—no extra pots, just tender chicken and penne soaking up that creamy garlic butter sauce.
- Rich and Velvety: The heavy cream and butter create this luscious sauce that clings to every bite, and the garlic? Honestly, it’s the star.
- Crowd Pleaser: My picky nephew and my foodie sister both go back for seconds—this dish works for family dinners or when friends drop by unexpectedly.
- Leftovers for Days: It reheats beautifully, and I’ll be real: I sometimes make a double batch just so I can have it for lunch the next day.
Step-by-Step Instructions for Chicken Penne Sauce
Master this technique and you’ll create a velvety sauce that clings perfectly to al dente pasta.
Step 1: Sear the Chicken to Golden Perfection
Heat the 2 tbsp olive oil in a large skillet over medium-high heat. Add the 1.5 lb boneless skinless chicken breasts (cut into bite-sized pieces) in a single layer, being careful not to overcrowd the pan. Season immediately with 1 tsp kosher salt, 0.5 tsp ground black pepper, and 1 tsp dried Italian seasoning.
Cook undisturbed for 3-4 minutes until the undersides develop a deep golden crust. Flip and cook another 2-3 minutes until just cooked through. The chicken should reach an internal temperature of 165°F. Transfer to a plate and set aside—the residual heat will finish the cooking.
Step 2: Build a Flavorful Roux Base
In the same skillet, reduce heat to medium and add 4 tbsp unsalted butter. Once melted, add the 6 cloves garlic cloves (minced) and sauté for 30-45 seconds until fragrant but not browned. Immediately whisk in the 2 tbsp all-purpose flour to form a smooth paste.
Cook the roux for 1-2 minutes, stirring constantly, until it turns a light pale golden color and loses its raw flour taste. This creates the foundation for your sauce’s velvety texture. The mixture should bubble gently but not brown.
Step 3: Create the Cream Sauce
Gradually pour in the 1 cup chicken broth while whisking continuously to prevent lumps. Then slowly add the 1.5 cups heavy cream, still whisking. Increase heat to medium-high and bring to a gentle simmer.
Cook for 3-4 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon. Reduce heat to low and stir in the 0.5 cup parmesan cheese until completely melted and smooth. The sauce should have a rich, creamy consistency without being overly thick.
Step 4: Combine and Finish
Return the seared chicken to the skillet along with any accumulated juices. Stir to coat the chicken in the sauce. Meanwhile, cook the 12 oz penne pasta in salted boiling water until al dente according to package directions. Reserve 1/2 cup pasta water before draining.
Add the drained pasta to the skillet and toss everything together. If needed, add reserved pasta water 1 tablespoon at a time to reach your desired consistency. The sauce should generously coat every piece of pasta and chicken. Garnish with the 0.25 cup fresh parsley (chopped) and serve immediately while hot.
Pro Tips For Making Chicken Penne Sauce
- Pound the Chicken: Boneless breasts cook unevenly—pound them to an even ½-inch thickness so every bite is tender, not dry. I learned this the hard way after too many chewy center pieces.
- Toast the Garlic: Don’t just sauté the garlic in butter—let it turn pale gold first, about 30 seconds, to mellow the bite and add depth to the cream sauce.
- Reserve Pasta Water: Before draining the penne, scoop out ½ cup of the starchy water. It’s the fastest way to loosen the heavy cream sauce if it thickens too much.
- Warm the Cream: Cold heavy cream can break when it hits hot butter—let it sit on the counter for 10 minutes first, or microwave for 15 seconds. Sounds fussy, but it prevents a greasy, split sauce.
Perfect Pairings for chicken penne sauce
Side Dish Ideas
A simple green salad with a light vinaigrette balances the richness perfectly. I love tossing baby spinach with balsamic vinegar and olive oil for freshness. Alternatively, garlic bread is ideal for soaking up extra sauce. 🥗
Wine Pairings
A crisp Pinot Grigio from Italy cuts through the creaminess with its bright acidity. For red lovers, a light Pinot Noir offers complementary fruit notes without overpowering the dish. Both pair beautifully with the garlic and Parmesan flavors.
Beer Options
An Italian Peroni or Moretti provides a clean, refreshing contrast. For craft beer fans, a witbier with citrus notes adds an interesting twist. Avoid heavy IPAs that clash with the creamy sauce. 🍺
Vegetable Additions
Add steamed broccoli or roasted asparagus for color and crunch. I toss 1 cup broccoli florets with olive oil and roast at 400°F for 15 minutes until tender-crisp.
Finishing Touches
Sprinkle with red pepper flakes for heat or fresh basil for brightness. A drizzle of extra virgin olive oil adds richness. These small additions elevate the dish without overwhelming its flavors.
Nutrition Facts
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Chicken thighs stay juicier and have more flavor. Use 1.5 lb boneless skinless thighs, cut into pieces. Cook for 4-5 minutes per side to reach 165°F internally.
How do I prevent the sauce from curdling?
Avoid boiling the sauce after adding cream. Keep heat at medium-low and stir constantly. If it starts separating, remove from heat and whisk vigorously to smooth it out.
Can I make this ahead of time?
Yes! Cook chicken and sauce up to 2 days ahead. Store separately in the fridge. Reheat gently, then combine with freshly cooked pasta. Add a splash of broth to loosen if needed.
What if my sauce is too thick?
Thin it with reserved pasta water 1 tablespoon at a time until creamy. Or add a splash of whole milk. The sauce should coat pasta but still drip slightly.
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