Parmesan Chicken Penne: A Delicious and Easy Recipe

Parmesan Chicken Penne: Just the name conjures up images of creamy, cheesy, utterly comforting goodness, doesn’t it? Imagine twirling perfectly cooked penne pasta around your fork, each bite coated in a luscious Parmesan sauce, punctuated by tender, juicy pieces of chicken. This isn’t just dinner; it’s a warm hug on a plate!

While the exact origins of Parmesan Chicken Penne are debated, its roots clearly lie in the heart of Italian-American cuisine. It’s a celebration of simple ingredients elevated to something truly special. Think of it as a modern twist on classic Italian comfort food, adapted and embraced by home cooks everywhere.

What makes this dish so universally loved? It’s the perfect balance of flavors and textures. The salty, nutty Parmesan cheese melts into a creamy sauce that clings beautifully to the penne pasta. The chicken adds a satisfying protein element, and the overall dish is incredibly versatile. You can easily customize it with your favorite vegetables, herbs, or spices. Plus, it’s relatively quick and easy to prepare, making it a weeknight winner. Whether you’re looking for a comforting family meal or a crowd-pleasing dish for a dinner party, Parmesan Chicken Penne is always a fantastic choice. So, let’s get cooking!

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 lb penne pasta
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup chopped fresh basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 1 cup milk
• 1/4 teaspoon ground nutmeg

Preparing the Chicken:

1. First, let’s get the chicken ready. Pat the chicken pieces dry with paper towels. This helps them brown nicely in the pan. Season them generously with salt and freshly ground black pepper. Don’t be shy with the seasoning – it’s crucial for flavor!
2. Heat the olive oil in a large skillet over medium-high heat. Make sure the skillet is nice and hot before adding the chicken. This will help create a beautiful sear.
3. Add the chicken to the skillet in a single layer, being careful not to overcrowd the pan. If necessary, cook the chicken in batches to ensure proper browning. Overcrowding will steam the chicken instead of searing it.
4. Cook the chicken for about 5-7 minutes per side, or until it’s golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a meat thermometer to be sure.
5. Remove the chicken from the skillet and set it aside. We’ll add it back in later.

Making the Parmesan Cream Sauce:

1. Now, let’s create the star of the show: the Parmesan cream sauce! In the same skillet (don’t wash it yet – those browned bits are flavor gold!), add the minced garlic. Cook for about 30 seconds, or until fragrant, being careful not to burn it. Burnt garlic is bitter, and we don’t want that.
2. Pour in the dry white wine and scrape up any browned bits from the bottom of the skillet. This process is called deglazing, and it adds a ton of flavor to the sauce. Let the wine simmer for about 2-3 minutes, or until it’s reduced by half. This concentrates the flavor and cooks off the alcohol.
3. Add the diced tomatoes (undrained), chicken broth, heavy cream, dried oregano, and red pepper flakes (if using). Stir everything together well.
4. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for about 10-15 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking.
5. While the sauce is simmering, let’s make a quick roux. In a separate small saucepan, melt the butter over medium heat.
6. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and golden. This is your roux, and it will help thicken the sauce beautifully.
7. Slowly whisk in the milk, making sure to break up any lumps. Continue whisking until the sauce is smooth and thickened.
8. Stir in the ground nutmeg and season with salt and pepper to taste.
9. Pour the roux into the simmering tomato cream sauce and stir well to combine. Continue to simmer for another 5 minutes, or until the sauce has reached your desired consistency.
10. Stir in the grated Parmesan cheese until it’s melted and the sauce is smooth and creamy. Taste and adjust the seasoning as needed.

Cooking the Penne Pasta:

1. While the sauce is simmering, cook the penne pasta according to package directions. Be sure to salt the pasta water generously – this is your only chance to season the pasta itself.
2. Cook the pasta until it’s al dente, meaning it’s still slightly firm to the bite. Overcooked pasta will be mushy and won’t hold the sauce as well.
3. Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water can be used to adjust the consistency of the sauce if needed.
4. Drain the pasta well.

Bringing It All Together:

1. Add the cooked chicken back to the skillet with the Parmesan cream sauce. Stir to coat the chicken evenly.
2. Add the drained penne pasta to the skillet and toss everything together until the pasta is well coated with the sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
3. Stir in the chopped fresh basil.
4. Serve immediately, garnished with extra grated Parmesan cheese and a sprinkle of red pepper flakes (if desired).

Tips and Variations:

Adding Vegetables:

Feel free to add some vegetables to this dish for extra flavor and nutrients. Some great options include:

• Sautéed mushrooms
• Sun-dried tomatoes
• Spinach
• Broccoli florets
• Asparagus

Add the vegetables to the skillet after cooking the garlic, before adding the wine.

Spicy Kick:

If you like a little heat, increase the amount of red pepper flakes or add a pinch of cayenne pepper to the sauce.

Cheese Variations:

Experiment with different types of cheese in the sauce. Asiago, Pecorino Romano, or a blend of Italian cheeses would all be delicious.

Chicken Alternatives:

You can substitute the chicken with other proteins, such as shrimp, sausage, or even tofu for a vegetarian option.

Make Ahead:

The Parmesan cream sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before adding the chicken and pasta.

Storage:

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

Serving Suggestions:

This Parmesan Chicken Penne is delicious on its own, but it also pairs well with a side salad or some crusty bread for dipping in the sauce.

Wine Pairing:

A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, pairs perfectly with this dish. The acidity of the wine cuts through the richness of the cream sauce.

Nutritional Information:

Please note that the nutritional information will vary depending on the specific ingredients used and portion sizes. A rough estimate per serving (based on 6 servings) is:

• Calories: Approximately 600-700
• Protein: 40-50g
• Fat: 30-40g
• Carbohydrates: 50-60g

For more accurate information, use a nutrition calculator and input the specific ingredients you used.

Why This Recipe Works:

This Parmesan Chicken Penne recipe is a crowd-pleaser for several reasons. The combination of tender chicken, perfectly cooked pasta, and a rich, creamy Parmesan sauce is simply irresistible. The use of white wine adds depth of flavor, while the fresh basil brightens the dish. The recipe is also relatively easy to make, making it perfect for a weeknight meal or a special occasion.

Troubleshooting:

Sauce Too Thick: If the sauce becomes too thick, add a little more chicken broth or reserved pasta water until it reaches your desired consistency.

Sauce Too Thin: If the sauce is too thin, simmer it for a few more minutes to allow it to thicken. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce while it’s simmering.

Chicken Overcooked: Be careful not to overcook the chicken. It should be cooked through but still tender. If you’re worried about it drying out, you can sear it quickly and then finish cooking it in the sauce.

Pasta Overcooked: Cook the pasta al dente to prevent it from becoming mushy. Remember to reserve some pasta water before draining.

Enjoy!

I hope you enjoy this Parmesan Chicken Penne recipe as much as I do! It’s a family favorite that’s sure to impress. Don’t be afraid to experiment with different variations and make it your own. Happy cooking!

Conclusion:

So, there you have it! This Parmesan Chicken Penne recipe is truly a must-try for anyone looking for a comforting, flavorful, and relatively easy weeknight meal. I know, I know, there are a million pasta recipes out there, but trust me on this one. The combination of the crispy, golden-brown chicken, the perfectly al dente penne, and that creamy, cheesy sauce is simply divine. It’s the kind of dish that will have everyone asking for seconds, and maybe even thirds!

What makes this recipe so special, in my opinion, is its versatility. It’s a fantastic base that you can easily adapt to your own preferences and what you have on hand. Feeling adventurous? Add a pinch of red pepper flakes to the sauce for a little kick. Want to sneak in some extra veggies? Sauté some spinach, mushrooms, or bell peppers and toss them in with the pasta. The possibilities are endless!

For serving suggestions, I personally love to pair this Parmesan Chicken Penne with a simple side salad. A crisp green salad with a light vinaigrette provides a refreshing contrast to the richness of the pasta. Garlic bread is also a classic and always welcome addition. And if you’re looking to impress, a glass of chilled white wine, like Pinot Grigio or Sauvignon Blanc, will elevate the entire dining experience.

But don’t just take my word for it! I wholeheartedly encourage you to give this recipe a try. I’ve poured my heart into perfecting it, and I’m confident that you’ll love it as much as I do. It’s a guaranteed crowd-pleaser, perfect for family dinners, potlucks, or even a romantic date night.

And speaking of variations, if you’re not a fan of penne, feel free to substitute it with another pasta shape, such as farfalle, rotini, or even spaghetti. You can also use chicken breasts or chicken thighs, depending on your preference. Just be sure to adjust the cooking time accordingly. For a vegetarian option, you can easily omit the chicken and add more vegetables, such as zucchini, eggplant, or cherry tomatoes.

I’m so excited for you to try this recipe and experience the deliciousness for yourself. Once you do, I would absolutely love to hear about your experience! Did you make any modifications? What did you serve it with? What did your family and friends think? Please feel free to share your thoughts and photos in the comments below. Your feedback is invaluable to me, and it helps me to continue creating recipes that you’ll love.

So, go ahead, grab your ingredients, and get cooking! I promise you won’t be disappointed. This Parmesan Chicken Penne is a recipe that you’ll be making again and again. Happy cooking! I can’t wait to hear all about your culinary adventures. And remember, cooking should be fun and enjoyable, so don’t be afraid to experiment and make it your own. Bon appétit!

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