Creamy Parmesan Herb Chicken Penne: Easy Weeknight Pasta
Ingredients
Main Ingredients
12 oz penne pasta
2 boneless, skinless chicken breasts
2 tbsp olive oil or unsalted butter
3 cloves garlic, minced
1 cup heavy cream
¾ cup freshly grated Parmesan cheese
½ tsp sea salt
¼ tsp freshly ground black pepper
1 tsp Italian seasoning
2 tbsp chopped fresh parsley
1 tbsp chopped fresh basil (optional)
1 cup reserved pasta water (for adjusting sauce consistency)
Step-by-Step Instructions
1. Boil the Penne
In a large pot, bring salted water to a boil
Add penne and cook until al dente according to package directions
Before draining, reserve 1 cup of pasta water
Drain and set pasta aside
2. Sear the Chicken
While pasta cooks, heat olive oil in a large skillet over medium-high heat
Season chicken with salt, pepper, and Italian seasoning
Add to the skillet and cook 5–6 minutes per side until golden and cooked through (165°F internal temp)
Remove from skillet and let rest for 5 minutes, then slice thinly
3. Make the Cream Sauce
In the same skillet, reduce heat to medium
Add a bit more oil or butter if needed
Sauté minced garlic for 30–60 seconds until fragrant
Slowly pour in the heavy cream, whisking to combine
Bring to a gentle simmer—do not boil
4. Melt the Parmesan
Stir in Parmesan cheese a little at a time
Whisk constantly to prevent clumps
Simmer until thickened, 3–4 minutes
Tip: If sauce gets too thick, add reserved pasta water a few tablespoons at a time
5. Combine Pasta and Chicken
Add drained penne to the sauce
Stir until fully coated and creamy
Add sliced chicken, fresh parsley, and basil
Toss to combine, adding more pasta water if needed
6. Serve
Plate in warm bowls
Top with extra herbs and freshly grated Parmesan
Optional: drizzle with olive oil or sprinkle with red pepper flakes for a little heat
