Creamy Parmesan Herb Chicken Penne

I’ve cooked up a creamy, savory penne pasta dish with tender chicken and fragrant herbs, all coated in a rich Parmesan sauce. This meal is hearty, flavorful, and full of comfort—just the kind of pasta I crave when I want something satisfying and homemade.

Why You’ll Love This Recipe

I love this recipe because it’s packed with flavor and comes together in under an hour. The herb-seasoned chicken pairs beautifully with the creamy Parmesan sauce, and penne holds onto every bit of the richness. It’s easy enough for weeknights but special enough for guests.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• penne pasta

• boneless, skinless chicken breasts or thighs

• garlic, minced

• unsalted butter

• olive oil

• heavy cream or half-and-half

• grated Parmesan cheese

• chicken broth

• dried or fresh herbs: thyme, basil, oregano, parsley

• salt and pepper

• optional: red pepper flakes, baby spinach, or sun-dried tomatoes

directions

1. I cook the penne in salted boiling water until al dente, then drain and set it aside.

2. I season the chicken with salt, pepper, and herbs. In a large skillet, I heat olive oil and sear the chicken on both sides until golden and cooked through. I remove it and slice into strips.

3. In the same skillet, I melt butter and sauté garlic for 1–2 minutes until fragrant.

4. I pour in the chicken broth and let it simmer for a couple of minutes, then add the cream and Parmesan cheese, stirring until smooth and thickened.

5. I return the sliced chicken to the pan and stir in the cooked penne, tossing to coat everything in the sauce.

6. I adjust seasoning and add a sprinkle of fresh herbs before serving warm.

Servings and timing

• Servings: Makes 4 servings

• Prep time: 10 minutes

• Cook time: 25 minutes

• Total time: 35 minutes

Variations

• I add sautéed mushrooms or spinach for extra texture and flavor.

• I use rotisserie chicken to save time.

• I substitute the penne with fettuccine or rigatoni for a twist.

• I finish with a squeeze of lemon juice for brightness.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove or in the microwave with a splash of cream or broth to bring back the creaminess.

FAQs

Can I use milk instead of cream?

Yes, I use whole milk or evaporated milk, but the sauce will be a bit thinner. I sometimes thicken it with a little extra cheese or cornstarch slurry.

What herbs work best in this dish?

I like a mix of thyme, basil, and parsley. Dried or fresh both work—just adjust the quantity accordingly.

How do I keep the chicken juicy?

I don’t overcook it, and I let it rest before slicing to retain moisture.

Can I make this ahead of time?

Yes, I prepare the sauce and pasta separately, then combine and reheat just before serving for the best texture.

What can I serve with this pasta?

I usually pair it with garlic bread or a green salad to balance the richness of the sauce.

Conclusion

This creamy Parmesan herb chicken penne is a reliable comfort food classic that I turn to again and again. It’s simple, flavorful, and versatile—perfect for when I want something creamy and satisfying without a lot of fuss. Every bite feels like a warm hug.