The Ultimate Creamy Parmesan Chicken Penne: A Silky, Cheesy Masterpiece

Hey there! I’m Jason Griffith, and if there is one thing I’ve learned from years of cooking for family and friends, it’s that a good pasta dish is the ultimate “love language.” There is something inherently soul-warming about a bowl of pasta tossed in a rich, velvety sauce. Today, I’m sharing my absolute favorite recipe for Creamy Parmesan Chicken Penne.

This isn’t just another pasta dish; it’s a restaurant-quality meal that you can whip up in about 45 minutes. Whether you’re looking for a weeknight win or a weekend treat, this recipe hits every single mark.

Why I Love This Recipe

What makes this dish a staple in my kitchen is the balance of flavors. We aren’t just using heavy cream and calling it a day. By building a roux with butter, shallots, and garlic, and then building depth with chicken bouillon and dried herbs, we create a sauce that is complex and savory.

The chicken is seared separately to ensure it stays juicy with a beautiful golden crust, rather than being boiled in the sauce. It’s also incredibly versatile—it feels fancy enough to serve alongside a Baked Brie Appetizer when hosting, but it’s simple enough for a Tuesday night.

The Ingredient Breakdown

For the Chicken & Seasoning:

• Chicken Breasts: 2 medium (about 20 oz total). I recommend slicing them into cutlets.
• The Seasoning Blend: A mix of salt, black pepper, onion powder, garlic powder, and paprika.
• Olive Oil: For that perfect sear.

For the Pasta & Sauce:

• Penne Pasta: 16 oz. The ridges are perfect for holding onto that silky sauce.
• Aromatics: 1 large shallot and 4–6 cloves of garlic. Don’t skimp here!
• The Base: Butter, all-purpose flour, chicken broth, and half-and-half.
• Flavor Boosters: Chicken bouillon, dried parsley, basil, and oregano.
• The Star: 1.5 cups of freshly grated Parmesan cheese.

Swaps and Notes

• The Cheese: Please, I beg of you, grate your own Parmesan from a block! Pre-shredded cheese is coated in potato starch to prevent clumping, which can make your sauce grainy.
• The Liquid: If you don’t have half-and-half, you can use whole milk whisked with a teaspoon of cornstarch, though the result won’t be quite as decadent.
• Gluten-Free: You can easily swap the penne for your favorite GF alternative and use a gluten-free all-purpose flour blend for the roux.

Step-by-Step Instructions

1. Boil the Pasta

Start by bringing a large pot of heavily salted water to a boil. Cook your penne until it is al dente (firm to the bite). Pro Tip: Before you drain the pasta, scoop out about 1 cup of that cloudy pasta water. This “liquid gold” is the secret to perfecting your sauce consistency later.

2. Season and Sear the Chicken

While the water boils, prep your chicken. Slice the breasts horizontally to make four thinner cutlets. Rub them down with your seasoning mix. Heat olive oil in a large skillet and sear the chicken for 4–5 minutes per side. Once the internal temp hits 160°F, remove them to a plate to rest. Resting is key to keeping the juices inside the meat!

3. Build the Flavor Base

In the same skillet (don’t wash out those tasty brown bits!), melt your butter. Sauté the shallots until translucent, then add the garlic and optional red pepper flakes. Whisk in the flour and cook for about a minute—this gets rid of the raw flour taste.

4. Simmer the Sauce

Slowly whisk in the chicken broth and half-and-half. Add your bouillon and dried herbs. Let it simmer and thicken up until it can coat the back of a spoon.

5. The Cheesy Finish

Turn the heat to low and stir in your freshly grated Parmesan. Once the sauce is smooth, toss in the cooked penne. If it looks too thick, add a splash of that reserved pasta water. Slice your rested chicken and lay it right on top.

Tips for Success

• Don’t Overcrowd the Pan: When searing chicken, give the pieces space. If they are too close, they will steam instead of brown.
• Low Heat for Cheese: Never add your cheese to a boiling sauce, or it might “break” and become oily. Low and slow is the way to go for a creamy finish.
• Brightness: A tiny squeeze of fresh lemon juice at the very end cuts through the richness of the cream and cheese beautifully.

Serving Suggestions and Pairings

This pasta is a heavy hitter, so I like to serve it with something light or a classic starter.

• Appetizer: Start the meal with this Effortless Baked Brie.
• Drink: Balance the richness with a glass of cold Blueberry Lemonade.
• Sides: A simple arugula salad with a lemon vinaigrette or roasted broccoli works wonders here.

Nutritional Information (Per Serving)

• Calories: ~680 kcal
• Protein: 42g
• Fat: 28g
• Carbohydrates: 65g
• Sodium: 950mg (Note: Using low-sodium broth helps manage this!)

Storage and Leftover Tips

• Fridge: Store in an airtight container for up to 3 days.
• Reheating: Cream sauces can thicken significantly in the fridge. When reheating, add a splash of milk or water to the bowl before microwaving or heating on the stovetop to bring that creamy texture back to life.

More Recipes You Will Love

If you enjoyed this cozy meal, you have to try these other ChefManiac favorites:

• Looking for another pasta classic? Check out my Classic Spaghetti with Homemade Sauce.
• Short on time? This Instant Pot Lasagna is a total lifesaver.
• Need a sweet finish? These Cake Mix Cookies are the easiest dessert you’ll ever make.

Final Thoughts

There is something so satisfying about making a meal from scratch that tastes like it came out of a professional kitchen. This Creamy Parmesan Chicken Penne has become a “requested” meal in my house, and I hope it becomes one in yours too!

Did you make this recipe? I’d love to hear how it turned out! Leave a comment below, and don’t forget to follow us for more easy, delicious recipes every week.