Name: Parmesan-Crusted Chicken with Penne in Creamy Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-Inspired
Ingredients: 4 boneless chicken breasts; 2 tablespoons olive oil; 12 ounces penne pasta; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced; Salt and pepper, to taste; Fresh basil, for garnish

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Parmesan-Crusted Chicken with Penne in Creamy Sauce This Parmesan-Crusted Chicken with Penne in Creamy Sauce is a restaurant-worthy dish I can whip up right at home. Golden, tender chicken rests on a bed of creamy, cheesy penne pasta, all brought together with garlic and a touch of basil. It’s rich, satisfying, and just the kind of comfort food I crave after a long day.

Why You’ll Love This Recipe

I love this dish because it strikes the perfect balance between elegant and easy. The chicken comes out juicy with a beautiful golden crust, and the sauce is velvety smooth with just enough garlic to keep things interesting. It’s a one-pan wonder that feels indulgent but is simple enough to make on a busy weeknight. Plus, it’s a guaranteed crowd-pleaser.

Ingredients

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

4 boneless chicken breasts
2 tablespoons olive oil
12 ounces penne pasta
1 cup heavy cream
½ cup grated Parmesan cheese
2 cloves garlic, minced
Salt and pepper, to taste
Fresh basil, for garnish

Directions

I cook the penne pasta according to package directions, then drain and set it aside.
I season the chicken breasts generously with salt and pepper.
In a skillet, I heat olive oil over medium heat and cook the chicken for about 6–7 minutes per side until golden brown and fully cooked through. I remove it from the skillet and let it rest.
Using the same skillet, I sauté minced garlic for about 1 minute until fragrant.
I pour in the heavy cream and stir in the Parmesan cheese until the sauce is smooth and slightly thickened.
I toss the cooked penne into the sauce until every piece is coated.
I slice the chicken into strips and place it on top of the creamy pasta.
I garnish with fresh basil leaves before serving.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 20–25 minutes to cook, so dinner is ready in roughly 35 minutes.

Variations

I sometimes add spinach, peas, or sun-dried tomatoes to the sauce for extra flavor and color.
For a lighter version, I swap the heavy cream for half-and-half.
If I want more crunch, I coat the chicken in a light Parmesan-panko crust before pan-frying.
I’ve also made it with fettuccine or rigatoni when I don’t have penne on hand.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the pasta gently in a skillet with a splash of cream or milk to loosen the sauce. I avoid reheating the chicken too long so it stays tender. I don’t recommend freezing since the cream sauce may separate.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I use boneless thighs when I want extra juiciness—they work perfectly in this recipe.

How can I make the sauce thicker?

I simmer it a bit longer to reduce, or I add more Parmesan for extra creaminess.

Can I make this ahead of time?

I recommend cooking the chicken and sauce fresh, but I often cook the pasta ahead and reheat it in the sauce before serving.

What pasta works best with this dish?

I love penne because it holds the sauce well, but fettuccine, rigatoni, or even spaghetti work just as nicely.

Can I add more cheese?

Absolutely—extra Parmesan on top before serving makes it even better.

Conclusion

Parmesan-Crusted Chicken with Penne in Creamy Sauce is a simple yet decadent meal that always feels like a treat. I love how the creamy garlic-Parmesan sauce clings to the pasta, and the tender chicken makes it hearty and satisfying. Whether I’m cooking for family or friends, this dish never fails to impress.