Creamy Chicken Penne

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Creamy Chicken Penne AI-generated image
20 minTotal time
EasyDifficulty
400kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Penne Rigatoni or another short tube-shaped pasta
  • Heavy cream An equal amount of whipping cream
  • Fresh parsley An equal amount of chopped fresh basil

Nutrition per serving

Estimated values for 1 serving, 400 kcal

Protein18 g
Carbohydrates40 g
Fat18 g

Fiber 3 g · Sugar 5 g · Sodium 500 mg

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A creamy and delicious pasta dish with a hint of lemon that is sure to please even the pickiest of eaters!

Main Dish

Steps

  1. Cook the pasta according to package instructions.
  2. Heat olive oil and butter in a large skillet over medium heat. Add onion, bell peppers, and mushrooms and cook until softened, about 5 minutes.
  3. Add chicken and season with garlic powder, Italian seasoning, salt, and pepper. Stir in heavy cream and lemon juice and simmer until sauce has thickened, stirring occasionally.
  4. Add the cooked pasta and chopped parsley to the sauce and stir until evenly combined.
  5. Garnish with extra parsley, if desired, and serve.

Tips for Creamy Chicken Penne

  • A glossy sauce that clings to the penne is the right consistency; if it tightens while serving, loosen it with a small splash of pasta water.
  • Keep the lemon juice measured: extra can make the cream sauce taste sharply tart rather than gently bright.
  • Use a wide skillet so the vegetables soften evenly and the sauce has room to coat the pasta.

Drink pairing

A crisp, unoaked white wine such as Pinot Grigio
Its bright, light profile complements the creamy sauce and lemon without overpowering the chicken.

0% option: Sparkling water with a slice of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the sauce may thicken, so stir in a little water as needed.

Frequently asked questions

How can I tell when the sauce is thick enough?
It should look creamy and lightly coat the back of a spoon, rather than pooling like thin liquid.

Can I make this ahead?
It is best freshly made, but you can dice the vegetables and parsley ahead and refrigerate them separately until cooking.

What goes well alongside this pasta?
Serve with a crisp green salad or steamed green vegetables to balance the creamy sauce.
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