There’s something special about a big bowl of creamy tomato pasta that feels like home. This Chicken Penne Pasta brings together juicy, golden-seared chicken, al dente penne, and a rich tomato-cream sauce infused with garlic and oregano.
It’s hearty, simple, and packed with flavor—exactly the kind of comfort food that brings family and friends to the table. Whether it’s a weeknight dinner or a cozy weekend meal, this pasta hits all the right notes.
Table of Contents
Why you’ll love this Chicken Penne Pasta
This pasta combines everything you love about Italian comfort food—creamy sauce, fresh herbs, and tender chicken.
- Simple one-pan sauce that’s easy to make
- Family-friendly and full of rich, satisfying flavor
- Uses pantry staples like crushed tomatoes and cream
- Perfect for meal prep or leftovers
- Balanced between creamy and tangy flavors
- Ready in about 30 minutes
I first made this dish on a cold evening after a long day on the road. My wife asked for “something warm and hearty but not too heavy,” and this was born from what I had on hand—some chicken breasts, tomatoes, and cream. That first spoonful reminded me of my mom’s kitchen growing up, where oregano and garlic were always in the air.
If you love creamy pasta dishes like this, check out my Chicken Chipotle Pasta—it’s got the same comforting creaminess with a smoky kick.
Ingredients you’ll need
This recipe keeps things simple with wholesome, flavorful ingredients.
For the pasta
- 8 oz penne pasta – the perfect shape for holding sauce
- 1/2 tsp sea salt – to season the pasta water
For the chicken
- 2 boneless, skinless chicken breasts (about 1 lb) – sliced or cubed
- Pinch of salt and pepper – to season before searing
- 1 tbsp olive oil – for browning (use extra virgin olive oil for best flavor)
For the sauce
- 1 medium onion, finely diced – for a sweet, aromatic base
- 3 garlic cloves, minced – adds depth and aroma
- 1 can (28 oz) crushed tomatoes – rich, tangy foundation
- 1/2 cup heavy cream – balances the acidity with creamy richness
- 1/4 cup grated Parmesan cheese – thickens and enriches the sauce
- 1/4 cup fresh oregano, chopped – the key to that classic Italian flavor
- 1/4 tsp red pepper flakes (optional) – for gentle heat
- Salt and pepper, to taste – for balance and depth
Optional add-ons or substitutes
- Substitute basil for oregano for a lighter herb flavor
- Add baby spinach for color and nutrients
- Swap penne for rigatoni or fusilli
- Use half-and-half instead of cream for a lighter sauce
- Add a splash of chicken broth for a looser consistency
- Top with fresh mozzarella before serving for a gooey finish
If you’re a fan of bright lemony flavors, you’ll love my Lemon Chicken Romano, which brings the same comforting chicken-pasta harmony with a citrus twist.
Step-by-step instructions
This Chicken Penne Pasta is easy to make and big on flavor.
- Cook the pasta. Bring a pot of salted water to a boil. Cook penne until al dente, about 10–11 minutes. Drain and set aside.
- Cook the chicken. Season chicken with salt and pepper. Heat olive oil in a large skillet over medium heat. Add chicken and cook for 5–6 minutes per side until golden brown and cooked through. Remove from skillet and slice or cube.
- Start the sauce. In the same skillet, add a drizzle of olive oil and the diced onion. Cook for 3–4 minutes until softened. Add garlic and red pepper flakes; cook 1 minute until fragrant.
- Build the sauce. Stir in crushed tomatoes, salt, and pepper. Simmer for 8–10 minutes, stirring occasionally.
- Add cream and cheese. Lower the heat and stir in heavy cream and Parmesan until smooth. Taste and adjust seasoning.
- Combine and finish. Add cooked pasta and chicken to the sauce. Toss until evenly coated. Stir in fresh oregano and let everything simmer together for 2 minutes.
- Serve. Top with more Parmesan and fresh oregano for garnish.
Quick reminders:
- Don’t overcook the chicken—it stays juicy when golden and tender.
- Let the sauce simmer to develop flavor.
- Add cream off the heat to prevent curdling.
- Reserve a little pasta water to thin the sauce if needed.
If you enjoy herby, creamy pasta like this, my Pesto Sauce Pasta offers another flavorful way to enjoy chicken and pasta together.
Expert tips for success
- Use freshly grated Parmesan—it melts smoother and tastes richer.
- San Marzano tomatoes give the sauce an authentic Italian sweetness.
- Letting the sauce rest for a few minutes before serving helps it thicken naturally.
- Stir the pasta right into the sauce for better flavor absorption.
- Garnish with a drizzle of olive oil for shine and richness.
- Add crushed red pepper flakes for extra warmth.
- Serve immediately for the creamiest texture.
If you’re craving baked comfort food, try my Chicken Tetrazzini—it’s another cozy classic made with creamy sauce and tender pasta.
Serving suggestions
This pasta pairs beautifully with fresh, simple sides.
- Serve with garlic bread or focaccia for soaking up sauce
- Add a green salad with balsamic vinaigrette
- Pair with roasted vegetables like zucchini or bell peppers
- Garnish with extra Parmesan and chopped oregano
- Serve with sparkling water or a citrus spritzer
Its rich flavor makes it satisfying enough to stand alone as a full meal.
Storing and reheating
This dish stores and reheats well, making it great for meal prep.
How to store it
- Cool completely before storing
- Keep in an airtight container in the fridge for up to 4 days
- Add a drizzle of olive oil to keep pasta moist
- Avoid freezing if possible—the cream can separate when thawed
How to reheat it
- Reheat gently in a skillet over low heat
- Add a splash of milk or cream to loosen the sauce
- Stir often until warmed through
- Microwave in short intervals, stirring between each
It tastes just as comforting the next day—sometimes even better.
Nutrition facts (per serving — makes 4 servings)
- Calories: 470
- Protein: 32g
- Carbohydrates: 36g
- Fat: 21g
- Saturated Fat: 9g
- Fiber: 4g
- Sugar: 7g
- Cholesterol: 105mg
- Sodium: 720mg
Frequently asked questions
Can I make this ahead of time?
Yes! Prepare the sauce and chicken up to a day ahead, then combine with pasta and heat before serving.
Can I use canned diced tomatoes instead of crushed?
Yes, though the texture will be chunkier—use an immersion blender for a smoother sauce if desired.
Can I make this without cream?
You can use Greek yogurt or half-and-half for a lighter version.
Final thoughts
This Chicken Penne Pasta is everything great comfort food should be—simple, flavorful, and full of heart. From the juicy chicken to the creamy, tomato-rich sauce, every bite feels like a warm, satisfying hug. It’s a recipe that never fails, whether you’re cooking for guests or making a quiet family dinner.
- Quick, comforting, and full of flavor
- Simple ingredients, big Italian taste
- The kind of meal you’ll make again and again
Chicken Penne Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook penne until al dente, about 10–11 minutes. Drain and set aside.
- Season chicken with salt and pepper. Heat olive oil in a large skillet over medium heat. Add chicken and cook 5–6 minutes per side until golden and cooked through. Remove, slice or cube, and set aside.
- In the same skillet, add a drizzle of olive oil and diced onion. Cook 3–4 minutes until softened. Add garlic and red pepper flakes; cook 1 minute until fragrant.
- Stir in crushed tomatoes, salt, and pepper. Simmer 8–10 minutes, stirring occasionally.
- Reduce heat and stir in heavy cream and Parmesan until smooth and creamy. Taste and adjust seasoning.
- Add cooked pasta and chicken to the sauce. Toss until evenly coated. Stir in fresh oregano and let simmer 2 minutes.
- Serve topped with extra Parmesan and fresh oregano.
Nutrition
Notes
- Use high‑quality crushed tomatoes and freshly grated Parmesan for best flavor.
- Add cream off the heat and reserve a bit of pasta water to adjust sauce consistency.
- Vegetables like spinach or zucchini can be stirred in for extra nutrients and color.
