Description
This Chicken Penne Pasta recipe features tender chicken pieces sautéed to perfection and tossed with penne pasta in a creamy, flavorful Parmesan sauce. It’s topped with a fresh bruschetta mixture of grape tomatoes, basil, garlic, and balsamic vinegar, creating a delicious dish perfect for a comforting weeknight dinner.
Ingredients
Bruschetta Topping
- 2 cups grape tomatoes, chopped
- 3 tablespoons chopped fresh basil
- 1 tablespoon olive oil
- 2 teaspoons balsamic vinegar
- 1 clove garlic, minced
- Kosher salt and black pepper, to taste
Pasta
- 10 ounces penne pasta
Chicken and Sauce
- 1 tablespoon olive oil
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- Kosher salt and black pepper, to taste
- 2 tablespoons unsalted butter
- 1 shallot, diced
- 5 cloves garlic, minced
- 2 tablespoons flour
- 1 cup chicken broth
- 1/4 cup additional chicken broth
- 1 cup heavy cream
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 1 cup freshly grated Parmesan cheese, plus more for serving
Instructions
- Prepare Bruschetta Topping: In a bowl, combine the chopped grape tomatoes, fresh basil, olive oil, balsamic vinegar, minced garlic, salt, and pepper. Stir well and set aside to let the flavors meld while preparing the rest of the dish.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken pieces in a single layer, season with salt and pepper, and cook 5 to 7 minutes, stirring occasionally until cooked through and lightly browned. Remove the chicken from the skillet and keep warm on a plate.
- Make Sauce Base: Melt the unsalted butter in the same skillet. Add the diced shallot and minced garlic, sauté for about 1 minute until fragrant. Whisk in the flour to form a roux, cooking briefly to eliminate the raw flour taste.
- Add Broth and Thicken Sauce: Slowly pour in the 1 cup of chicken broth, whisking continuously to prevent lumps. Add the additional 1/4 cup chicken broth and cook on low heat for 3 to 5 minutes until the sauce begins to thicken.
- Combine Chicken and Cream: Return the cooked chicken to the skillet. Stir in the heavy cream, Italian seasoning, and crushed red pepper flakes. Bring the sauce to a gentle simmer over medium-low heat.
- Add Parmesan Cheese: Stir in the freshly grated Parmesan cheese until melted and the sauce is creamy and smooth.
- Toss Pasta: Add the cooked penne pasta to the skillet and stir well to coat the pasta evenly with the sauce. Adjust seasoning with salt and pepper if needed.
- Serve: Divide the pasta among serving plates or bowls. Top with extra Parmesan cheese and spoon the prepared bruschetta topping over each portion. Serve immediately for best flavor and texture.
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- If fresh basil is unavailable, dried basil can be used but reduce the amount by half.
- Adding a splash of white wine with chicken broth can enhance the sauce flavor.
- Make sure not to overcook the pasta; al dente helps maintain perfect texture when combined with sauce.
- Leftover bruschetta topping can be refrigerated for up to 2 days but is best fresh.
