Italian Herbed Chicken with Penne Pasta
Treat your taste buds to the comforting and flavorful charm of Italian Herbed Chicken with Penne Pasta, a dish that brings rustic Italian cuisine right to your dinner table. Juicy, pan-seared chicken breasts are seasoned to perfection with a blend of Italian herbs, garlic, and pepper, then paired with tender penne pasta in a rich, creamy tomato-basil sauce. Infused with aromatic garlic, crushed tomatoes, fresh basil, and a touch of red pepper flakes for subtle heat, every bite is layered with savory goodness. Finished with a generous sprinkle of Parmesan cheese, this one-pan meal is as satisfying as it is easy to prepare. Perfect for busy weeknights or an elegant dinner, this recipe delivers restaurant-quality flavor in just 45 minutes. Whether you're a pasta lover or a fan of hearty chicken dishes, this recipe is guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 teaspoons Dried Italian herb seasoning
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 300 grams Penne pasta
- 1 tablespoon Unsalted butter
- 2 cloves Minced garlic
- 400 grams Crushed tomatoes (canned)
- 5 pieces Fresh basil leaves
- 0.25 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 0.25 teaspoon Red pepper flakes
- 2 liters Water
Instructions
Bring 2 liters of water to a boil in a large pot. Add a pinch of salt and the penne pasta. Cook according to the package instructions (typically 10-12 minutes) until al dente. Drain and set aside.
While the pasta is cooking, season the chicken breasts with Italian herb seasoning, garlic powder, salt, and black pepper. Rub the seasoning evenly over both sides of the chicken.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts to the skillet and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C). Remove the chicken from the skillet and let it rest on a cutting board. Slice into thin strips once slightly cooled.
In the same skillet, add 1 tablespoon of olive oil and 1 tablespoon of butter. Sauté the minced garlic for about 1 minute until fragrant.
Pour in the crushed tomatoes and stir well. Add the fresh basil leaves, heavy cream, and red pepper flakes. Simmer the sauce for 5-7 minutes, stirring occasionally, until slightly thickened.
Return the sliced chicken to the skillet and toss it in the tomato sauce to coat. Let it warm in the sauce for 2-3 minutes.
Add the cooked penne pasta to the skillet and toss everything together until the pasta is evenly coated in the sauce.
Sprinkle the grated Parmesan cheese over the dish and mix lightly. Serve hot, garnished with additional fresh basil and Parmesan if desired.
Nutrition Facts
Calories |
2488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.0 g | 117% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 427 mg | 142% | |
| Sodium | 4004 mg | 174% | |
| Total Carbohydrate | 248.7 g | 90% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 15.1 g | ||
| Protein | 167.4 g | 335% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 695 mg | 53% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2416 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
