Penne Rigate with Chicken
Indulge in the creamy comfort of Penne Rigate with Chicken, a hearty pasta dish that’s perfect for family dinners or a cozy night in. Tender, golden-browned bites of chicken breast are seasoned with paprika, salt, and pepper, then tossed with al dente penne in a luscious sauce made from heavy cream, chicken broth, and a medley of dried basil and oregano. The sauce is enriched with melted parmesan cheese for a decadent finish, while sautéed garlic and onion add layers of irresistible flavor. Garnished with fresh parsley and optional extra parmesan, this one-skillet recipe comes together in just 40 minutes, offering a restaurant-quality meal in the comfort of your home. Perfect for pasta lovers and easy weeknight cooking, this dish is a must-try that seamlessly blends creamy, savory, and aromatic elements.
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Recipe Information
Ingredients
- 400 g penne rigate
- 2 pieces chicken breast
- 2 tbsp olive oil
- 3 pieces garlic cloves
- 1 medium onion
- 200 ml heavy cream
- 100 ml chicken broth
- 50 g parmesan cheese, grated
- 1 tsp dried basil
- 1 tsp dried oregano
- 0.5 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 3 L water (for boiling pasta)
Instructions
Fill a large pot with 3 liters of water and bring it to a boil. Add a pinch of salt to the water.
Once the water is boiling, add the penne rigate and cook according to the package instructions (around 10-12 minutes) until al dente. Drain and set aside.
While the pasta is cooking, dice the chicken breasts into bite-sized pieces. Season with 0.5 tsp of salt, 0.25 tsp of black pepper, and the paprika.
Finely chop the onion and garlic cloves.
In a large skillet, heat 2 tbsp of olive oil over medium-high heat. Add the chicken pieces and cook until they are golden brown and fully cooked, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and cook for 3-4 minutes until translucent. Stir in the garlic and cook for an additional 1 minute until fragrant.
Reduce the heat to medium and pour in the chicken broth and heavy cream. Stir well to combine.
Add the dried basil, dried oregano, and the remaining salt and pepper. Let the sauce simmer for 5 minutes until it begins to thicken.
Stir in the grated parmesan cheese until it melts into the sauce.
Return the cooked chicken to the skillet and mix well to coat it in the sauce.
Add the drained pasta to the skillet and toss everything together until the pasta is evenly coated with the sauce.
Garnish with fresh parsley and serve hot. Optionally, sprinkle extra parmesan cheese on top for added flavor.
Nutrition Facts
Calories |
2963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.9 g | 160% | |
| Saturated Fat | 56.7 g | 284% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 4326 mg | 188% | |
| Total Carbohydrate | 309.2 g | 112% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 20.4 g | ||
| Protein | 139.9 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 682 mg | 52% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1177 mg | 25% | |
*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.
