Penne with Chicken and Fresh Herb Sauce
Elevate your weeknight dinner game with this irresistible Penne with Chicken and Fresh Herb Sauce recipe, a perfect harmony of tender chicken, al dente penne pasta, and a rich, velvety herb-infused cream sauce. Featuring fresh parsley, basil, and a generous sprinkle of Parmesan cheese, this dish bursts with vibrant flavors that highlight its homemade appeal. The recipe uses simple yet flavorful ingredients like garlic, onion, and chicken broth to build a savory base, while a touch of heavy cream adds luxurious texture. Whether you're hosting guests or looking for a comforting family meal, this quick and easy recipe, ready in just 40 minutes, is sure to become a staple. Serve it hot and garnish with extra herbs for a restaurant-quality presentation that’s guaranteed to impress. Perfect for pasta lovers searching for a delicious one-pan dinner idea!
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Recipe Information
Ingredients
- 400 grams penne pasta
- 2 medium-sized chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium-sized, finely chopped yellow onion
- 3 minced garlic cloves
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons, chopped fresh parsley
- 2 tablespoons, chopped fresh basil
- 1 cup grated Parmesan cheese
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
Season the chicken breasts with a pinch of salt and black pepper on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken breasts for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a plate and let rest for 5 minutes before slicing into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Heat over medium heat until the butter is melted.
Add the chopped onion to the skillet and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds, being careful not to let it burn.
Sprinkle the flour into the skillet and stir constantly for 1 minute to create a roux.
Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer and cook for 2-3 minutes until slightly thickened.
Reduce the heat to low and stir in the heavy cream, chopped parsley, and chopped basil. Simmer gently for 2 minutes.
Add the grated Parmesan cheese and stir until melted. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Return the sliced chicken to the skillet and mix to coat with the sauce. Add the cooked penne pasta and toss until evenly combined.
Serve immediately, garnished with extra fresh herbs and Parmesan cheese if desired.
Nutrition Facts
Calories |
3726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.9 g | 226% | |
| Saturated Fat | 85.8 g | 429% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 5177 mg | 225% | |
| Total Carbohydrate | 320.9 g | 117% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 5.9 g | ||
| Protein | 199.4 g | 399% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1021 mg | 79% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 1527 mg | 32% | |
*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.
